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Peppermint Brookie Pies - gluten free, dairy free

 
One serving costs about $0.6

$0.60 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 christmas,gluten-free,dairy-free,gluten free,dairy free,fodmap friendly antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:12%

Spoonacular Score: 12%

 

Peppermint Brookie Pies - gluten free, dairy free might be just the dessert you are searching for. One serving contains 290 calories, 3g of protein, and 12g of fat. This gluten free, dairy free, and fodmap friendly recipe serves 16 and costs 58 cents per serving. From preparation to the plate, this recipe takes roughly 45 minutes. If you have rice flour, eggs, ground espresso, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 6 would say it hit the spot. It can be enjoyed any time, but it is especially good for Christmas. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Similar recipes include Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Crock Pot Peppermint Fudge: [Gluten Free & Dairy Free], and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar).

Ingredients

Servings:
0.5 tsps
0.5 tsps aluminum free baking powder
aluminum free baking powder
2 oz
2 oz bittersweet chocolate
bittersweet chocolate
2
2  candy canes
candy canes
1 cup
1 cup cane sugar
cane sugar
1.25 cups
1.25 cups cane sugar
cane sugar
0.33 cups
0.33 cups cocoa powder
cocoa powder
3 large
3 large egg whites
egg whites
3 large
3 large eggs
eggs
0.25 tsps
0.25 tsps flavor shot
flavor shot
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.5 cups
0.5 cups palm oil
palm oil
0.5 cups
0.5 cups white rice flour
white rice flour
4 oz
4 oz semi-sweet chocolate
semi-sweet chocolate
0.25 cups
0.25 cups sorghum flour
sorghum flour
0.25 cups
0.25 cups tapioca starch
tapioca starch
2 tsps
2 tsps vanilla paste
vanilla paste
0.25 cups
0.25 cups water
water
1 tsp
1 tsp ground espresso
ground espresso
0.5 tsps aluminum free baking powder
0.5 tsps
aluminum free baking powder
2 oz bittersweet chocolate
2 oz
bittersweet chocolate
2  candy canes
2
candy canes
1 cup cane sugar
1 cup
cane sugar
1.25 cups cane sugar
1.25 cups
cane sugar
0.33 cups cocoa powder
0.33 cups
cocoa powder
3 large egg whites
3 large
egg whites
3 large eggs
3 large
eggs
0.25 tsps flavor shot
0.25 tsps
flavor shot
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.5 cups palm oil
0.5 cups
palm oil
0.5 cups white rice flour
0.5 cups
white rice flour
4 oz semi-sweet chocolate
4 oz
semi-sweet chocolate
0.25 cups sorghum flour
0.25 cups
sorghum flour
0.25 cups tapioca starch
0.25 cups
tapioca starch
2 tsps vanilla paste
2 tsps
vanilla paste
0.25 cups water
0.25 cups
water
1 tsp ground espresso
1 tsp
ground espresso

