Easy Peppermint Brownies (Print Version)
# Ingredients:
→ Base
01 -
1 stick (113g) butter, melted and cooled slightly
02 -
1 cup (200g) granulated sugar
03 -
2 large eggs
04 -
2 tablespoons strong brewed coffee, at room temperature
05 -
2 teaspoons peppermint extract
06 -
3/4 cup (95g) all-purpose flour
07 -
1/2 cup (50g) cocoa powder
08 -
Pinch of kosher salt
→ Topping
09 -
1/2 cup crushed candy canes, divided
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large bowl, stir together melted butter and sugar until combined. Add eggs, coffee, and peppermint extract, stirring until well incorporated.
03 -
Fold in flour, cocoa powder, and salt, mixing until just combined. Do not overmix.
04 -
Gently fold half of the crushed candy canes into the batter.
05 -
Line an 8×8 inch (20×20 cm) baking dish with parchment paper. Pour batter into the pan and spread into an even layer using a spatula.
06 -
Sprinkle most of the remaining crushed candy canes over the batter, reserving about 1/2 tablespoon for garnish after baking. Bake for 20-25 minutes or until edges pull away from the pan and center is set.
07 -
Sprinkle with reserved crushed candy canes. Allow to cool for at least one hour before slicing into squares.
# Notes:
01 -
For extra chocolatey brownies, use high-quality cocoa powder.
02 -
The coffee enhances the chocolate flavor without adding coffee taste.