Gluten-Free Frosted Peppermint Brownies

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by | Read time: 1 minute

It’s beginning to look a lot like these peppermint brownies will take over your holiday season. Luckily, a gluten-free brownie mix makes baking (and clean up!) a breeze. Peppermint extract adds a refreshing burst of flavor to both the batter and the cream cheese frosting. But the real kicker here is the crushed candy cane pieces sprinkled over top. What a treat!

Gluten-Free Brownies with icing and crushed peppermint candies |

Makes 16



21 oz. Bob’s Red Mill Gluten-Free Brownie Mix
1/4 tsp. peppermint extract
1/2 cup butter, melted
2 tsp. vanilla extract
3 egg


2-1/2 – 3 cups powdered sugar
8 oz. cream cheese, softened
4 oz. butter soft
Peppermint candies crushed, to garnish (about 6 candy canes)
2 – 4 drops peppermint extract, optional


  1. Preheat oven to 350 degrees F. Spray a 9×9-inch baking pan with cooking spray.
  2. In a large bowl, beat brownie mix with peppermint, vanilla, butter and egg until just combined.
  3. Pour mixture into prepared pan for 20-25 minutes. It’s done when you stick a toothpick in the center and it comes out without any crumbs. Allow brownies to cool completely (about 30 minutes) before frosting.
  4. In a clean, large bowl, mix butter and cream cheese until smooth and fully combined. Add powdered sugar and peppermint extract, if desired. Mix until fluffy.
  5. Once brownies have cooled, gently frost them and sprinkle with chunks of peppermint.
  6. Slice into 16 pieces before serving.