Loaded Dark Chocolate Peppermint Brownies
Loaded Dark Chocolate Peppermint Brownies are rich, fudgy, and loaded up with Oreo pieces, pretzels, and crushed candy canes for a sweet, salty, and minty spin on brownies. This recipe is made in a loaf pan for a smaller yield.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
- 4 tbsp unsalted butter, cut into small pieces
- 1/2 cup dark chocolate chips
- 1/2 cup granulated sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp instant espresso powder (optional)
- Pinch of salt
- 1/2 cup chopped Oreo cookies
- 1/4 cup chopped pretzels
- 1-2 tbsp crushed candy canes
Preheat oven to 350°F. Line a 9" x 5" loaf pan with parchment paper and lightly spray with cooking spray. Set aside.
In a large microwave-safe bowl, add butter and dark chocolate chips and heat in 30 second increments on half-power, stirring well after each increment, until the mixture is melted and smooth. Whisk in sugar, egg, and vanilla extract until combined. Add flour, espresso powder (if using), and pinch of salt and stir to combine. The mixture will be a little bit shiny.
Stir in chopped Oreo cookies and chopped pretzel pieces.
Pour batter into prepared loaf pan and level the top with a spoon or spatula so it's of an even thickness throughout.
Bake for 20 minutes, and then remove from oven and scatter candy cane pieces over top. Return to the oven and bake for an additional 15 minutes or so, or until the top is crinkled and a tester inserted in the center comes out mostly clean with just a few crumbs attached.
Let cool completely before lifting the brownies out of the loaf pan by the sides of the parchment paper and slicing.
Serving: 1brownie | Calories: 179kcal | Carbohydrates: 25.8g | Protein: 1.9g | Fat: 8.2g | Saturated Fat: 4.2g | Cholesterol: 28mg | Sodium: 127mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 17.9g | Iron: 0.7mg