Description
These Peppermint Hot Chocolate Brownies combine the rich, fudgy texture of classic chocolate brownies with the refreshing flavor of peppermint, topped with gooey mini marshmallows and optionally sprinkled with crushed peppermint candies for an extra festive crunch. Perfect for holiday gatherings or cozy winter treats, these brownies are easy to make and deliver a delightful twist on traditional chocolate desserts.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chips (optional for extra chocolate flavor)
Topping
- 1 1/2 cups mini marshmallows
- 1/4 cup crushed peppermint candies (optional for extra crunch and minty flavor)
Instructions
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to ensure easy removal of the brownies after baking.
- Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Stir well to evenly distribute all the dry ingredients.
- Make the Brownie Batter: In a separate large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add Eggs and Peppermint Extract: Add the eggs one at a time to the butter-sugar mixture, whisking thoroughly after each addition to fully incorporate them. Then stir in the peppermint extract for that refreshing mint flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing the batter. If using, fold in the chocolate chips now for extra chocolate richness.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan. Place in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Add the Marshmallow Topping: Remove the brownies from the oven and immediately spread mini marshmallows evenly across the surface. Return the pan to the oven and bake for an additional 2 to 3 minutes, or until the marshmallows puff up and turn golden brown.
- Cool and Serve: Let the brownies cool in the pan for at least 15 minutes before slicing into squares. Optionally, sprinkle crushed peppermint candies over the toasted marshmallows for enhanced festive flavor and crunch.
Notes
- For fudgier brownies, reduce the baking time slightly and check doneness early.
- You can substitute peppermint extract with peppermint oil or peppermint schnapps for stronger mint flavor.
- Use parchment paper for easy cleanup and removal of brownies.
- If you prefer less sweetness, reduce the granulated sugar by 1/4 cup.
- Make sure not to overmix the batter to keep brownies tender and moist.
