My last peppermint related post of the year—I promise!
But with half a bag of Hershey’s Candy Cane Kisses left from our Candy Cane “Kissed” Nutella Cookies, I needed an excuse to use them all up. And of course, Brownies seemed like the perfect answer.
Quick, easy, fudgy, and minty.
Not a bad way to use up holiday candy.
Peppermint Kissed Brownies
½ Cup Unsalted Butter
1½ Cups Chocolate, chopped
¾ Cup Packed Light Brown Sugar
½ Tablespoon Vanilla Extract
2 Large Eggs
¾ Cup All-Purpose Flour
1 Tablespoon Unsweetened Cocoa Powder
¼ Teaspoon Salt
¼ Teaspoon Baking Powder
½ Cup Hershey’s Candy Cane Kisses, roughly chopped
Preheat oven to 350 degrees. Line a 9 inch square baking pan with parchment paper for easy removal. Cover parchment paper with cooking spray.
In a heatproof bowl, melt butter and chocolate in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk together remaining ingredients and combine with chocolate mixture. Spread batter evenly in pan.
Bake for 25 minutes. Remove from the oven and quickly sprinkle the Candy Cane Kisses all over the top. Lightly press the Kisses into the brownies and return to the oven. Bake for an additional 3 minutes. Cool brownies in pan for about 20 minutes, then lift brownies in the paper out of the pan and place on a wire rack to cool completely before slicing.