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Ingredients
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- 1 cup all-purpose flour
- 1 cup unsweetened Dutch process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 ½ cups white granulated sugar
- ½ cup powdered sugar
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- ½ cup unsalted butter, melted
- ½ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup Andes peppermint chips
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9 inch baking pan.
- Sift together flour, cocoa powder, cornstarch, and salt in a bowl.
- Beat together granulated sugar, powdered sugar, eggs, and egg yolk until fluffy.
- Add melted butter, oil, and vanilla extract to the egg mixture and combine.
- Gradually mix in the sifted dry ingredients.
- Fold in chocolate chips and peppermint chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 33-40 minutes until edges are set and center appears slightly underdone.
- Cool completely before cutting into squares.
Notes
Use room temperature eggs for better emulsification.
Do not overbake to maintain a fudgy center.
Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg