Dark Chocolate Peppermint Brownies

I must admit I’ve been a bit of a scrooge this year. The holidays are always a bittersweet (ha! get it?) time for me. This year especially has been harder than most. However, as scrooge-y as I’ve been I wasn’t about to pass up the opportunity to bake something oh so festive. I mean dark chocolate brownies topped with candy canes?! (Um, what!?) That will make even the most humbug-ish of us sing Christmas carols straight through until New Years. There’s just no better way to feel sheer joy than to be able to savor the ooey-gooey goodness that is a dark chocolate brownie. I mean seriously, if anyone wants my Christmas list you can gladly fill my stocking full of these tasty treats! Maybe also a toothbrush…yes, definitely a toothbrush.


Dark Chocolate Peppermint Brownies

Gluten-free/Nut-free/Dairy-free

Makes: 1 9×9 inch pan/Bake time: 40 minutes

  • 2 sticks of unsalted butter
  • 1 lb bittersweet chocolate, chopped
  • 2 tsp peppermint extract
  • 2 eggs
  • 1 3/4 c packed light brown sugar
  • 3/4 c Bob’s Red Mill Gluten-free 1:1 Baking Flour
  • 1 tsp sea salt
  • 1/4 c candy canes, crushed
  1. In a heatproof bowl, combine 2/3 of the chopped chocolate and butter. Set the bowl over a pot of simmering water and continuously stir until melted. Pour mixture into another bowl and allow to cool.
  2. Add the remaining chocolate and the peppermint extract to the heatproof bowl and melt over the simmering water. Remove from heat when ready and let cool.
  3. Preheat the oven to 350F. Lightly line a 9×9 inch baking pan with parchment paper, leaving at least two inches of paper to fall over sides for easy removal.
  4. In a medium bowl, whisk together the brown sugar and eggs until combined. Add the chocolate butter mixture and whisk. Once incorporated, whisk in the flour and salt. Mix thoroughly.
  5. Pour the brownie batter into the pan and spread out evenly with a spatula. Pour the chocolate peppermint mixture over the top and using a butter knife swirl in the chocolate.
  6. Bake the brownies for about 15 minutes then remove from the oven and sprinkle the crushed candy canes over the top. Place back in the oven and continue to cook for another 25 minutes or until brownies are set and a toothpick inserted into the middle comes out clean.
  7. Allow the brownies to cool in the pan completely before removing and slicing. Cut into squares to serve.

 

Nutrition: It’s the holidays…calories don’t count! 😉

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