Peppermint Brownies
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Peppermint Brownies
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Rich and sweet and the perfect holiday treat, these Peppermint Brownies have a fudgy brownie topped with a peppermint cream cheese frosting. Top with crushed candy canes for a festive touch.
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Ingredients
Brownies
- 1 cup granulated sugar
- 1/4 cup unsalted butter cut into cubes
- 1/4 cup water
- 3 1/2 cups semi-sweet chocolate chips divided
- 4 eggs
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1/2 cup unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- 5 cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon peppermint extract (use less for a more mild peppermint flavor)
- Red food coloring optional
- Crushed candy canes for topping
Instructions
- Preheat the oven to 325ºF. Line a 9x13-inch baking pan with parchment paper, or spray with nonstick cooking spray.
- In a large saucepan, combine the sugar, butter, and water. Place over medium heat and cook until the butter is melted and the mixture starts to boil. Remove from the heat and add 3 cups of the chocolate chips (reserving the last 1/2 cup) and stir until the chocolate is melted.
- Add the eggs and vanilla and stir until the mixture is combined.
- Add the flour, baking soda, and salt. Stir to combine. Stir in the remaining 1/2 cup of chocolate chips.
- Spread the mixture evenly into the prepared baking dish.
- Bake until the brownies are set, about 30 minutes.
- Let the brownies cool.
- Once the brownies are cool, make the frosting.
- With a stand mixer or hand mixer, combine the butter and cream cheese in a large bowl. Beat until well combined.
- Start mixing in the powdered sugar, 1/2 cup at a time, mixing well after each addition. Once it is all combined, add 1 tablespoon of the milk and the peppermint extract and beat to combine. Add more of the milk to get a spreadable consistency. If desired, add a little bit of red food coloring to tint your frosting pink.
- Spread the frosting evenly over the cooled brownies. Sprinkle with crushed candy canes.
- Cut into bars for serving.
Notes
- Because these brownies are so rich, they tend to be raised on the edges. I will usually frost the brownies, then cut the edges off before slicing into servings.
- These brownies are quite rich and sweet, so I cut them smaller than they are pictured in the photos.
- Store in a covered container in the refrigerator.
- Brownies can be served cold or at room temperature.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the candy canes for topping.
Nutrition Information
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Serving
1serving
Calories
473kcal
(24%)
Carbohydrates
71g
(24%)
Protein
2g
(4%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
66mg
(22%)
Sodium
123mg
(5%)
Potassium
26mg
(1%)
Fiber
3g
(12%)
Sugar
65g
(130%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 123mg | 5% |
| Potassium | 26mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
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