These peppermint brownies are made from a fudgy scratch brownie base and topped with a creamy peppermint buttercream. Top them with drizzled chocolate and crushed candy canes for a festive holiday treat!
½cup(113g) unsalted buttersoftened to room temperature
2cups(240g) powdered sugar
2 to 3Tablespoons(30-45mL) milk or cream
½ to ¾teaspoon peppermint extract
2dropsred liquid or gel food coloring2
TOPPING
2ounces(57g) semi-sweet, dark, or milk chocolatecoarsely chopped
crushed candy canes
Instructions
BROWNIE BASE
Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
Pour the batter into the prepared pan. Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.
PEPPERMINT FROSTING
In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
With the mixer on low, add in the powdered sugar, peppermint extract, and milk or cream. Add the food coloring, increase mixer speed to medium, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
ASSEMBLE THE BROWNIES
When your brownie base is completely cool, use a spatula to spread the peppermint frosting evenly over the brownies. Allow frosting to set and crust over, about 15 minutes.
When you are ready to cut the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board.
Use a sharp knife to cut the brownies with quick cuts, cleaning the knife off between each cut (this will help the frosting stay clean).
Place the chopped chocolate in a microwave safe bowl. Heat in the microwave on HIGH in 20 second increments, stirring after each time, until smooth. Put chocolate in a piping bag or squeeze bottle, then drizzle over the cut brownies. Sprinkle with crushed candy canes before the chocolate sets. Store leftover brownies at room temperature, up to 5 days, or in the refrigerator, up to 1 week. Brownies freeze well, up to 3 months. Thaw in refrigerator overnight.
Notes
Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.