Peppermint Chocolate Chip Brookies (Printable version)
A delightful blend of chocolate chips and peppermint in layered brownies and cookies.
# List of ingredients:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 2/3 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Peppermint Chocolate Chip Cookie Layer
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup granulated sugar
11 - 1/4 cup packed light brown sugar
12 - 1 large egg
13 - 1/2 teaspoon pure peppermint extract
14 - 1/2 teaspoon pure vanilla extract
15 - 1 cup plus 1 tablespoon all-purpose flour
16 - 1/2 teaspoon baking soda
17 - 1/4 teaspoon salt
18 - 2/3 cup semisweet chocolate chips
19 - 1/4 cup crushed peppermint candies or candy canes
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisk until fully combined. Sift in flour, cocoa powder, and salt; stir gently until just incorporated. Spread batter evenly in prepared pan.
03 - In a separate bowl, beat softened butter with granulated and brown sugar until creamy. Incorporate egg, peppermint extract, and vanilla extract, mixing thoroughly. Whisk together flour, baking soda, and salt; gradually add dry ingredients to wet mixture, mixing until no streaks remain. Fold in chocolate chips and crushed peppermint candies.
04 - Drop spoonfuls of cookie dough over brownie batter. Gently spread or pat down to cover most of the surface, allowing some brownie to peek through.
05 - Bake for 22 to 25 minutes until edges are golden and center is set but still slightly soft. Allow to cool completely in pan before lifting out and slicing into 16 squares.
# Expert Advice:
01 -
- You get two textures in one bite—the fudgy richness of brownie with the buttery, crispy edges of a cookie.
- The peppermint isn't overwhelming; it just whispers in the background, making chocolate taste even better.
- They're genuinely simple to make, which means you can have fresh brookies on your counter in under an hour.
- People always assume they're more complicated than they are, which makes you look like a kitchen wizard.
02 -
- Don't skip sifting the cocoa powder—it's the one step that separates silky brownies from gritty ones, and it takes thirty seconds.
- Cool the brookies completely before cutting; warm peppermint fudge is delicious but the structure won't hold, and you'll end up with shards instead of squares.
- The peppermint extract is potent—measure it carefully, or you'll end up with candy cane overkill that tastes like toothpaste.
03 -
- Room temperature ingredients mix more smoothly and evenly, creating a better final texture than cold ingredients that need extra beating to incorporate.
- If your peppermint candies are hard to crush, wrap them in plastic and use a meat mallet or the bottom of a heavy pan—it's oddly satisfying and foolproof.