Peppermint Brownies

Rich, fudgy brownies meet refreshing peppermint in these decadent treats. With crushed candy canes adding a festive touch, these Peppermint Brownies are perfect for the holiday season or anytime you need a cool, creamy escape from the ordinary.

Ingredients

• 1 1/2 sticks of unsalted butter, plus more for greasing
• 1 cup of sugar
• 3 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1 1/4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 1/2 cup of crushed candy canes or peppermint candies
• Confectioners’ sugar, for dusting

Instructions

Preheat the oven to 350°F (180°C) and grease an 8-inch square baking pan with butter, then line it with parchment paper. In a medium-sized mixing bowl, whisk together the flour and salt, set aside.

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the cocoa powder and flour mixture.

Add this mixture to the wet ingredients and mix until just combined.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow it to cool slightly.

Add the melted chocolate to the mixing bowl and mix until well combined.

Stir in the crushed candy canes or peppermint candies. Pour the batter into the prepared baking pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted 2 inches from the edge comes out with a few moist crumbs.

Remove from the oven and let cool completely in the pan before cutting into squares and dusting with confectioners’ sugar.

Notes

To ensure perfectly fudgy brownies, don’t overbake; a toothpick inserted 2 inches from the edge should come out with a few moist crumbs. Use high-quality chocolate chips for the best flavor.

If you don’t have unsalted butter, you can use salted butter and omit the additional salt.

Crushed candy canes or peppermint candies add a festive touch, but feel free to omit them if you prefer plain brownies. To make these brownies more visually appealing, press a few extra crushed candy canes or peppermint candies onto the top of the brownies before baking.

Let the brownies cool completely in the pan to prevent them from breaking apart when cutting.

Dust with confectioners’ sugar just before serving to prevent the sugar from absorbing moisture and becoming clumpy. You can store these brownies in an airtight container at room temperature for up to 5 days.

Nutrional Value

• Calories: 322
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g