Categorized:
- Brownies & Bars
- Christmas
- Desserts
Tagged:
- butter
- candy canes
- cocoa powder
- cream cheese
- eggs
- flour
- granulated sugar
- peppermint extract
- powdered sugar
- vanilla extract
Peppermint Brownies
Ingredients
Brownies
- 2/3 cup (98g) all-purpose flour (scoop and level to measure)
- 2/3 cup (56g) dutch cocoa powder (spoon and level to measure)
- 1/2 tsp salt
- 12 Tbsp unsalted butter, melted
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs
- 1 tsp peppermint extract (tested with McCormick, strength varies by brand)
- 1 tsp vanilla extract
Frosting
- 2 oz. cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 1/4 cups (150g) powdered sugar
- 1/4 tsp peppermint extract
- 3 Tbsp finely crushed peppermint candy canes
Instructions
- For the brownies: Preheat oven to 325 degrees. Butter a 9 by 9-inch baking dish (optionally line with parchment paper and butter parchment paper).
- In a medium mixing bowl whisk together flour, dutch cocoa powder, and salt. Set aside.
- In a separate large mixing bowl whisk together melted butter with sugar. Add eggs, 1 tsp peppermint extract and vanilla extract and whisk for 1 minute.
- Add flour mixture to butter mixture and stir with a spatula or wooden spoon until mixture is combined (scrape bottom at edges of bowl as you mix).
- Pour mixture into prepared baking dish and spread into an even layer. Bake in preheated oven until set in center, about 28 to 32 minutes. Remove from oven and let cool completely on a wire rack.
- For the frosting: In a large mixing bowl using an electric hand mixer cream together cream cheese and butter until well blended. Add powdered sugar and 1/4 tsp peppermint extract and whip frosting with mixer until light and fluffy for several minutes.
- Spread frosting over cooled brownies, sprinkle with crushed candy canes. Cut into squares.
Notes
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