Peppermint Mocha Brownies

Name: Peppermint mocha brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 8 ounce unsweetened chocolate, coarsely chopped; 1 stick of unsalted butter, softened; 2 cup granulated sugar; 4 large eggs, lightly beaten; 2 tablespoon instant espresso powder; 2 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1 cup all-purpose flour; 11 ounce white baking chips, such as ghirardelli; 1/2 cup roughly crushed peppermint candy or candy canes; 1/2 cup powdered sugar; 2 tablespoon half-and-half or milk

The Daily Meal Staff|Oct. 9, 2020 12:12 pm EST

4.5 (2 ratings)

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This family snack adds crushed peppermint candies to an already loved chocolate snack that is perfect for the holiday season. This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Prep Time

20

minutes

Cook Time

35

minutes

Servings

36

Total time: 55 minutes

Ingredients

8 ounce unsweetened chocolate, coarsely chopped
1 stick of unsalted butter, softened
2 cup granulated sugar
4 large eggs, lightly beaten
2 tablespoon instant espresso powder
2 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
11 ounce white baking chips, such as ghirardelli
1/2 cup roughly crushed peppermint candy or candy canes
1/2 cup powdered sugar
2 tablespoon half-and-half or milk

Directions

Heat oven to 350 degrees. Line the inside of a 13-by-9-inch metal baking pan with heavy-duty foil. Lightly grease the foil.
Put the chopped chocolate and butter into a large, heavy-bottomed saucepan. Melt over very low heat, stirring constantly with a wooden spoon, until smooth. Remove from heat.
Stir in granulated sugar until incorporated. Then stir in eggs, espresso powder, vanilla and salt until smooth. Stir in flour just until incorporated. Gently fold in white baking chips.
Spread batter in prepared pan. Bake until center is just set, but not at all dry, about 30 minutes. Sprinkle with the crushed peppermint candy and gently pat it into the top of the brownies. Bake until candy just starts to soften, 3 to 5 minutes. Cool completely in the pan on a wire rack.
Pour powdered sugar into a small bowl and drizzle in just enough half-and-half to make a smooth, pourable glaze about the thickness of honey. Use a fork to swirl the sugar glaze over the brownies in an interesting pattern. Let stand until glaze sets, at least 1 hour.
To cut, use the foil to lift brownies out of the pan. Set on a large cutting board, then carefully pull the foil away from the brownies. Cut with a large knife into small squares. Store in an airtight container for several days.