White Chocolate Peppermint Christmas Brownies
Delight in the festive flavors of rich cocoa, refreshing peppermint, and creamy white chocolate with these visually stunning and delicious brownies perfect for holiday gatherings.
Ingredients
For the Brownie Layer
- 1.5 cups Bob's Red Mill 1 to 1 Gluten Free Flour or all-purpose flour Use gluten-free for a gluten-free version
- 1 teaspoon xanthan gum For gluten-free version only
- 1 cup baking cocoa powder Use unsweetened cocoa for best results
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon espresso powder Optional, enhances chocolate flavor
- 2/3 cup vegetable shortening
- 2 cups granulated sugar
- 4 large eggs
- 0.5 teaspoon peppermint extract
- 1 cup semi-sweet mini chocolate chips
For the Colorful Blondie Layer
- 8 ounces white chocolate, broken into chunks
- 0.5 cup vegetable shortening
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 0.5 teaspoon peppermint extract
- 1.25 cups Bob's Red Mill 1 to 1 Gluten Free Flour or all-purpose flour Use gluten-free for a gluten-free version
- 1 teaspoon xanthan gum For gluten-free version only
- 0.5 teaspoon salt
- to taste red and green food coloring gel
- 2-4 tablespoons sprinkles Nonpareils, jimmies, and balls in red and green
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Line two 8" x 8" baking pans with foil and lightly spray with non-stick cooking spray.
Make the Brownie Layer
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder.
- In a stand mixer, combine the vegetable shortening, granulated sugar, eggs, and peppermint extract and beat until light and fluffy.
- Gradually add the flour mixture to the wet ingredients and stir until combined.
- Fold in the semi-sweet chocolate chips.
- Divide the brownie batter in half and spread one half evenly into each of the prepared pans.
Create the Colorful Blondie Layer
- Melt the white chocolate and vegetable shortening together in the microwave in 30-second intervals.
- In another mixing bowl, beat the eggs until foamy, then add in the sugar, vanilla extract, peppermint extract, and melted chocolate mixture.
- Mix in the flour and salt until fully incorporated.
Bring on the Color
- Divide the blondie batter between two bowls; add red food coloring to one and green to the other until desired hues are achieved.
Layer and Swirl
- Pinch off pieces of the colored blondie batter and scatter them over the brownie batter in both pans.
- Swirl the colors together with a skewer or the back of a spoon.
Add Sprinkles and Bake
- Top the layers with festive sprinkles.
- Cover with foil and bake for 15 minutes if using a glass pan or 25 minutes if using metal.
- Remove foil and continue baking for an additional 12 minutes.
Cool and Cut
- Allow the brownies to cool in the pan for at least 30 minutes.
- Lift the foil out of the pan and cut the brownies into squares.
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Notes
Store brownies in an airtight container for up to a week at room temperature. For longer storage, wrap individually and freeze for up to three months.