Peppermint Brownies
What a fun holiday treat to gift to friends and neighbors. Peppermint combines with chocolate for these decadent, festive brownies.
Ingredients
2 sticks Hiland Dairy unsalted butter, plus more for the pan
4 oz. Bedré Fine Chocolate dark chocolate, broken into pieces
1/3 C. unsweetened cocoa powder
2 C. sugar
3 Equally Yolked eggs
1-1/2 tsp. peppermint extract
1-1/4 C. Shawnee Mills all-purpose flour
1/2 C. semisweet chocolate chips
Crushed candy canes
Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick spray.
Melt butter and chocolate in a medium saucepan over medium-low heat, stirring, about 3 minutes. Remove from the heat, whisking in the cocoa powder until smooth. Let cool about 5 minutes.
Stir sugar into the chocolate mixture. Stir in eggs, one at a time, and mix well. Stir in peppermint extract. Add flour, gently stirring until combined.
Pour batter into the pan, spreading evenly. Bake about 40 minutes or until a toothpick comes out clean. Do not overbake. Let cool completely.
Melt chocolate chips in microwave at 50 percent power in 30-second intervals, stirring until melted. Drizzle chocolate over brownies, then sprinkle with crushed candy canes.