You may remember a different batch of minty brownies I did a while back, but I decided just one recipe wasn’t enough! With Christmas being JUST around the corner, I’ve sure been seeing a good amount of peppermint brownie recipes floating around the blogosphere. Since I just can’t resist the chocolate/peppermint combination, I decided I needed to make a batch. However, I was in a hurry and cheated by starting with a box mix (judge all you want to but personally, I think the boxed kind are some of the best; especially when you’re in a hurry!), then added my beloved candy cane flour to the mix and sprinkled crushed peppermint over the top. Delicious. Christmasy. Just what we needed that night! And quick, to boot!
1 box brownie mix (or your favorite brownie recipe), prepared according to the box, but not yet baked
**1/3 cup candy cane flour
1/2 cup crushed peppermint, for topping
Preheat the oven to 350 degrees and grease a 9×9 pan. Stir in the candy cane flour. Pour into greased pan and sprinkle with the 1/2 cup crushed peppermint. Bake for 35-40 minutes, until a toothpick inserted comes out clean. Sprinkle with more crushed peppermint, if desired. Allow to cool for at least 20 minutes before cutting and serving.
**Basically, when you crush your peppermint, sift out the fine powder (or ‘candy cane flour’, as I call it), and you’ll be left with enough to mix into the batter.