Peppermint Brownies
These Peppermint Brownies are rich, chewy, and fudgy, with a touch of mint and a festive crushed candy cane topping. Perfect for Christmas!
Servings: 16
Calories: 223kcal
Cost: $10
Equipment
- Bowl
- 8x8" baking pan
Ingredients
- 1 cup granulated sugar 200g
- ¾ cup all-purpose flour plain flour 95g
- ⅔ cup cocoa powder 55g
- ½ cup powdered sugar 65g
- ½ cup chocolate chips 90g
- ½ teaspoon salt
- ½ cup oil vegetable, canola etc… a neutral tasting oil 115ml
- 2 large eggs
- 2 tablespoons water
- ½ teaspoon peppermint extract
To decorate
- 3 ½ oz dark chocolate 100g
- 5 candy canes
Instructions
- Preheat the oven to 325°F/165°C. Line an 8x8 baking dish parchment paper. Spray the parchment paper lightly with spray oil so the peppermint brownies don’t stick.
- Sift the sugar, flour, cocoa powder, and powdered sugar into a medium bowl. Stir in the chocolate chips and salt.
- In a small bowl, whisk together the oil, eggs, water, and peppermint extract.
- Gently fold the wet ingredients into the dry ingredients until combined and no streaks of flour remain, but don’t beat the mixture.
- Pour the brownie batter into the pan and spread it evenly to the edges with the back of a spoon.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and an inserted toothpick comes out with only a few crumbs of batter on it.
- Allow the brownies to cool completely.
- To decorate: Melt the chocolate in a microwave in 30 second bursts. Chop the candy canes. Slice the completely cooled brownies, and drizzle each one with a little melted chocolate and sprinkle with the crushed candy canes.
Nutrition
Calories: 223kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 86mg | Potassium: 69mg | Fiber: 2g | Sugar: 22g | Vitamin A: 42IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg