Ingredients:
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon peppermint extract or oil
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips (divided into two groups)
- 3 tablespoons peppermint crunch or crushed candy canes (divided into two groups)
Instructions:
- Preheat oven to 325 degrees. Line a 9 x 9" baking dish with foil or parchment paper and set aside. Melt the butter in a medium saucepan over medium-low heat. Add the sugar, cocoa powder, and salt, and stir well to combine. Continue to cook, stirring occasionally, until the mixture is very warm to the touch. Remove from heat and stir in the peppermint extract, then allow it to cool for 5 - 10 minutes.
- Add the eggs one at a time, beating vigorously after each addition. Stir in the flour just until incorporated, then stir in the chocolate chips and peppermint crunch, reserving some for the top of the brownies.
- Pour the batter into the prepared pan and spread evenly, then top with the chocolate chips and peppermint crunch.
- Bake for 20 - 25 minutes, or until the center is puffed and a toothpick inserted into the center comes out with just a few crumbs. Cool completely on a wire rack.
Notes:
- Pro tip: Be sure to allow the cocoa sugar mixture time to cool before adding the eggs.
- Leftover brownies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Peppermint extract/oil adds a big flavor, so a little goes a long way.
- If you don't have any on hand, omit them altogether and add more crushed peppermint if desired.
- Change up these peppermint brownies by using white chocolate chips or topping them with chocolate ganache!
For more recipes provided by Grand Junction's Volunteer Ambassadors and Staff, click here.