Christmas is almost here and I’m so excited! This time of the year has always been my favorite and living in a city that’s pretty much always hot, sometimes kills the whole winter holiday mood.I was lucky in enough to get a few cold days but it immediately became pretty warm again. I’ll take what I can get right? One this I know for sure is that the beautiful pairing of peppermint with chocolate can bring some warm and bubbly feelings.
One of my favorite holiday flavors is peppermint, or basically anything mint! Combine it with chocolate and you’ve got a winner! If your in love with mint chocolate chip ice cream, you’re going to love these brownies for sure. Their fudgy, super chocolate-y and a good amount of peppermint. The secret to making it so chocolate-y? Drizzle some melted chocolate on top of the brownie batter before baking! And, I don’t use cocoa powder. It’s pure chocolate!
Dark chocolate is my favorite but feel free to use milk or even a combination. This lady I met at a public kitchen (a place to rent and test some recipes) had a whole load of dark chocolate and she said they didn’t suit the things she was making. Being super, super kind, she gave it all to me! Now I’ve got a whole load of dark chocolate and I plan on using most of it before going out to buy more.
I don’t know how many times I can say it but seriously, you’re going to love these brownies. They’re a show stopper and they’re not hard to make. It’s the best of both worlds.
You’re going to have some fun making AND eating these. So, get baking and happy holiday!
- 166g Unsalted Butter
- 183g Dark Chocolate
- 4 Large Eggs
- 1/2 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 3/4 cup All Purpose Flour
- 1/2 tsp Salt
- 1/3 cup crushed Candy Canes, about 4 candy canes
- 1.5 tsp Peppermint Extract
- Preheat the oven to 177 degrees Celcius. Butter a baking pan and line with parchment paper; allow 2 inches of overhand on two sides to help remove the brownie after baking.
- In a heatproof bowl, combines 2/3 of the chocolate with the unsalted butter. Set the bowl over a pot of simmering water and stir until melted. Once melted, pour into another bowl and set aside to cool slightly.
- Add the remaining chocolate and peppermint extract into the same heatproof bowl and melt over the simmering water. Once melted, remove from heat and allow to cool slightly.
- In a medium bowl, whisk the eggs, brown sugar and granulated sugar until combined. Whisk the chocolate-butter mixture until glossy and thick. Sift flour and salt into the bowl and stir until just incorporated.
- Spread the brownie batter in the prepared baking pan in an even layer. Dollop the peppermint chocolate into the batter and swirl it in with a butter knife.
- Bake for 15 – 20 minutes. Sprinkle the crushed candy canes on top and bake for another 10 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool before releasing it from the pan. Cut into squares and serve.