Description
A delicious brownie recipe enriched with peppermint flavors and topped with chocolate.
Ingredients
Scale
- 3/4 cup butter, melted
- 1/2 cup Dutch-processed cocoa powder
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon whole milk
- 4 oz semisweet chocolate, chopped
- 2 tablespoons unsalted butter, cut into cubes
- crushed peppermint candies, for decorating
Instructions
- Preheat the oven to 350°F. Grease and line an 8 x 8-inch pan with parchment paper on all sides and set aside.
- Place the butter in a small saucepan and melt over medium heat. Once fully melted, remove from the heat and add the cocoa powder. Whisk to combine until no lumps of cocoa remain. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar together until light, fluffy and pale in color. Add the vanilla and peppermint extract and mix.
- Add the butter and cocoa mixture to the egg mixture and use a rubber spatula to fold together.
- Add the flour and the salt and fold the mixture until no streaks of flour remain.
- Transfer mixture into the prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 30 minutes for them to cook through depending on your oven! Set aside to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, powdered sugar, peppermint, vanilla, milk, and salt. Mix on low speed, gradually increasing to medium and beat until fluffy, about 1 minute.
- Spread the frosting evenly over the cooled brownies, creating a smooth surface at the top. Place into fridge for 15 minutes to set.
- Place the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second increments, stirring between each until fully melted and smooth.
- Pour the melted chocolate mixture over the frosting, spreading to the edges and smoothing evenly with an offset spatula. Top with crushed peppermint candies and allow to harden in the fridge for 1 hour. Then cut and serve!
Notes
- For best results, ensure brownies are completely cooled before frosting.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg