Peppermint Frosted Brownies
Peppermint frosted brownies are rich, fudgy and delicious. They are topped with peppermint frosting and make the best treat for the holidays.
Servings: 16 brownies
Calories: 363kcal
Ingredients
Peppermint Brownies
- 1 cup semi-sweet chocolate chips divided
- 6 tablespoons unsalted butter melted
- ½ cup sweetened condensed milk
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon peppermint extract*
- 2 eggs large, room temperature
- ⅔ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
Peppermint Frosting
- 3 ounces white chocolate
- 6 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- 1½ tablespoons milk
- ¼ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons peppermint candy or candy canes finely crushed, for decorating
Instructions
Peppermint Brownies
- Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside. Preheat oven to 350 Fahrenheit.
- Melt 1/2 cup of the chocolate chips in the microwave, stirring every 15 seconds til melted. Set aside. Melt the butter in the microwave.
- Whisk the hot melted butter and sugar together in a large bowl for about 1 minute til smooth. Add the eggs, peppermint extract and vanilla and whisk for 1 minute.
- Whisk the condensed milk and melted chocolate into the mixture til just combined.
- Use a spatula to stir in the cocoa powder, salt and flour. Avoid overmixing. Stir in the remaining 1/2 cup chocolate chips til just combined.
- Pour mixture into the prepared pan. Sprinkle the chocolate chips on top. Bake 25- 30 minutes. Remove from oven and cool completely in pan. Once cooled, slice and enjoy or top with peppermint Frosting.
Peppermint Frosting
- Chop the white chocolate. Place in a microwave safe bowl. Microwave in 20 second intervals, stirring well in between, until just melted. Set aside to cool for 10 minutes.
- In a large mixing bowl using a handheld mixer, beat the butter on medium high speed til smooth and creamy, about 2 minutes. Turn mixer to low and gradually add the powdered sugar, milk, peppermint extract, vanilla and salt. Beat til combined. Add the melted white chocolate. Beat on medium high speed for 1 minute.
- Spread the frosting over the cooled brownies. Top with crushed peppermint candies or crushed candy canes.
Notes
Peppermint flavor: Peppermint extract is very strong! 3/4 teaspoon adds a nice hint of peppermint without being overpowering. Add an additional 1/4 teaspoon to either the brownie batter or the frosting if you want a stronger peppermint flavor. You can usually find peppermint extract in the baking aisle at your grocery store or online.
Avoid overmixing: Overmixing lets more air into the batter and gives you cakey brownies. Mix with a spatula until dry ingredients just disappear.
Storage: Store leftover chocolate peppermint brownies at room temperature in an airtight container for up to 4 days. To freeze, wrap unfrosted brownies in plastic wrap or place in an airtight container for up to 3 months. Thaw 1 hour at room temperature or overnight in the refrigerator.
Nutritional Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1brownie | Calories: 363kcal | Carbohydrates: 37g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 203mg | Potassium: 246mg | Fiber: 2g | Sugar: 31g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg
