Peppermint Brownies

Peppermint Triple Chocolate Brownies stacked

5 from 2 ratings

These peppermint brownies are fudgy and rich, topped with peppermint frosting and crushed peppermint candies. They're the perfect festive dessert for the holidays!

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: American

Servings: brownies

Author: Chef Lindsey

Ingredients

For the Brownies:

96 g all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
1 tablespoon espresso powder
170 g unsalted butter
40 g cocoa powder
85 g 70% chocolate
3 large eggs
2 teaspoon vanilla
300 g sugar

For the Peppermint American Buttercream:

113 g unsalted butter
227 g confectioner's sugar ½ of a 1 lb box
¼ teaspoon pure peppermint extract more to taste
32 ½ g heavy cream more as needed

Makes: 9 x 9inch rectangle

US Customary - Metric

Instructions

Prepare the brownies:

Preheat the oven to 350°F. Prepare your pan with criss-crossed parchment paper. Let it overhang to create a handle.
In a large bowl, whisk together the flour, salt, baking powder, and espresso powder; set aside.
Combine the butter, dark chocolate, and cocoa powder in a bowl and melt it over boiling water.
In the bowl of your stand mixer fitted with the whisk attachment, beat the eggs, vanilla, and sugar until light and fluffy. Like with these brown butter brownies you want the eggs to reach the ribbon stage.
With the mixer on low, slowly pour the butter and chocolate mixture into the eggs. Make sure the chocolate isn’t too hot, we don’t want to cook the eggs.
Once the chocolate mixture is fully incorporated, fold in the flour.

Bake the brownies:

Pour the batter into the prepared baking dish and spread it with an offset or rubber spatula.
Bake in a preheated oven for 16-18 minutes, or until the center of the brownie has puffed and the crackled top reaches the center. You can also test with a toothpick to see if it comes out with a few moist crumbs.
Cool completely before icing or removing from the pan.

Prepare the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, confectioner's sugar, and extract until light and smooth. Switch to the whisk attachment.
Add cream and whisk on high until light and fluffy and white.
Frost your cooled brownies and serve! You can add crushed candy canes or peppermint candies for extra peppermint flavor.

Video

Notes

Yield – 1, 9x11 pan

Presentation – Allow the brownies to cool before adding the frosting; a warm brownie can cause the frosting to melt off.

Technique – Lining your pan with criss-cross parchment paper is a key detail for these, as it makes your brownies easy to remove from the pan!

Storage – Once frosted, brownies can be kept at room temperature for up to three days before the buttercream spoils. For longer storage, store in the refrigerator.

Nutrition