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Peppermint Brownies Recipe

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4.3 from 81 reviews

Delight in these festive Peppermint Brownies featuring a rich, fudgy chocolate base infused with peppermint baking chips and topped with a creamy peppermint frosting. Perfect for holiday celebrations, these brownies combine the classic deep chocolate flavor with a refreshing twist of mint, decorated with festive candy canes and extra peppermint chips for a crunchy finish.

Ingredients

For the Brownie

  • 10 tablespoons unsalted butter
  • 2/3 cup + 1/4 cup semi-sweet chocolate chips
  • 1/4 cup dutch-processed cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 large eggs
  • 1 large egg yolk
  • 2/3 cup + 1 tablespoon all-purpose flour
  • 2/3 cup peppermint baking chips
  • 1/2 teaspoon fine sea salt

For the Peppermint Frosting

  • 2 1/2 cups powdered sugar
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon peppermint extract
  • 3-5 tablespoons hot boiling water
  • Peppermint baking chips and candy canes, for decorating

Instructions

  1. Prepare the Brownie Batter: In a saucepan, melt the unsalted butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until fully melted and smooth. Remove from heat and whisk in the dutch-processed cocoa powder until combined.
  2. Mix Sugars and Eggs: In a separate bowl, whisk together granulated sugar, dark brown sugar, eggs, and egg yolk until smooth and slightly thickened.
  3. Combine Wet and Dry Ingredients: Slowly add the chocolate mixture to the sugar and eggs mixture, whisking continuously. Then sift in the all-purpose flour and sea salt, gently folding just until incorporated. Avoid overmixing to retain fudgy texture.
  4. Add Peppermint Chips: Fold in the peppermint baking chips carefully to distribute evenly throughout the batter.
  5. Bake the Brownies: Preheat your oven to 325°F (163°C). Pour the batter into a greased or parchment-lined 9x9 inch baking pan. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  6. Prepare the Peppermint Frosting: In a mixing bowl, combine powdered sugar and softened butter. Add peppermint extract and slowly add hot boiling water, starting with 3 tablespoons. Mix until the frosting reaches a smooth, spreadable consistency. Add more water if necessary, but keep the frosting thick enough to spread.
  7. Frost the Brownies: Allow the brownies to cool completely before spreading the peppermint frosting evenly over the top.
  8. Decorate: Sprinkle additional peppermint baking chips and crushed candy canes over the frosting for a festive touch.
  9. Serve and Enjoy: Cut into squares and serve at room temperature. Store leftovers in an airtight container at room temperature or refrigerated for up to 5 days.

Notes

  • Use the spoon and level method to measure your flour for accuracy: spoon the flour into your measuring cup and level off with a knife.
  • Ensure brownies cool fully before frosting to prevent melting or sinking of the frosting layers.
  • To intensify peppermint flavor, gently warm the peppermint extract before adding to frosting.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend one-to-one.
  • Leftover brownies can be frozen for up to 3 months; thaw before frosting.

Find it online: https://recipethrive.com/peppermint-brownies-recipe/