Fudgy Peppermint Brownies
I am actually not the biggest fan of chocolate, but brownies are my exception for some odd reason….
These fudgy peppermint brownies are dense and have addicting white chocolate peppermint chips and also some semi sweet chocolate chunks and then they are topped with some Maldon salt for a little extra oomph. These are delicious right out of the oven, but my favorite way to eat them is out of the refrigerator when the chocolate chunks have hardened and it gives the brownies the best chewy and slightly crunchy texture.
Enjoy these for the holidays!
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Peppermint Brownies with White Chocolate Chunks
Ingredients:
Makes about 12 brownies, depending on how you cut them
1 cup (2 sticks) butter (I prefer salted, you can use unsalted and then add 1 teaspoon salt)
1 1/2 cups granulated sugar
1 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup semi sweet or sweet chocolate chunks (whatever you prefer)
1 cup white chocolate chunks
1/2 cup andes peppermint crunch baking chips
Maldon salt for topping
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium-sized saucepan, melt the butter on low heat. Add the granulated sugar, brown sugar, and cocoa over medium-low heat stirring to combine. Cook until the mixture is shiny. This will create a gorgeous/delicious crackly/crunchy top. Cook until hot but not bubbling. Remove from heat and let stand for about 10-15 minutes.
Transfer the chocolate butter mixture to a large mixing bowl. Add in baking powder, vanilla extract, and peppermint extract and stir.
Add the eggs one at a time, whisking well after each addition.
Gradually add the flour, mixing until just combined.
Fold in the chocolate chunks, white chocolate and peppermint candy.
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle Maldon salt on top of brownies and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake.
Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares, and enjoy!
