Description

Delight in these rich and fudgy peppermint brownies, featuring a decadent chocolate base infused with peppermint and vanilla extracts. Topped with a creamy peppermint frosting and crunchy crushed candy cane, these brownies bring a festive twist to a classic treat perfect for holiday gatherings or anytime you crave a minty chocolate indulgence.

Ingredients

Scale

Brownie Ingredients

5 ounces bittersweet chocolate
½ cup butter
1 cup granulated sugar
2 eggs
¾ teaspoon peppermint extract
½ teaspoon vanilla extract
½ cup all-purpose flour
2 tablespoons dark chocolate cocoa powder
¼ teaspoon salt

Peppermint Frosting Ingredients

4 ounces cream cheese (softened)
¼ cup butter (½ stick, softened)
1 ¾ cups powdered sugar
3 tablespoons heavy whipping cream
1 ½ ounces bittersweet chocolate chips
1 candy cane (crushed)

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Instructions

Prepare the Brownie Batter: Melt 5 ounces of bittersweet chocolate and ½ cup butter together in a double boiler or microwave-safe bowl, stirring until smooth. Let it cool slightly before mixing.
Mix Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar and 2 eggs until light and fluffy. Stir in the melted chocolate-butter mixture, followed by ¾ teaspoon peppermint extract and ½ teaspoon vanilla extract for flavor.
Add Dry Ingredients: Sift together ½ cup all-purpose flour, 2 tablespoons dark chocolate cocoa powder, and ¼ teaspoon salt. Gradually fold this dry mixture into the wet ingredients until just combined, ensuring not to overmix.
Bake the Brownies: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined 8×8-inch baking pan. Bake for about 30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
Prepare the Peppermint Frosting: While the brownies bake, beat together 4 ounces softened cream cheese and ¼ cup softened butter until smooth and creamy. Gradually add 1 ¾ cups powdered sugar, mixing well, then blend in 3 tablespoons heavy whipping cream until fluffy and spreadable.
Melt Chocolate Chips: Gently melt 1 ½ ounces bittersweet chocolate chips in a microwave or double boiler until smooth, stirring frequently to prevent burning.
Assemble the Topping: Once brownies have cooled completely, spread the peppermint cream cheese frosting evenly over the top. Drizzle the melted bittersweet chocolate over the frosting and immediately sprinkle with crushed candy cane for a festive crunch.
Chill and Serve: Refrigerate the assembled brownies for at least 30 minutes to allow the topping to set. Cut into 16 squares and serve chilled or at room temperature for best flavor and texture.

Notes

Fudgy chocolate brownies topped with a delicious peppermint frosting and crushed candy canes provide a delightful holiday treat.
Ensure the brownies are completely cooled before frosting to prevent melting or sliding of the topping.
The crushed candy cane adds a pleasant crunch and festive look, but can be omitted if preferred.
You can substitute the bittersweet chocolate with semi-sweet if a sweeter brownie is desired.

Nutrition

Serving Size: 1 serving
Calories: 303 kcal
Sugar: 30 g
Sodium: 148 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 55 mg