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Peppermint Triple Chocolate Brownies


  • Author: Lindsey
Scale

Ingredients

  • 96g All Purpose Flour (¾ cup)
  • 40g Cocoa Powder (¼ c + 1 Tablespoon)
  • 1t Kosher Salt
  • ½ t Baking Powder
  • 1T Espresso powder
  • 170g Butter (¾ c)
  • 85g 70% Chocolate (3 oz)
  • 3ea Eggs
  • 2t Vanilla
  • 300g Sugar (1 ¼ cup)

Peppermint Frosting: Half this recipe


Instructions

  1. Preheat oven to 350°F. Prepare a pan with crisscrossed parchment paper to create a handle.
  2. In a large bain or bowl, whisk together flour, salt, baking powder, and espresso powder; Set aside
  3. Melt together the butter and chocolate over a bain-marie.
  4. In a large bowl beat the eggs with the vanilla and add sugar, beat until light and fluffy.
  5. Add the melted butter and chocolate and whisk to incorporate.
  6. Fold in the flour mixture.
  7. Pour into prepared pan and bake in preheated oven for 16-18 minutes or until the middle of the brownie has puffed. Cool completely before icing or removing

Notes

I made this in a quarter sheet pan but you can make it in an 8-inch or 9-inch square dish just as easily. You could also use 9×11 pan in a pinch but they will be thinner and you’ll need to watch the bake time like a helicopter mom!