Peppermint Chocolate Chip Brookies (Printable)
Rich chocolate layers combined with peppermint and chocolate chips create a festive treat.
# Ingredient List:
→ 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. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides to facilitate easy removal.
02 - In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until well combined. Sift in flour, cocoa powder, and salt; gently stir until just incorporated. Spread evenly in prepared pan.
03 - In a separate bowl, beat softened butter with granulated sugar and brown sugar until creamy. Add egg, peppermint extract, and vanilla extract; mix until fully combined. In another bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing until no streaks remain. Fold in chocolate chips and crushed peppermint candies.
04 - Drop spoonfuls of cookie dough evenly over the brownie batter layer. 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 the pan before lifting out and slicing into squares.
# Expert Tips:
01 -
- You get two desserts in one bite, with fudgy brownie on the bottom and chewy minty cookie on top.
- The peppermint and chocolate combination feels festive without being overly sweet or artificial.
- These brookies look impressive but come together with simple mixing bowls and no fancy techniques.
02 -
- Do not overbake or the brownie layer will turn cakey instead of fudgy, so pull them out when the center still jiggles slightly.
- Crushing the peppermint candies in a sealed bag with a rolling pin saves mess and gives you the perfect size pieces.
- Softened butter for the cookie layer means it should dent when you press it, not be melted or straight from the fridge.
03 -
- Line your pan with parchment on both directions so you can lift the brookies out in one piece and slice them cleanly on a cutting board.
- Chill the sliced brookies in the fridge for 10 minutes before serving if you want cleaner edges and easier handling.
- Taste your peppermint extract before adding it because some brands are much stronger than others, and you can always add more but never take it away.