Name: Peppermint Brownies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 10 tablespoons unsalted butter; 2/3 cup + 1/4 cup semi-sweet chocolate chips; 1/4 cup dutch-processed cocoa powder; 1/2 cup granulated sugar; 1/2 cup dark brown sugar (packed); 2 large eggs; 1 large egg yolk; 2/3 cup + 1 tablespoon all purpose flour; 2/3 cup peppermint baking chips; 1/2 teaspoon fine sea salt; 2 1/2 cups powdered sugar; 1 tablespoon unsalted butter (softened); 1 teaspoon peppermint extract; 3-5 tablespoons hot boiling water; Peppermint baking chips (for decorating); Candy canes (crushed, for decorating)

Ingredients

10 tablespoons unsalted butter

2/3 cup + 1/4 cup semi-sweet chocolate chips

1/4 cup dutch-processed cocoa powder

1/2 cup granulated sugar

1/2 cup dark brown sugar (packed)

2 large eggs

1 large egg yolk

2/3 cup + 1 tablespoon all purpose flour

2/3 cup peppermint baking chips

1/2 teaspoon fine sea salt

2 1/2 cups powdered sugar

1 tablespoon unsalted butter (softened)

1 teaspoon peppermint extract

3-5 tablespoons hot boiling water

Peppermint baking chips and candy canes (for decorating)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line an 8×8 inch square baking pan with parchment paper.

Step 2: In a microwave-safe bowl, melt the butter with 2/3 cup semi-sweet chocolate chips. Stir well, then whisk in the cocoa powder. Set aside to cool slightly.

Step 3: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and egg yolk for about 1 minute until combined.

Step 4: Gradually add the melted chocolate mixture into the bowl with the eggs and sugars, whisking until smooth.

Step 5: Fold in the flour, peppermint baking chips, and sea salt gently until just combined.

Step 6: Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely on a wire rack.

Step 7: For the frosting, combine the powdered sugar, softened butter, and peppermint extract in a large bowl. Add 3 tablespoons of hot boiling water and mix with a spatula until smooth and spreadable. Add more water little by little if needed.

Step 8: Spread the peppermint frosting evenly over the cooled brownies. Sprinkle with additional peppermint chips and crushed candy canes.

Step 9: Allow the frosting to set at room temperature for 2-3 hours or chill in the fridge for about 30 minutes before cutting into 16 squares and serving.

Tips & Variations

For extra fudgy brownies, measure flour carefully by spooning it into the cup and leveling it off rather than scooping directly from the bag.

Use high-quality peppermint baking chips or crushed candy canes for the most authentic mint flavor.

If you prefer a stronger peppermint taste, add an extra 1/2 teaspoon peppermint extract to the frosting.

To make these brownies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store peppermint brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Before serving chilled brownies, let them sit at room temperature for about 15 minutes to soften. These brownies can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

FAQs

Can I use regular chocolate chips instead of peppermint baking chips?

Yes, you can substitute with regular semi-sweet or dark chocolate chips, but the minty flavor will be less pronounced. Adding a bit more peppermint extract to the frosting can help boost the peppermint taste.

How can I tell when the brownies are done baking?

Check doneness by inserting a toothpick in the center. It should come out with a few moist crumbs attached, but not wet batter. The edges may look set and slightly pulled away from the pan.