1 ¼cupssemi-sweet chocolate chips or other add-ins
Instructions
Preheat the oven to 350°F and line an 8"x8" pan with parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla and peppermint extracts. Once combined, add the eggs one at a time, and stir just until combined.
Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 1 cup chocolate chips.
Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center or sides will come out wet. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
Sprinkle 1/4 cup additional chocolate chips on top, if desired.
Let cool completely and then cover and store at room temperature for up to 4 days.
Notes
* I prefer to use refined coconut oil, which has no coconut taste or smell. If you use unrefined coconut oil, these will likely have some coconut flavor to them.