Ghirardelli® Peppermint Brownies

Ghirardelli® Peppermint Brownies

11
Ghirardelli(R) 0

"These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint."

Ingredients 1 h 20 m {{adjustedServings}} servings 324 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
  2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
  3. In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
  4. Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.
Tips & Tricks
Individual Chocolate-Amaretto Lava Cakes

See how to make individual chocolate cakes with an amaretto center.

Peanut Butter-Pretzel Bonbons

See how to make delectable bonbons.

Footnotes

  • Note: To serve these at a party, or to package them nicely to give away for the holiday season, cut the brownies smaller and place them in paper candy cups.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Taya
1/11/2010

I've turned these brownies into my specialty at my essential oil parties. Instead of adding peppermint extract, use a high quality peppermint essential oil like doTERRA's. I add 2-3 drops to the batter, depending on how strong you like them. Fantastic! Everyone asks for the recipe! I also leave out the peppermint candies. Peppermint EO has a smooth taste that also happens to be very good for you!

Dianne
12/8/2009

Very yummy! These brownies are easy, delectable and pretty! The brownies are very fudgy, so don't overbake them like I did. The recipe said to bake them until a tester comes out clean. Well, I ended up baking them an extra 8 minutes and the toothpick still wasn't clean. I took them out anyways and after they cooled I realized that I had overbaked them. So my recommendation is to bake them for 45 minutes and just take them out, don't test them. The only other problem was that the "frosting" separated where the mint layer was, so be sure to get the melted chocolate layers all mixed together when spreading. Otherwise, these are rich and delicious! A great addition to your holiday cookie tray!

Bailey_B
12/8/2009

These brownies were really good! They were hard to get out of the pan without ruining the brownie, so grease your pan well. I also think that the actual presentation of the brownies with the candy cane is better than the taste of them. I just didn't like getting chunks of candy can stuck in my teeth as I was eating them. My boyfriend loved them though, and I'll probably make them again. Definitely a good holiday treat!