Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup high-quality cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 16 mini peppermint patties or holiday Oreos (for stuffing)
- Festive sprinkles and crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop once you see no more streaks of flour. Fold in half of the chocolate chips.
- Spread half of the brownie batter into the bottom of your prepared pan. Place your chosen “stuffing” (peppermint patties or cookies) in a single layer over the batter. Carefully spread the remaining batter over the top, smoothing it out with a spatula to cover the stuffing completely. Sprinkle the remaining chocolate chips on top. Place the pan in the center rack of the oven and bake for 30 to 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter.
- Remove the brownies from the oven and immediately top with festive sprinkles and crushed candy canes while the chocolate chips on top are still soft. Allow the brownies to cool completely in the pan on a wire rack. This is crucial for achieving that chewy texture and clean slices. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice into 16 squares. For a professional look, wipe your knife with a warm, damp cloth between each cut. Serve on a festive platter and enjoy!
- Cook Time: 55 minutes