The Most Fudgy Peppermint Brownies

Brownies are one of my favourite treats, I absolutely adore them but I only bake these fudgy brownies occasionally as I can’t help but to keep going back for more servings. Nevertheless, I’m sharing this recipe for these rich, chocolatey peppermint brownies. They are honestly so good and if you love mint and chocolate then you will certainly love these brownies.

The recipe is adaptable and you can most certainly leave out the peppermint if it’s not your thing. These brownies are moist, fudgy, gooey and so morish. You honestly have to try them. The recipe is quick and straightforward and you can have a batch of brownies prepared and baked in less than an hour.

Why is there no raising agent in these brownies?

When I was learning how to make brownies, I always wondered why no raising agent was used in most recipes. After much research, I found out that adding a raising agent to the brownies will cause them to rise which in turn makes them cakier rather than fudgy.

Ingredients for Fudgy Peppermint Brownies

• 80g cocoa powder (unsweetened)
• 135g plain flour
• ½ teaspoon salt
• 170g unsalted butter
• 135g dark or semi-sweet chocolate bar (chopped)
• 220g soft brown sugar
• 220g granulated sugar
• 3 medium eggs
• 2 teaspoon vanilla extract
• 30ml vegetable oil
• 1 - 2 teaspoon peppermint extract (dependant on how strong you want the flavour)
• 225g dark chocolate or semi-sweet chocolate chips

How to Make Fudgy Peppermint Brownies

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a 13 x 9-inch baking tin with parchment paper. Start by sifting the cocoa powder, plain flour and salt into a bowl then whisk and set aside.

2. In a microwaveable bowl, melt the butter and chocolate in 40 second increments stirring each time. Once melted stir well and set aside.

3. In the third bowl, pour in the brown sugar, granulated and whisk them together. Whisk the eggs into the sugar one at a time, stirring between each egg. Add the vanilla extract, vegetable oil and peppermint extract if using then mix until the mixture is smooth and creamy.

4. Pour the melted chocolate and butter into the bowl with sugar/eggs and mix well. Add the chocolate chips, combine well then fold in the dry ingredients that you set aside earlier. Continue folding until all the ingredients are well incorporated.

5. Pour the brownie batter into the baking tin and bake for 35 - 40 minutes.  Once baked, allow to cool before you cut them into squares. Enjoy!

Recipe Tips

• If you want your brownies to be more cakey and less dense, then go ahead and add ½ teaspoon of bicarbonate soda.
• For this recipe, it is best to use unsweetened cocoa powder. Don’t use drinking chocolate powder as a substitute as you won’t get the rich chocolatey flavour.
• You will need 3 bowls. One microwaveable bowl to melt the butter and chocolate. One bowl to mix the dry ingredients and another to begin mixing the sugar and eggs.
• It does not matter if the melted butter and chocolate are still warm when it is time to mix them with the rest of the ingredients. It actually helps the chocolate chips to slightly melt so when baked they create a gooey centre.
• The chocolate that I use contains 76% cocoa. You can use chocolate with around 50% cocoa but try not to use chocolate with less cocoa than that.

Nutrition

Calories	Fat	Saturates	Carbs
310kcal	17.3g	9.7g	32.5g
Sugars	Fibre	Protein	Salt
26.2g	3.8g	4.2g	0.08g

Storage

These brownies can be stored at room temperature in an airtight container for up to a week.

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