Description
Delicious brownies infused with peppermint, decorated with crushed peppermint candy, perfect for the holiday season.
Ingredients
Scale
- ½ cup salted butter, melted
- ¾ + 1 tablespoon light brown sugar
- 2 large eggs, at room temperature
- ¾ tsp peppermint extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
- ¾ tsp espresso powder (optional)
- 1 tablespoon cornstarch
- ½ tsp baking powder
- ½ cup chocolate chips or chunks
- ¼ cup salted butter, melted (for frosting)
- ½ cup cocoa powder (for frosting)
- 2 â…“ cups powdered sugar, sifted
- 2–3 tablespoons whole milk
- Crushed peppermint candy (for decoration)
Instructions
- Preheat the oven to 325°F (165°C) and line an 8-inch square baking pan with parchment paper.
- Melt the salted butter until smooth and stir in the light brown sugar until glossy. Beat in the eggs one at a time and add the peppermint extract.
- In a separate bowl, mix the flour, cocoa powder, espresso powder, cornstarch, and baking powder. Fold into the wet mixture until no flour streaks remain.
- Fold in the dark chocolate chips or chunks, reserving some for the top.
- Spoon the batter into the prepared pan and smooth the top. Bake for about 30 minutes, testing for doneness with a toothpick.
- Allow the brownies to cool completely before preparing the frosting.
- For frosting, mix melted butter, cocoa powder, powdered sugar, and milk until smooth.
- Spread the frosting on cooled brownies and decorate with crushed peppermint candy.
- Cut into squares and serve.
Notes
For best results, avoid overmixing the batter and let the brownies cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg