Festive Peppermint Brownies
Delightful brownies infused with refreshing peppermint and topped with creamy frosting and crushed peppermint candy, perfect for holiday gatherings.
Ingredients
Brownie Base
- 1 cup Unsalted butter Richness, moisture
- 1 cup Granulated sugar Sweetness
- 1 cup Brown sugar Chewiness, moisture
- 4 large Eggs Structure, binding
- 1 teaspoon Vanilla extract Flavor enhancement
- 1 cup All-purpose flour Structure
- ¾ cup Cocoa powder Chocolate intensity
- 1 teaspoon Baking powder Light lift
- ½ teaspoon Salt Flavor balance
- 1 cup Chocolate chips Adds extra chocolate flavor
Frosting
- ¼ cup Unsalted butter, melted Base for frosting
- ¼ cup Cocoa powder Chocolate flavor in frosting
- 2 cups Powdered sugar Sweetness for frosting
- 2 tablespoons Milk For consistency
Topping
- ½ cup Crushed peppermint candy For festive touch and crunch
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and line an 8-inch square baking pan with parchment paper. Lightly butter the sides if desired.
- Melt the unsalted butter in a pan over low heat until smooth, then stir in the brown sugar until glossy. Beat in the eggs one at a time, and add the vanilla extract.
- In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Fold this dry mixture into the wet ingredients, then gently fold in the chocolate chips.
- Spoon the batter into the prepared pan and smooth the top. Bake for about 30 minutes, checking for doneness with a toothpick; it should come out with a few moist crumbs.
Frosting and Topping
- In a bowl, combine melted butter, cocoa powder, powdered sugar, and milk, whisking until smooth. Adjust with more milk if necessary for spreading consistency.
- Spread the frosting over the cooled brownies and sprinkle crushed peppermint candy on top before serving.
Notes
Store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for a few seconds to enjoy warm.