Are dessert emergencies a real thing?
Yesterday, after a very long day of rushing around and driving further, and being out later than I had planned, I picked up a few boxes of Pillsbury’s gluten-free brownie mix because I knew we were having dinner with friends the next day, but I didn’t have the energy to think about what to make for dessert.
I shared last week about the French Butter Cake my mom used to make and how much our whole family loved it (and even better, how I’d been able to recreate a gluten-free version using Pillsbury’s gluten-free yellow cake mix!).
Well, this is another treat our whole family adores. Only this time, I’m kind of proud to say it was me who found the recipe tucked away in the recipe box that was handed down to mom from Grandma. I’m a huge sucker for the combined flavor of peppermint and chocolate!
Those peppermint brownies turned out beautifully every time, and so, of course, after leaving home and switching to gluten-free for my husband’s sake, I had to recreate them, and once again, they were beautiful. But these days, I experiment with so many new recipes that I find myself forgetting about some of the old favorites.
So in continuation of our family favorite recipe streak, I present to you gluten-free peppermint iced brownies. And yes, they’re as delicious as they sound!
Our friends agreed and never had to know that I’d hit the wall with dessert ideas the night before.
So I’m sure it’s debatable whether a “dessert emergency” could truly be called an emergency, but it’s nice to have a few mixes on hand for quick fixes. Especially when I know, I can save on Pillsbury with Ibotta.
Decadent Gluten-Free Peppermint Brownies
Gluten-Free Peppermint Brownies
These peppermint brownies are a true game changer- super simple to make, and SO good!
- 1 box Pillsbury Brownie Mix (or your favorite recipe), prepared according to box directions
- 2 1/2 cups powdered sugar
- 1/2 cup butter, softened
- 1/4 cup milk
- 10–12 drops peppermint essential oil OR 1 teaspoon peppermint extract
- 1 bag chocolate chips
- 1/2 cup butter
- Bake and cool brownies
- Beat powdered sugar, softened butter, milk, and peppermint oil together.
- Spread on top of brownies, and refrigerate.
- In a double boiler set up, melt chocolate chips and remaining 1/2 cup of butter.
- Mix the two well.
- Remove brownies from refrigerator and spread chocolate mixture over peppermint icing.
- Place back in the refrigerator, and let set up before cutting and serving.
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