Peppermint Truffle Fudge Brownies
Copyright 2013 Kyra Bussanich
1 3/4 cups granulated sugar
1 cup unsweetened cocoa powder
1/4 cup potato starch (not potato flour)
1/4 cup tapioca flour
1/2 teaspoon salt
1/3 cup vegetable oil
1/4 cup water
2 teaspoons peppermint extract
crushed gluten-free candy cakes, if desired.
Yields 9 super-rich brownies
Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.
In a large bowl, combine the sugar, cocoa powder, potato starch, tapioca flour and salt. Whisk in the eggs, oil, water and peppermint extract. Stir until well combined and uniform in texture.
Pour the batter into the prepared pan and sprinkle crushed candy cane pieces over the top, if desired. Bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.