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These egg-free peppermint brownies are a festive twist on a classic treat 🎄🍫, made extra rich and moist with Nanak ghee and Dahi 🧈🥄. The subtle nutty flavor of ghee perfectly complements the refreshing burst of peppermint 🌿🍬, while yogurt keeps the texture irresistibly fudgy 😋. Topped with a crackly crust 🍪 and infused with holiday cheer 🎅✨, these are a delightful addition to any celebration 🎉. Perfect for gifting 🎁 or enjoying with a cozy mug of hot cocoa ☕❄️! #nanakfoods #peppermintbrownies #holidaybaking #eggfreebaking #festivetreats #holidaycheer #christmasbaking #cozyvibes #sweettreat #bakingjoy #foodiefavorites #bakinginspiration #dessertlover #BakingFun #giftofsweetness #seasonalflavor Recipe for Peppermint Brownies Ingredients: ½ cup Nanak ghee, melted ½ cup + 2 tablespoon Nanak Dahi 1 cup white granulated sugar ¾ cup all purpose flour, sifted ⅓ cup cocoa powder, unsweetened , sifted 2 teaspoon baking powder 2 tablespoon crushed candy cane ¼ cup chocolate chips or chopped chocolate Method Preheat the oven to 350°F and line an 8-inch square baking dish with parchment or wax paper, leaving an overhang. In a large bowl, cream together ghee, dahi and sugar. Whisk until smooth, ensuring no yogurt lumps remain. Add the flour, cocoa powder and baking powder to the yogurt mixture and gently fold with a spatula until fully combined, with no visible dry spots. Stir in the crushed candy cane & chocolate chips. Pour the batter into the prepared dish and bake for 32-36 minutes, or until a crust forms on top. As soon as you pull out the baked brownie from the oven, sprinkle with additional crushed candy cake and chocolate chips. The residual heat will soften them slightly. Cool completely (about 20-25 minutes) and then slice into 12 squares using a sharp knife. Enjoy!