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Recipe by Jamie Purviance

Peppermint Brownies

  • People

    Serves 12

  • Prep Time

    15 mins

  • Grilling Time

    40 to 50 mins

  • People

    Serves 12

  • Prep Time

    15 mins

  • Grilling Time

    40 to 50 mins

the Ingredients

20151023095406 Row Desserts 14
  • 1 cup / 225 grams (2 sticks) plus 1 tablespoon unsalted butter, divided
  • 1¼ cup / 175 grams all-purpose flour
  • 1 cup / 120 grams cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1¼ cup / 250 grams granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup / 170 grams semisweet chocolate chips
  • ½ cup / 115 grams finely crushed candy canes or other hard peppermint candies, divided
  • Confectioners' sugar
  • Whipped cream (optional)

Special Equipment

  • 9-by-9-inch metal baking pan

Instructions

  • 01 Prepare the grill for indirect cooking over low heat (keep the grill as close to 300°F as possible). Generously grease a 9-by-9-inch metal baking pan with 1 tablespoon of the butter, paying special attention to the bottom and sides.
  • 02 In a medium bowl sift the flour, cocoa powder, baking powder, and salt.
  • 03 In a medium saucepan over medium heat on the stove, melt the remaining 1 cup (2 sticks) butter. Remove from the heat. Whisk the sugar into the melted butter until evenly blended. Whisk in the eggs, one at a time, blending well after each addition. Add the vanilla. Whisk in the flour mixture in two additions until smooth. Fold in the chocolate chips and all but about 1 tablespoon of the crushed candy canes. Pour the batter into the prepared pan. Smooth the top. Sprinkle the reserved crushed candy canes over the batter.
  • 04 Cook the brownies over indirect low heat, with the lid closed, until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar and cut into squares. Top with whipped cream, if desired.
Ingredients
Instructions

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