Peppermint Brownies
This peppermint fudge brownie recipe is perfect for the holidays or anytime during the year when you need a pick me up.
Peppermint Brownies Baking Tips:
Don’t over mix the batter. Over mixing adds too much air to the brownies and will give them a cakey texture. That’s fine but today we’re making fudge brownies.
Don’t over bake the brownies. Fudge brownies are slightly under baked. When you remove the brownies from the oven the edges will have begun to pull away from the sides and the center will be gooey.
Cool before cutting. Actually, the best way to get a clean cut is to place the brownies in the freezer for 15 minutes after they cool. However, cooling for 1 hour at room temperature will still do the job.
Can you make ahead?
Freezer: Peppermint Brownies: Can be made one day in advance and kept in the fridge for 7 days.
Fridge: Peppermint Brownies: After you cut brownies, individually wrap with plastic wrap. Then store in a freezer storage bag. Keep in the freezer for 5 months. Thaw 24-48 hours before using.
Reheating: Peppermint Brownies: Pop in a 350-degree oven for 5-7 minutes.
Latest Recipe Video:
Substitution Options:
Common One to One Substitutions:
Semi-Sweet Chocolate = Unsweetened Chocolate
All Purpose Flour = Unbleached Flour
Granulated Sugar = Raw Cane Sugar
Salted Butter = Unsalted Butter (omit salt in recipe if using salted butter)
How to make peppermint brownies
- Place foil or parchment paper in an 8 x 8 pan, foil should hang over slightly. Spray with cooking spray.
- Chop chocolate in a bowl add unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate and butter cook in the microwave for 1 minute, stir to combine.
- In a bowl beat eggs for 1 minute with a hand mixer on low speed. Add the sugar and mix for 30 seconds. Pour in chocolate and vanilla, mix until combined.
- In a small bowl stir flour, baking powder and salt, pour in to batter and mix on low speed for 30 seconds, until flour is combined.
- Pour half the batter in pan, spread out evenly, sprinkle half the peppermint over batter.
- Cover with remaining batter and bake for 30 to 35 minutes.
what to serve with Peppermint Brownies?
Meal Ideas:
Recipe:
Peppermint Fudge Brownies
Ingredients
- 4 oz. unsweetened chocolate chopped
- 2 oz. bittersweet chocolate chopped
- ½ cup semi-sweet chocolate chips
- 1 stick melted unsalted butter
- ¾ cup raw cane sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 oz. unsweetened chocolate chopped
- ¾ cup unbleached flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 9 peppermints smashed
Instructions
- Preheat the oven to 350°F. Place foil or parchment paper in an 8 x 8 pan, foil should hang over slightly. Spray with cooking spray.
- In a bowl add unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate and butter cook in the microwave for 1 minute, stir to combine.
- In a bowl beat eggs for 1 minute with a hand mixer on low speed. Add the sugar and mix for 30 seconds. Pour in chocolate and vanilla, mix until combined.
- In a small bowl stir flour, baking powder and salt, pour in to batter and mix on low speed for 30 seconds, until flour is combined. Avoid over mixing. Pour half the batter in pan, spread out evenly, sprinkle half the peppermint over batter, cover with remaining batter and bake for 30 to 35 minutes.
- When brownies are finished baking, sprinkle with peppermints.
