Peppermint Brownies
SERVINGS: 12 Brownies
INGREDIENTS:
- 3⁄4 cup plus 2 tbsp. all-purpose flour
- 3⁄4 tsp. baking powder
- 3⁄4 tsp. salt
- 3 oz. unsweetened chocolate
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 3 large eggs
- 1-1⁄2 tsp. peppermint extract
- Your favorite Raduno Infused Organic Extra Virgin Olive Oil
INGREDIENTS FOR GLAZE TOPPING:
- 3 tbsp. heavy cream
- 2 peppermint candy canes, crushed
- 4 oz. dark or semi-sweet chocolate chips
1. In a small bowl, mix together flour, baking powder, and salt, set aside.
2. Melt chocolate and butter in a saucepan, stirring until smooth. Remove from heat.
3. Whisk Raduno oil in your preferred dose, sugar, eggs and peppermint extract into chocolate butter mixture until well combined. Add dry ingredients and mix well.
4. Spread batter in greased pan and bake at 350° for 25 minutes. Allow to cool for at least 20 minutes before glazing.
5. To prepare glaze, melt chocolate and cream together in a saucepan until smooth. Spread over brownies. Crush candy canes and sprinkle over top. Let cool completely, then cut.
Tips and Variations:
Raduno Olive Oil:
Using Raduno Infused Organic Extra Virgin Olive Oil in this recipe adds a distinctive fruity aroma and depth of flavor that you won’t get from standard vegetable oils or butter alone. The olive oil also contributes to a wonderfully moist and tender texture, helping the brownies stay soft even after baking. Depending on your preference, you can adjust the amount of Raduno oil to intensify its subtle olive notes. Start with the recommended quantity, and if you enjoy the flavor, try increasing it slightly in future batches for a richer taste experience.
Peppermint Extract:
Peppermint extract is quite potent, so it’s important to use it sparingly to avoid overpowering the chocolate flavor. The suggested 1 1⁄2 teaspoons offers a balanced minty freshness, but you can tweak this amount based on how strong you want the mint flavor to be. For a lighter hint, reduce to 1 teaspoon. If you love mint, add up to 2 teaspoons—but remember, too much peppermint can mask the chocolate’s richness. Always taste the batter if possible before baking.
Add Nuts for Texture:
If you enjoy a bit of crunch in your brownies, folding in chopped nuts like walnuts, pecans, or even almonds can add an extra layer of texture and flavor. Nuts complement both the chocolate and peppermint beautifully, providing a contrast to the fudgy brownie base. Aim for about 1/2 cup chopped nuts, and gently fold them into the batter just before pouring it into the pan.
Dairy-Free Alternatives:
To make this recipe suitable for those with dairy restrictions or preferences, simply swap the butter and heavy cream with plant-based alternatives. Use coconut oil or vegan butter for the butter substitute, and coconut cream or a soy-based heavy cream alternative for the glaze. These substitutions still allow you to enjoy moist brownies and a creamy glaze without sacrificing flavor or texture.
Storage Tips:
Proper storage ensures your brownies stay fresh and delicious. Keep them in an airtight container at room temperature, away from direct sunlight, for up to 3 days. If you prefer, refrigerate the brownies in a sealed container for up to a week to extend their shelf life. For longer storage, brownies freeze very well — wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. Thaw at room temperature before serving.
Serving Suggestions:
For a truly indulgent dessert, serve these peppermint brownies warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess pairs beautifully with the rich chocolate and refreshing peppermint flavors. You can also drizzle some caramel sauce or sprinkle extra crushed peppermint candies on top for added flair and texture. These brownies make an excellent holiday treat or a special dessert for any occasion!