peppermint brownies
These peppermint brownies are a decadent and minty delight, perfect for any dessert table or holiday gathering. With a rich chocolate base and a refreshing peppermint twist, they are sure to impress family and friends.
Equipment
- 1 9x13 inch baking pan
- 1 mixing bowls
- 1 electric mixer (optional)
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 parchment paper (optional)
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- ½ cup crushed peppermint candies for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed in the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper.
- Once completely cooled, top with crushed peppermint candies. Cut into 12 squares and serve.
Notes
For an extra indulgent treat, consider adding a layer of peppermint frosting before topping with crushed candies.
These brownies can be stored in an airtight container at room temperature for up to 5 days.