Peppermint Chip Brownies

peppermint chip brownies

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.

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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.

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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.
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Are you preapred for Christmas? It is less than a week away!!!!

Peppermint Chip Brownies

Makes 24 brownies

Ingredients

  • 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

Process

  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering the bottom and sides and lining the bottom with parchment paper.
  2.  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.
  3. 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
  4. 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.

 

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Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies

So I’m going to let you in on a little secret… Mint and Chocolate ROCK together. Oh, so you don’t like that combo? GET OUT OF MY HOUSE!! Alright, I won’t throw you to the curb but really? Ew. Besides mint in iced tea I think that mint and chocolate is the best.

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Once I saw this bag of Andes Creme de Menthe Baking Chips I knew I had to dive right in and get right to baking. I toyed around with a bunch of ideas but I wanted to stick to chocolate, chocolate, chocolate!! So I found this amazing double chocolate chip cookie recipe and got started on making some holiday cheer cookies.

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Grab some milk and some cookies since these are a winter time winter. They are soft, fudgy, and minty. The texture is slightly chewy from the dense chocolate dough and the tons of chocolate and mint chips. Oh, those mint chips. I want to add them in everything… stay tuned…

Double Chocolate Mint Chip Cookies

Makes 24 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar (I split it between white sugar and brown sugar)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 oz (2 cups)semisweet chocolate chips
  • 10 oz Andes Creme De Menthe baking chips

Process

  1. Preheat oven to 350 degrees.
  2. Combine the flour, cocoa, baking soda, and salt; set aside.
  3. In large bowl, beat together the butter, sugar, eggs, and vanilla extract until light and fluffy.  Add the flour mixture into the butter mixture until well blended. Stir in the chocolate chips and mint chips. Drop rounded teaspoons onto ungreased cookie sheets.
  4. Bake for 8 to 10 minutes, or just until set. Cool slightly on the cookie sheets before transferring onto racks to cool completely.