Chocolate Peppermint Brookies

Our friend Jazz, @recipes4health, continues to exceed expectations with her Chocolate Peppermint Brookies! These ooey-gooey festive Brookies will leave you craving them all year round.

Photos & recipe by @recipes4health.

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Preheat oven to 325°F and let Sweet Loren’s Cookie Dough come to room temperature so it becomes soft to touch.
Place the Fudgy Brownie cookie dough portions into a parchment paper-lined baking pan.
Use your hands to flatten out the dough until it covers the base of the pan (will be about ½” thick).
Place Sugar cookie dough portions on top of the Fudgy Brownie base.
Flatten out the Sugar cookie dough similar to how you did the Fudgy Brownie so there are two layers.
Bake about 25-30 minutes. Since ovens vary, check at the shortest time and add time as needed, until golden on top.
Cool brownie pan on a wire baking rack until room temperature.
Combine chocolate chips, coconut oil, and peppermint extract in a microwave-safe bowl or a small pot. Heat on the stove over medium-low heat or in the microwave for 30-second intervals, until completely melted.
Pour the melted chocolate mixture over the baked brookie and top with crushed candy canes.
Refrigerate for at least 1 hour to set the chocolate before cutting into bars and serving. Enjoy!