Peppermint Brownies


Peppermint Brownies

What a fun holiday treat to gift to friends and neighbors. Peppermint combines with chocolate for these decadent Peppermint Brownies.

MIO Products in Peppermint Brownies

Hiland Unsalted ButterHiland Unsalted Butter goes great in any Made in Oklahoma recipe. Peppermint Brownies are no exception! Hiland butter is perfect for this tasty Oklahoma dessert.

Bedre Dark ChocolateBedre Dark Chocolate is premium quality chocolate crafted with state-of-the-art technology and practices. As a nationally recognized luxury chocolate brand, this Chickasaw Nation-owned chocolate company provides Oklahomans with a strong culture and community. We couldn’t think of a better Oklahoma-made chocolate for these brownies.

Equally Yolked EggsEqually Yolked Eggs prioritizes animal welfare and quality. Each egg is produced by healthy hens eating an organic diet. Their pasture-raised hens have 108 square feet per bird, so they have room to explore and grow at their own pace. Equally Yolked focuses on reducing their environmental impact in part with biodegradable cartons. These Oklahoma eggs are fresh and perfect for Peppermint Brownies.

Shawnee Mills FlourShawnee Mills creates a variety of flour, cornmeal, and baking mix products to meet the baking needs of our customers. A large part of Shawnee Mill’s success results from being the best, most prepared, most responsive supplier to each customer. Shawnee Mill’s fresh flour is easy to incorporate into any Oklahoma recipe, including these Peppermint Brownies.


Peppermint Brownies
  • Author: Krush Digital


  1. 2 sticks Hiland Unsalted Butter, plus more for the pan
  2. 4 ounces Bedre Dark Chocolate, broken into pieces
  3. 1/3 cup unsweetened cocoa powder
  4. 2 cups Sugar
  5. 3 Equally Yolked Eggs
  6. 1 1/2 teaspoons peppermint extract
  7. 1 1/4 cans Shawnee Mills Flour
  8. 1/2 cup semisweet chocolate chips
  9. Crushed candy canes
  1. Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick spray.
  2. 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.
  3. 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.
  4. Pour batter into the pan, spreading evenly. Bake about 40 minutes or until a toothpick comes out clean. Do not overbake. Let cool completely before cutting brownies.
  5. 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.

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