Classic Peppermint Brownies (Print-Friendly Version)

Bake a seasonal batch of classic peppermint brownies—soft, chocolatey centers topped with crushed peppermint candies. These goodies blend festive chocolate with a refreshing minty twist. Great for December or holiday dessert spreads, it's one to keep handy.

# Ingredients You’ll Need:

→ Main Batter

01 - 1 1/4 cups semisweet chocolate chips, divided
02 - 3/4 cup vegetable oil
03 - 1 cup granulated sugar
04 - 2/3 cup packed light brown sugar
05 - 3 large eggs, room temperature
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - 1 cup Dutch-processed cocoa powder
09 - 1/2 teaspoon kosher salt

→ Peppermint Topping

10 - 2 tablespoons finely crushed peppermint candies

# How to Make It:

01 - Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, allowing for an overhang along the sides to facilitate easy removal.
02 - Combine 1/2 cup of the semisweet chocolate chips and the vegetable oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until mixture is fully melted and smooth. Let cool slightly.
03 - Add the granulated sugar, light brown sugar, eggs, and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for 5–6 minutes until pale, thick, and doubled in volume. Periodically scrape down the bowl sides to ensure thorough mixing.
04 - With the mixer on low speed, gradually stream in the cooled melted chocolate mixture. Blend just until combined.
05 - In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and kosher salt.
06 - Fold the dry ingredients into the wet mixture until just incorporated. Stir in the remaining 3/4 cup chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle crushed peppermint candies evenly over the surface. Bake for 30 to 45 minutes, until a toothpick inserted in the center emerges with moist crumbs attached.
07 - Allow brownies to cool completely in the pan before lifting out using parchment overhang. Cut into squares and serve.

# Extra Suggestions:

01 - For best texture, avoid overbaking; remove brownies when a few moist crumbs still cling to the tester.

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