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Crispy Peppermint Brownies

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These crispy peppermint brownies are a festive winter treat featuring a fudgy chocolate base, a crackly top, and a cool, crunchy peppermint candy topping. Quick and easy to make, they’re perfect for Christmas gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour (or 1:1 gluten-free flour blend)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/2 tsp instant espresso powder (optional)
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/3 cup (45g) crushed peppermint candies or candy canes (about 4 standard candy canes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. If not using parchment, butter and dust the pan with cocoa powder.
  2. In a microwave-safe bowl, melt the butter in 20-second bursts, stirring in between, until completely melted but not sizzling hot. Let it cool for 2-3 minutes.
  3. Whisk the granulated sugar into the slightly cooled butter until glossy and thick. Add eggs one at a time, whisking well after each. Stir in vanilla extract and peppermint extract.
  4. In a separate bowl, sift together cocoa powder, flour, salt, and espresso powder (if using).
  5. Gently fold the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
  6. Scrape the batter into the prepared pan and smooth the top. Sprinkle chocolate chips evenly over the surface, then scatter crushed peppermint candies or candy canes on top. Press lightly to help them stick.
  7. Bake for 26-32 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Let the brownies cool in the pan for at least 30 minutes. Lift out using the parchment overhang and transfer to a wire rack.
  9. Once cooled, use a sharp knife to cut into 16 squares. Wipe the knife between slices for clean cuts.

Notes

For gluten-free brownies, use a 1:1 GF flour blend. For dairy-free, substitute butter with melted coconut oil and use dairy-free chocolate chips. Don’t overmix the batter for fudgy results. Let brownies cool completely before slicing for the crispiest peppermint topping. Brownies freeze well and taste even better the next day as the peppermint flavor intensifies.

Nutrition

Keywords: peppermint brownies, Christmas brownies, holiday dessert, winter baking, fudgy brownies, easy brownies, festive treats, chocolate peppermint, cookie exchange, potluck dessert

Find it online: https://atomicbite.com/crispy-peppermint-brownies-easy-christmas-treats-for-winter-baking/