Triple Chocolate Peppermint Brownies

1. 1

   Preheat oven to 350u00b0F and grease an 8x8 inch pan or line with aluminum foil or parchment paper.

2. 2

   In a microwave-safe bowl, combine butter and chopped chocolate. Melt in 30-second increments, whisking after each, until completely smooth. You can also do this on a double boiler. Whisk in the sugar until completely combined, then whisk in the eggs, vanilla, and peppermint extract.

3. 3

   Add the cocoa powder, flour, salt, and the chocolate chips. Fold it all together with a rubber spatula. The batter will be very thick. Spread evenly into prepared pan.

4. 4

   Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.

5. 5

   Remove from the oven and place on a wire rack to cool completely before cutting into squares.

6. 6

   Cover and store leftover brownies at room temperature for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.