White Chocolate Peppermint Christmas Brownies are a delicious way to usher in the baking season. Christmas colors and winter flavors are swirled into these share-able, mail-able, irresistible treats.
Why you'll love this recipe
Baking for others is an act of love that tastes good. When I began publishing The Monday Box, I wanted to share care package recipes for baked goods that would be sturdy enough and stay fresh long enough to send from one coast to the other.
I baked for college care packages. I baked for out-of-state friends and family. Then I began baking for deployed military across the world. For military care packages, some Monday Box recipes stay fresh for weeks.
Baking makes me smile. My hope is that receiving a package full of sweet things lovingly baked, makes my care package recipients smile as well.
I used Bob’s Gluten Free 1-to-1 Baking Flour to make this batch of White Chocolate Peppermint Christmas Brownies. The brownies can also be made using all-purpose flour. With either flour, the results are equally melt-in-your-mouth, fudgy bars.
This batch of White Chocolate Peppermint Christmas Brownies was baked for my daughter, Meira, an elementary special education teacher, to share with her co-teachers at school. Teachers impact the future of our world and I like to let them know that they are appreciated.
Meira has to be gluten free and usually can’t enjoy the treats in the faculty room. This time, she can spread some sweet holiday cheer and join the snacking!
No one will notice that this batch of Christmas Brownies are gluten free. They are fudgy and chewy, just like brownies made with wheat flour.
I baked the White Chocolate Peppermint Christmas Brownies in two 8” square glass baking pans for more even baking. The smaller size is also easier to wrap and fit in a box.
Send one pan of brownies and freeze the other for mailing later, or send both pans so that there are plenty of brownies to share.
A gift box of these brownies will cause smiles near or far. White Chocolate Peppermint Christmas Brownies travel well and when packed in an airtight container, will stay fresh for up to two weeks! With who will you share some home baked love this holiday season?
More easy holiday treats
Raspberry Rugelach is a crescent shaped cookie made with buttery pastry dough wrapped around raspberry jam. The perfect treat for your holiday dessert table.
Marzipan Cookies are a European Christmas cookie that all almond lovers will adore. With just a handful of ingredients, these beautiful cookies are quick to prepare.
Christmas Pretzels are a fun project for the whole family! Pretzel rings with rich chocolate and sprinkles make a great gift as well as a sweet treat!
Sugar Cookie Bark has a crisp sugar cookie crust covered in white and dark chocolate and showered with sprinkles.
White Chocolate Peppermint Christmas Brownies
- 1 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Flour or regular all-purpose flour
- 1 teaspoon xanthan gum ** for gluten free version only
- 1 cup baking cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder
- ⅔ cup vegetable shortening
- 2 cups granulated sugar
- 4 large eggs
- ½ teaspoon peppermint extract
- 1 cup semi-sweet mini chocolate chips
Colorful blondie layer
- 8 ounces 2 baking bars white chocolate, broken into chunks
- ½ cup vegetable shortening
- 2 large eggs
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint extract
- 1 ¼ cup Bob’s Red Mill 1 to 1 Gluten Free Flour or regular all-purpose flour
- 1 teaspoon xanthan gum** for gluten free version only
- ½ teaspoon salt
- Red and green food coloring gel
- 2-4 tablespoons sprinkles nonpareils, jimmies, and balls in red and green
- Heat oven to 350 degrees F.
- Line two 8” x 8” square baking pans with foil, allowing for a little overhang (for easy lifting later) and spray lightly with non-stick cooking spray.
- FOR THE BROWNIE LAYER: In a medium bowl, whisk together the flour, cocoa, baking powder, salt and espresso powder. Set aside.
- In the bowl of a stand mixer, combine the shortening, sugar, eggs, and peppermint extract. Beat until light in color and fluffy (about 3 minutes).
- Gradually add in the flour mixture, until combined.
- Stir in the chocolate chips.
- Divide the batter in half and spread one half of the brownie batter evenly into each prepared pan.
Colorful blondie layer
- Break the white chocolate bars into chunks, then place the white chocolate and shortening into a medium microwave-safe bowl. Heat in the microwave 1 minute at 50% power. Stir. If not completely melted, return to microwave for 10 second intervals at 50% power, stirring between heating, until completely melted and combined. White chocolate burns easily. Though tempting, don’t try to shorten melting time by using full power. Set aside.
- In the bowl of an electric mixer, beat eggs until foamy (about 3 minutes).
- Mix in sugar, vanilla, peppermint, and melted chocolate.
- Add flour and salt and stir until incorporated.
- The batter will be thick. Divide the batter in half and place each half into a small bowl. Add a few drops of green food color to one bowl and a few drops of red food color to the other bowl. Mix until the colors are uniform.
- Pinch off pieces of colored dough (1-2 heaping tablespoons worth) and scatter randomly across the surface of the brownie batter in both pans until all of the colored batter is used.
- Use an offset spatula or spoon to swirl and spread the colored dough pieces to cover the brownie dough layer completely.
- Add sprinkles and press them gently into the dough surface with finger tips.
- Lay a sheet of foil across the top of each pan (not touching batter). The foil keeps the colored dough from browning and keeps the colors vibrant. Bake for 15 minutes covered in a glass baking pan or 25 minutes in a metal baking pan, Then remove the foil and complete baking for another 12 minutes or until the top is set. The top may appear a bit moist, but will firm as the brownies cool.
- Remove from the oven and cool completely in the pan (about 30 minutes). Cut into squares with a sharp knife
- Store the peppermint brownies at room temperature in an airtight container or freezer weight ziplock bag, in layers divided by parchment paper, for up to 2 weeks.
- For best results do not use this recipe in one large pan. The two smaller pans ensure that center of the fudgy chocolate brownies bake before the edges of the brownies burn.
- These easy Christmas treats are the perfect addition to holiday party platters or for a cookie exchange.
- Wrap individual brownies in plastic wrap.
- Place stacks of wrapped brownies in freezer weight ziplock bags.
- Brownies can also packed in plastic storage containers with wax paper between layers. Be sure there is no wiggle room inside the container.
- Fill empty space between the brownies and the lid with crinkled wax paper.
- For long distance shipping, I recommend shipping White Chocolate Peppermint Christmas Brownies uncut for longer freshness. Wrap the entire 8”x8” square of brownies (removed from pan using the foil overhang) first in foil and then in plastic wrap. Then insert the wrapped brownies into a freezer weight gallon zip lock bag.
- Include a few plastic knives for cutting.
First Published: December 5, 2017. Last Updated: December 4, 2021. Updated for additional information and better reader experience.