Servings: 16 squares
Calories: 200kcal
Cost: $10
Equipment
- Double boiler or heatproof bowl
- Mixing bowls
- Whisk or spatula
- Baking pan (8x8 or 9x9)
- Toothpick for testing doneness
Ingredients
- 1 cup Ghirardelli chocolate, chopped or your favorite chocolate
- ½ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract or to taste
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- optional crushed candy canes or York Peppermint Patties
Instructions
- Melt the Ghirardelli chocolate with butter in a double boiler until smooth.
- Stir in the sugar and eggs until well combined.
- Gently fold in the flour, cocoa powder, and salt until just incorporated.
- Add peppermint extract, starting with ½ teaspoon and adjust to taste.
- If desired, fold in crushed candy canes or chocolate pieces.
- Pour the batter into a prepared baking pan and smooth the top.
- Bake until the top is set, but a toothpick comes out with moist crumbs (about 20-25 minutes).
- Allow cooling completely before slicing into squares.
Notes
Feel free to adjust the amount of peppermint extract based on your taste preference. Adding crushed candy canes gives a festive touch and extra mintiness. These brownies are perfect for making ahead of time and can be stored in an airtight container for several days. If frosted, keep them refrigerated.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 85mg | Potassium: 170mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4IU | Calcium: 2mg | Iron: 5mg
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