Want to sweeten the season even more? Try this easy recipe for Dark Chocolate Peppermint Brownies. The combination of rich chocolate, and cool peppermint is sure to be a festive addition to any holiday menu.
INGREDIENTS Yields 30 small brownies
- 8 oz. (2 sticks) butter, cut into chunks
- 4 oz. good-quality dark chocolate*, chopped
- 4 oz. unsweetened chocolate, chopped
- 1 ¼ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 2 Tbsp. unsweetened cocoa powder
- 2 cups + 2 Tbsp. sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1 tsp. peppermint extract
- 12 peppermint candies, unwrapped and crushed into small bits (optional)
* e.g., Callebaut or Ghiradelli
Preheat the oven to 360°F. Lightly grease the pan with vegetable oil or butter, then arrange two overlapping pieces of aluminum foil in opposite directions. Each piece of foil should have an overhang of 1″ to 2″; this will make removing the brownies from the pan very easy.
In a large metal or heatproof glass mixing bowl, combine the butter and both chocolates. Place the bowl over a pot of simmering water — the bottom of the bowl should just fit into the rim of the pot. Allow the butter and chocolate to slowly melt together, stirring occasionally.
While the chocolates and butter are melting, sift together the flour, baking powder, salt and cocoa powder and set aside.
When the chocolate mixture is fully melted and smooth, remove from heat and cool for 1 minute. Whisk the sugar into the chocolate mixture, then whisk in the eggs one at a time. Continue whisking until mixture is smooth and glossy. Whisk in both extracts. Add the dry ingredients and use a spatula to incorporate fully. Scrape the batter into the prepared pan. If you are using the crushed peppermint candies, evenly sprinkle them over the top of the batter. Bake the brownies for approximately 40 minutes, or until the top feels firm and a toothpick inserted in the center comes out with moist crumbs attached — it should not be completely clean but there should be no gooey batter on the toothpick. Allow the brownies to cool completely in the pan, then lift out using the foil “handles” and cut into squares. Stored in a tightly covered container at room temperature, the brownies will keep for 4 days.