Peppermint Brownies
Peppermint Brownies are delicious Christmas treats that have a perfect balance of mint and chocolate, topped with crushed candy canes!
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Servings: 16
Calories: 158kcal
Equipment
- Mixing Bowl
- 8x8-inch square pan
Ingredients
- ½ cup melted butter
- ¾ cup sugar
- 1 teaspoon peppermint extract
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour plain flour
To decorate
- 3.5 oz 100g chocolate
- 3 candy canes
Instructions
- Preheat the oven to 350°F/175°C. Lightly grease an 8x8-inch square pan with spray oil or butter, or line with baking parchment paper.
- Whisk the butter, sugar and peppermint extract in a medium bowl together well.
- Whisk in the eggs, one at a time.
- Sift in the cocoa powder and flour, and gently stir to combine (don’t overmix, but ensure there are no streaks of flour).
- Pour the batter into the pan and spread out to the edges. Bake for 20 minutes or until the centre is just about set (don’t overbake or it will be cake-like and not chewy and soft).
- Cool completely then remove from the pan and cut into squares.
- Crush the candy canes (I put them into a bag and crush with a rolling pin).
- Melt the chocolate, then drizzle over the cooled peppermint brownies. Sprinkle with the crushed candy canes.
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Notes
Can peppermint brownies be made ahead of time?
Yes, peppermint brownies can be made ahead of time. Make them, cool them completely, then store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. What type of peppermint extract should I use?
I recommend using food-grade peppermint extract as opposed to peppermint oil. This can be found in the baking section at your local grocery store or online. Can I omit the candy canes?
Yes, peppermint brownies are also delicious without the crushed candy canes on top. Feel free to decorate the top with your favorite frosting, dessert sauce, or Christmas sprinkles. Ensure all your ingredients are at room temperature before starting. No need for a mixer, you can mix these peppermint brownies by hand with a whisk. If you want really pepperminty brownies, add an extra ½ - 1 teaspoon of peppermint extract. I like to use unsweetened cocoa powder instead of alkalized (dutch-processed) cocoa powder as it gives a more intense chocolate flavor. Alkalized cocoa powder tends to have a more mellow chocolate flavor which helps balance the flavor of peppermint. Make sure you’re using peppermint extract instead of peppermint oil. The peppermint oil has pepper particles in it that are rather gritty and the flavor can be overpowering. For easy cutting, place the peppermint brownies into the freezer for about 30 minutes before cutting them.
Yes, peppermint brownies can be made ahead of time. Make them, cool them completely, then store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. What type of peppermint extract should I use?
I recommend using food-grade peppermint extract as opposed to peppermint oil. This can be found in the baking section at your local grocery store or online. Can I omit the candy canes?
Yes, peppermint brownies are also delicious without the crushed candy canes on top. Feel free to decorate the top with your favorite frosting, dessert sauce, or Christmas sprinkles. Ensure all your ingredients are at room temperature before starting. No need for a mixer, you can mix these peppermint brownies by hand with a whisk. If you want really pepperminty brownies, add an extra ½ - 1 teaspoon of peppermint extract. I like to use unsweetened cocoa powder instead of alkalized (dutch-processed) cocoa powder as it gives a more intense chocolate flavor. Alkalized cocoa powder tends to have a more mellow chocolate flavor which helps balance the flavor of peppermint. Make sure you’re using peppermint extract instead of peppermint oil. The peppermint oil has pepper particles in it that are rather gritty and the flavor can be overpowering. For easy cutting, place the peppermint brownies into the freezer for about 30 minutes before cutting them.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.