When we moved to South Carolina from Florida, we left most of our family. This Christmas will be very different with only us two and my mom! If you’re going to have a smaller Christmas this year but don’t want to miss out on the desserts, but you also don’t want to make a ton, these peppermint brownies are perfect for you!
THE PEPPERMINT BROWNIES EXPLAINED:
A super moist, rich, and chocolatey brownie with a crinkle top. They’re fudgy and flavorful throughout. Topped with crushed candy cane pieces and a white chocolate drizzle.
AN EASIER WAY:
If you have boxed brownie mix on hand, make it according to the box directions. Just add crushed candy cane pieces before baking, and then top with a white chocolate drizzle (directions below- step #5)
HOW TO MAKE THESE BROWNIES:
Preheat oven to 350°F. Lightly grease an 8×8 pan and line with parchment paper.
make the batter
Melt butter in a small saucepan over low-medium heat. Once melted, add both sugars, vanilla extract, and semi-sweet chocolate chips. Stir until chocolate chips are completely melted. Transfer to medium mixing bowl.
Add eggs to the melted chocolate/butter mixture one at a time, mixing between. Mix in flour and cocoa powder. Pour batter into prepared baking pan and spread to smooth the top evenly. Sprinkle crushed candy canes on top.
bake the brownies
Bake for 28-35 minutes, check them after 28 minutes frequently, secret to fudgy brownies is to undercook them so that they continue to slightly bake while cooling but not too much. When it’s time to take them out of the oven, they’ll jiggle ever so slightly in the middle and cooked around the edges.
drizzle white chocolate
While waiting for the brownies to cool, prepare the white chocolate drizzle. In a microwave-safe bowl mix the white chocolate chips and 1 tsp of vegetable or canola oil. Microwave in 10 second increments until melted and smooth. Pour into a ziploc bag and cut a tiny corner off. Squeeze the bag and drizzle over brownies. Wait for the drizzle to harden, cut, and serve.
grocery list:
- butter
- oil (vegetable, canola, olive, or avocado)
- brown sugar
- granulated sugar
- chocolate chips
- eggs
- flour
- cocoa powder
- white chocolate chips
- candy canes
equipment list:
click here to purchase the equipment listed below
- square pan
- mixing bowls
- saucepan
Peppermint Brownies
Ingredients
- 1/2 cup salted butter melted
- 1 tbsp oil olive, vegetable, canola, or avocado
- 1 cup (240g) granulated sugar
- 1/4 cup (45g) brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (75g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup chocolate chips semi-sweet
- 1/2 cup white chocolate chips
- 1 tsp oil vegetable or canola
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8 pan and line with parchment paper.
- Melt butter in a small saucepan over low-medium heat. Once melted, add both sugars, vanilla extract, and semi-sweet chocolate chips. Stir until chocolate chips are completely melted. Transfer to medium mixing bowl.
- Add eggs to the melted chocolate/butter mixture one at a time, mixing between. Mix in flour and cocoa powder. Pour batter into prepared baking pan and spread to smooth the top evenly. Sprinkle crushed candy canes on top.
- Bake for 28-35 minutes, check them after 28 minutes frequently, secret to fudgy brownies is to undercook them so that they continue to slightly bake while cooling but not too much. When it's time to take them out of the oven, they'll jiggle ever so slightly in the middle and cooked around the edges.
- While waiting for the brownies to cool, prepare the white chocolate drizzle. In a microwave-safe bowl mix the white chocolate chips and 1 tsp of vegetable or canola oil. Microwave in 10 second increments until melted and smooth. Pour into a ziploc bag and cut a tiny corner off. Squeeze the bag and drizzle over brownies. Wait for the drizzle to harden, cut, and serve.
Notes
Nutrition
If you loved this recipe for Peppermint Brownies make sure to check out my Fudgy Brownies and my Chocolate Peppermint Cake Truffles.
