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White Chocolate Peppermint Brownies

White Chocolate Peppermint Brownies - Lightly sweet, dense chocolate brownies topped with melted white chocolate and crushed peppermints for a simple, easy and tasty dessert to help celebrate the season.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Servings: 16 servings
Author: Tricia

Ingredients

  • 8 tablespoons unsalted butter (1 stick or 1/2 cup)
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 teaspoon espresso powder
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unbleached all-purpose flour
  • 6 ounces chopped good quality white chocolate, bar not chips
  • 1 6-inch candy cane, crushed fine

Instructions

  • Preheat oven to 350 degrees.
  • Line an 8-inch square baking pan with parchment paper making a sling so the ends hang over the side. Fit another piece parchment going in the opposite direction so the entire pan is lined. Lightly spray the parchment with vegetable baking spray. Set aside.
  • In a small microwave safe bowl, combine the butter and chopped bittersweet chocolate. Microwave on 50% power for 2 to 3 minutes, stirring halfway through. Stir until all chocolate is melted then add the espresso powder. Set aside to cool slightly.
  • In a medium mixing bowl whisk together the sugar, eggs, vanilla, baking powder and salt until combined. Add the melted chocolate mixture and whisk until incorporated. Using a rubber spatula, stir in the flour just until combined. Pour the batter into the prepared pan, smoothing the top.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs, but no raw batter.
  • Place the pan on a rack and immediately sprinkle the chopped white chocolate all over the top. Allow the chocolate to soften a few minutes then spread with an offset spatula. Immediately sprinkle the crushed peppermint over the white chocolate.
  • Cool the brownies for at least 2 hours then using the parchment paper sling, remove the brownies from the pan. Cut into 16 pieces before serving.

Notes

inspired by a recipe in America's Test Kitchen
Use good quality white chocolate bars, not white chocolate chips
Espresso powder can be found in the coffee section of your local grocery store.
Brownies are best eaten within the first few days after baking.
For cleaner cuts through the white chocolate, warm a thin knife under hot water, then dry, and gently slice the brownies. Wipe the knife between cuts to remove crumbs.