Volume 31



Peppermint brownies exude holiday spirit

Nothing tastes more like winter than peppermint. Inspired by Food and Wine magazine, these peppermint brownies are the perfect seasonal treat to eat during movie nights or by the fire with family. Delicious and easy, this treat is sure to be a hit.


  • 2 sticks unsalted butter

  • 1 lb bittersweet baking chocolate

  • 1 ¾ teaspoons peppermint extract

  • 4 eggs

  • 1 ¾ cups brown sugar

  • ¾ cup flour

  • 1 teaspoon salt

  • About 2 large candy canes, crushed (⅓ cup)


  1. Preheat oven to 350°F. Grease 9-by-13 inch baking pan, then line with parchment paper.

  2. Simmer water in a saucepan. Combine ⅔ of chopped chocolate with butter in heat-safe bowl, and place over saucepan. Stir chocolate until melted, then scrape into a different bowl to cool slightly.

  3. Add the peppermint extract and chopped chocolate to the same heat safe bowl and melt over the water. Once fully melted, remove bowl from the heat and let chocolate cool slightly.

  4. In a large bowl, whisk eggs and brown sugar until fully combined. Add in chocolate-butter mixture and whisk until glossy and thick.

  5. Whisk in flour and salt until incorporated.

  6. Spread the completed batter into the prepared pan. Once evenly spread, pour peppermint chocolate onto the brownie batter and swirl in using a table knife.

  7. Bake for 15 minutes. Remove from oven and sprinkle crushed candy canes on top. Return to oven and bake for 15-20 more minutes, or until edges are set and a toothpick comes out clean.

  8. Let brownies cool for 2 hours. Cut into squares and serve.

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