Triple Peppermint Brownies

What’s that you say? More peppermint? More chocolate? Powdered sugar that looks like snow? No problem. We got this. These peppermint brownies are simple, come together fast and are loaded with holiday jazz hands. Think hella ooey gooey…my favorite kind of brownie.

PS It’s the holidays. Did you get the memo? Suddenly we’re knee-deep in it. And I have a true life confession: I haven’t bought one present. Not one. So in the interest of making people happy on Christmas morning, I’m gonna have to make this post short and sweet. Don’t forget to enter to win that knife — you will die!! In a good way.

Let’s get our bake on beautiful people!

Triple Peppermint Brownies

Makes 16 Petite Peppermint Brownies

INGREDIENTS

For the Peppermint Brownies

• 1 1/4 cups semi-sweet chocolate, chopped
• 1 stick (4 ounces) unsalted butter, cut into 8 pieces
• ¼ cup sunflower seed oil (or other neutral veggie oil)
• 1/2 cup of light brown sugar, packed
• ¼ cup granulated sugar
• 1 tablespoon peppermint extract
• 3 large eggs
• 1 cup all-purpose flour
• 2/3 cup of unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 ½ cups peppermint bark
• 3 tablespoons powdered sugar
• 3 tablespoons crushed peppermint candy

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven.
2. Butter or use nonstick spray on a 8X8 baking dish. If you’re feeling it, put parchment paper in there…you’ll need to cut it so that it fits nicely. Using parchment paper will make it easier to pull the brownies out of the pan when done.
3. In a large, microwave-safe bowl add your chopped semi-sweet chocolate, butter and sunflower seed oil. Microwave on high for 1 minute. Do not overheat your chocolate. Stir the chocolate-butter mixture until smooth and free of lumps.
4. Add the brown sugar, granulated sugar and peppermint extract to the chocolate and stir until completely blended. Then add the three eggs to the chocolate mixture and stir until completely combined.
5. In a small bowl, whisk together your dry ingredients (flour, cocoa powder, salt and baking powder). Add to the chocolate mixture and mix until it is just barely combined. Fold in your chopped peppermint bark.
6. Pour the batter into your prepared 8X8 dish. Use the back of your spoon to even the top a bit. Additionally tap the dish on the counter a couple of times to release any air bubbles from the batter.
7. Put the dish with the brownies in the oven on the middle rack for 25 minutes. When done, they will have a bit of jiggle in the middle and if you test with a toothpick a wee bit of batter will coat it. This is a good thing.
8. Now here is the most challenging part of brownie making…letting them sit there for 1-2 hours (or more) to cool. It’s brutal. Additionally, if you put your brownies in the fridge to cool they will be extra chewy and fudgy (use caution doing this if your dish is glass). Once cool, dust your brownies with powdered sugar through a fine mesh strainer and sprinkle with crushed peppermint candy.
9. When it’s time to cut the brownies, use a very sharp knife, cut straight up and down and use a wet paper towel to clean off the knife in between cuts. These are UBER fudgy…the longer you wait to cut them, the better they will look.
10. Thanks for making these brownies!! Tag me @displacedhousewife #displacedhousewife so I can see them!!

On My Mind

• This past week in Napa was mind-blowing. Beautiful wine, gorgeous people, amazing food. I’m putting together a bit of a travel guide and will share soon in an upcoming post!!
• More Holiday Treats: Buttermilk Gingerbread Cake With Spiced Citrus Buttercream, Chocolate Peppermint Crinkles, Cranberry Bark Peace Cookies, Cranberry Pecan Baked Apples, Candy Cane Ice Cream With Chocolate Pudding Cakes, Double Chocolate Peppermint Bark Cookies, Chocolate Peppermint Bark Crinkles, Cranberry Spice Breakfast Buns, Cranberry Scones, Salted Caramel Pumpkin Cheesecake, Five Spice Cranberries (three ways), Apple Spice Cake, Boozy Sugared Cranberry Cheesecake, Pomegranate Rosemary Cocktail, Easy Labneh Appetizer, Persimmon Salsa, Port Cranberry + Apple Petite Rosette Tarts, Pomegranate Burrata Salad, Fresh Fig + Toasted Pecan Salad,  Bacon Brussels Sprout Slaw, Baked Cranberry Apples and Five Spice Cherry Pie.
• Sending lots of love + peace!

–Rebecca xoxo