CHOCOLATE PEPPERMINT BROWNIES
THIS IS THE PERFECT HOLIDAY BROWNIE. THEY ARE GOOEY, FUDGY AND FULL OF PEPPERMINT FLAVOR FROM HERSHEY’S HOLIDAY CANDY CANE KISSES.
SKILL LEVEL: BEGINNER | QUANTITY: 20 BROWNIES
LISTS
GROCERY LIST:
1 ¾ sticks | Unsalted Butter
3 large | Eggs
¼ cup | Light Brown Sugar (packed)
1 cup | Granulated Sugar
½ cup | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
Brand recommendation - Ghirardelli Chocolate Unsweetened Cocoa Powder
1 teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
½ cup | Mini Semisweet Chocolate Chips
8 ounces (about 50) | Hershey’s Holiday Candy Cane Kisses
KITCHENWARE:
8x8-inch Baking Dish
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
When measuring flour and cocoa powder, don’t pack them or you will end up adding more into the mixture and risk having a drier brownie. Instead, use a large spoon to scoop into measuring cups and level off with the handle of the spoon.
*Dependent on the temperature of your home
BAKE
BROWNIES:
8 ounces (about 50) | Hershey’s Holiday Candy Cane Kisses
1 ¾ sticks | Unsalted Butter (room temperature)
¼ cup | Light Brown Sugar (packed)
1 cup | Granulated Sugar
3 large | Eggs (room temperature)
1 teaspoon | Vanilla Extract
1 teaspoon | Kosher Salt
½ cup | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
½ cup | Mini Semisweet Chocolate Chips
Preheat oven to 350° F and place rack in the center of the oven.
Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Unwrap and place kisses in a heat resistant bowl or liquid measuring cup. Set aside.
Melt butter in small saucepan over low heat. Mix frequently, making sure not to brown or boil butter. Once melted, pour hot butter over kisses and let sit for 2 minutes. After 2 minutes, mix together with fork until kisses have melted and mixture is smooth. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine sugars, eggs, vanilla extract and salt in a large bowl on medium speed until very thick, about 5 minutes. With mixer going, slowly stream in the cooled, melted kisses mixture until smooth.
Sift flour and cocoa powder over mixture and gently fold in with a rubber spatula until combined. Add mini chocolate chips and gently fold into brownie batter.
Pour brownie batter into prepared baking dish, spreading evenly with rubber spatula, making sure to get the batter in the corners.
Bake brownies for 25 minutes. Remove from oven and lightly drop the pan on a flat kitchen counter surface two times until brownies slightly deflate. Return to oven for an additional 20-25 minutes. The edges should look done but the middle of the brownies will appear under-baked. They’ll continue to set as they cool.
Cool the brownies in the baking dish for at least 30 minutes before serving. Run butter knife along two edges of pan where brownie is not up against parchment paper. Carefully lift parchment paper up to remove brownies.
Store leftovers in wrapped plastic or airtight container at room temperature.
