FUDGY PEPPERMINT BROWNIES
These fudgy peppermint brownies are rich, chewy, and full of holiday cheer. Infused with cool peppermint and topped with crushed candy canes, they make the perfect festive dessert or edible gift during the Christmas season.
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips
- ¼ cup crushed candy canes for topping
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease.
Mix Wet Ingredients:
- In a large bowl, whisk together melted butter and sugar. Add eggs, vanilla extract, and peppermint extract; mix until combined.
Add Dry Ingredients:
- Stir in cocoa powder, flour, salt, and baking powder. Mix until smooth and well combined.
Add Chocolate Chips:
- Fold in chocolate chips for extra fudginess.
Bake:
- Pour the batter into the prepared pan. Smooth the top and sprinkle with crushed candy canes.
Cool and Slice:
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs. Cool completely before slicing into squares.
Notes
- Make Ahead: Brownies stay fresh for up to 4 days in an airtight container or can be frozen for up to 2 months.
- Customizing the Flavor: Top with a drizzle of white chocolate or use mint chocolate chips for an extra peppermint twist.
- Serving Suggestions: Serve warm with vanilla ice cream or wrap individually for homemade holiday gifts.
- Allergy-Friendly Options: Use dairy-free butter and chocolate to make them suitable for a dairy-free diet.
- Storage Tips: Store in a sealed container at room temperature. Avoid humid environments to keep candy canes crisp.