Peppermint is one of those flavours that we use almost every day in the form of toothpaste or gum, but come December, it takes on a whole new avatar. Candy canes are a classic of Christmas and the red and white striped treats are out in force.
This long history may have something to do with the herb’s naturally anti-bacterial and anti-inflammatory properties which make it a soothing ingredient to fend off winter illnesses. The candy cane itself can be traced back to Germany where a frustrated choir master needed a treat to pacify his students during rehearsals.
Today peppermint is synonymous with the holiday and adding a touch of it to your desserts along with the vibrant colours makes for a traditional Christmas treat.
Ingredients
- 6 tbsp unsalted butter
- 60 gms semi-sweet chocolate, coarsely chopped
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ¾ tsp peppermint extract
- ½ cup unsweetened natural cocoa powder
- ½ cup all-purpose flour
- ½ tsp salt
- ⅔ cup chocolate chips
Method
- Preheat the oven to 190°C and grease a banking pan or line with aluminium foil or parchment paper.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate.
- Melt in 30-second increments, whisking after each, until completely smooth.
- Whisk together the sugar, eggs, vanilla extract, and peppermint extract until completely combined.
- Add the cocoa powder, flour, salt, and chocolate chips. Fold it all together into a thick batter.
- Optional step: Crush a few candy canes into chunky shards and sprinkle over the top as decoration.
- Spread evenly into the prepared pan and bake for 30 minutes, then test the brownies with a toothpick.
- Insert it into the centre of the pan. If it comes out with wet batter, the brownies are not done.
- Keep checking every 2 minutes until you have moist crumbs.
- Remove from the oven and place on a wire rack to cool completely before cutting into squares.
