1 ½ cups Flour
¾ cup Unsweetened Cocoa Powder
½ teaspoon Salt
¼ teaspoon Baking Powder
1 cup Unsalted Butter
6 oz. Bittersweet Chocolate, finely chopped
1 ½ cups Sugar
5 Large Eggs
1 ½ teaspoon Vanilla Extract
1 teaspoon Peppermint Extract
1 ½ cup Crushed Red Bird Peppermint Puffs or Sticks
- Preheat oven to 300◦. Grease a 9- by 13- in. baking pan; Sift flour, cocoa, salt and baking powder into a bowl.
- Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 ½ minutes.
- Whisk together sugar and eggs in a large bowl until blended. Add extracts and whisk to blend. Stir melted chocolate mixture into egg mixture. Gently fold in flour mixture with a plastic spatula until no streaks remain. Fold in 1 cup of crushed peppermint candies. Pour batter into prepared pan and spread evenly. Top batter with remaining ½ cup of crushed peppermint candies.
- Bake brownies until a toothpick inserted 2 in. from edge comes out with a few crumbs sticking to it, 25 to 30 minutes. Cool to room temperature, about 45 minutes. Use cookie cutters to cut out fun shaped brownies.
*We understand that the holidays are a busy and stressful time, so if you just want to grab a box of brownie mix at the store, you can add in the peppermint extract and crushed peppermint candies!