Just before cutting, chill in the freezer for 15 minutes. Bake for 23 to 24 minutes, until a toothpick inserted in the center comes out with a few crumbs attached.Gently tap pan once to remove air bubbles. Scrape batter into prepared pan and use a piece of wax paper coated with nonstick spray to press the batter evenly into the pan.When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Stir in vanilla add eggs one at a time, stirring well after each one. Place melted butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point.Preheat oven to 325☏ and line an 8-inch square baking pan with parchment paper.Bake for 20-25 minutes, or until the center is puffed and a toothpick inserted into the center comes out with just a few moist crumbs.Pour the batter into the prepared pan and spread evenly, then top with the reserved chocolate chips and peppermint crunch.Stir in the flour just until incorporated, then stir in the chocolate chips and peppermint crunch, reserving some for the top of the brownies. Add the eggs one at a time, beating vigorously after each addition.Remove from heat and stir in the peppermint extract, then allow to cool for 5-10 minutes. Continue to cook, stirring occasionally until the mixture is very warm to the touch. Add the sugar, cocoa powder and salt, and stir well to combine. Melt the butter in a medium sauce pan over medium low heat. Line a 9×9″ baking dish with foil or parchment paper and set aside.
This recipe is nice and easy, because we all need extra time during the holiday season! It comes together in just a few minutes in one pot, and bakes up in less than 30 minutes. If you don’t have either on hand, omit altogether and add a bit more crushed peppermint if desired. A little goes a long way, so I’ve only used 1/2 teaspoon in this recipe. Peppermint oil or extract adds big, refreshing flavor to these brownies. It’s a huge time saver, but you can certainly crush candy canes or peppermint candies yourself if you prefer. I love using peppermint crunch, which is finely crushed peppermint that can be used just like sprinkles. I used dark chocolate chips for big chocolate flavor, but they may be substituted with whatever you have on hand or omitted altogether. If you use salted butter, omit the 1/2 teaspoon salt in the recipe. I used unsalted butter so that I could control the sodium. I love that there are just a few simple ingredients in this peppermint brownie recipe, and several ingredients are easily customized with what you have on hand. Then there are simple cocoa brownies with crackly tops like my deliciously chewy coconut oil brownies and these peppermint brownies.Ĭocoa brownies will always be my favorite because there’s no chocolate to chop, and cocoa powder is always in the pantry right? Some are made with chopped chocolate for a rich, gooey texture like my German chocolate brownies, and some include a combination of chopped chocolate and cocoa powder for a fudgy middle and big chocolate flavor like my peanut butter brownies. I feel that you can never have enough brownie recipes because they’re all different. Brownies may be customized with white chocolate chips or drizzled with chocolate ganache for extra flair.
**This recipe was originally published in December 2015.
0 kommentar(er)
