Peppermint Brownies
Treat your taste buds with a delectable dessert that combines rich chocolate flavors with a refreshing twist of peppermint. These brownies are a perfect balance of sweetness and freshness.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Dark Chocolate (chopped)
- 150 g Butter (unsalted )
- 200 g Caster Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 100 g Plain Flour
- 1/4 tsp Salt (adjust to taste )
- 100 g Peppermint Chocolate (chopped)
- 100 g White Chocolate (chopped)
- 1/2 tsp Peppermint Extract
- Candy Canes (crushed, for garnish)
Instructions
- 1
Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square baking tin with parchment paper.
- 2
In a heatproof bowl set over a pan of simmering water, melt the dark chocolate and unsalted butter together, stirring until smooth. Remove from heat and let it cool slightly.
- 3
In a separate bowl, whisk together the caster sugar, eggs, and vanilla extract until pale and fluffy.
- 4
Gradually pour the melted chocolate mixture into the egg mixture, stirring until well combined.
- 5
Sift in the plain flour and salt, then gently fold into the chocolate mixture until just combined.
- 6
Stir in the chopped peppermint chocolate until evenly distributed throughout the batter.
- 7
Pour the batter into the prepared baking tin and smooth the top with a spatula.
- 8
Bake in the preheated oven for 25-30 minutes or until the top is set and a skewer inserted into the centre comes out with a few moist crumbs.
- 9
Allow the brownies to cool completely in the tin before removing and transferring to a wire rack.
- 10
For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water. Stir in the peppermint extract.
- 11
Once the brownies are cooled, drizzle the melted white chocolate over the top and sprinkle with crushed candy canes.
- 12
Allow the topping to set before slicing into squares and serving.