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!
Ingredients
- 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
Instructions
- 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!
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