![]() ![]() Continue to cook, stirring occasionally until the mixture is very warm to the touch. Add the sugar, cocoa powder and salt, and stir well to combine. Melt the butter in a medium sauce pan over medium low heat. Line a 9×9″ baking dish with foil or parchment paper and set aside. This recipe is nice and easy, because we all need extra time during the holiday season! It comes together in just a few minutes in one pot, and bakes up in less than 30 minutes. ![]() If you don’t have either on hand, omit altogether and add a bit more crushed peppermint if desired. A little goes a long way, so I’ve only used 1/2 teaspoon in this recipe. Peppermint oil or extract adds big, refreshing flavor to these brownies. It’s a huge time saver, but you can certainly crush candy canes or peppermint candies yourself if you prefer. I love using peppermint crunch, which is finely crushed peppermint that can be used just like sprinkles. I used dark chocolate chips for big chocolate flavor, but they may be substituted with whatever you have on hand or omitted altogether. If you use salted butter, omit the 1/2 teaspoon salt in the recipe. I used unsalted butter so that I could control the sodium. I love that there are just a few simple ingredients in this peppermint brownie recipe, and several ingredients are easily customized with what you have on hand. Then there are simple cocoa brownies with crackly tops like my deliciously chewy coconut oil brownies and these peppermint brownies.Ĭocoa brownies will always be my favorite because there’s no chocolate to chop, and cocoa powder is always in the pantry right? Some are made with chopped chocolate for a rich, gooey texture like my German chocolate brownies, and some include a combination of chopped chocolate and cocoa powder for a fudgy middle and big chocolate flavor like my peanut butter brownies. I feel that you can never have enough brownie recipes because they’re all different.
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