Recipes
Recipes
Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.
Mocha Mint Brownies
1 Hour • 24 Squares
These festive brownies are too good to share. Generously topped with melted chocolate drizzle and a tantalizing crunch of peppermint chips, every bite will fill you with holiday joy.
What you need
- 1 1/4 Cup Choc-o-lotta Dilettoso Mix
- 1 Cup Salted Butter, plus more for the pan
- 4 oz. Bittersweet Chocolate, broken into pieces
- 3 Large Eggs
- 1 Tablespoon Peppermint Extract
- 1 teaspoon Espresso Powder (optional)
- 1/2 Cup Semisweet Chocolate Chips
- Crushed Candy Canes or Peppermints, for topping
Hot Hot Hot
How to do it
- PREHEAT the oven to 350ºF. Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving an overhang on 2 sides; lightly butter the parchment.
- MELT the butter and bittersweet chocolate, in a medium saucepan, over medium-low heat, stirring, about 3 minutes. Remove from the heat and let cool slightly.
- STIR in the eggs into the chocolate mixture until, one at a time, and mix until well combined. Stir in the peppermint extract. Add the Choc-o-lotta Dilettoso mix, and gently stir until completely combined.
- POUR the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool until firm enough to easily lift from the pan using the parchment paper, about 25 minutes. Lift out of the pan and transfer to a rack to cool completely.
- PLACE the chocolate chips in a microwave-safe bowl and microwave until melted. Drizzle over the brownies.
- SPRINKLE with crushed candy. Let set before slicing.
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #HotintheKitchen
