These Peppermint Brownies are a brownie everyone can love with a Christmastime twist! The perfect medium between cake-like brownies and the rich and fudgy type, equipped with an extra special peppermint white chocolate topping. Think peppermint bark meets brownie. Yes, please.
Peppermint Brownie Ingredients
- All-Purpose Flour
- Unsalted Butter – Use unsalted butter only. If you sub in salted butter, your Peppermint Brownies will be far too salty.
- Baking Powder
- Large Eggs
- Unsweetened and White Chocolate – The unsweetened chocolate will be used in the brownie batter while the white chocolate is layered on the top.
- Pure Vanilla Extract – Pure vanilla extract is a little more pricey but totally worth the splurge if you bake often.
- Salt – Fine sea salt is best for baking because it adds just the right amount of saltiness.
- Peppermint Oil – Oils tend to be more concentrated so you only need a tiny bit. This can be substituted for peppermint extract if you don’t have the oil on hand. You will just need to add a little more of it for the same flavor.
- Peppermint Candies – The peppermint candy will add a fun pop of color and crunch to these fudgy brownies.
How to Make Peppermint Brownies
- Prep – Preheat oven and line an 8-inch baking pan with parchment paper or foil.
- Combine – Add the butter and unsweetened chocolate to a saucepan until melted. After the mixture is cool to touch add the sugar, eggs, and vanilla to the chocolate mixture one at a time until mixed well.
- Mix – In a separate bowl whisk together flour, baking powder, and sea salt. Add the flour mixture to the saucepan and mix until well combined.
- Bake – Pour the batter into your prepared baking dish and cook for 30 minutes.
- Cool – Allow brownies to cool and then cut them into squares.
- Melt Topping – Melt the white chocolate in increments and then stir in the peppermint oil. Spoon a large dollop of white chocolate on each square and top with peppermint candy.
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- 2/3 cup Unsalted Butter room temperature, cut into tablespoons
- 3 ounces Unsweetened Chocolate chopped
- 1 cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Unbleached All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Fine Sea Salt
- 4 ounces White Chocolate separated, finely chopped
- 1/8 teaspoon Peppermint Oil found at specialty craft stores
- 1/2 cup Crushed Peppermint Candies
Preheat the oven to 350° and have ready an 8 inch square baking pan lined with a sheet of parchment paper or nonstick aluminum foil.
In a medium-sized saucepan combine butter and unsweetened chocolate over medium heat and stir until melted. Remove from the heat and set aside until just warm to the touch, about ten minutes.
Add sugar to the chocolate mixture and using a handheld mixer, beat on medium speed until combined. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix once more. Set aside until ready to use.
In a mixing bowl, whisk together flour, baking powder and sea salt. Add the flour mixture to the saucepan and mix on low, until ingredients are fully incorporated. Transfer to the brownie pan and bake thirty minutes, or until a toothpick inserted in the center still comes out moist, but not coated with batter. Set aside to cool on a wire rack fifteen minutes.
Remove the brownies from the pan and cut into sixteen squares. Set atop a sheet of wax paper, spaced one inch apart. Add three ounces of the white chocolate to a small microwave safe bowl and microwave in thirty second increments, stirring well in between each session, until the chocolate has melted. Add in the remaining ounce of chocolate and stir until melted.
Stir in the peppermint oil. Spoon chocolate over the top of each brownie square and allow to fall over the sides. Sprinkle with candies and allow chocolate to completely harden before handling. Cooling time varies depending on your environment. Allow at least two hours before handling.