Ingredients for Peppermint Brownies
- Unsalted Butter
- Unsweetened Chocolate
- Tea Leaves
- Granulated Sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- Kosher Salt
- All Purpose Flour
- Bittersweet Chocolate
- Light Corn Syrup
- 4 ounces (113g) white chocolate
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How to Make Peppermint Brownies
- Preheat oven to 350°F (175°C). Center a rack in the oven.
- Grease and parchment-line a 9x13 inch baking pan.
- In a small saucepan, bring about 2 inches of water to a gentle simmer.
- In a heatproof bowl set over the simmering water (make sure the water doesn't touch the bottom of the bowl), melt 8 ounces (227g) unsalted butter and 8 ounces (227g) unsweetened chocolate, stirring occasionally until smooth (6-7 minutes). Remove from heat but keep bowl over the water.
- While chocolate melts, finely grind 1/2 cup (10g) fresh peppermint leaves with 1/2 cup (100g) granulated sugar in a food processor.
- In a medium bowl, whisk together 2 large eggs, 1 teaspoon peppermint extract, 1/4 teaspoon salt, and the peppermint sugar until well combined.
- Whisk in the melted chocolate mixture.
- Gradually add 1 1/2 cups (180g) all-purpose flour, gently folding until just combined.
- Spread batter evenly into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan on a wire rack (about 2 hours).
- Lift brownies from pan using parchment paper. Remove parchment paper.
- For the chocolate glaze:
- Return water to a gentle simmer. In a heatproof bowl over the simmering water, melt 6 ounces (170g) semisweet chocolate, 2 tablespoons light corn syrup, 2 ounces (57g) unsalted butter, and 2 ounces (57g) unsweetened chocolate, stirring until smooth.
- In a separate heatproof bowl over the simmering water, melt 4 ounces (113g) white chocolate until smooth. Remove from heat.
- Spread the semisweet chocolate glaze evenly over the cooled brownies.
- Drizzle melted white chocolate over the glaze. Drag a toothpick or skewer through the white chocolate to create a marbled effect.
- Gently tap the pan on the counter to settle the glaze.
- Refrigerate for at least 20 minutes, or up to 12 hours, until the glaze is set.
- Cut into 30 bars (approximately 2 inches square).
- Store covered at room temperature. Brownies improve in flavor and texture over a couple of days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
59g
Fat
42g
Carbs
7g