Description
Delight in these fudgy peppermint brownies, a perfect blend of rich bittersweet chocolate and festive peppermint flavor. Topped with a creamy peppermint frosting and crushed candy cane for a refreshing crunch, these brownies are a holiday favorite that’s both decadent and refreshing.
Ingredients
Scale
Brownies
- 5 ounces bittersweet chocolate
- ½ cup butter
- 1 cup granulated sugar
- 2 eggs
- ¾ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons dark chocolate cocoa powder
- ¼ teaspoon salt
Peppermint Frosting
- 4 ounces cream cheese (softened)
- ¼ cup butter (½ stick, softened)
- 1 ¾ cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 ½ ounces bittersweet chocolate chips
- 1 candy cane (crushed)
Instructions
- Prepare the Brownies: Preheat your oven to 350°F (175°C). Melt the 5 ounces of bittersweet chocolate with ½ cup butter in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Mix Wet Ingredients: In a mixing bowl, combine the melted chocolate mixture with 1 cup granulated sugar. Beat in 2 eggs one at a time until smooth. Stir in ¾ teaspoon peppermint extract and ½ teaspoon vanilla extract for flavor.
- Incorporate Dry Ingredients: In a separate bowl, sift together ½ cup all-purpose flour, 2 tablespoons dark chocolate cocoa powder, and ¼ teaspoon salt. Gradually fold these dry ingredients into the wet mixture until just combined, ensuring not to overmix.
- Bake the Brownies: Pour the batter evenly into a greased or parchment-lined 8-inch square baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool completely in the pan on a wire rack.
- Prepare Peppermint Frosting: In a large bowl, beat 4 ounces softened cream cheese and ¼ cup softened butter together until creamy. Gradually add 1 ¾ cups powdered sugar and continue beating. Stir in 3 tablespoons heavy whipping cream to reach a smooth, spreadable consistency.
- Assemble the Brownies: Spread the peppermint frosting evenly over the cooled brownies. Melt the 1 ½ ounces bittersweet chocolate chips and drizzle over the frosting for an extra chocolate touch.
- Add Crushed Candy Cane: Sprinkle the crushed candy cane pieces on top of the frosting and chocolate drizzle to add a festive peppermint crunch. Chill in the refrigerator for about 30 minutes to set the frosting before slicing into 16 squares and serving.
Notes
- For an extra fudgy texture, avoid overbaking the brownies.
- Make sure the brownies are completely cooled before frosting to prevent melting.
- Use a sharp knife warmed in hot water to cut clean brownie squares.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- These brownies are perfect for holiday parties and gift-giving.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch piece)
- Calories: 303 kcal
- Sugar: 30 g
- Sodium: 148 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
