Recipes and Cooking Peppermint-Chocolate Brookies 4.0 (1) 1 Review If you haven't yet heard of brookies, prepare to meet your new favorite dessert mash-up. Part brownie, part cookie, all irresistible and mouthwatering. By Jessica (Havel) Anderson Jessica (Havel) Anderson Website Jessica (Havel) Anderson is a baking entrepreneur and the owner of Jess Desserts. She is also a former recipe developer and food stylist for Better Homes & Gardens. Since she was young, she grew up with a passion for baking, a trait passed down from her grandfather, who worked as a caterer. While in college, she attended culinary science school in order to learn how to develop her own recipes. As a result, she has been able to simultaneously work as a freelance writer in addition to owning her own bakery. Jessica graduated from the University of Iowa with a bachelor of science degree in culinary science. Learn about BHG's Editorial Process Published on November 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 50 mins Servings: 20 Yield: 32 bars Jump to Nutrition Facts Ingredients ½ cup butter, cut up 3 ounce unsweetened chocolate, coarsely chopped 1 ⅔ cup all-purpose flour ½ teaspoon baking soda 2 cup sugar 3 eggs 1 ¼ teaspoon vanilla ¼ cup butter, softened ¼ cup shortening ½ teaspoon cream of tartar ¼ teaspoon peppermint extract 14 layered chocolate-mint candies, chopped (1/2 cup) Directions For brownie batter: In a medium saucepan heat and stir cut-up butter and chocolate over low until melted. Let cool 10 minutes. Preheat oven to 350°F. Line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a small bowl combine 2/3 cup flour and 1/4 tsp. baking soda. Stir 1 cup sugar into cooled chocolate mixture. Add 2 eggs, one at a time, beating with a spoon until combined. Stir in 1 tsp. vanilla. Stir in flour mixture just until combined. Spread batter in prepared pan. For cookie dough: In a large bowl beat softened butter and shortening with a mixer on medium to high 30 seconds. Add remaining 1 cup sugar, the cream of tartar, remaining 1/4 tsp. baking soda, and a pinch of salt. Beat in remaining egg, remaining 1/4 tsp. vanilla, and the peppermint extract. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour and the chopped mint candies. Drop mounds of cookie dough over brownie batter. Bake about 30 minutes or until lightly browned and set. Cool in pan on a wire rack. Use foil to lift out uncut bars. Cut into bars. Makes 20 bars. Rate it Print Nutrition Facts (per serving) 256 Calories 14g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 256 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 46mg 15% Sodium 107mg 5% Total Carbohydrate 32g 12% Total Sugars 22g Protein 3g Calcium 16mg 1% Iron 1.4mg 8% Potassium 72mg 2% Folate, total 15mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.