Dessert: Dark Chocolate Peppermint Brownies Recipe | Myrecipes

Recipe by Arnold Eric Wong If you can manage to wait, chief baking officer Arnold Eric Wong of Raison d'Être bakery in South San Francisco recommends serving his moist brownies a day after baking because they develop an even fudgier texture and mintier f

Ingredients

1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup unsalted butter
6 ounces bittersweet chocolate, finely chopped
1 1/2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon peppermint extract
5 ounces dark chocolate, finely chopped and melted
Coarsely crushed peppermint candies, very fine pieces sifted out

Instructions

Preheat oven to 300 °. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl.
Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes.
Whisk together sugar and eggs in a large bowl until blended. Add extracts and whisk to blend. Stir melted chocolate mixture into egg mixture. Gently fold in flour mixture with a plastic spatula until no streaks remain. Pour batter into prepared pan and spread evenly.
Bake brownies until a toothpick inserted 2 in. from edge comes out with a few crumbs sticking to it, 25 to 30 minutes. Cool to room temperature, about 45 minutes.
Put dark chocolate in a resealable plastic bag, snip off a small corner tip, and drizzle half over brownies. Sprinkle with candies and drizzle with remaining chocolate. Let cool until chocolate sets, 25 minutes, then cut into squares.
Note: Nutritional analysis is per brownie.

Add a review for Dark Chocolate Peppermint Brownies Recipe | Myrecipes