If there’s one weakness I have, it’s dense delicious fudgy brownies. And in case you didn’t know, Dec. 8th is National Brownie Day, so we decided to pay our tribute. This recipe is pretty much as simple as homemade brownies get, and most certainly a crowd pleaser.
For the brownies:
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil
- 1 1/2 cups semisweet chocolate
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 3 eggs, lightly whisked
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (optional)
For the topping:
Preheat oven to 350 and set aside an 8×8 pan lined with parchment paper.
In a heat-safe bowl, combine 1 cup of your chocolate chips (save the rest to add to the batter), butter, and oil, and place over a small pot of boiling water.
Once fully melted and slightly cooled, combine in a stand (or hand) mixer with your sugars. Mix well, then add espresso, vanilla, and eggs. Add your flour and salt mixture and blend until just mixed. Fold in your chocolate chips.
Place in the oven for 30-35 minutes.
While baking, prepare your peppermint topping. *Warning, this part is loud*
Place your candy canes into a plastic baggie, removing the air, and adding into a second baggie. With a rolling pin or hammer, gently break your candy into pieces.
Once your brownies have five minutes left in the oven, remove and sprinkle on the candy. Place back in the oven and finish baking.
Recipe adapted from Food 52