This is the most decadent one-bowl dessert of the year. Two kinds of chocolate join together for a rich and fudge-like brownie, studded with peppermint candy inside and out.
Things You'll Need
1/2 cup salted butter
12 ounces chocolate, divided
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 tablespoons unsweetened cocoa powder
3/4 cup flour
1/2 cup sugar
pinch of salt
1 cup peppermint candies (or candy canes)
Step 1: Melt Chocolate and Butter
Cut 8 ounces of chocolate and butter into large chunks, then melt together in a microwave-safe bowl, in 30 second intervals. About 60-90 seconds total. (Save the rest of your chocolate for the last step.)
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Stir to combine.
Step 2: Add Wet Ingredients
Stir in eggs, one at a time. Add vanilla and peppermint extract.
Step 3: Combine Dry Ingredients
Whisk in sugar, cocoa powder and salt, but not the flour.
Over-stirring flour develops gluten, which can make baked goods chewy like bread. Adding flour at the end helps avoid gluten buildup.
Step 4: Crush Peppermints
Put candies (or candy canes) in a zip-top baggie and crush by whacking--not rolling--with a rolling pin or meat mallet. Add 1/2 cup of crushed candy to the cocoa mixture and reserve the rest.
Step 5: Finish with Flour
Add peppermint candy to the cocoa mixture. Then stir in flour.
Step 6: Prepare a Pan
Coat a 9x9 baking dish with butter or non-stick spray, then line with a sheet of parchment paper.
Step 7: Bake
Bake at 350°F for 30 minutes, until a toothpick comes out with only a crumb or two attached.
In the last two minutes of baking time, pull the brownies out (working quickly so they get back in without losing baking time) and place remaining blocks of chocolate on top. The chocolate will melt and create a nice glue for the rest of your peppermint candy.
Step 8: Add Toppings
Once the brownies are completely out of the oven, use a spatula to spread the warm chocolate in an even layer on top.
Then sprinkle peppermint candy over the top.
Step 9: Cool and Slice
Allow to cool for 10 minutes, then pull up on sides of parchment to remove from pan easily.
Cool completely before cutting, ideally in the refrigerator so the chocolate frosting can stiffen.
Keep your squares small. The result is rich and thick, every bite packing a punch of seriously satisfying flavor.