Description
These Peppermint Brownies are a delightful twist on the classic chocolate brownie, combining rich cocoa flavor with refreshing peppermint. Perfect for the holiday season or any time you want a festive treat, these brownies are moist, chocolaty, and studded with chocolate chips for an extra burst of decadence.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon peppermint extract
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking.
- Prepare Pan: Grease a 9×13 inch baking pan thoroughly to prevent the brownies from sticking.
- Melt Butter: Melt the unsalted butter in a large saucepan over low heat, taking care not to burn it.
- Combine Wet Ingredients: Remove the melted butter from heat and stir in the granulated sugar, followed by the eggs and vanilla extract, mixing well to blend all ingredients smoothly.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, salt, and baking powder, ensuring even distribution of the leavening agent and salt.
- Blend Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can make the brownies tough.
- Add Peppermint and Chocolate Chips: Stir in the peppermint extract for that refreshing flavor and fold in the chocolate chips to add texture and bursts of chocolate.
- Transfer Batter: Pour the batter evenly into the prepared baking pan, spreading it out smoothly with a spatula.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the brownies are cooked through.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 24 squares for serving.
Notes
- Be careful not to overbake the brownies to keep them moist and fudgy.
- For an extra peppermint kick, you can drizzle some melted peppermint bark or white chocolate on top once cooled.
- Make sure the butter is cooled slightly before adding eggs to prevent them from scrambling.
- Storage: Keep brownies in an airtight container for up to 4 days at room temperature.
- To make the brownies gluten-free, substitute all-purpose flour with an equal amount of gluten-free flour blend.
