Frosted Peppermint Brownies
Dark and fudgy peppermint brownies, frosted with peppermint cream cheese frosting, and decorated with crushed candy canes and the cutest holiday sprinkles.
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Ingredients
Brownies
- ¾ cup unsalted butter
- 1 ½ cup granulated sugar
- ¾ cup dark or semi-sweet chocolate chips
- 1 tbsp vanilla extract
- ¼ tsp peppermint extract (not mint extract)
- 3 large eggs
- 1 cup unsweetened cocoa powder (preferably Dutch-processed)
- ½ cup all-purpose flour, spooned and leveled
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Frosting
- 4 oz cream cheese, softened for 1 hour
- 2 oz unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp peppermint extract (not mint extract)
- crushed peppermints or candy canes
- sprinkles
Instructions
Brownies
- Preheat the oven to 325 F. Line a 9x9 inch baking pan with parchment paper.
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble hard enough that you can't stir down the bubbles, cook for two minutes.TIP: If you have an instant read digital thermometer, check the temperature. You want the butter and sugar mixture to reach between between 230-235 degrees Fahrenheit, which will help get the shiny crackly top on the brownies.
- Remove from the heat and use a wooden spoon to stir in the chocolate chips, vanilla and peppermint extract until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour and salt. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Spread the batter evenly into the prepared pan. Bake on the center oven rack for exactly 28 minutes – don’t over-bake! The brownies will be browned and crackled on top and slightly puffed.
- Cool the brownies completely before frosting and cutting them into bars.TIP: Speed up the cooling process by letting them cool at room temperature for 1 hour, then in the refrigerator for 1-2 hours.
Frosting
- With an electric mixer (stand or hand held), beat the cream cheese and butter for 1 minute, until smooth. With the mixer on low, add the powdered sugar until combined. Add the vanilla and peppermint extracts. Increase the speed to medium, and whip for several minutes until light and fluffy.
- Spread the frosting over the cooled brownies, then sprinkle with crushed peppermints and Christmas sprinkles. Cut the brownies into squares, wiping the knife clean in between each cut.
Notes
Store leftover brownies in an airtight container for up to 3 days, or wrap well and freeze to enjoy later.
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