Peppermint Brownies
If you love chocolate and mint, then these festive holiday brownies are for you. They're bursting with mint flavor from the cakey brownie, fluffy peppermint frosting, and crushed candy canes on top.
Ingredients
For the brownies
- 1 stick (4 oz) unsalted butter, plus more for the pan
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups granulated sugar
- 1 teaspoon peppermint extract
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup all-purpose flour
For the peppermint frosting
- 1 cup powdered sugar
- 3 tablespoons (1 1/2 oz) unsalted butter, at cool room temperature
- 1 tablespoon whole milk, plus more as needed
- 1 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies or candy canes
Instructions
Make the brownies
- Preheat the oven to 325°F (165°C). Coat an 8-inch (20-cm) square baking pan with butter, then line the pan with parchment, letting the excess parchment hang over two opposite edges.
- Melt the butter and chocolate in a large saucepan set over low heat, stirring until smooth, 5 to 7 minutes.
- Remove from the heat and let it cool slightly. Whisk in the sugar, peppermint and vanilla extracts, and salt.
- Plop in the eggs one at a time, whisking well after each addition. Whisk until the mixture is velvety and smooth, then add the flour and whisk until it's just incorporated.
- Spoon the batter into the prepared pan and smooth the top into an even layer.
- Bake until the top is springy to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes. (Begin checking at 30 minutes.)
- Transfer the pan to a wire rack and let it cool completely before frosting.
Make the peppermint frosting
- Using a hand mixer or food processor, combine the powdered sugar, butter, milk, and peppermint extract and process until smooth, thinning with more milk, if needed. The frosting should be thick.
- Lift the brownies from the pan using the overhanging parchment as handles and transfer them to a work surface. Peel back the parchment from the sides.
Frost the brownies
- Spread the frosting over the cooled brownies with an offset spatula. Sprinkle the crushed candies over the top. Let the frosting set for 30 minutes before slicing the brownies into 16 squares.
Notes
- Crushing the mints--Be sure to crush the peppermints well; larger pieces can be unpleasant to bite through. You can do this by placing your candies or candy canes in a resealable bag and smashing them with a rolling pin.
- Lifting the brownies--If you find it difficult to lift the brownies from the pan, pass the bottom of the pan over very low heat. The flame will warm the butter, making it a snap to remove the brownies.
- Storage--Store the brownies in a covered container at room temperature for up to 4 days. Separate layers with sheets of parchment paper to prevent them from sticking together.
Nutrition
Serving: 1brownie | Calories: 253kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 53mg | Fiber: 1g | Sugar: 27g