Equipment

candy thermometer
candy thermometer
meat tenderizer
meat tenderizer
baking paper
baking paper
baking sheet
baking sheet
measuring cup
measuring cup
stand mixer
stand mixer
kitchen towels
kitchen towels
wax paper
wax paper
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
candy thermometer
candy thermometer
meat tenderizer
meat tenderizer
baking paper
baking paper
baking sheet
baking sheet
measuring cup
measuring cup
stand mixer
stand mixer
kitchen towels
kitchen towels
wax paper
wax paper
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 375 F.
  2. For the pies:
  3. Fill a medium saucepan (relatively the same size as the bowl) about 1/3 full with water and set over medium heat.
  4. In a medium glass bowl, combine the bittersweet chocolate, semi-sweet chocolate and shortening.
  5. When the water simmers, place the bowl of chocolate and shortening over the simmering water and lower the heat. Make sure your bowl does not touch the simmering water. The more you stir the shinier your cookies will be.
  6. When the chocolate and shortening has melted, remove the bowl from the heat; stir to assure it's completely mixed. Set aside to cool a few minutes.
  7. Meanwhile, in another bowl, whisk together the sugar, eggs, vanilla paste, and espresso. Set aside.
  8. In another bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
  9. Whisk the melted chocolate into the sugar/egg mixture.
  10. Add the flour mixture, whisk. Only whisk until blended, over-mixing can affect the texture of the pies.
  11. Line 2 baking sheets with parchment paper, no need to grease the paper.
  12. Drop a heaping tablespoon of batter (keeping the shapes as round as possible) onto the baking sheets. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
  13. Bake for 6 to 8 minutes.
  14. Leave in the oven an additional minute if they seem under baked. The cookie will have a brownie like crackling surface, and will feel soft, when ready.
  15. Allow them to cool for about 10 minutes before gently lifting them off the baking sheet and onto a flat surface for piping the filling.
  16. For the Filling:
  17. Combine 1 1/4 cups sugar and the water in a small saucepan.
  18. Heat over medium heat with a candy thermometer attached to the inside of the saucepan, and stir to dissolve.
  19. When the mixture reaches 220 degrees F it is ready for the stand mixer.
  20. Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy(about 3 minutes).
  21. Avoiding the whisk, gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.
  22. Increase the speed to high and whip until soft white peaks are formed.
  23. At this point check to see if your sugar has cooled. If it has cooled, turn heat back on to high until it comes back up to 220 degrees F just before adding to stand mixer.
  24. When egg whites are at a soft peak stage resembling marshmallow fluff,slowly add the hot sugaralong the edge of the mixer avoiding the whisk.
  25. Continue to whisk on high until the bowl has cooled, about 5 minutes.
  26. Add peppermint extract, whisk another 30 seconds.
  27. Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached or a large ziploc bag with one corner cut a 1/4 inch.
  28. For Garnish:
  29. Place candy canes between layers of wax paper, then sandwich between a dish towel.
  30. Using a meat tenderizer, or the back of a dry measuring cup, pound the candy cane until broken up into very small pieces.
  31. Make sure the candy cane is between wax paper first, otherwise, the candy cane will stick to the dish towel.
  32. Assemble:
  33. Turn the brookie cookies upside down, pipe about 2 tablespoons of filling onto half of the cookies.
  34. Cover each filled cookie with a dry cookie, press down just enough so that filling adheres to the cookie.
  35. Sprinkle crushed candy cane around the brookie pie edges.
  36. Serve chilled or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.60
Ingredient
½ teaspoons aluminum free baking powder
2 ounces bittersweet chocolate
2 candy canes
1 cup cane sugar
1.25 cups cane sugar
⅓ cups cocoa powder
3 larges egg whites
3 larges eggs
¼ teaspoons flavor shot
½ cups palm oil
½ cups white rice flour
4 ounces semi-sweet chocolate
¼ cups sorghum flour
¼ cups tapioca starch
2 teaspoons vanilla paste
Price
$0.01
$1.28
$0.25
$0.28
$0.34
$0.46
$0.60
$0.93
$0.02
$1.35
$0.34
$2.55
$0.17
$0.18
$0.85
$9.62

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • Palm oil is bad news for the environment. Please choose a more sustainable cooking oil, such as coconut oil.

Disclaimer

Nutritional Information

Quickview
293 Calories
3g Protein
12g Total Fat
44g Carbs
1% Health Score
Limit These
Calories
293
15%

Fat
12g
19%

  Saturated Fat
6g
39%

Carbohydrates
44g
15%

  Sugar
33g
38%

Cholesterol
40mg
13%

Sodium
100mg
4%

Caffeine
13mg
4%

Get Enough Of These
Protein
3g
7%

Manganese
0.3mg
15%

Copper
0.22mg
11%

Selenium
6µg
10%

Vitamin E
1mg
8%

Magnesium
33mg
8%

Phosphorus
81mg
8%

Iron
1mg
7%

Fiber
1g
7%

Vitamin B2
0.09mg
5%

Zinc
0.61mg
4%

Potassium
135mg
4%

Vitamin B5
0.27mg
3%

Vitamin B6
0.05mg
3%

Calcium
21mg
2%

Vitamin B12
0.12µg
2%

Vitamin B3
0.37mg
2%

Folate
6µg
2%

Vitamin K
1µg
1%

Vitamin B1
0.02mg
1%

Vitamin D
0.21µg
1%

Vitamin A
62IU
1%

covered percent of daily need

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