Classic Chocolate Peppermint Brownies
Indulge in the ultimate festive treat with these Classic Chocolate Peppermint Brownies. Each bite delivers a rich, fudgy chocolate base perfectly complemented by the cool, invigorating rush of peppermint, creating a harmonious balance of flavors. These brownies are an absolute delight for holiday gatherings or a comforting anytime dessert.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
1 hour 30 minutes (including cooling)
Servings
16 servings
Keywords
Why This Recipe Delivers
- Delivers an intensely rich and fudgy chocolate experience with every bite.
- Perfectly balanced with the refreshing coolness of peppermint, ideal for the holidays.
- Surprisingly easy to make, even for novice bakers, with impressive results.
- Offers a delightful texture contrast from the soft brownie and crunchy candy canes.
- A versatile treat that can be dressed up for celebrations or enjoyed as a simple indulgence.
Ingredients
- 226 grams (1 cup) unsalted butter, melted
- 400 grams (2 cups) granulated sugar
- 4 large eggs
- 10 milliliters (2 teaspoons) pure vanilla extract
- 5 milliliters (1 teaspoon) pure peppermint extract
- 60 grams (1/2 cup) unsweetened cocoa powder, sifted
- 150 grams (1 1/4 cups) all-purpose flour
- 5 grams (1 teaspoon) salt
- 150 grams (1 cup) semi-sweet chocolate chips or chunks
- 50 grams (1/2 cup) crushed candy canes, for topping
Instructions
- Preheat your oven to 175°C (350°F). Line a 22×33 cm (9×13 inch) baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk thoroughly for about 1-2 minutes until the mixture is smooth and slightly thickened. This helps create a chewy texture in the final brownie.
- Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition until fully incorporated. Stir in the pure vanilla extract and the pure peppermint extract, ensuring they are evenly distributed throughout the wet ingredients.
- In a separate medium bowl, whisk together the sifted unsweetened cocoa powder, all-purpose flour, and salt. Sifting the cocoa powder prevents lumps and ensures a smooth batter.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as overmixing can lead to tough brownies. Gently fold in the semi-sweet chocolate chips or chunks.
- Pour the brownie batter evenly into the prepared baking pan. Spread it to the corners using a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking to maintain a fudgy texture.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for achieving clean cuts and the desired fudgy texture. Once fully cooled, lift the brownies out of the pan using the parchment paper overhang.
- Once the brownies are completely cool, sprinkle the crushed candy canes evenly over the top. This provides a beautiful festive finish and a delightful textural contrast. Cut into squares and serve.
Tools You’ll Need
- 22×33 cm (9×13 inch) baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter (for cocoa powder)
- Wire cooling rack
Essential Success Tips
- Do not overmix the batter once the flour is added; this is key to achieving a fudgy, tender brownie rather than a cake-like one.
- Cool the brownies completely before cutting. This prevents crumbling and ensures clean, precise squares.
- Use good quality unsweetened cocoa powder and pure peppermint extract for the best flavor profile.
- Lightly grease the parchment paper for easy removal and to prevent sticking.
- Keep a close eye on baking time; brownies can go from fudgy to dry quickly if overbaked. A few moist crumbs on a toothpick are perfect.
Professional Cooking Secrets
- For an even deeper chocolate flavor, bloom your cocoa powder: whisk it with the melted butter before adding the sugar and eggs. This helps the cocoa release its full aromatic potential.
- Resting the batter for 15-30 minutes at room temperature before baking can lead to a chewier brownie with a shinier crust, as it allows the flour to fully hydrate.
- If you want the candy canes to slightly melt into the top, sprinkle them on during the last 5 minutes of baking, but be aware they might lose some of their vibrant color.
Notes
- Storage: Store cooled brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- Freezing: Brownies freeze beautifully. Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.
- Variations: For an extra layer of flavor, consider adding a thin layer of chocolate ganache over the cooled brownies before sprinkling with candy canes.
Frequently Asked Questions
Can I use oil instead of butter in this recipe?
While you can technically use oil, butter contributes significantly to the rich flavor and fudgy texture of these brownies. Substituting with oil might result in a slightly less flavorful and chewier brownie.
How do I prevent my brownies from becoming cakey?
The main culprits for cakey brownies are overmixing the batter after adding flour and overbaking. Ensure you fold the dry ingredients in gently until just combined, and remove them from the oven when a toothpick still has moist crumbs attached.
Can I add more peppermint flavor?
Yes, if you desire a stronger peppermint kick, you can increase the peppermint extract to 7.5 milliliters (1.5 teaspoons). However, be cautious not to add too much, as it can become overpowering.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 4g, Fat: 22g, Carbs: 45g (per serving, estimated based on ingredients listed)
Allergy Information
Contains dairy, eggs, and gluten. This recipe may also contain soy if using chocolate chips with soy lecithin. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
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