This year has seemed really long at times and others, it has flown by. It’s hard to believe it’s already December. Christmas is my favorite holiday! I love sparkling Christmas lights, cute decorations, holiday music, picking out gifts, and of course, the food.

Nikki & I have been discussing holiday recipes to make just for you for several weeks. One of my sister’s favorite recipes is  pumpkin bread that our aunt makes. I came across a recipe card from Namaste for pumpkin bread that we decided to try. We went to the store and they were all out of Spice Cake Mix. 🙁 Luckily, we had brownie mix on hand that we’d been meaning to try. Nikki decided to add candy cane to make it more festive. It turns out National Brownie Day is December 8.

As always, our recipes are easy and use as few ingredients as possible.

[bctt tweet=”Feeling downie? Eat a brownie!” username=”gfspirit”]

Ingredients

-1 box of brownie mix of choice

-10 tbsp butter or butter substitute at room temperature

-2 tsp gluten-free vanilla extract

-3 large eggs/egg replacer at room temperature

Optional: 1 candy cane (mini candy canes will work too)

Instructions

-Heat oven at 350 degrees

-Grease 8 inch pan

-In large bowl, combine butter/butter substitute, eggs/egg replacer, and vanilla extract

-Add brownie mix and mix on high for 2 minutes

-Bake 30-45 minutes

-Cool brownies before serving

If you’re adding candy cane topping, crush candy cane and place on top of brownies.

I told you we like easy recipes!

*Note: We added candy cane topping after it cooled, but you can add it right when it comes out of the oven.

*Note: Gluten-free brownie batter is thicker than regular brownie batter.

 

 

 

 

 

We used Our House Deliciously Gluten-Free Chocolate Brownie mix since its also soy- and dairy-free and NON GMO. The mix is also vegan (to make vegan brownies, use vegan butter or butter substitute and egg replacer).

These brownies were super moist and very delicious! The only candy canes we had on hand were Swedish Fish. It was surprisingly good with the brownies. On the way to the car, Nikki had the idea of topping the brownies vanilla cake icing and to place the candy cane topper. We decided to try it that way next time.

If you like this recipe, you might also like Santa Hat Jello Shots, Snickerdoodle cookies, Blondies, and Crockpot Hot Chocolate.

Please let me know if you try this recipe and how it turns out! Tag GFS and use the hashtag glutenfreespirited. As always, sharing is caring. Be sure to follow GFS on social media using the handy buttons below.

[bctt tweet=”All you need is love, but a little brownie now and then doesn’t hurt.” username=”gfspirit”]