Description
Delight in the festive spirit with these Christmas Brownies, rich, fudgy, and infused with peppermint flavor that perfectly balances chocolate and holiday cheer. This easy-to-make holiday dessert features a chewy texture from semi-sweet chocolate chips and a refreshing crunch from crushed peppermint candies, topped with white chocolate and colorful sprinkles for a merry presentation.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Add-ins & Toppings
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup crushed peppermint candies or candy canes
- Festive sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, ensuring easy removal of brownies after baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well blended. This creates a rich base for the brownie batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth, uniform mixture. Stir in the vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Sifting removes lumps and helps with even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined to avoid overworking the batter, which can make brownies tough.
- Fold in Chocolate and Peppermint: Carefully fold in the semi-sweet chocolate chips and half of the crushed peppermint candies, distributing them evenly throughout the batter for delightful bursts of flavor.
- Prepare for Baking: Pour the batter into the prepared pan and spread it evenly using a spatula.
- Add Toppings: Sprinkle the white chocolate chips, remaining crushed peppermint candies, and optional festive sprinkles evenly over the top for an eye-catching festive look.
- Bake: Place the pan in the oven and bake for 28–32 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting them into 16 squares. This helps them set and makes slicing cleaner and easier.
Notes
- For fudgier brownies, slightly underbake and let them cool in the pan before cutting.
- Consider drizzling melted white chocolate on top for an extra decorative touch and added richness.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Crushed peppermint candies add a refreshing holiday twist; substitute with crushed candy canes if preferred.
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 25g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg