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Dark Chocolate Peppermint Brownies

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Rich, fudgy dark chocolate brownies enhanced with espresso powder and peppermint extract, finished with melted crushed peppermint candies for a festive holiday crunch.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup dark cocoa powder

1 tbsp espresso powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, melted

2 cups sugar

3 eggs

1 tsp vanilla extract

1 tsp peppermint extract

1 cup dark chocolate chips

15 starlight peppermint candies or 3 candy canes, crushed

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, dark cocoa powder, espresso powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk the melted butter and sugar until smooth.
  4. Add the eggs, vanilla extract, and peppermint extract, whisking until fully combined.
  5. Pour the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
  6. Fold in the dark chocolate chips.
  7. Spread the batter evenly into the prepared pan and bake for 20–30 minutes, or until the edges are set and beginning to brown.
  8. Five minutes before the brownies finish baking, sprinkle the crushed peppermint candies over the top and allow them to melt slightly.
  9. Let the brownies cool completely before slicing and serving.

Notes

Use regular cocoa powder or semi-sweet chocolate chips for a milder chocolate flavor.

Skip peppermint extract if you prefer a subtler mint taste.

Swirl in a cream cheese mixture for a cheesecake variation.

Top with chocolate ganache for extra richness.

Add chopped Andes mints to intensify the peppermint flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/dark-chocolate-peppermint-brownies/