Description
Delight in the festive flavors of these Christmas Peppermint Brownie Bars, combining rich chocolatey goodness with refreshing peppermint crunch. Perfectly fudgy and topped with crushed peppermint candies and chocolate chips, these bars make a festive treat for holiday gatherings or cozy winter nights.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
Toppings and Mix-ins
- 1 cup crushed peppermint candies
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even baking temperature for the brownie bars.
- Prepare Pan: Grease a 9×13 inch baking pan thoroughly to prevent sticking and make the bars easy to remove once baked.
- Melt Butter & Mix Sugar: In a large bowl, melt the unsalted butter until liquid and mix in the sugar, blending until smooth and combined.
- Add Eggs & Vanilla: Incorporate the eggs one at a time along with the vanilla extract, stirring continuously until the mixture is uniform and creamy.
- Add Dry Ingredients: Sift together the flour, cocoa powder, and salt, then gradually mix these dry ingredients into the wet batter until fully combined.
- Fold in Peppermint & Chocolate: Gently fold in the crushed peppermint candies and chocolate chips, distributing them evenly throughout the batter.
- Pour Batter: Pour the prepared batter into the greased baking pan, spreading it evenly to the edges for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove from oven and let the brownie bars cool completely in the pan before cutting into 16 servings to maintain their fudgy texture.
Notes
- Ensure the butter is fully melted but not hot when mixing with sugar to avoid cooking the eggs prematurely.
- Adjust baking time slightly depending on your oven; start checking at 25 minutes.
- Use fresh peppermint candies for maximum flavor and crunch.
- For extra chocolate intensity, use semi-sweet or dark chocolate chips.
- Cool completely before cutting to avoid crumbling.
- Store bars in an airtight container at room temperature for up to 4 days.
- These bars can be frozen for up to 2 months; thaw at room temperature before serving.
