Peppermint Brownies

Preparation & Cooking Time: Prep time: 15 minutes | Grilling time: 40 to 50 minutes
Serves: 12


  •  Recipe by Jamie Purviance
  • 1¼ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1¼ cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup semisweet chocolate chips
  • ½ cup finely crushed candy canes or other hard peppermint candies, divided
  • Confectioners’ sugar
  • Whipped cream (optional)

  • Method

    1. Prepare the grill for indirect cooking over low heat (keep the grill as close to 300°F as you can). Generously grease a grill-proof baking pan with butter, paying special attention to the bottom and sides.
    2. In a medium bowl sift the flour, cocoa powder, baking powder, and salt.

    3. In a medium saucepan over medium heat, melt the butter. Remove from the heat. Whisk the sugar into the melted butter until evenly blended. Whisk in the eggs, one at a time, blending well after each addition. Add the vanilla. Whisk in the flour mixture in two additions until smooth. Fold in the chocolate chips and all but about 1 tablespoon of the crushed candy canes. Pour the batter into the prepared pan. Smooth the top. Sprinkle the reserved crushed candy canes over the batter.

    4. Cook the brownies over indirect low heat, with the lid closed, until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool completely in the pan on a wire rack. Dust with confectioners’ sugar and cut into squares. Top with whipped cream, if desired.


    Special equipment: 9-inch-square baking pan