Peppermint Mocha Brownies
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon instant espresso powder
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup crushed candy canes
Instructions
- Step 1: Preheat and Prepare – Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or non-stick spray. For the easiest removal, line the pan with parchment paper, leaving a slight overhang on the sides.
- Step 2: Mix Wet Ingredients – In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, peppermint extract, and the instant espresso powder until the powder is fully dissolved.
- Step 3: Sift and Stir – Sift the cocoa powder into the wet mixture to remove any lumps. Add the flour and salt. Use a spatula to gently fold the dry ingredients into the wet batter until just combined. Be careful not to overmix, as this can lead to cakey brownies rather than fudgy ones. Fold in the chocolate chips.
- Step 4: Bake to Perfection – Spread the batter evenly into your prepared baking pan. Bake for 25 to 30 minutes. You will know they are done when a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake!
- Step 5: Garnish and Cool – As soon as you remove the brownies from the oven, sprinkle the crushed candy canes over the top. The residual heat will help them stick to the surface. Allow the brownies to cool completely in the pan before slicing them into 16 squares.
Find it online: https://www.pleasecook.com/desserts/peppermint-mocha-brownies/