Dark Chocolate Peppermint Brownies
These rich, fudgy brownies combine dark chocolate with a refreshing hint of peppermint, making them a delightful treat perfect for any festive occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour Can be substituted for gluten-free flour
- 1 cup dark chocolate cocoa powder Use high-quality for best flavor
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 cup dark chocolate chips Chop if large
- 1 cup crushed peppermint candies For topping
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan thoroughly.
Mixing
- Melt the unsalted butter in a saucepan over low heat.
- Stir in the granulated sugar until combined, then add eggs one at a time, mixing well.
- Mix in the peppermint extract.
- In a separate bowl, combine the flour, cocoa powder, and salt, then stir into the wet ingredients.
- Fold in the dark chocolate chips and half of the crushed peppermint candies.
Baking
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Allow the brownies to cool in the pan, then sprinkle remaining crushed peppermint candies on top.
Notes
For a vegan version, replace the eggs with flax eggs and the butter with coconut oil. Store brownies in an airtight container at room temperature for up to four days, or refrigerate for up to a week.