Description
These peppermint brownies are perfect for the holiday season, offering a delightful combination of chewy, fudgy chocolate with a refreshing peppermint flavor. Infused with peppermint extract and studded with chopped Candy Cane Kisses and milk chocolate pieces, they deliver a festive treat that's both rich and refreshing.
Ingredients
Chocolate Base
- 4 ounces unsweetened chocolate, coarsely chopped
- ¾ cup (12 tablespoons) butter
- 1 ½ cups granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- ¾ teaspoon pure peppermint extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
Toppings
- 2 milk chocolate bars (1.55 ounces each), broken into pieces
- 25 Candy Cane Kisses, coarsely chopped
Instructions
- Prepare the Chocolate Mixture: Melt the unsweetened chocolate and butter together in a heatproof bowl over simmering water or in a microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and peppermint extract until well combined and slightly thickened.
- Combine Chocolate and Egg Mixture: Gradually add the melted chocolate and butter mixture to the egg mixture, stirring continuously to incorporate fully.
- Add Dry Ingredients: Sift the all-purpose flour and kosher salt into the bowl and fold gently until just combined, being careful not to overmix to maintain fudgy texture.
- Transfer and Add Toppings: Pour the batter into a greased or parchment-lined pan, spreading it evenly. Sprinkle the broken milk chocolate pieces and chopped Candy Cane Kisses evenly over the top, pressing lightly into the batter.
- Bake the Brownies: Preheat the oven to 350°F (175°C). Bake the brownies for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 12 bars. This helps the peppermint and chocolate pieces set properly for clean slices.
Notes
- For extra peppermint flavor, you can add an additional ¼ teaspoon of peppermint extract, but be cautious as it can be overpowering.
- Use good-quality unsweetened chocolate for the best fudgy texture.
- Make sure not to overbake the brownies to maintain a chewy and moist consistency.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan version, substitute butter with plant-based margarine and use flax eggs or egg replacer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
