These taste *delicious*, and yes, are better after they've "ripened" a little bit. The hint of peppermint extract in the brownie itself is great. They freeze well. The candy topping of mine completely separated from the brownies, probably because I had more than the picture shows and it sort of became a solid layer of deliciousness on top. When I tried to cut them after they'd just cooled, it broke in pieces that did not match the brownies and pretty much just came off. It was so hard I don't see how it could ever really be cut. That meant each brownie arrived on a plate, naked, with it's own little chocolate/peppermint candy sitting next to it. Same thing when I cut the rest after cooling over night in the fridge. It didn't matter to me, BUT it would matter to you if you were going for an impressive presentation.
Dark Chocolate Peppermint Brownies
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.
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Cool: 1 Hour, 15 Minutes
- Calories: 251
- Calories from fat: 52%
- Protein: 3.8g
- Fat: 15g
- Saturated fat: 8g
- Carbohydrate: 28g
- Fiber: 1.4g
- Sodium: 69mg
- Cholesterol: 64mg
- 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
- 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.
- Note: Nutritional analysis is per brownie.
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