No matter the occasion, brownies are always welcomed to the table. Chocolate peppermint brownies from baking duo Matt Lewis and Renato Poliafito are inspired by the holidays. These rich and intensely flavored brownies are packed with dark chocolate, almost a pound to be exact, and topped with peppermint snow (also know as crushed candy canes).
Since the majority of a brownie's flavoring comes from chocolate, it is important to use a good quality chocolate for this recipe. You will want to look for a dark or bittersweet chocolate that contains a higher cacao percentage, ideally this rests between 60 and 72 percent. Also, check the ingredients and make sure it includes cocoa mass (or cocoa liquor), cocoa butter and sugar are at the top of the list. Watch out for cocoa butter equivalents such as vegetable or hydrogenated oils. There are many respectable brands that are widely available including Valrhona, Scharffen Berger, and Guittard. If you invest in quality chocolate, you will not be disappointed with your end results. For more recipes from Lewis and Poliafito's newest cookbook, Baked Occasions, click here.
Chocolate Peppermint Brownies
Recipe by Matt Lewis and Renato Poliafito for The Official Hungry
11 ounces good quality dark chocolate (60-72%), coarsely chopped
2 sticks butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup light brown sugar
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark cocoa powder
5 large eggs, room temperature
1 teaspoon pure vanilla extract
2 teaspoons peppermint extract
1/2 cup peppermint candies
For full recipe instructions, click here or watch the video below.
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