Dark Chocolate Peppermint Brownies


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



  1. Preheat oven to 300. Grease a 9- by 13- in. baking pan; Sift flour, cocoa, salt and baking powder into a bowl.
  2. Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 ½ minutes.
  3. 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.
  4. 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!


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