ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dark Chocolate Peppermint Brownies

Photo: Thomas J. Story; Styling: Karen Shinto
Total time 1 hr
Cool time 1 hr, 15 mins
Yield Makes 24
If you can manage to wait, chief baking officer Arnold Eric Wong of Raison d'Être bakery in South San Francisco recommends serving his moist brownies a day after baking because they develop an even fudgier texture and mintier flavor.

Ingredients

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup unsalted butter
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 1/2 cups sugar
  • 5 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 5 ounces dark chocolate, finely chopped and melted
  • Coarsely crushed peppermint candies, very fine pieces sifted out

Nutrition Information

  • calories 251
  • caloriesfromfat 52 %
  • protein 3.8 g
  • fat 15 g
  • satfat 8 g
  • carbohydrate 28 g
  • fiber 1.4 g
  • sodium 69 mg
  • cholesterol 64 mg

How to Make It

  1. Preheat oven to 300°. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl.

  2. Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes.

  3. Whisk together sugar and eggs in a large bowl until blended. Add extracts and whisk to blend. Stir melted chocolate mixture into egg mixture. Gently fold in flour mixture with a plastic spatula until no streaks remain. Pour batter into prepared pan and spread evenly.

  4. Bake brownies until a toothpick inserted 2 in. from edge comes out with a few crumbs sticking to it, 25 to 30 minutes. Cool to room temperature, about 45 minutes.

  5. Put dark chocolate in a resealable plastic bag, snip off a small corner tip, and drizzle half over brownies. Sprinkle with candies and drizzle with remaining chocolate. Let cool until chocolate sets, 25 minutes, then cut into squares.

  6. Note: Nutritional analysis is per brownie.