Is it a brownie? Is it a pie? It’s both! And with the classic holiday combination of chocolate and peppermint, these shareable treats will be a hit this season. A Disneyland-inspired recipe.
- 6 tablespoons unsalted butter
- 8 ounces bittersweet chocolate (60% cacao)
- 1/2 cup (60 g) flour
- 1/3 cup (35 g) unsweetened cocoa powder, dutch processed (I used Valrhona)
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (198 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chunks
- 1–1/3 cups white chocolate chunks, divided
- 6 mini candy canes
- Preheat the oven to 350°f. Set out 6 of the oversized bake cups on a half size sheet pan. Set aside.
- In a double boiler, melt the butter and chopped bittersweet chocolate, stirring frequently until melted and smooth. Alternatively you can melt them together in the microwave inside a microwave safe bowl, like glass, for 20 seconds. Stir and microwave again for an additional 20 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Set aside to cool.
- Next, sift together the flour, unsweetened cocoa powder, and salt into a medium sized bowl. Set aside.
- Whip together the eggs and sugar on high speed (10) for 5 minutes until light and frothy. This should be done with either a stand mixer or hand mixer. Then pour in the melted chocolate, vanilla extract, and peppermint extract. Stir to combine until there are no more white streaks.
- Next, dump in the sifted flour/cocoa/salt mix and, by hand, fold that in to combine until there are no longer any visible flour streaks.
- Then fold in semi-sweet chocolate and 1 cup of the white chocolate chunks, setting the additional third of a cup aside.
- Scoop about a 1/2 cup of the mixture into each baking cup, smoothing out the top.
- Bake for around 25-30 minutes until a toothpick comes out clean. Let cool to room temperature.
- While the brownie pies cool, melt the remaining 1/3 cup of white chocolate chunks. You can either melt them in the microwave in short bursts like the above direction, in a small double boiler, or using a candy melting pot (my favorite way of melting small amounts of chocolate and candy melts).
- Transfer the melted white chocolate to a heat-safe piping bag and make crisscrossing lines over the tops of the room-temp brownies. Immediately at the candy cane to each one after you finish decorating so that it will adhere to the top. Wait 30 minutes for the chocolate to set up (or more if your kitchen is warm), and enjoy!
- I’m using a bittersweet chocolate for my brownie base, however, if you prefer yours sweeter, up that to 68 or 70% cacao.
- Looking for that light, crackly brownie crust? Don’t skip on whipping the sugar and the eggs together for what seems like an awfully long time. That crust is actually a meringue that forms while baking. This does create a more delicate top that is prone to cracks, but if you love a shiny, crackly top, you want that!
- Any remaining melted white chocolate can be kept in the piping bag and refrigerated. Seal off the ends with twist ties. Large chunks can be broken up and re-melted.
Keywords: holiday, christmas, chocolate, peppermint, brownie, pie, Disneyland, white chocolate, cocoa powder