Peppermint Brownies

Servings: 16 Brownies


  • 4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar
  • 16 tablespoons unsalted butter
  • 3 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1 cup(s) flour
  • 12 Ghirardelli Dark & Mint SQUARES™ chocolates
  • 1/4 cup crushed candy canes (about 4 small)


  • Heat oven to 350ºF.
  • Spray 9" square baking pan with cooking spray; dust with flour, tapping out excess.
  • In double boiler over hot water, melt chocolate and butter.
  • Cool to room temperature.
  • In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined.
  • Beat in chocolate mixture; gently stir in flour.
  • Pour batter into prepared pan.
  • Bake about 45 minutes or until knife inserted into brownies comes out clean.
  • Arrange mint squares on top in one layer; place brownies in oven 1 minute.
  • Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes.
  • Cool completely; cut into 16 squares.

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