Peppermint Brownies

Peppermint Brownies

Fudgy chocolate brownies topped with cool peppermint frosting and a crackly chocolate glaze.

Total 2 hr Makes 24 brownies Calories 285/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These rich, fudgy brownies get a layer of smooth peppermint frosting and a thin chocolate glaze that sets into a crisp shell. The cool mint and dense chocolate base make them a favorite for holiday dessert tables and cookie swaps.

Ingredients

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 2 drops green food coloring, optional
  • 1 cup semisweet chocolate chips
  • 6 tablespoons unsalted butter

Method

  1. Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.

  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.

  3. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.

  4. Sift the cocoa powder, flour, salt, and baking powder over the wet mixture and fold with a spatula until just combined and no streaks of flour remain.

  5. Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs.

  6. Set the pan on a wire rack and cool completely before frosting.

  7. For the frosting, beat the softened butter and powdered sugar together on low speed until crumbly, then add the heavy cream and peppermint extract and beat on medium speed until smooth and spreadable.

  8. Tint the frosting pale green with food coloring if desired, then spread it evenly over the cooled brownies.

  9. Refrigerate the pan until the frosting is firm to the touch.

  10. Combine the chocolate chips and butter in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until melted and smooth.

  11. Pour the chocolate glaze over the chilled frosting layer and tilt the pan to spread it evenly to the edges.

  12. Refrigerate until the glaze is set, then lift the brownies out using the parchment overhang and cut into 24 squares.

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Peppermint Brownies

These rich, fudgy brownies get a layer of smooth peppermint frosting and a thin chocolate glaze that sets into a crisp shell. The cool mint and dense chocolate base make them a favorite for holiday dessert tables and cookie swaps.

2 hr 24 brownies 285 cal

Ingredients

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 2 drops green food coloring, optional
  • 1 cup semisweet chocolate chips
  • 6 tablespoons unsalted butter

Method

  1. 1

    Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.

  2. 2

    In a large bowl, whisk together the melted butter and granulated sugar until combined.

  3. 3

    Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.

  4. 4

    Sift the cocoa powder, flour, salt, and baking powder over the wet mixture and fold with a spatula until just combined and no streaks of flour remain.

  5. 5

    Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs.

  6. 6

    Set the pan on a wire rack and cool completely before frosting.

  7. 7

    For the frosting, beat the softened butter and powdered sugar together on low speed until crumbly, then add the heavy cream and peppermint extract and beat on medium speed until smooth and spreadable.

  8. 8

    Tint the frosting pale green with food coloring if desired, then spread it evenly over the cooled brownies.

  9. 9

    Refrigerate the pan until the frosting is firm to the touch.

  10. 10

    Combine the chocolate chips and butter in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until melted and smooth.

  11. 11

    Pour the chocolate glaze over the chilled frosting layer and tilt the pan to spread it evenly to the edges.

  12. 12

    Refrigerate until the glaze is set, then lift the brownies out using the parchment overhang and cut into 24 squares.