Description
These Peppermint Brownies are a festive and rich chocolate treat infused with refreshing peppermint extract and topped with a creamy peppermint frosting and crushed candy canes. Perfectly fudgy and sweet with a delightful peppermint twist, they make a delicious holiday dessert.
Ingredients
Scale
Brownies
- 2/3 cup (98g) all-purpose flour (scoop and level to measure)
- 2/3 cup (56g) dutch cocoa powder (spoon and level to measure)
- 1/2 tsp salt
- 12 Tbsp unsalted butter, melted
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
Frosting
- 2 oz. cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 1/4 cups (150g) powdered sugar
- 1/4 tsp peppermint extract
- 3 Tbsp finely crushed peppermint candy canes
Instructions
- Preheat and prepare baking dish: Preheat your oven to 325°F (163°C). Butter a 9 by 9-inch baking dish thoroughly. You may also line the dish with parchment paper and butter the parchment for easy removal.
- Mix dry brownie ingredients: In a medium mixing bowl, whisk together the all-purpose flour, dutch cocoa powder, and salt until evenly combined. Set aside.
- Combine wet ingredients: In a separate large mixing bowl, whisk the melted unsalted butter with granulated sugar until mixed well. Add in the eggs, peppermint extract, and vanilla extract and whisk the mixture for about 1 minute to incorporate fully.
- Mix wet and dry ingredients: Gradually add the flour mixture to the butter mixture. Stir gently with a spatula or wooden spoon until the batter is just combined, making sure to scrape the bottom and edges of the bowl to avoid pockets of dry ingredients.
- Bake the brownies: Pour the brownie batter into the prepared baking dish and spread it into an even layer. Bake in the preheated oven for 28 to 32 minutes or until the center is set. Remove the pan from the oven and let the brownies cool completely on a wire rack.
- Prepare the frosting: Using an electric hand mixer, beat together the softened cream cheese and butter in a large mixing bowl until smooth and well blended. Add powdered sugar and peppermint extract, then whip the frosting for several minutes until light and fluffy.
- Frost and decorate: Spread the peppermint frosting evenly over the completely cooled brownies. Sprinkle the crushed peppermint candy canes over the top for a festive crunch. Cut into 12 squares and serve.
Notes
- Be sure to let the brownies cool completely before frosting to prevent the frosting from melting.
- Using parchment paper in the baking dish makes removing brownies easier and helps with clean-up.
- Adjust the amount of peppermint extract to suit your taste, as some brands are stronger than others.
- Store brownies in an airtight container in the refrigerator for up to 5 days to keep frosting fresh.
- For a dairy-free option, substitute cream cheese and butter with dairy-free alternatives.
