Fudgy Peppermint Brownies

Recipe Ingredients

• Butter: Chop it into smaller bits so it melts more efficiently. I use unsalted, though if you prefer to bake with salted that's fine, too. Just omit the separately-added salt.
• Chocolate: Chopped and melted with the butter for a supremely fudgy brownie base, though chocolate chips would be fine for melting in this recipe. Pick your favorite kind(s)! I like a 50/50 blend of dark and semisweet chocolate.
• Cocoa Powder: I *highly* recommend using a Dutch-process cocoa powder here, though regular unsweetened (also called natural, the kind usually seen in grocery stores) is fine, too. Dutch-process cocoa has a richer flavor.
• Extracts: Combining vanilla with pure peppermint extract softens the flavor and adds just the right amount of peppermint (not overwhelming).
• Peppermint Bark: This is optional, but makes for an incredibly complementary mix-in. It can be omitted or replaced by chocolate chips or another chocolate peppermint confection: chopped Andes mints, a variety of chocolate peppermint chocolates that come out around Christmastime, etc.

Step-by-Step Instructions

1. Step 1: Chop butter and chocolate and melt in small intervals in the microwave or by using a double boiler.

2. Step 2: Whisk well after each interval, careful not to overheat. Continue heating until the mixture just becomes smooth.

3. Step 3: Whisk in the sugar, eggs, and vanilla and peppermint extracts, moving to a larger bowl if you need.

4. Step 4: Vigorously whisk in the flour, cocoa powder, and salt for one minute, then stir in chopped peppermint bark or any mix-ins.

5. Step 5: Spread the peppermint brownie batter evenly into a parchment-lined 9-inch square pan. Sprinkle with crushed candy canes for an extra seasonal touch.

6. Step 6: Bake at 350°F for 30-35 minutes, or until the top is crinkly and set and a toothpick inserted into the center comes out clean, or with just a few small crumbs attached.

Recipe Tips and Tricks

• Flavor Variations - Take a cue from Oreo peppermint bark and mix chopped Oreo cookies into the batter. I've done it here and I'm sure you're not surprised to read that it's delicious!
• Wait to Slice - Let the slab of peppermint brownies cool completely before slicing for cleaner slices and preventing mushy crumbs.
• Make a Small Batch - Halve all of the ingredients and spread into a 9-inch by 5-inch loaf pan. The bake time will stay the same.
• Less Dishes - Melt the chocolate and butter in a large enough microwave-safe bowl to contain the entire brownie batter ensures you can make these peppermint brownies all in one bowl.
• Different Size Pan - An 8-inch square pan can be used, too. The slightly taller mixture may require an extra minute or two in the oven.
• Mailing Peppermint Brownies - Consider baking them in a disposable aluminum pan for extra structure and security if they get jostled in the mail. You can also wrap each individual brownie snugly in plastic wrap. I would package them separately from other baked goods and cookies so the mint flavor doesn't permeate treats that shouldn't be minty.
• Storage - Store peppermint brownies once cooled completely at room temperature in an air-tight container or sealable bag with all excess air pressed out for 3-4 days. They can be frozen in the same manner for months.