Baking · Cookies

Peppermint Chocolate Brownie

Peppermint chocolate brownies are the holiday bake I look forward to every year rich, fudgy, intensely chocolatey and lifted by the cool freshness of peppermint that makes every bite feel festive. The brownie base is dark and glossy and everything a brownie should be. The peppermint is assertive but not overwhelming the goal is to taste the chocolate first and the mint second. These cut beautifully into clean squares and keep well for days if they last that long. This is the tray bake that disappears fastest at any holiday gathering.

Ingredients

Method

  1. 1 Preheat oven to 325°F. Line a 9x9 pan with parchment and lightly grease.
  2. 2 Grind the Kiss My Lips Tea finely. In a saucepan over low heat, melt the butter, add the ground tea, and gently heat for 5–7 minutes, stirring occasionally. Do not let it bubble.
  3. 3 Add the chocolate chips directly to the hot tea-infused butter. Stir until fully melted and smooth. Remove from heat and let cool until just warm.
  4. 4 In a separate bowl, whisk together the sugar, eggs, and vanilla for 30–40 seconds, just until glossy. Slowly whisk in the warm chocolate-butter mixture.
  5. 5 Add cocoa powder, flour, and baking soda. Gently fold until just combined and no dry streaks remain.
  6. 6 Pour the batter into the prepared pan and smooth the top.
  7. 7 Bake for 25–30 minutes, checking at 25, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
  8. 8 Cool completely in the pan before slicing.

Tips & Notes

Use good quality dark chocolate for the richest result. These brownies are fudgier when slightly underbaked. Cool completely before cutting for clean edges.