Dark Chocolate Peppermint Brownies
These dark chocolate peppermint brownies always get me in the Christmas mood. They are just the perfect combination of festive flavors all wrapped up in one delicious, melty, dark chocolate brownie!
Ingredients
- 1 cup + 2 tbsp butter
- 2¼ cups granulated sugar
- 5 large eggs (room temperature)
- ½ tbsp Rodelle Organic Vanilla Extract
- 1-2 tsp Rodelle Peppermint Extract (use 2 tsp if you want a bolder peppermint flavor)
- ¾ cup +1 tbsp all purpouse flour (sifted)
- ¾ cup + 1 tbsp Rodelle Baking Cocoa (sifted)
- ¼ tbsp salt
- ½ cup dark chocolate (chopped)
- crushed peppermint candies and melted chocolate
Instructions
- Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper and spray lightly with cooking spray.
- In a medium saucepan, melt butter and sugar over very low heat, stirring occasionally.
- Once butter and sugar mixture is melted, let slightly cool and then transfer to a large bowl.
- Add eggs one at a time to the butter and sugar mixture. Mix well. Add the Rodelle Organic Vanilla Extract and Rodelle Peppermint Extract. Stir to combine.
- Sift dry ingredients (flour and Rodelle Baking Cocoa) together in a medium bowl and then gradually add to the egg mixture. Stir gently and minimally. Coarsely chop the dark chocolate bar and fold into the batter. Do not overmix.
- Pour batter into the pan and bake for about 35 minutes. Check the brownies often to be sure they don't overbake!
- Remove from oven and cool on a wire rack in the pan. Once cooled, remove brownies from pan and cut into squares. Serve and enjoy!
Notes
- This recipe was tested at high altitude (5,600 feet) and works perfectly as written
- I used about one 3 oz. chocolate bar and 4 candy canes for the topping
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