These rich and chewy Triple Chocolate Peppermint Brownies will be the star of your next Christmas cookie exchange!
- 6 tablespoons Butter without salt
- 2 ounces, liquid Semi-sweet chocolate, coarsely chopped
- 1 cup Granulated sugar
- 2 Large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoons Peppermint extract
- ½ cups Unsweetened natural cocoa powder
- ½ cups All purpose flour
- ½ teaspoon Salt
Preheat oven to 350°F and grease an 8 x 8 inch pan or line with foil or parchment paper.
In a microwave-safe bowl, combine butter and chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. You can also do this in a bain-marie. Whisk the sugar until fully combined, then stir in the eggs, vanilla, and peppermint extract.
Add cocoa powder, flour, salt and chocolate chips. Fold it all over with a rubber spatula. The batter will be very thick. Spread evenly in prepared pan.
Bake for 30 minutes, then test the brownies with a toothpick. Insert it in the center of the mold. If it comes out with wet batter, the brownies aren’t baked. If only a few moist crumbs remain, the brownies are done. Keep checking every 2 minutes until you have wet crumbs.
Remove from the oven and let cool completely on a wire rack before cutting into squares.
Cover and store remaining brownies at room temperature for up to 1 week.