My holiday baking has officially begun. Last year, everyone’s favorite were the chocolate peppermint cookies, and as much as I would love to make them again, I had to try something new: a peppermint brownie. I found out most my friends prefer brownies over cookies, so… I adapted. Also, I participated in Brooklyn Bride’s holiday card swap, and since this is a baking blog, I wanted to send out some of the goods with my cards. I really hope they’re not destroyed in the mail – sorry ladies if they are! I’m blaming it on the mailman.
And I’ve got at least 3-4 more holiday recipes coming up, so check back for more suga.
1 cup butter
1 3/4 cup sugar
2 Tablespoon Andes chocolates (about 8 pieces – add this if you like a more fudgy brownie)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2/3 cup unsweetened cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 candy canes, crushed
1. Preheat oven to 350 degrees F. Grease and flour a 9×13 pan.
2. In a large saucepan, melt butter and Andes chocolates.
3. Remove from heat, and stir in sugar, eggs, and vanilla.
4. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
5. Bake in preheated oven for 20 minutes.
6. Gently press crushed candy canes into top of brownie before it completely cools.