Description
Fudgy chocolate brownies with creamy peppermint frosting and crushed peppermint candies. A festive holiday treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon peppermint extract
- Pinch of salt
- Red food coloring (optional)
- ½ cup crushed peppermint candies (candy canes work great!)
Instructions
- Melt the butter in a saucepan over low heat or in the microwave in 30-second intervals, stirring in between, until completely melted. Let it cool slightly.
- In a large bowl, pour in the slightly cooled melted butter and add the granulated sugar. Whisk together until fully combined and the mixture looks smooth and glossy.
- Crack in the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The mixture should be light and airy at this point.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few streaks of flour are okay at this point.
- Gently fold in the semi-sweet chocolate chips.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the brownies later.
- Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake, as this will result in dry brownies.
- Once baked, remove the brownies from the oven and let them cool completely in the pan before frosting.
- In a large bowl (or the bowl of a stand mixer), cream the softened butter until it is light and fluffy. This usually takes about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud!
- Add the milk and peppermint extract and beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
- Add a pinch of salt to balance the sweetness.
- If you want to add a festive touch, add a few drops of red food coloring and mix until the frosting is evenly colored. I like to use gel food coloring for a more vibrant color.
- Once the brownies are completely cool, spread the peppermint frosting evenly over the top.
- Sprinkle the crushed peppermint candies over the frosting. Gently press them into the frosting so they adhere well.
- For easier slicing, you can chill the frosted brownies in the refrigerator for about 30 minutes before cutting. This will help the frosting set.
- Cut the brownies into squares and serve. Enjoy your delicious Peppermint Fudgy Brownies!
Notes
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can result in tough brownies. Mix until just combined.
- Use Good Quality Cocoa Powder: The quality of your cocoa powder will affect the flavor of your brownies. Use a good quality unsweetened cocoa powder for the best results.
- Don’t Overbake: Overbaking is the biggest culprit for dry brownies. Bake until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool Completely Before Frosting: Frosting warm brownies will cause the frosting to melt. Be patient and let them cool completely before frosting.
- Adjust Sweetness to Taste: If you prefer less sweet brownies, you can reduce the amount of sugar slightly.
- Add Nuts: If you like nuts in your brownies, you can add ½ cup of chopped walnuts or pecans to the batter.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes