Fudgy Dark Chocolate Peppermint Brownies
These fudgy, gooey, and festive dark chocolate peppermint brownies are the perfect holiday treat! I used Rodelle's Baking Cocoa to make these extra rich and chocolaty!
Servings: 12 Brownies
Ingredients
- 1 cup + 2 tbsp butter
- 2 1/4 cups sugar
- 5 eggs , room temperature
- 1/2 tbsp Rodelle Organic Vanilla Extract
- 1/4 tsp Rodelle Peppermint Extract
- 3/4 cup + 1 tbsp flour
- 3/4 cup + 1 tbsp Rodelle Baking Cocoa
- 1/4 tbsp salt
- 1/2 cup Russell Stover French Mints, coarsely chopped (about 8 individual mints)
Instructions
- Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper and spray lightly with cooking spray. This makes the brownies easier to remove and cut!
- In a medium saucepan, melt butter and sugar over very low heat, stirring occasionally.
- Once butter and sugar mixture is melted, let slightly cool and then transfer to a large bowl.
- Add eggs one at a time to the butter and sugar mixture. Mix well. Add the Rodelle Organic Vanilla Extract and Rodelle Peppermint Extract. Stir to combine.
- Sift dry ingredients (flour and Rodelle Baking Cocoa) together in a medium bowl and then gradually add to the egg mixture. Stir gently and minimally.
- Coarsely chop the Russell Stover French Mints and add to the batter. Stir until just combined.
- Pour batter into the pan and bake for about 35 minutes. Check the brownies often to be sure they don't over bake!
- Remove from oven and cool on a wire rack in the pan. Once cooled, remove brownies from pan and cut into squares. Serve and enjoy!
Notes
- You may substitute normal vanilla extract, peppermint extract and cocoa powder if you wish.
- Feel free to use any other kind of chocolate chips if you aren't able to get Russell Stover French Mints!