Peppermint-Twist Brownies

Peppermint-Twist Brownies
Brownies with a special twist—peppermint! Package them for gift giving in a round tin with red
bakers’ waxed paper between layers.

1 cup flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
1 cup butter or margarine
1 cup sugar
1 teaspoon peppermint extract
3 large eggs, room temperature
½ cup peppermint candies, broken into pieces

1. Preheat oven to 350°F.
2. Grease bottom and sides of 8” × 8” pan and then sprinkle with a little extra cocoa (instead of
flour).
3. In a large bowl, stir together flour, cocoa, salt, peppermint extract, and baking powder.
4. In a smaller bowl, cream together butter and sugar, then add eggs one at a time. Slowly add
mixture into dry ingredients. Mix well.
5. Place half the batter into the pan, spreading to cover the bottom. Sprinkle crushed peppermint
candies evenly over the batter. Place the remaining batter on top to cover the candies.
6. Bake for 30 minutes, or until a cake tester inserted into the middle comes out clean.
7. Makes 9 large or 12 small brownies.