Ingredients
- 1/2 cup plus 2 tablespoons plain cake flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 3 ounces unsweetened chocolate, finely chopped
- 6 tablespoons unsalted butter, cut into 3 pieces
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 (10-ounce) bag high-quality white chocolate chips
- Crushed peppermint candies
Directions
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Preheat the oven to 325°F. Spray an 8x8-inch baking pan with nonstick spray. Line baking pan with parchment paper or foil and spray with nonstick spray again.
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In a medium bowl, whisk together the flour, salt, and baking powder.
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In a large microwave-safe bowl, microwave the chocolate and butter on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments until melted. Gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the vanilla and peppermint. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is smooth.
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Spread the batter into the prepared pan. Bake until a toothpick or cake tester inserted into the center of the brownies comes out with a few moist crumbs attached, 20-25 minutes. Remove from the oven and immediately sprinkle brownies evenly with white chocolate chips. Return to the oven for 1 to 2 minutes, or until the chocolate chips are melted. Smooth chocolate with an offset spatula. Sprinkle with crushed candies and press lightly into the chocolate. Cool to room temperature. Chill the brownies in the refrigerator for at least 1 hour before carefully cutting into squares with a small sharp knife. Store the brownies in an airtight container in the refrigerator for up to 4 days.
Recipe Notes
Adapted from here and Heather's French Press
I usually love the recipes here, but this one just didn’t do it for me. If I were to make this again, I’d use another of the brownie recipes on this site because these were cakey and not fudgy. I would add more peppermint. And the white chocolate got so hard that it became difficult to cut without the chocolate breaking all over the place. So, Tessa, did I do something wrong?
Hi Beth, sorry to hear of your issues with this recipe. These brownies should be pretty fudgy, with a topping that has a “crunchiness” to it, just like peppermint bark. Typically cakey brownies are due to too much flour being added. This is an older recipe from 2012 and one I’ll note for us to update this year with metric measurements to help ensure accuracy with measuring the flour especially. Until then, feel free to use our Ingredient Measuring Guide to convert volume measurements to metric.
To help cut the white chocolate, try running the small, sharp knife under hot tap water, dry with a paper towel, then make a slice. And repeat. It’s possible the chocolate was a bit too thick to easily cut, and using a hot knife will help make perfect slices. Thanks so much for your feedback, Beth, I hope you give this recipe another try!
Nice recipe. I love a simple brownie recipe which is easy for the kids to help with 🙂
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
these look amazing! I’m definitely making them for christmas eve!
These are such a fabulous and festive treat for the holiday!
Love this take on traditional peppermint bark! Chocolate and peppermint is such an irresistible combo for me this time of year 🙂
These are darling!! I want them on my holiday tray!!
These brownies look so perfect! Like they are covered with cold snow.
Looks sooooooooo good! Can’t wait to try it.
By the way, congrats for your graduation, girl! You must be so excited, ahhaha.
Just made these (or something similiar!) and they were phenomenal!