Updated: May 25
Christmas time is here and with only 10 days until Christmas I’m sure you’re all baking treats galore. Well, just in case you don’t have enough mint and chocolate in your world, here is another recipe just for your. These peppermint brownies are super fudgy, gooey, a nice amount of peppermint and great for any holiday get together or cookie bake you have. They just scream “Happy Holidays and Merry Christmas!”
By the way… do you see the cozy sweater wrapped around the cup? I sell those on my Etsy Shop and will be sharing a pattern for it soon.
This recipe is a little different , because I use powdered sugar (instead of granulated sugar) to help make the brownies more dense and fudge-like.
I was going for something more like fudge and, thankfully, that’s how it turned out. I have already made 6 batches of these between holiday concerts and thank you gifts to my kids school faculty.
Everyone has enjoyed them, so I had to share this recipe with all of you as well!
2 cups powdered sugar (gently packed)
3/4 teaspoon salt
1 cup all purpose flour
1 cup unsweetened cocoa powder
1 cup (2 sticks) melted butter
2 tablespoons olive oil (light tasting)
1 cup light brown sugar (packed)
4 large eggs
2 tsp pure mint extract
1 tsp pure vanilla extract
7 oz semi-sweet chocolate chips (large not mini)
Preheat oven to 350 degrees F
lightly grease an 8X8-inch baking pan with cooking oil/baking spray. You can also line with parchment paper for easy lifting.
Combine powdered sugar, salt, flour, and cocoa powder in a large mixing bowl. whisk together gently
Make a well and add all the wet ingredients (butter (make sure it’s cooled), olive oil, light brown sugar, mint & vanilla extract, and eggs. mix together (with a spoon) until just combined together.
Add the chocolate chips and fold in until well distributed
Pour the batter into the prepared pan, spreading to make sure it’s even.
Bake for approximately 40-45 minutes or until the center of the brownies no longer jiggles and is just set to the touch (the brownies will continue to bake as they cool in the pan).
Once cooled, cut and serve (if you use parchment paper you can lift, cut and serve).
They will store at room temp for 3 days, or 5 days in the fridge.
If you want thinner brownies use a larger/longer pan, but you will need to bake them in less time. For example; a 9X13-inch pan for about 20-30 minutes.
Do NOT beat the batter, because it will become more cake-like than fudge-like.
Do Not over bake, they will get dry.