Description
Delight in the festive flavors of these peppermint brownies, featuring a rich cocoa base infused with refreshing peppermint extract and topped with a creamy peppermint frosting and crushed candy canes. Perfect for holiday gatherings or any time you crave a minty chocolate treat.
Ingredients
Brownies
- 2/3 cup (98g) all-purpose flour (scoop and level to measure)
- 2/3 cup (56g) dutch cocoa powder (spoon and level to measure)
- 1/2 tsp salt
- 12 Tbsp unsalted butter, melted
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs
- 1 tsp peppermint extract (tested with McCormick, strength varies by brand)
- 1 tsp vanilla extract
Frosting
- 2 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 1/4 cups (150g) powdered sugar
- 1/4 tsp peppermint extract
- 3 Tbsp finely crushed peppermint candy canes
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Butter a 9 by 9-inch baking dish, optionally lining it with parchment paper and buttering the parchment as well for easy removal.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, Dutch cocoa powder, and salt. Set this dry mixture aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk the melted butter with granulated sugar until blended. Add the eggs, peppermint extract, and vanilla extract, then whisk for about 1 minute to combine well.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Stir carefully with a spatula or wooden spoon until just combined, making sure to scrape the bottom and edges of the bowl to fully incorporate all ingredients.
- Bake the Brownies: Pour the batter evenly into the prepared baking dish and spread it into a uniform layer. Bake in the preheated oven for 28 to 32 minutes, or until the center is set. Remove from oven and transfer the pan to a wire rack to cool completely.
- Make the Frosting: In a large mixing bowl, use an electric hand mixer to cream together softened cream cheese and softened butter until smooth and well blended. Add powdered sugar and peppermint extract, then whip the mixture on medium-high speed for several minutes until the frosting is light and fluffy.
- Frost and Decorate: Spread the peppermint frosting evenly over the cooled brownies. Sprinkle the crushed peppermint candy canes on top for a festive finish.
- Serve: Cut the brownies into 12 squares and serve. Enjoy the minty, chocolaty treat!
Notes
- For easier removal, line the baking dish with parchment paper and butter the parchment.
- Use peppermint extract sparingly as its strength varies by brand; adjust to taste if desired.
- Make sure brownies cool completely before frosting to prevent melting the frosting.
- Crushing the candy canes finely ensures they spread evenly and add a nice crunch.
- Store leftover brownies covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
