Prep Time
20 minutesBake Time
25 minutesYield
15Rating
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Loading...| ½ cup unsalted butter (115g) | |
| 3 oz dark chocolate, in pieces (150g) | |
| ¾ cup dark brown sugar (150g) | |
| ½ cup white sugar (100g) | |
| 2 eggs, at room temperature | |
| 1 teaspoon good peppermint extract | |
| ⅓ cup ROGERS FOODS All Purpose Flour (45g)⅓ cup dark chocolate chips or chunks (50g) | |
| ⅓ cup dark chocolate chips or chunks (50g) | |
| ⅓ cup white chocolate chips or chunks (50g) | |
| ¼ teaspoon vanilla extract |
| 1. | Preheat oven to 350ºF / 180ºC. |
| 2. | Line the bottom and 2 sides of an 8-inch square pan with parchment paper. |
| 3. | Melt dark chocolate with butter in the microwave (at 10 second intervals) or in a double boiler with the bottom not touching the water. |
| 4. | Take off the heat and add sugars. Mix well. |
| 5. | Add eggs and mix until it’s creamy and mixed well. |
| 6. | Add flour and combine. |
| 7. | Add the chocolate chips or chunks, mint and vanilla extracts, and mix well. |
| 8. | Pour batter into the prepared pan. Smooth the top. |
| 9. | Bake for about 25 minutes, until a bit puffed and the surface is dry. They still have to be a little jiggly in the middle. |
| 10. | Let cool completely on a wire rack before lifting the paper carefully so they come out in one piece. Place brownies on a flat surface and cut them into squares. |
| 11. | I prefer to put them for a day in the fridge, well wrapped. It makes cutting them much easier into tree shapes. To cut brownie into triangles, cut into 3 rows. (See link below for diagram.) Cut each row into 5 triangles. Set aside leftover pieces for snacking. See diagram below for cutting into trees. |
| 12. | Drizzle with chocolate or icing and favourite candies. Instert half a straw! |
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