Peppermint Fudge Brownies

Melt in your mouth chocolaty, thick fudgey decadent brownies, perfectly paired with peppermint for the holidays.

I happen to enjoy both fudgey and cakey brownies, but there's something about the holidays that calls for a much more decadent, indulgent bite - and that fits a fudge brownie to the T! You can add more toppings to this brownie if you like, or if you're not a fan of peppermint, omit the peppermint extract, and you'll have a perfectly delicious fudge brownie all on its own. It's a simple recipe, and is adjusted from one I found in a Martha Stewart magazine. It's worth the couple of extra steps than a box mix, as the fudge texture is unparalleled and unlike any you'll find in even the best box mixes. I hope you'll add this recipe to your holiday baking, it's a goody!

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Peppermint Fudge Brownies

Makes a 9x9 pan

Ingredients

• 1/2 cup unsalted butter

• 8 ounces of semi sweet chocolate, chopped

• 1 1/2 cup granulated sugar

• 3 large eggs

• 1 tsp pure vanilla extract

• 2 tsp pure peppermint extract

• 3/4 cup all-purpose flour

• 2 tbsp dutch-process cocoa powder

• 3/4 tsp kosher salt

• 1 1/4 cups all-purpose flour

Instructions

1. Preheat your oven to 350 degrees. Line a 9x9 pan with parchment paper and allow some overhang on the sides.

2. In a medium bowl, add the flour, cocoa powder and salt and whisk to combine. Set aside.

3. Chop up your 8oz of semi sweet chocolate, setting 2oz aside for later.

4. In a large bowl, heat the butter and 6oz of chocolate until melted. Whisk to combine.

5. Pour the granulated sugar in to the chocolate butter mix and whisk to combine.

6. Add the eggs one at a time, whisking vigorously after each one.

7. Add the vanilla and peppermint extracts and whisk until the batter is glossy and smooth.

8. Add the flour mixture and whisk until combined.

9. Fold in the remaining 2oz of chopped chocolate with a rubber spatula.

10. Spread the batter evenly into the prepared pan.

11. Bake in the oven at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the center comes out clean (a few oily crumbs are OK too).

12. Remove the pan from the oven and transfer the pan unto a cooling rack. Allow to cool for 15-20 minutes.

13. Remove the brownies from the pan (using the parchment overhang) and allow them to cool completely before cutting into separate servings.

Notes

• I like a darker semi sweet chocolate for this recipe, like the Ghirardelli semi sweet baking bar. Plus each ounce is sectioned into a square, so you can easily set aside 2oz.

• I recommend having all of your ingredients prepped and ready before you melt the chocolate/butter mixture. It's easier to mix everything together when the melted mixture is still warm (not hot, we don't want to scramble our eggs!) than letting it cool completely. That way you can just dump and whisk, dump and whisk. With everything ready, you'd be done mixing the brownie batter in 5 minutes or so.

• It helps to have all the ingredients, especially the eggs and chocolate, at room temperature before you begin. Everything mixes easily when it all starts at the same temperature.

• It's easier to cut neat squares when your brownie is cooled completely. And if you want them to be camera ready, clean the knife after each cut.

Photos