Dark Chocolate Peppermint Brownies
Dark Chocolate Peppermint Brownies: If you can manage to wait, chief baking officer Arnold Eric Wong of Raison d’Être bakery in South San Francisco recommends serving his moist brownies a day after baking because they develop an even fudgier texture and mintier flavor.
Ingredients
- 1 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup unsalted butter
- 6 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 5 ounces dark chocolate, finely chopped and melted
- Coarsely crushed peppermint candies, very fine pieces sifted out
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