Chewy and fudgy brownies with crispy edges and a moist chocolaty center topped with peppermint chips. These peppermint brownies are the perfect dessert for the winter holidays.
I mentioned that I love peppermint and chocolate, right?
I know I made brownies not that long ago, but seriously, how could I pass up on a chance to share peppermint brownies?
I can’t even begin to tell you how amazing these brownies are. Just picture that crispy outer edge, that crunchy thin crust on top, the refreshing sweet taste of peppermint chips, that chewy yet moist chocolaty center. Is your mouth watering yet? No? Shall I continue?
Have I mentioned that it’s been a hectic couple weeks? I’ve been working as a dental hygienist in three different offices. And when I come home, I try to find time to blog. It’s starting to get overwhelming. But you know what? As exhausting as it may be, it’s worth it because I’m doing what I love.
And maybe, just maybe, I deserve another peppermint brownie bar for my efforts. Or two.
Preheat the oven to 350F. Lightly grease a 9×9 inch baking pan with nonstick cooking spray or with vegetable oil.
Melt 4 ounces of semi sweet chocolate according to the package. I placed the chocolate in a microwave safe bowl and heated the chocolate in the microwave in 20 second bursts, mixing in between until the chocolate has melted completely and appear smooth.
Add granulated sugar and brown sugar to the melted chocolate, mixing until the sugar is incorporated in the chocolate.
Beat two large eggs and an egg yolk in a small bowl. Add the eggs, vanilla extract, and vegetable oil into the chocolate mixture. Mix until the eggs are incorporated in the chocolate.
Add about a fourth cup of flour at a time into the chocolate mixture, stirring as you add until all the flour has been mixed in.
Fold in chocolate chips.
If you love the taste of peppermint, you can fold in half chocolate chips and half peppermint. I wanted just a hint of peppermint on my brownies so I sprinkled peppermint chips and crushed candy canes on top of the brownie batter.
Pour the brownie batter into the baking pan. Top the brownie batter with peppermint chips and crushed candy cane.
Bake the brownie in the oven for about 25-30 minutes or until you can insert a toothpick into the brownies and it comes out relatively clean.
Serve the brownies warm or cold.
If you place the brownies in the refrigerator, they become fudgier. A great way to fix slightly over baked brownies. You can store brownies in an airtight container for up to about a week.
- 4 oz semi-sweet chocolate
- ¾ cups granulated sugar
- ¼ cup brown sugar
- 2 large eggs + 1 yolk, beaten
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ¾ cups flour
- ½ cup chocolate chips
- 2 tablespoons peppermint chips
- 1 tablespoon crushed candy cane
- Preheat the oven to 350F. Lightly grease a 9x9inch baking pan with nonstick cooking spray or vegetable oil.
- Place the semi-sweet chocolate into a microwave safe bowl. Melt the chocolate in the microwave in 20 second bursts and mix in between each burst until the chocolate has melted completely and appears smooth.
- Stir in the granulated sugar and brown sugar. Mix in the beaten eggs, vanilla extract, and vegetable oil until the ingredients are well combined.
- Add flour to the chocolate mixture a fourth cup at a time, mixing as you add until all the flour has been incorporated.
- Fold in the chocolate chips.
- Pour the brownie batter into baking pan. Top the brownie batter with peppermint chips and crushed candy cane.
- Bake the brownie in the oven for 25-30 minutes or until you can insert a toothpick into the brownie and comes out relatively clean.
- Serve the brownies warm or cold.