Description
Delight in the festive flavors of Peppermint Hot Chocolate Brownies, featuring rich melted chocolate, a hint of peppermint, and gooey marshmallows. These decadent brownies combine classic hot chocolate taste with a refreshing peppermint twist, perfect for holiday gatherings or cozy winter treats.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate (chopped or chips)
- 1½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 teaspoon peppermint extract
Dry Ingredients
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
Mix-ins and Toppings
- 1 cup mini marshmallows (divided)
- ½ cup crushed peppermint candies (divided)
- ½ cup semi-sweet chocolate chips (half folded in batter)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Melt butter and chocolate: In a saucepan over low heat, melt the unsalted butter and semi-sweet chocolate together, stirring continuously until smooth and fully combined. Remove from heat.
- Add sugars: Whisk in the granulated sugar and brown sugar into the melted chocolate and butter mixture until well incorporated. Allow the mixture to cool slightly so the eggs won’t cook when added.
- Incorporate eggs and peppermint: Whisk in the eggs one at a time ensuring each is fully blended before adding the next. Stir in the peppermint extract for that festive flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined to avoid overmixing.
- Add mix-ins: Fold in half of the mini marshmallows, crushed peppermint candies, and semi-sweet chocolate chips evenly into the batter.
- Fill the baking pan: Pour the batter into the prepared pan and spread it out evenly with a spatula. Then sprinkle the remaining marshmallows and crushed peppermint candies evenly on top.
- Bake: Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, ensuring the brownies remain fudgy.
- Cool and serve: Allow the brownies to cool completely in the pan before slicing into 16 squares for best texture and ease of serving.
Notes
- For extra indulgence, drizzle melted chocolate or a layer of chocolate ganache over the cooled brownies.
- Store brownies in an airtight container at room temperature for up to 4 days to maintain freshness.
