Peppermint Chocolate Brownies

Is there anything more classic than rich, dark, chocolatey chocolate together with the crisp bite of peppermint? These dark chocolate peppermint brownies from Sunset magazine are dense, delicious, and perfect for wintry good cheer.

Classic - Brownies and Milk
Classic – Brownies and Milk

Preheat the oven to 300 and grease a 9×13 baking pan.

Bittersweet Chocolate Mountain
Bittersweet Chocolate Mountain

Dry Mix Mix together 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp salt and 1/4 tsp baking powder.

Melty Mix In the microwave or on the stovetop, melt 1 cup unsalted butter and 6 oz bittersweet chocolate, until melted and smooth.

Wet Mix In a large bowl, whisk together 1 1/2 cups sugar and 5 large eggs until well blended. Add 1 1/2 tsp vanilla extract and 1 tsp peppermint extract. Then stir in the melted chocolate mixture. Then fold in the flour mixture, stirring until no streaks remain.

Bake it! Pour the batter into the greased pan and bake until a toothpick stuck in the middle comes out with a few crumbs sticking to it – about 25 or 30 minutes. Let cool to room temperature.

Dark Chocolate Topping Melt 5 oz of dark chocolate and drizzle over the top of the brownies. We ended up spreading the chocolate like frosting. Sprinkle with coarsely crushed peppermint candies, pressing them gently into the chocolate so they become a bit embedded.

Dark Chocolate and Peppermint Delights
Dark Chocolate and Peppermint Delights


  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup unsalted butter
  • 6 oz bittersweet chocolate, finely chopped
  • 1 1/2 cups sugar
  • 5 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 5 oz dark chocolate, finely chopped and melted
  • coarsely crushed peppermint candies

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Seattle Foodshed

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