Easy Peppermint Brownies
Easy Peppermint Brownies are simple brownies frosted with dark chocolate and topped with crushed peppermint candy. These festive from scratch dairy-free brownies are perfect for Christmas parties! They’ll be ready in 40 minutes!
Servings: 9 servings
Ingredients
- BROWNIES
- ¼ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- ¼ cup oil I used coconut oil, but any mild flavor oil is fine
- 2 Tablespoons water
- 1 teaspoon peppermint extract
- 1 cup white sugar
- TOPPING:
- 1 ½ cups of dark chocolate chocolate chips
- ½ cup crushed peppermint candies
Instructions
- Preheat oven to 350 F. Line a 8x8 pan with foil and spray with cooking spray. I like to use Pam Baking Spray.
- In a small bowl, whisk together the flour, cocoa powder, ground cinnamon, and salt.
- In a large bowl, whisk together eggs, oil, peppermint extract and water. Add in the sugar and whisk until smooth.
- Add the flour mixture into the egg mixture and use a spatula to stir until smooth, scraping the sides and bottom of the bowl to combine. The batter will slightly more runny than other brownie recipes. Use the spatula to spread into an even layer.
- Pour the batter into the prepared baking pan and use the spatula to spread into an even layer. Bake for 25-30 minutes, or until toothpick inserted in middle comes out with a few crumbs.
- Remove pan from oven.
- Turn oven off. Sprinkle the chocolate chips on top of brownies and place the pan in the oven.
- Place the brownies back in the oven for a few minutes to melt the chocolate chips (no more than 5 minutes).
- Remove the pan and use a spatula to spread out the chocolate to cover brownies.
- Immediately sprinkle on the peppermint candies. After cooling on a wire rack, lift the brownies with the foil overhang. Slice into squares when completely cool. Enjoy!
Notes
Highly recommend letting them cool completely before slicing, but realistically, they’re so tempting! So you may end up with messy but super delicious brownie slices!