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Classic Peppermint Brownies

Classic Peppermint Brownies are a delightful treat that combines rich chocolate and refreshing peppermint, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 1/4 cups semisweet chocolate chips, divided Using Ghirardelli's brand for rich flavors
  • 3/4 cup vegetable oil Can substitute with melted coconut oil
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar, packed Ensure it’s packed well for sweetness
  • 3 large eggs, room temperature Helps with better emulsification
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract Adjust based on desired minty intensity
  • 1 cup all-purpose flour
  • 1 cup Dutch-processed cocoa powder Choose high-quality cocoa for best results
  • 1/2 teaspoon kosher salt
  • 2 tablespoons peppermint candies, finely crushed Candy canes work well for a holiday feel

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 9×9-inch baking pan with parchment paper.
  2. In a medium microwave-safe bowl, combine 1/2 cup of chocolate chips and the vegetable oil. Microwave in 15-second intervals, stirring until melted and smooth.
  3. In a stand mixer, beat together the granulated sugar, brown sugar, eggs, vanilla extract, and peppermint extract on high for 5-6 minutes.
  4. Lower the mixer speed, add the melted chocolate mixture, and mix until just combined.
  5. In a small bowl, whisk together the flour, cocoa powder, and kosher salt. Gradually add this to the wet ingredients.
  6. Fold in the remaining 1/2 cup of chocolate chips.
Baking
  1. Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Sprinkle the crushed peppermint candies over the hot brownies immediately after taking them out of the oven.
Cooling and Serving
  1. Allow the brownies to cool completely in the pan on a wire rack. Lift them using the parchment overhang, cut into squares, and serve.

Notes

These brownies can be stored at room temperature for up to 3 days, or frozen for up to 3 months. You can prepare the batter a day before and store it in the fridge overnight.