Description
These peppermint brownies are super fudgy, and gooey, have a nice amount of peppermint perfect for any holiday get-together or bake-and-share you have going on this holiday season.
Ingredients
Units
Scale
- 1 1/2 cups sugar
- 1/2 tsp salt
- 3/4 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 cup mayonnaise
- 1/2 cup powdered sugar
- 2 large eggs
- 1 tsp pure mint extract
- 1/2 tsp pure vanilla extract
- 7 oz semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 °F
- Lightly grease an 8X8-inch baking pan with cooking oil/baking spray. *You can also line it with parchment paper for easy lifting.
- Combine powdered sugar, salt, flour, and cocoa powder in a large mixing bowl. whisk together gently
- Make a well and add all the wet ingredients (butter (make sure it’s cooled), olive oil, light brown sugar, mint & vanilla extract, and eggs. mix together (with a spoon) until just combined together. Add the chocolate chips and fold in until well distributed
- Pour the batter into the prepared pan, spreading to make sure it’s even.
- Bake for approximately 40-45 minutes or until the center of the brownies no longer jiggles and is just set to the touch (the brownies will continue to bake as they cool in the pan).
- Once cooled, cut and serve (if you use parchment paper you can lift, cut and serve).
Notes
A Few Tips for Success
- If you want thinner brownies use a larger/longer pan, but you will need to bake them in less time. For example; a 9X13-inch pan for about 20-30 minutes.
- Do NOT beat the batter, because it will become more cake-like than fudge-like.
- Do Not overbake, they will get dry.
Storage Notes
- They will store at room temp for 3 days or 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 245.77
- Sugar: 27.12
- Sodium: 128.41
- Fat: 11.19
- Saturated Fat: 4.05
- Carbohydrates: 35.6
- Fiber: 2.48
- Protein: 2.92
- Cholesterol: 26.93
