Description
These rich and fudgy Triple Chocolate Peppermint Brownies are going to be the star of your next Christmas cookie exchange!
Ingredients
- 6 Tablespoons Unsalted Butter
- 2 ounces, fluid Semi-sweet Chocolate, Coarsley Chopped
- 1 cup Granulated Sugar
- 2 Large Eggs, At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- ¾ teaspoons Peppermint Extract
- ½ cups Unsweetened Natural Cocoa Powder
- ½ cups All-purpose Flour
- ½ teaspoons Salt
Preparation
Preheat oven to 350°F and grease an 8×8 inch pan or line with aluminum foil or parchment paper.
In a microwave-safe bowl, combine butter and chopped chocolate. Melt in 30-second increments, whisking after each, until completely smooth. You can also do this on a double boiler. Whisk in the sugar until completely combined, then whisk in the eggs, vanilla, and peppermint extract.
Add the cocoa powder, flour, salt, and the chocolate chips. Fold it all together with a rubber spatula. The batter will be very thick. Spread evenly into prepared pan.
Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.
Remove from the oven and place on a wire rack to cool completely before cutting into squares.
Cover and store leftover brownies at room temperature for up to 1 week.
