Description
Thick and fudgy mocha brownies with paper thin shiny tops, a hint of peppermint flavor, and a sprinkle of crushed peppermint candies.
Ingredients
Scale
- 3/4 C Unsalted Butter (1 1/2 Sticks or 12 TBSP)
- 1 1/4 C Semi Sweet Chocolate Chips
- 3 Lg Eggs, + 1 Egg White
- 1 1/2 C Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Extract
- 3/4 C All Purpose Flour
- 1/2 C Cocoa Powder
- 1 TBSP Espresso Powder
- 1/2 tsp Salt
- 1/4 C. Crushed Peppermint Candies
Instructions
- Preheat the oven to 350 and line a 9X9 pan with parchment paper.
- In a double boiler or glass bowl over a saucepan filled with 2 inches of water, melt the chocolate chips and butter until smooth, remove from heat and set aside.
- In a large bowl, whisk the eggs, egg whites, and sugar for 3-5 minutes.
- Whisk in the vanilla and peppermint extracts.
- While continuing to whisk, slowly pour in the chocolate/butter mixture. Whisk until combined.
- Using a rubber spatula, fold in the flour, cocoa powder, espresso powder, and salt.
- Pour into the prepared pan, top with crushed peppermint candies, and bake at 350 for 25-27 minutes.
- Let cool, then remove from pan and slice.
Notes
*I like to use the soft, melt in your mouth peppermint candies over actual crushed candy canes.
*Brownies will keep on the counter covered for 2-3 days, or in the fridge for up to a week.
