During the holiday season peppermint is everywhere! Peppermint can be found in lattes, hot chocolate, candy canes and even on Christmas wreaths! So why not take peppermint to the next level and put it in brownies?!Peppermint brownies are delicious and festive, and also a great way to use up all those candy canes lying around. If you are on cookie overload, or just want to switch things up this holiday season, bake up a batch of peppermint brownies.
To make sure your brownies don’t stick to the pan line the pan with foil and butter the foil or spray with non-stick cooking spray. The foil not only prevents the brownies from sticking to the pan; it also make it easy to remove brownies from the pan for cutting.
In a small bowl I whisked together the dry ingredients for the brownies, cocoa powder, flour, baking soda and salt.
I put a quarter pound of candy canes in a plastic bag and crushed them with a rolling-pin. Careful not to crush the candy too fine, you want to be able to see pieces of the candy cane inside the brownie.
Now, it’s time to mix the wet ingredients, I started by creaming the butter and sugar together until light and fluffy.
Once the butter and sugar are creamed, I added the egg and beat a little more until combined. Now, it’s time to add the dry ingredients, be sure to reduce the speed of the mixer to low when you do this so flour and cocoa powder don’t go flying everywhere.
The wet and dry ingredients mix until just combined, be sure not to over mix. It’s time to add the chocolate chips and candy canes!
Just mix in the candy canes and chocolate chips until they are incorporated into the batter. This batter is very thick, it almost resembles cookie dough. You’ll need a spatula to press it out into the pan.
Into the oven it goes for twenty minutes. While these brownies bake your home is filled with the most delicious smells of chocolate and peppermint. Once the brownies are baked let them cool completely in the pan before removing. Here’s a tip, if you want to make the brownies easier to cut, remove them from the pan wrap them tight in plastic wrap and put them in the freezer for thirty minutes. The frozen brownies are easier to cut and have cleaner lines for presentation.
From the outside these look like your run of the mill brownies, when you cut into them you see specks of red and whit candy cane throughout the brownie. These brownies pack big peppermint and chocolate flavor and are fun twist on two old favorites.
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1 Stick (1/2 cup) unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1 cup semisweet chocolate chips (6 ounces)
1 cup coarsely crushed peppermint hard candies (1/4 pound)
Put oven rack in middle position and preheat oven to 375 degrees. Line a 13-by-9 inch metal baking pan with 1 sheet of foil, Allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy. Spread dough evenly in pan nad bake until puffed and beginning to pull away from sides of pan. about 20 minutes.
Cool completely in pan on rack, then, lifting with foil, transfer to cutting board. Cut into bars and lift off foil with a spatula.
The bars keep in an airtight container at room temperature for up to 3 days.