Peppermint Chocolate Chip Brownies

By Ma'Rya Mccloud

I love the combination of mint and chocolate, and I can't think of a better recipe to share right as the holidays approach. These soft, warm brownies, complete with melted chocolate chips, a cool, sweet hint of mint, and the warm, flavor-boosting notes of Java Love's Freshly Roasted Coffee, are the perfect treat to ignite your holiday spirit.

Whether you're baking for yourself, friends, or the whole family, the goal is to have fun and enjoy a sweet holiday treat. If you're not a fan of cookies, this recipe might be exactly what you're looking for.Ingredients

(Tip: A box mix works great! I recommend Betty Crocker Fudge Mix.)

Ingredients with an asterisk have substitution options provided after the instructions.

• 1 stick unsalted butter*

• 1 cup granulated sugar*

• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon sea salt*

• 1/2 teaspoon peppermint extract or oil

• 2 large eggs

• 2 tablespoons of warm or cooled coffee (we suggest our medium roast Guatemala or espresso  

• 1/2 cup all-purpose flour

• 1/2 cup chocolate chips* (divided)

• 3 tablespoons peppermint crunch or crushed candy canes (divided)

Step-by-Step Instructions

Step 1: Preheat your oven to 325°F. Line a 9x9-inch baking dish with foil or parchment paper and set it aside. In a medium saucepan, melt the butter over medium-low heat. Stir in the sugar, cocoa powder, and salt until well combined. Continue cooking, stirring occasionally, until the mixture is very warm to the touch. Remove the saucepan from the heat, stir in the peppermint extract, and let the mixture cool for 5-10 minutes.

Tip 1: It's important to let the cocoa-sugar mixture cool before you add the eggs.

Tip 2: Taste as you add the peppermint to prevent the flavor from becoming too strong.

Step 2: Add the eggs one at a time, beating vigorously after each addition. Mix in the coffee or espresso, making sure it's not too hot, which could prematurely cook the eggs. Stir in the flour just until it is incorporated, then mix in the chocolate chips and peppermint crunch, saving a portion of each for the topping.

Step 3: Pour the batter into the prepared pan and spread evenly. Top with the reserved chocolate chips and the peppermint crunch.

Step 4: Bake for 20-25 minutes, or until the center is puffed and a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack.Tips & Notes

• For a thicker brownie: Using one egg will result in a thicker brownie, but remember that the added liquid from the coffee may also contribute to thickness. If you accidentally pour in too much liquid, a bit of baking soda or powder can help with density.

Variations & Customizations

Dietary Substitutions/Ingredient Swaps:

• Salt: Salted butter can be used instead of sea salt.

• Low Sodium: Use unsalted butter and omit the sea salt.

• Caffeine-Free: Decaf coffee or decaf espresso are great options if you prefer no caffeine.

• Mint Flavor: A little peppermint extract or oil goes a long way. If you don't have any, you can increase the amount of peppermint crunch for that minty flavor.

• Texture: Brown sugar adds a chewier, moist texture, while white sugar yields a sweeter, more cake-like result.

• Chocolate: White chocolate chips are also a fantastic addition!

Pairs Well With: Hot chocolate or Eggnog

Storage

Store leftover brownies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.