Chocolate Peppermint Brownies

It’s not Christmas without at least one pan of these! You can make them gluten-free, and vegan if you use egg replacer.

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Yields 20 brownies

  • 2 sticks (16 T) unsalted butter, divided

  • 1 lb good quality semisweet or bittersweet chocolate, chopped, divided

  • 1 c brown sugar

  • 3⁄4 c granulated sugar

  • 4 eggs (4 T egg replacer mixed with c water for vegan)

  • 1 t vanilla

  • 1 1⁄2 t peppermint extract

  • 3⁄4 c all-purpose flour (or a gluten free flour mix)

  • 1⁄2 t kosher salt

  • 1⁄2 c semisweet chocolate chips

  • 1/2 c crushed candy canes, about 5-6

Line an 9x13 cake pan with a sheet of parchment paper and let the excess overhang the pan. Grease or spray parchment. Preheat oven to 350 degrees.

In a heat-proof bowl, combine 10 oz of the chocolate with 15 tablespoons of the butter and melt over a pot of simmering water. Stir until smooth and melted then remove from the heat to cool slightly. Slowly melt the remaining 6 oz of chocolate with the remaining 1 tablespoon butter and the peppermint extract in a heat-proof bowl over the pot of simmering water. Remove from the heat.

In a medium bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla together. Add the cooled chocolate/butter mixture and beat until combined. Fold in the dry ingredients and chocolate chips and mix briefly until just combined.

Spread brownie batter in prepared pan and smooth. Dollop the chocolate peppermint mixture onto the batter and swirl with a butter knife or skewer. Transfer the pan to the oven and bake 15 minutes. Sprinkle crushed candy canes on top and bake 10-13 minutes more until a cake tester comes out with only a few crumbs. Remove from the oven to a wire rack and cool in the pan for at least 1 hour.

DessertCharlotte Pla