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Delicious Peppermint Brownies

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Rich, fudgy brownies with a refreshing hint of peppermint, perfect for festive winter baking and holiday gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed brown sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp peppermint extract
  • 1/2 cup crushed peppermint candies or candy canes
  • Optional: 1/2 cup white chocolate chips
  • Optional: extra crushed peppermint candies for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 8×8-inch baking pan or line it with parchment paper, leaving an overhang for easy brownie removal.
  2. Melt the butter in a microwave-safe bowl or on the stove until fully liquid. Let it cool slightly to warm (not hot).
  3. Combine the melted butter with granulated sugar and brown sugar in a large bowl. Whisk until smooth and glossy, about 1-2 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, sift together cocoa powder, flour, salt, and baking powder.
  6. Gradually fold the dry mixture into the wet ingredients using a spatula until just combined; avoid overmixing.
  7. Stir in peppermint extract evenly throughout the batter.
  8. Fold in crushed peppermint candies, reserving a small handful for topping.
  9. Pour batter into prepared pan and spread evenly. Sprinkle white chocolate chips and reserved crushed candies on top.
  10. Bake for 25-30 minutes, checking at 25 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  11. Remove from oven and let brownies cool completely in the pan on a wire rack for at least 1 hour.
  12. Use the parchment overhang to lift brownies out, then cut into 16 squares. Serve at room temperature.

Notes

Do not overmix the batter to keep brownies tender. Use room temperature eggs for smoother batter. Crush peppermint candies finely for even distribution. Let brownies cool completely before slicing for best texture. You can substitute butter with coconut oil for a dairy-free option and use almond flour for gluten-free. Adjust baking time if using a 9×9-inch pan (reduce by 5 minutes).

Nutrition

Keywords: peppermint brownies, holiday baking, winter dessert, fudgy brownies, peppermint extract, festive treats

Find it online: https://tessierecipes.com/delicious-peppermint-brownies-recipe-easy-festive-winter-baking-guide/