Dolce Mangia
Sweet Eats
Peppermint Crunch Brownies
14 T unsalted butter
1 1/4 c dark chocolate chips
1 1/4 c unbleached flour
1/3 c cocoa powder
1/2 t salt
1/2 t baking powder
3 large eggs
3/4 c firmly packed brown sugar
1/2 c granulated sugar
1 t vanilla extract
1/3-1/2 c crushed candy canes
1/3-1/2 c mini chocolate chips

Preheat oven to 375 degrees F. Line a 13x9-inch baking dish with foil; butter or coat foil with cooking spray.

Melt butter in a small saucepan over medium heat; turn heat off and stir in chocolate until melted and smooth.

In a medium sized mixing bowl, sift together flour, cocoa powder, salt and baking powder. In a large mixing bowl, using a mixer on medium-high speed, beat eggs, vanilla, brown sugar and granulated sugar until thickened and foamy, about 4 minutes; reduce mixer speed to low and beat in melted chocolate-butter mixture until well combined. Beat in flour mixture until just combined.

Scrape brownie batter into prepared baking dish; Bake at 350 degrees F, for 28-32 minutes. When the brownies are done, place the crushed peppermint and mini chocolate chips on top of the brownies and return to the oven for 2 minutes. Cool completely before lifting foil out of pan and slicing brownies into bars.
Time: 1 hour   Makes: 24

I love these brownies! There is just a hint of peppermint since there is no peppermint oil in the recipe.
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