Make rich, fudgy peppermint brownies easily in one bowl, topped with crushed candy canes for a festive holiday treat.
Author:Avery
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup crushed peppermint candies (candy canes) for batter
1/2 cup crushed peppermint candies for topping
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk the melted butter and sugar together until combined.
Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract and peppermint extract.
Sift the cocoa powder and flour directly into the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
Fold in the chocolate chips and the 1/2 cup of crushed peppermint candies for the batter.
Spread the batter evenly into the prepared baking pan.
Sprinkle the remaining 1/2 cup of crushed peppermint candies over the top of the batter. Press them lightly into the surface.
Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut into squares and serve.
Notes
For extra fudgy brownies, slightly underbake them by about 2 minutes.
You can substitute peppermint extract with 1/4 teaspoon of pure mint extract if needed.
These brownies are excellent for gifting when cut into squares and placed in small cellophane bags.