Description
These peppermint brownies offer a festive twist on classic chocolate brownies with a rich peppermint frosting and a smooth chocolate glaze topped with crushed peppermint candy. Perfect for holiday gatherings or a special treat, the brownies are moist, flavorful, and beautifully decorated.
Ingredients
Scale
Peppermint Brownies:
- 1 cup (226 g) unsalted butter, sliced
- 1½ cups chocolate chips, divided
- 2 teaspoons espresso powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup (60 g) Dutch processed cocoa powder
- ¾ cup (90 g) all purpose flour
Peppermint Frosting:
- ½ cup (113 g) unsalted butter, room temperature
- 2½ cups (300 g) powdered sugar
- ½ – 1 teaspoon peppermint extract to taste
Chocolate Glaze Topping:
- 4 oz. dark chocolate chips or chopped chocolate
- 3 tablespoons unsalted butter, sliced
- ¼ – ½ cup crushed peppermint candy (about 4 – 5 candy canes)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Line a 9 x 9 inch pan with parchment paper along the bottom and two sides to ensure easy removal of the brownies.
- Melt Butter and Chocolate: In a microwave-safe mixing bowl, combine the butter and 1 cup of the chocolate chips. Heat in 30-second increments, stirring after each until completely melted and smoothly combined. Whisk in the espresso powder to deepen the chocolate flavor.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, peppermint extract, vanilla extract, and salt until smooth and well combined.
- Combine Batter: When the chocolate and butter mixture is warm but not hot, whisk it into the egg and sugar mixture until smooth and glossy. Then whisk in the cocoa powder and flour until fully incorporated. Fold in the remaining ½ cup of chocolate chips for texture.
- Bake Brownies: Pour the batter evenly into the prepared pan. Bake for 25 to 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let the brownies cool in the pan for 1 hour, then transfer to the fridge to chill and set fully for 1 hour.
- Make Peppermint Frosting: While brownies chill, use a stand mixer fitted with a paddle attachment to cream together the room temperature butter, powdered sugar, and peppermint extract on medium speed for 2 to 3 minutes until smooth and fluffy.
- Frost the Brownies: Once the brownies are completely chilled, evenly spread the peppermint frosting over the top for a creamy and minty layer.
- Prepare Chocolate Glaze: In a microwave-safe bowl, combine the dark chocolate and butter. Heat for 30 seconds or until fully melted, stirring until smooth and well combined. Pour the glaze over the frosted brownies and evenly spread it out.
- Add Peppermint Candy Topping: Sprinkle the crushed peppermint candy evenly over the chocolate glaze to add festive crunch and extra peppermint flavor. Return brownies to the fridge for 30 minutes to fully set the glaze and candy topping.
- Slice and Serve: Remove brownies from the fridge and slice with a long knife for clean cuts. For best results, press the knife firmly down and gently pull it up. Wipe the knife clean between cuts. Serve and enjoy your festive peppermint brownies!
Notes
- Store brownies in an airtight container at room temperature for up to 1 day or refrigerate for up to 5 days to maintain freshness and frosting texture.
- To make peppermint brownies using a boxed mix, use one family-sized box for a 9 x 9 pan, add 1 teaspoon peppermint extract to the batter, and prepare frosting and glaze as instructed here.
- For a cream cheese peppermint frosting variation, substitute ½ cup butter with 2 oz (57 g) cream cheese and ¼ cup (57 g) butter, then follow frosting instructions.
- When baking in a glass pan, reduce temperature to 325°F (163°C) and bake up to 10 minutes longer. Note: edges may cook faster in glass pans.
Nutrition
- Serving Size: 1 brownie (approx. 1/16th of recipe)
- Calories: 320
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
