Description
What a fun holiday treat to gift to friends and neighbors. Peppermint combines with chocolate for this decadent brownie.
Ingredients
- 2 sticks Hiland Unsalted Butter, plus more for the pan
- 4 ounces Bedre Dark Chocolate, broken into pieces
- 1/3 cup unsweetened cocoa powder
- 2 cups sugar
- 3 Equally Yolked Eggs
- 1 ½ teaspoons peppermint extract
- 1 1/4 cups Shawnee Mills Flour
- 1/2 cup semisweet chocolate chips
- Crushed candy canes
Instructions
- Step 1: Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick spray.
- Step 2: Melt butter and chocolate in a medium saucepan over medium-low heat, stirring, about 3 minutes. Remove from the heat, whisking in the cocoa powder until smooth. Let cool about 5 minutes
- Step 3: Stir sugar into the chocolate mixture. Stir in eggs, one at a time, and mix well. Stir in peppermint extract. Add flour, gently stirring until combined.
- Step 4: Pour batter into the pan, spreading evenly. Bake about 40 minutes or until a toothpick comes out clean. Do not overbake. Let cool completely before cutting brownies.
- Step 5: Melt chocolate chips in the microwave at 50 percent power in 30-second intervals, stirring until melted. Drizzle chocolate over brownies, then sprinkle with crushed candy canes.
