I’ve been such a horrible slacker this holiday season. I’m still running around scrambling for gifts. This is the first time we havev’t gotten a fresh tree. I quickly made a colorful paper chain and hung it on our front windows. The house is feeling super messy with presents on the floor in the living room. I’m was not feeling super festive but the shooting in Newtown has zapped all the energy out of me. At least my drive to keep on baking has not diminished.
I started my newest baking adventure by playing around with these awesome brownies from The Joy of Baking site. They came together quickly, easily, and best of all I didn’t feel the need to pull out my stand mixer. I certainly know I don’t have to use it all the time but I tend to just grab it so not using it is kinda a big deal. Anyway, since I have been seriously addicted to the chocolate and mint combo this year I had to make these Peppermint Chip Brownies.
I feel that Andes Peppermint Crunch Baking Chips are fast becoming a holiday staple in my kitchen. They easily add a lot of peppermint flavor to everything from these brownies to Peppermint Hot Chocolate Truffle Balls. I will be sad to retire them for the season but it will just give me someting to look forward to next year.
Are you preapred for Christmas? It is less than a week away!!!!
Peppermint Chip Brownies
Makes 24 brownies
- 10 ounces of semisweet chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1/4 cup cocoa powder
- 2 cups sugar
- 2 teaspoon vanilla extract
- 6 eggs, beaten
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 10 ounces Andes Peppermint Crunch Baking Chips
- Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering the bottom and sides and lining the bottom with parchment paper.
- In a large microwave safe bowl, melt the chocolate chips and butter together in a microwave, stirring every 30 seconds until completely melted and combined.
- Add the cocoa powder and sugar, mix completely. Add in the beaten eggs and vanilla extract. Stir in the flour, salt, and peppermint chips to gnetly incorporpate
- Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.