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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!

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings
  • Category: Dessert

Ingredients

Peppermint Brownies

  • 5 tbsp (2.5 oz) butter
  • 4 oz bittersweet chocolate, finely chopped
  • 198 grams (1 cup) sugar
  • 2 tsp peppermint extract
  • 2 eggs, room temperature
  • 90 grams (3/4 cup) flour
  • 21 grams (1/4 cup) unsweetened cocoa powder
  • ¼ tsp salt

Peppermint Frosting

  • 5 tbsp (2.5 oz) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 tsp peppermint extract
  • 312 grams (2 3/4 cups) powdered sugar, sifted
  • Crushed peppermint for topping (About 3 candy canes, finely crushed)

Instructions

Peppermint Brownies

  1. Preheat oven to 350º.
  2. Line an 8 or 9 inch square pan with parchment paper so that it hangs over the sides.
  3. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
  4. Transfer chocolate mixture to a stand mixer, add sugar and peppermint extract, and mix on medium until it is well blended.
  5. Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
  6. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  7. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
  8. Carefully pour the batter into the pan and smooth it out until it is even.
  9. Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean.
  10. 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.

Peppermint Frosting

  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in spoonfuls of confectioners sugar followed by the peppermint extract.
  3. Scrape down the sides of the bowl and mix until light and fluffy.

Assembly

  1. Once brownies have completely cooled, gently spread frosting over them.
  2. Top with finely crushed peppermint.
  3. Cut brownies into four rows. Turn and cut into another four rows to make sixteen squares. Serve immediately. If you won't be serving them right now, wait to top them with the peppermint and pop them in the fridge to until you're ready to serve.
  4. Enjoy!

Notes

  • This recipe can be doubled and baked in a 13x9 pan for around 40 minutes.
  • Leftover brownies can be kept in an airtight container at room temperature for several days, but they are best enjoyed in the first day or so.
  • It's best to add the crushed peppermint on top right before serving. The crushed peppermint will become soggy the longer it is exposed to moisture.
  • 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.

Keywords: peppermint, brownie, chocolate, christmas