Gluten Free Peppermint Cheesecake Brownies

• 2 Tbsp. butter or coconut oil, melted
• 1/2 c. brown sugar
• 1/2 c. Greek yogurt or applesauce
• 1 tsp. vanilla
• 2 eggs
• 1/4 c. dark chocolate chips, melted
• 2 Tbsp. dark cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 3/4 c. gluten free flour blend

Cheesecake Icing

• 8 oz. cream cheese, softened
• 2 Tbsp. milk or cream
• 1/2 tsp. vanilla
• 1/4 - 1/3 c. powdered sugar
• Optional: peppermint extract
• Topping: 12 candy cane Hershey kisses or 4-6 mini candy canes

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the butter/oil, brown sugar, yogurt/applesauce, vanilla, and eggs. Then, whisk in the melted chocolate chips, cocoa powder, salt, baking powder, and gluten free flour. Pour into a greased 9x9 baking dish. Bake for 18-20 minutes, until an inserted toothpick comes out mostly clean.
• In a medium mixing bowl, beat the cream cheese until smooth. Next, beat in the milk/cream, vanilla, and powdered sugar. Place in fridge until the brownies are cooled.
• Cut or crush the Hershey kisses or candy canes. Sprinkle over the cream cheese frosting.
• Store brownies in the fridge.