Fudgy, chewy brownies infused with sourdough tang and peppermint for a festive holiday treat.

Scale

3/4 cup unsalted butter, melted and cooled

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs, room temperature

1/2 cup sourdough starter (active or discard)

3/4 teaspoon peppermint extract

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking powder

3/4 cup dark chocolate chunks or chips

1/4 cup crushed candy canes

1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper, greasing the sides.

2. Melt butter with half of the dark chocolate chunks in a heatproof bowl until smooth, then cool slightly.

3. In a large bowl whisk eggs, granulated sugar, and brown sugar until light and thick.

4. Stir in vanilla and peppermint extracts, then fold in sourdough starter.

5. Sift together flour, cocoa powder, baking powder, and salt in a separate bowl.

6. Gently combine dry ingredients with wet ingredients, stirring until just mixed.

7. Fold in remaining dark chocolate chunks.

8. Pour batter into prepared pan and sprinkle crushed candy canes on top.

9. Bake for 28–35 minutes until a toothpick inserted in the center comes out with moist crumbs.

10. Allow brownies to cool completely in the pan before lifting out and slicing.

Keywords: chocolate, peppermint, sourdough, brownies, christmas, holiday, festive, fudgy, baking, dessert