Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped mint chocolate candies (like Andes mints)
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 to easily lift the brownies out later. Lightly grease the parchment with butter or non-stick cooking spray to ensure nothing sticks.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating vigorously after each addition until the mixture looks glossy. Stir in the vanilla extract and the peppermint extract.
- Sift the cocoa powder, all-purpose flour, salt, and baking powder directly into the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Do not overmix, as this will introduce too much air and create a cake-like texture instead of a fudgy one. Fold in the chocolate chips and half of the chopped mint candies.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the remaining mint chocolate candies over the top. Bake for 22 to 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter. If the toothpick is clean, you have overbaked them!
- Remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan. Once cooled, lift the brownies out using the parchment paper overhang and slice them into 16 even squares using a sharp knife.
- Cook Time: 40 minutes