Peppermint Brownies
Fudgy espresso brownies layered with chocolate-covered peppermint patties and topped with crushed candy canes.
🍳 Cook: 22 min🍽️ Makes 32
Ingredients
| 8 oz | 225 g | dark chocolate, chopped |
| 1 cup | 240 ml | butter, cut into cubes |
| 5 | eggs, at room temperature | |
| 2 tsp | 10 ml | vanilla |
| 1 T | instant espresso powder | |
| 3 1/2 cups | 840 ml | granulated sugar |
| 1 2/3 cups | 400 ml | all-purpose flour |
| 6 | peppermint candy canes, crushed | |
| 1/4 tsp | 1.3 ml | salt |
| 1 lb | 455 g | chocolate-covered peppermint-flavored patties, unwrapped |
Instructions
- Preheat oven to 425°F. Lightly grease bottom of a 9×13-inch baking pan with butter or shortening.
- In medium heatproof bowl, set over pan of simmering water, stir dark chocolate and butter until melted and smooth. Remove from heat and set aside.
- In bowl of stand mixer fitted with whisk attachment, whip eggs, vanilla, salt, espresso powder and sugar on high speed until foamy and stiff (about 10 minutes). Stir in the chocolate mixture by hand, followed by the flour.
- Spread half the batter in the prepared baking pan. Place a layer of peppermint patties candies over the batter. Pour remaining batter over the peppermint patties and smooth the top. Sprinkle crushed candy canes over top of brownies.
- Bake for 20 to 22 minutes, or until a firm crust is formed on top. A toothpick inserted in the center should come out moist.
- Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 brownies.