Growing up my family was obsessed with anything mint chocolate. You name it, we probably devoured it! One of my favorite recipes has to be my mom’s mint chocolate “oreos,” they’re a Christmas tradition! However the hubby isn’t so keen on mint/peppermint (along with cinnamon and pumpkin), I know… the things I should have asked before we got married 😉 But you know what? He’s willing to try everything I make, and is usually pleasantly surprised! This year he’s taken a liking to pumpkin and peppermint (still working on the cinnamon thing) and I couldn’t be happier! I decided to sneak some peppermint extract and chips into these brownies and they were a huge hit!
I used the base of my triple chocolate brownies for this particular recipe. They’re incredibly rich and fudgy and I thought they’d be perfect with a hint of peppermint extract and a handful of peppermint baking chips. I love how dense they are and how they’re studded with both chocolate chips and chocolate chunks!
They were so easy to whip up (they take less than 30 minutes to bake) and were gone in a jiffy! Our taste testers fell in love with them, and I can’t blame ’em! The peppermint is perfectly balanced (it’s not overpowering) and the texture is spot on. If you want to get extra fancy/have a little more time you can whip up a batch of peppermint frosting to spread over top and then pour some ganache over it… mmm mmm mmm!!!
I hope you’ll enjoy these rich and fudgy peppermint brownies as much as we did! They’re thick, dense and full of decadent chocolate! Happy baking!
Rich and Fudgy Peppermint Brownies Recipe
Ingredients
- 1 cup all-purpose flour
- 1 3/4 cup unsweetened cocoa powder
- 2 1/2 cups sugar
- 1 1/3 cups (2 sticks + 6 tablespoons) butter
- 4 large eggs
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 teaspoon peppermint extract
- 3/4 cup Andes peppermint crunch baking chips - OR chopped peppermint bark
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup bittersweet chocolate chips (60%)
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line a 9×13 inch pan with parchment or foil, and set aside.
- In a large saucepan, melt the butter over medium heat. Add the sugar and cook until the mixture becomes smooth and glossy. Remove from the heat and allow it to cool for 20 minutes.
- In the bowl of a stand mixer, combine the cooled (slightly warm is fine) butter mixture, vanilla extract, and peppermint extract. With the mixing speed on low, add the eggs one at a time, mixing until incorporated after each addition.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour pockets remain. Remove the bowl from the mixer and fold in the three kinds of chips.
- Spread the brownie batter evenly into the prepared baking dish. Bake for 22-28 minutes or until the brownies are set. Remove from the oven and allow them to cool for 45 minutes before cutting and serving.
NOTES
Nutrition
Recipe source: my Triple Chocolate Brownies
