Double Chocolate Peppermint Brookies
Double Chocolate Peppermint Brookies are a delightful dessert that is part brownie and part cookie. Made with two kinds of chocolate and flavored with peppermint candies!
Would you rather have a brownie or a cookie?
Well, what if I told you, you could have both?
I want to introduce you to your new best friend…..Double Chocolate Peppermint Brookies! Not only are these brookies the perfect mash-up of a brownie and cookie, but these come bursting with peppermint flavor.
Perfect for the holidays or any occasion you are craving a heaping dose of chocolate and mint.
Let’s start baking!
What’s in these Double Chocolate Peppermint Brookies?
If I could pick a dessert to eat for the rest of my life these brookies would be it! If you’ve been a long time reader here you know my love for cookies and brownies has no limit. So, why not mash them together? For this recipe you will need:
- Unsweetened Chocolate
- Vanilla extract
- Cream of Tartar
- Peppermint extract
- Andes Mints
Tips for Making these Double Chocolate Peppermint Brookies:
- Andes Peppermint Baking Chips. One of these best things that has ever been invented are these baking chips. It keeps you from unwrapping a bazillion wrappers! You can find them at your local grocery store or on Amazon which is linked above.
- Shortening. If you don’t have shortening in your pantry you can definitely replace it with regular butter. The ratio is still the same. So 1/4 cup of shortening equals a 1/4 cup of butter.
- Parchment paper. In order to ensure that the brookies come out of the pan you will want to line the baking pan with parchment paper leaving a slight overhang.
- Baker’s Joy. Stock up on this no-stick baking spray with flour. Promise it will change your life and guarantee nothing will stick to a pan. You can find them at your local grocery store or on Amazon which is linked above.
Frequently Asked Questions:
Can I Make these Double Chocolate Peppermint Brookies Vegan?
Unfortunately, not that I know of!
Do I Have to use Cream of Tartar?
Technically no because it won’t effect the taste of the brookies. However, it will keep them from being fluffy when rising. If you can use baking powder as a substitute.
How Long Can I Store these Double Chocolate Peppermint Brookies?
You can keep them at room temperature in an airtight container for up to 3 to 4 days!
More Delightful Holiday Desserts to Enjoy:
- Gingerbread Cookie Bars with Caramel Frosting
- Santas Trashed Up Cookies
- Mom’s Christmas Sugar Cookies
- Easy Five Minute Fudge
Double Chocolate Peppermint Brookies
- 3/4 cup Unsalted butter, softened, divided
- 3 ounces Unsweetened chocolate, roughly chopped
- 1 2/3 cups All-purpose flour, divided
- 1/2 tsp Baking soda, divided
- 2 cups Granulated sugar, divided
- 3 large Eggs, divided
- 1 1/4 tsp Vanilla extract, divided
- 1/4 cup Shortening
- 1/2 tsp Cream of tartar
- 1/4 tsp Peppermint extract
- 1/2 cup Andes mints, chopped
- For the brownie batter: In a medium saucepan, add 1/2 cup butter and unsweetened chocolate. Melt over low heat. Remove from heat once melted and combined. Let cool for 10 minutes.
- Next, preheat an oven to 350 degrees. Line a 9X9 baking dish with parchment paper. Spray with non-stick cooking spray for extra insurance.
- In a small bowl combine 2/3 cup all-purpose flour and 1/4 tsp baking soda.
- Next, stir in 1 cup of granulated sugar into the reserved cooled chocolate mixture. Add 2 eggs, one at a time, and beat until combined. Stir in 1 tsp vanilla extract and reserved flour mixture until combined. Pour the brownie into the prepared baking dish.
- For the cookie dough: In mixer fitted with a paddle attachment beat 1/4 cup butter with shortening until combined. Next, add in the remaining 1 cup sugar, cream of tartar, 1/4 tsp baking soda, and a pinch of salt. Beat in the last egg, 1/4 tsp vanilla extract, and the peppermint extract. Lastly, beat in the remaining 1 cup of all-purpose flour. Once everything is combined, fold in the chopped Andes mints.
- Using an ice cream scoop, drop mounds of cookie dough over the brownie batter. Bake for about 30 minutes or until browned and set. Let cool on a wire rack before slicing. Cut into bars and enjoy!