Description
Rich and easy one-bowl brownies with a delightful peppermint twist, perfect for holiday baking.
Ingredients
Scale
- 2 peppermint candy canes
- 4 ounces dark chocolate chunks (around ⅔ cup)
- 10 tablespoons butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- ⅔ cup all-purpose flour
- ⅓ cup cocoa powder
- ¾ teaspoon salt
Instructions
- Crush two candy canes and set aside.
- Line an 8″ square metal pan with parchment paper and preheat the oven to 350°F (175°C).
- In a large heat-safe bowl, add dark chocolate and butter. Melt using a microwave in 30-second intervals, stirring after each, or over a double boiler until smooth.
- Add granulated sugar and whisk for one minute.
- Add eggs and extracts separately to avoid cooking the eggs. Whisk until the batter thickens to a ribbon stage.
- Sift in flour, cocoa powder, and salt, then fold in half of the crushed candy canes.
- Pour the batter into the lined pan and spread evenly.
- Bake for 23-26 minutes until the center is set and a toothpick comes out mostly clean.
- Sprinkle remaining crushed candy canes on top and let cool completely for at least one hour before cutting into squares.
Notes
For best texture, do not overbake. Check at 23 minutes and adjust baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg