I recently participated in my work's annual cookie exchange and I was looking into making festive brownies. When I found this recipe, I thought it was perfect and knew I needed to make it. These brownies were delicious, but extremely rich! I think I cut the brownies into pieces that were too big to finish in one sitting. They were so consistent with fudge. The peppermint flavor was perfect and not strong at all. The girls at my work loved them and you can too!
Source: Annie's Eats, adapted from My Baking Addiction
8 oz. unsweetened chocolate, coarsely chopped
1½ cups unsalted butter
3 cups sugar
6 large eggs
1½ tsp. peppermint extract
1 tsp. vanilla extract
½ tsp. salt
2 cups all-purpose flour
4 (1.55 oz) milk chocolate bars, broken into segments
1 bag Hershey’s Candy Cane Kisses, wrappers removed and coarsely chopped
Preheat the oven to 350° F. Line a 9×13-inch baking pan with foil and spray lightly with cooking spray.
Combine the chocolate and butter in a heatproof bowl set over simmering water; heat, stirring occasionally, until completely melted and smooth. Remove from the heat. In a large mixing bowl, whisk together the chocolate mixture with the sugar and eggs until well blended. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.
Spread half of the brownie batter into the prepared pan. Layer with the milk chocolate pieces. Spread the remaining batter evenly over the milk chocolate pieces. Bake 30-35 minutes.
Remove the brownies from the oven but maintain the oven temperature. Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Transfer to a wire cooling rack and let cool to room temperature. Chill the brownies until the candy topping has firmed up. Slice and serve.