Peppermint has always been one of those flavors that sneaks up on you—unexpected, cool, and refreshing. It’s not something I reach for often, but when I do, it always surprises me. That’s how I ended up with a love for peppermint brownies. I didn’t grow up eating them regularly; they kind of just…happened one day.
It all started on a day when I was feeling restless, wanting to bake but craving something out of the ordinary. I was rifling through the pantry when I stumbled upon an unopened bag of peppermint candies. I thought, why not? So, I crushed them up and decided to mix them into my regular brownie recipe. It wasn’t planned or carefully thought out; it was just an experiment.
When the brownies came out of the oven, I was hit with that familiar smell of chocolate, but this time with a cool, minty twist. I took a bite, and it was like an instant burst of freshness cutting through the rich, fudgy chocolate. It felt new and exciting, like something that shouldn’t work but did—kind of like those moments when life takes you by surprise in the best way.
Now, whenever I make peppermint brownies, they remind me to embrace the unexpected. Sometimes, the things you don’t plan for turn out to be the most memorable. It’s a lesson I’ve carried with me, even beyond the kitchen—whether it’s in trying something new or just going with the flow when life throws you a curveball. Sometimes, the best results are the ones you never saw coming.
Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or chocolate mint pieces (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
2. In a medium bowl, combine the melted butter, sugar, eggs, and vanilla. Stir until smooth.
3. Add the cocoa powder, flour, salt, and baking powder to the wet mixture. Stir until combined, but don’t overmix.
4. Stir in the peppermint extract and half of the crushed peppermint candies or chocolate mint pieces.
5. Pour the batter into the prepared pan and sprinkle the remaining crushed peppermint on top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
7. Let the brownies cool completely before cutting into squares.
Tips:
- Be careful with the peppermint extract—a little goes a long way! Start with 1/2 teaspoon and adjust to taste.
- For an extra decadent treat, drizzle melted chocolate over the top after baking and sprinkle with additional crushed peppermint candies.
- If you prefer a crunchier texture, use coarsely crushed peppermint candies for a satisfying bite.
Enjoy,
Lauren