Ingredients
Scale
- For the Gooey Base:
- 1 cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- For the Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup crushed candy canes (plus extra for garnish)
Instructions
- Preparing the Base: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the peppermint and vanilla extracts. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Spread the batter evenly into the prepared pan.
- Baking the Bars: Bake for 20–25 minutes or until the edges are set but the center is still slightly gooey. Let the bars cool completely in the pan on a wire rack.
- Adding the Topping: In a microwave-safe bowl, melt the semi-sweet and white chocolate chips in 30-second intervals, stirring until smooth. Spread the melted chocolate evenly over the cooled bars. Sprinkle crushed candy canes generously over the top, pressing lightly to adhere.
- Finishing Touches: Allow the chocolate to set at room temperature or chill briefly in the refrigerator. Once set, slice into squares and serve. Garnish with additional crushed candy canes if desired.
Notes
- For a vegan option, use plant-based butter, egg substitutes, and dairy-free chocolate chips.
- Gluten-free alternative: Substitute all-purpose flour with a gluten-free flour blend.
- Storage tip: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 bar (1/16th of the recipe)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg