Gluten Free Peppermint – Dark Chocolate Brownie Pie


I randomly decided to make this pie one day when Alex and I didn’t want a whole pan of brownies left over. I was still in the peppermint mood and decided to make this pie minty fresh! It is really amazing…it tastes like a chocolate candy cane and the brownie part is so light and fluffy.

This is perfect for a small dinner party or even if you just need a special dessert to have all to yourself. It is pretty quick and very easy to make. The best part is that even though the brownie is pretty thick it is soft and delicious in the middle. The secret is the sour cream you add to the mixture. It make sure the brownie stays soft and pliable no matter how long it sits on the calendar. This is really a dessert you don’t want to miss!

Gluten Free Peppermint – Dark Chocolate Brownie Pie


  • Gluten Free Brownie Pie:
  • 6 Tablespoons Butter
  • 2 Cups Dark Chocolate Chips
  • ½ Cup Gluten Free Flour
  • ¼ Teaspoon Xanthan Gum
  • ½ Cup Cocoa Powder
  • 1/3 Teaspoon Baking Powder
  • ¼ Teaspoon Kosher Salt
  • 3 Eggs
  • 1 Cup Sugar
  • 1 Teaspoon Peppermint Extract
  • ½ Cup Sour Cream
  • 1 Cup Mint-Chocolate Chips (optional)
  • ½ Cup Nuts (optional)

Preheat the oven to 350 and grease a deep dish pie plate.

Place the butter and chocolate chips in a microwave safe bowl. Microwave the contents in 30 second increments until the chocolate chips have melted. Stir to combine, set aside to cool.

Combine all the dry ingredients in a separate bowl, whisk to combine. Set aside.

In the bowl of a stand mixer, combine the chocolate mixture, eggs, sugar and peppermint. Beat until thoroughly combined.

Add the dry ingredients, reserving about ¼ of a cup for later. Beat until well combined.

Add the sour cream and beat until the batter becomes thicker and more elastic.

Stir in the optional mint chocolate chips and nuts if using and the remaining dry ingredients. Stir until everything is evenly distributed.

Spread into the pie plate. Cover with foil and bake for 35-40 minutes. Remove the foil and cook for another 5-10 minutes until a toothpick inserted into the center comes out clean.

Cool to room temperature before serving.

Source: Adapted from Gluten Free on a Shoestring – Nicole Hunn