Ingredients:
For the Peppermint Brownies:
- 4 ounces unsweetened chocolate, chopped
- 12 tablespoons unsalted butter
- 14 ounces sweetened condensed milk
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1½ teaspoons vanilla extract
- ¾ teaspoon peppermint extract (adjust for preference)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ⅓ cup Andes chocolate mints, chopped (optional)
For the White Chocolate Peppermint Bark:
- 11 ounces white chocolate, chopped
- 1 ¼ teaspoons refined coconut oil (or shortening/neutral vegetable oil)
- Chopped peppermint candy or candy canes for topping
Instructions:
- Peppermint Brownies:
- Grease an 8x8 square baking pan, line with parchment paper, leaving an overhang on two opposite sides, and butter the parchment.
- In a saucepan, melt butter and condensed milk over medium heat, stirring often. Once butter has melted, remove from heat.
- Stir in chopped unsweetened chocolate until fully melted. Allow to cool slightly.
- Preheat the oven to 350°F.
- Using an electric or handheld mixer, combine sugars, eggs, egg yolk, vanilla, and peppermint extracts and beat for 3 minutes.
- Gradually mix in the butter-chocolate mixture. Sift and fold in the cocoa powder, salt, and flour. Stir in the Andes chocolate mints if desired. Mix until just combined.
- Transfer batter to the prepared pan. Bake for 25-30 minutes. Once baked, cool completely in the pan.
- White Chocolate Peppermint Bark:
- In a microwave-safe bowl, combine white chocolate and coconut oil (or preferred alternative).
- Microwave in 20-second intervals, stirring between each interval, until chocolate is fully melted.
- Spread the melted chocolate evenly over the cooled brownies. Sprinkle with crushed peppermint candies or candy canes.
- Refrigerate for 30 minutes to an hour until the bark has set.
- Using the parchment paper overhangs, lift out the brownies and cut into squares.
Notes:
- Adjust peppermint extract as per taste preference.
- Coconut oil helps in smoothing the chocolate, but you can use shortening or a neutral vegetable oil as an alternative.
- Store the brownies in an airtight container at room temperature for up to 4 days.
Enjoy these festive and rich peppermint brownies, a perfect treat for the holiday season or any occasion where you crave a delightful mint-chocolate combo!
