Peppermint Brownies
User Reviews
5
Peppermint Brownies
Description
The brownie layer uses two packages of chocolate brownie mix, baked in a greased 9x13 dish until set and cooled completely. The recipe suggests replacing half the water called for in the mix with sour cream to improve texture. The white chocolate frosting blends softened cream cheese and butter with melted white chocolate, vanilla, and almond extracts, then powdered sugar is incorporated to create a smooth, creamy topping.
After spreading the frosting over the cooled brownies, crushed candy canes are generously sprinkled on top, contributing a peppermint flavor and crunchy texture that contrasts the moist, dense brownies below. The candy canes are crushed using a mallet or rolling pin inside a plastic bag to ensure small, uniform pieces.
The combination of fudgy chocolate and minty frosting makes these brownies suitable for holiday occasions or any festive dessert table, bringing a balance of flavors and textures.
Ingredients
For the Brownie Layer:
- 2 brownie mix I like to use Ghirardelli double chocolate
For the White Chocolate Frosting:
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup white chocolate chips or bark
- 2 cups powdered sugar
- candy canes
Instructions
For the Brownie Layer:
- Prepare boxed brownie mixes according to package instructions (see recipe notes). Bake in a greased 9x13 baking dish for 45-50 minutes. Cool completely before frosting.
For the White Chocolate Frosting:
- Beat together the cream cheese and butter. Add the vanilla and almond extract.
- Melt the white chocolate using the double broiler or in a microwave safe bowl for 30 seconds at a time on 5o% power. Be sure to stir every 30 seconds. Slowly blend it into cream cheese mixture.
- Then, add the powdered sugar and mix until thoroughly blended.
- Spread over the cooled brownies.
- Unwrap some candy canes and place them in a plastic bag. Use a kitchen mallet or rolling pin to crush the candy cane into small pieces.
- Sprinkle the candy cane pieces over the frosting.
Notes
- Use half sour cream and half water when mixing the brownie batter to improve moisture and texture.
- For a thinner brownie layer, bake the batter in a cookie sheet lined with cooking spray rather than a thicker pan, adjusting baking time to 25-30 minutes at 325°F.
- Crush candy canes by placing them in a sealed plastic bag and pounding with a mallet or rolling pin for easy topping.
- Allow brownies to cool completely before applying frosting to ensure it spreads smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 115mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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