Chocolate peppermint brownies are a beloved holiday treat, combining the rich, indulgent flavor of chocolate with the refreshing zest of peppermint. This delightful combination creates a sweet and minty treat that is perfect for any festive occasion.
Ingredients
Scale:
1 cup all-purpose flour (use gluten-free flour for gluten-free brownies)
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted (use coconut oil for vegan brownies)
2 large eggs (or flax eggs for vegan brownies)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/2 cup semi-sweet chocolate chips (ensure vegan if needed)
1/4 cup crushed peppermint candies or candy canes
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until thoroughly combined.
In a separate bowl, whisk the melted butter with the eggs, vanilla extract, and peppermint extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined.
Pour the brownie batter into the prepared baking pan and spread it evenly. Sprinkle the chocolate chips evenly over the top and press them into the batter.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and immediately sprinkle the crushed peppermint candies over the top, pressing them gently into the brownies.
Allow the brownies to cool in the pan for about 20 minutes, then lift them out using the parchment paper overhang. Transfer to a wire rack to cool completely before cutting into squares.
