Double Chocolate Brownies Infused with Peppermint Olive Oil Blend

Deep cocoa, melted chocolate, and a fudgy crumb make these brownies feel extra indulgent, while Garden Infuzions Peppermint Infused Olive Oil threads in crisp peppermint and herbal olive oil notes that wake up the chocolate without overpowering it. They’re the kind of homemade sweets that fit right into a holiday table, a dinner party dessert spread, or a cozy weekend baking project.

Garden Infuzions

Double Chocolate Brownies Infused with Peppermint Olive Oil Blend

Fudgy double chocolate brownies get a cool peppermint lift from Garden Infuzions Peppermint Infused Olive Oil for a rich, bright, and irresistible sweet bite.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 16 brownies

Course: Dessert, Snack

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1/2 cup Garden Infuzions Peppermint Infused Olive Oil
• 1/2 cup unsalted butter
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts optional
• 2 tablespoons powdered sugar for garnish

Equipment

• 1 8x8-inch baking pan Line with parchment
• 1 sheet Parchment paper For easy lifting
• 1 medium saucepan For melting the butter
• 2 Mixing bowls One for wet ingredients, one for dry
• 1 whisk For batter
• 1 rubber spatula For folding
• 1 set Measuring cups and spoons For accurate portions
• 1 wire rack For cooling

Method

 

Instructions

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for lifting the brownies out later.
2. In a medium saucepan over low heat, melt the butter until just melted, then whisk in the Garden Infuzions Peppermint Infused Olive Oil and sugar until glossy.
3. Whisk in the eggs one at a time, then add the vanilla extract and mix until the batter looks smooth.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
6. Stir in the chocolate chips and walnuts, if using, reserving a small handful of chips for the top.
7. Spread the batter evenly in the prepared pan and sprinkle the reserved chocolate chips over the surface.
8. Bake for 28 to 32 minutes, until the edges look set and a toothpick inserted in the center comes out with moist crumbs.
9. Cool completely in the pan before lifting out and slicing into squares. Dust with powdered sugar if you want a simple finish.

Notes

These brownies are rich enough to stand alone, but a scoop of vanilla ice cream makes them feel especially special. For the cleanest slices, chill the pan briefly before cutting. The peppermint olive oil should read cool and bright, not sharp, so keep the garnish simple and let the chocolate stay in front.

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Recipe Tips

For the fudgiest texture, mix the batter just until the dry ingredients disappear. A few moist crumbs on the tester are the sweet spot for brownies that stay soft in the center.

Line the pan with parchment so you can lift the brownies out cleanly once they cool.

Serving Suggestions

Serve these brownies slightly warm with vanilla ice cream for an easy dessert plate.

For a festive finish, add a light dusting of powdered sugar or a few chopped peppermint candies on top.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days.

For a firmer chilled texture, refrigerate them and let slices sit at room temperature for a few minutes before serving.

Variations

Fold in chocolate chips for extra melty pockets.

Swap the walnuts for pecans if you want a deeper nutty note.

For a more dramatic peppermint finish, drizzle the cooled brownies with melted dark chocolate and a few crushed candy canes.

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