Peppermint Brownies

These Peppermint Brownies are rich and fudgy and their peppermint flavored frosting is fluffy, light, and refreshing. A sprinkling of crushed peppermint on top gives them a nice crunch. Trust me, you'll definitely want more than just one!

These Peppermint Brownies get their delicious peppermint flavor with the help of both peppermint extract and crushed peppermint. They have just the right amount of minty flavor and it is balanced out well with the chocolate brownie base.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Now let's bake! Start off by lining an 8 or 9 inch square pan with parchment paper and preheating your oven to 350º.

Next, heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts. Go ahead and transfer the chocolate mixture to a stand mixer, add sugar and peppermint extract, and mix on medium until it is well blended.

Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, cocoa powder, and salt. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.

Carefully pour the batter into the pan and smooth it out until it is even. The batter will be thick. Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean. Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan and gently lifting them out of the pan by the parchment paper.

Next, you'll get started on the peppermint frosting. Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of confectioners sugar followed by the peppermint extract. Scrape down the sides of the bowl and mix until light and fluffy, being careful not to overmix.

Carefully spread the frosting on top of the brownies and top them off with finely crushed peppermint. If you're using candy canes, you'll need about three in total.

To get the cleanest cut edges, I recommend chilling the brownies once you top them with the cream cheese frosting, but before you add the peppermint on top since it will start to dissolve in the fridge. Let the cream cheese frosting firm up in the fridge for about 15 minutes before topping with the crushed peppermint.

Now cut the brownies into four rows. Turn and cut into another four rows to make sixteen squares. Brownies will keep for a few days stored in the fridge, but peppermint will dissolve in the fridge so save extra for retouching.

If you're looking for more delicious peppermint recipes, check out this Chocolate Peppermint Pudding and these Chocolate Covered Peppermint Pretzels!

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