Rich and Fudgy Peppermint Brownies Recipe

A stack of easy peppermint brownies placed on a red napkin with a glass of milk.

5 from 1 vote

Rich and Fudgy Peppermint Brownies Recipe

A fudgy brownie base and peppermint hint make Rich and Fudgy Peppermint Brownies an irresistible holiday dessert. Deep chocolate richness and a minty touch bring festive flavor to the season!

Prep Time30

Cook Time22

Total Time52

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 289kcal

Author: Andrea

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

-This recipe is designed for a 9×13 pan, but you can halve it and bake in an 8×8 square pan with a similar baking time.

STORE your Peppermint Fudge Brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

To FREEZE, wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature. REHEAT in a microwave for a few seconds for a warm, gooey texture.

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