Peppermint Brownies
Fudgy brownies topped with crushed peppermint candies and white chocolate drizzle.
Yield: 9 Brownies
Calories: 355kcal
Materials
- 1/2 cup salted butter melted
- 1 tbsp oil olive, vegetable, canola, or avocado
- 1 cup (240g) granulated sugar
- 1/4 cup (45g) brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (75g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup chocolate chips semi-sweet
- 1/2 cup white chocolate chips
- 1 tsp oil vegetable or canola
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8 pan and line with parchment paper.
- Melt butter in a small saucepan over low-medium heat. Once melted, add both sugars, vanilla extract, and semi-sweet chocolate chips. Stir until chocolate chips are completely melted. Transfer to medium mixing bowl.
- Add eggs to the melted chocolate/butter mixture one at a time, mixing between. Mix in flour and cocoa powder. Pour batter into prepared baking pan and spread to smooth the top evenly. Sprinkle crushed candy canes on top.
- Bake for 28-35 minutes, check them after 28 minutes frequently, secret to fudgy brownies is to undercook them so that they continue to slightly bake while cooling but not too much. When it's time to take them out of the oven, they'll jiggle ever so slightly in the middle and cooked around the edges.
- While waiting for the brownies to cool, prepare the white chocolate drizzle. In a microwave-safe bowl mix the white chocolate chips and 1 tsp of vegetable or canola oil. Microwave in 10 second increments until melted and smooth. Pour into a ziploc bag and cut a tiny corner off. Squeeze the bag and drizzle over brownies. Wait for the drizzle to harden, cut, and serve.
Notes
*You can add whatever toppings you'd like, chocolate chips, nuts, candies*
Nutrition
Calories: 355kcal