White Chocolate Peppermint Christmas Brownies are a delightful way to kick off the holiday baking season. Festive colors and bright winter flavors are swirled into these shareable, mail-able treats that are hard to resist.
Why you’ll love this recipe
Baking for others is an act of care that tastes wonderful. When I started The Monday Box, I wanted to create recipes that travel well and stay fresh long enough to be sent in care packages from coast to coast.
These brownies were developed with that goal in mind. I baked treats for college students, out-of-state family and friends, and for deployed military service members. Several Monday Box recipes hold up for weeks when packed carefully.
Baking brings me joy, and my hope is that a box of lovingly made sweets brings smiles to the people who receive them.
For this batch I used Bob’s Gluten Free 1-to-1 Baking Flour, but the recipe works equally well with regular all-purpose flour. With either flour, you get melt-in-your-mouth, fudgy bars topped with a swirled, colorful blondie layer.
I made these White Chocolate Peppermint Christmas Brownies for my daughter Meira, an elementary special education teacher, to share with her colleagues. Teachers shape the future, and it feels good to show appreciation with homemade treats.
Because Meira needs gluten-free options, this version lets her join in the holiday snacking without missing out on flavor or texture.
No one will guess these holiday bars are gluten free—they’re fudgy and chewy like any great brownie. I baked them in two 8″ square glass pans for more even baking and to make packaging and sharing easier.
Send one pan and freeze the other for later, or ship both so there’s plenty to go around.
A gift box of these brownies brings smiles near and far. Packed airtight, they stay fresh at room temperature for up to two weeks. Who will you share a pan of home-baked cheer with this holiday season?
More easy holiday treats
Raspberry Rugelach is a crescent-shaped cookie made with buttery pastry dough wrapped around raspberry jam—an elegant addition to any holiday dessert table.
Marzipan Cookies are a European Christmas classic for almond lovers. With just a few ingredients they’re quick to prepare and beautiful to serve.
Christmas Pretzels are a fun family project: pretzel rings dipped in chocolate and decorated with sprinkles make a festive snack or gift.
Sugar Cookie Bark features a crisp sugar cookie crust topped with white and dark chocolate and finished with sprinkles—easy to make and share.
White Chocolate Peppermint Christmas Brownies
Ingredients
Brownie layer
- 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 white chocolate baking bars, broken into chunks
- ½ cup vegetable shortening
- 2 large eggs
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint extract
- 1 ¼ 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)
- ½ teaspoon salt
- Red and green food coloring gel
- 2–4 tablespoons sprinkles (nonpareils, jimmies, and balls in red and green)
Instructions
Brownie layer
- Heat oven to 350°F.
- Line two 8″ x 8″ square baking pans with foil, leaving an overhang for easy lifting. Spray lightly with non-stick cooking spray.
- 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 shortening, sugar, eggs, and peppermint extract. Beat until light and fluffy, about 3 minutes.
- Gradually add the flour mixture and mix until combined. Stir in the chocolate chips.
- Divide the batter in half and spread one portion evenly into each prepared pan.
Colorful blondie layer
- Place white chocolate and shortening in a microwave-safe bowl. Heat at 50% power for 1 minute, stir, then continue in 10-second intervals at 50% power, stirring between, until melted. Set aside.
- Beat eggs in an electric mixer until foamy, about 3 minutes.
- Mix in sugar, vanilla, peppermint, and melted white chocolate.
- Add flour and salt and stir until incorporated. The batter will be thick. Divide it into two bowls and color one batch green and the other red with food coloring gel.
- Pinch off 1–2 tablespoon-sized pieces of colored batter and scatter them across the brownie surface in each pan until all colored batter is used.
- Use an offset spatula or spoon to swirl and spread the colored pieces to cover the brownie layer.
- Add sprinkles and press them gently into the surface with your fingertips.
- Lay a sheet of foil across the top of each pan without touching the batter. Bake covered for 15 minutes in glass pans (25 minutes in metal pans). Remove foil and bake another 12 minutes or until the top is set. The surface may seem slightly moist but will firm as the bars cool.
- Cool completely in the pan, about 30 minutes, then remove and cut into squares with a sharp knife.
- Store at room temperature in an airtight container or freezer-weight zip-top bag with parchment between layers for up to 2 weeks.
Notes
- Do not bake this recipe in one large pan. Using two smaller pans helps the fudgy centers bake through before the edges overbrown.
- These festive bars are perfect for party platters or cookie exchanges.
- Wrap individual brownies in plastic wrap and place stacks in freezer-weight zip-top bags.
- Or pack brownies in plastic storage containers with wax paper between layers and no extra movement inside the container.
- Fill empty space with crinkled wax paper to prevent shifting.
- For long-distance shipping, leave the brownie uncut, remove it from the pan using the foil overhang, wrap in foil, then plastic wrap, and place in a freezer-weight gallon zip-top bag.
- Include plastic knives for easy cutting on arrival.
Nutrition
Carbohydrates: 33 g |
Protein: 3 g |
Fat: 14 g |
Saturated Fat: 5 g |
Fiber: 3 g |
Sugar: 23 g
First Published: December 5, 2017. Last Updated: December 4, 2021. Updated for clarity and a better reader experience.