Description
Rich, fudgy brownies topped with a layer of peppermint frosting and chocolate drizzle.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peppermint baking chips (optional)
- For Frosting: 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- For Topping: 1/4 cup semi-sweet chocolate, melted
- 2 tablespoons crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Melt the butter in a large saucepan over low heat. Remove from heat and whisk in the cocoa powder until smooth.
- Stir in the granulated sugar. Whisk in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips and peppermint baking chips, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. Do not overbake.
- Let the brownies cool completely on a wire rack.
- Prepare the frosting: Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, alternating with the milk, mixing until smooth. Add the peppermint extract and food coloring, if using. Beat until light and fluffy.
- Spread the frosting evenly over the cooled brownies.
- Drizzle the melted chocolate over the frosting. Sprinkle with crushed peppermint candies immediately before the chocolate sets.
- Cut into squares and serve.
Notes
- For fudgier brownies, reduce the flour to 3/4 cup.
- You can substitute the peppermint baking chips with extra semi-sweet chips if you prefer less mint flavor in the base.
- Chill the brownies for 30 minutes after topping for easier cutting.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 350
- Sugar: 40
- Sodium: 120
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 75
Keywords: peppermint, hot chocolate, brownies, chocolate chips, mint frosting, fudgy, dessert