Best Peppermint Brownies Recipe
By Charlita Varner, co-owner of Buttersweet Bakery
6 ounces semi-sweet chocolate chips
4 ounces unsalted butter (1 stick), cut into small pieces
2 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour
Six pieces of crushed peppermint candy
Buttersweet Bakery Peppermint Ganache (see recipe below)
Preheat oven to 350 degrees F and arrange a rack in the middle. Line an 8-by-8-inch metal baking pan with aluminum foil. Allow excess foil to overhang on two sides.
Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from heat and let cool slightly, about 5 minutes.
Combine the eggs, sugar and vanilla in a large bowl and stir until combined. Add the chocolate mixture and stir until evenly combined. In a small bowl, combine the flour, salt and baking powder. Fold flour mixture into chocolate until just combined. Be sure not to over mix.
Pour the batter into the prepared pan, push it to the edges in an even layer and smooth the top. Bake until a wooden skewer inserted into the center comes out clean, about 25 minutes. Remove to a wire rack and let the brownies cool for at least 20 minutes.
To remove the brownies, grip the excess foil and pull it out of the baking pan.
Cover top of brownie with ganache; garnish with crushed candy.
Cut and enjoy!
Buttersweet Bakery Peppermint Ganache:
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 teaspoon peppermint extract
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Add extract.