Peppermint Brownies
My Peppermint Brownies combine fudgy chocolate with cool peppermint frosting for a decadent holiday dessert that’s rich and festive.
Servings: 16
Calories: 421kcal
Equipment
- 8x8 Metal Pan
- Measuring Cups and Spoons
- Mixing Bowl
- Whisk
- Parchment Paper
- Stand Mixer with Paddle Attachment
Ingredients
BROWNIES:
- 2 ounces dark chocolate bar chopped
- 6 tablespoon cocoa powder
- ½ cup boiling water
- 400 grams granulated sugar about 2 cups
- ⅔ cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 187.5 grams all-purpose flour about 1 ½ cups
- 1 teaspoon sea salt
PEPPERMINT ICING:
- 360 grams icing sugar about 3 cups
- 1 ½ sticks butter unsalted and softened
- 1 tablespoon milk
- 1 teaspoon peppermint extract or more
- Christmas sprinkles optional
Instructions
- Preheat oven to 350F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easy removal.
- In a large bowl, add chopped chocolate and cocoa powder followed by hot water and whisk to melt.
- Add in granulated sugar, oil, eggs and pure vanilla extract until smooth.
- Stir in flour and salt until combined.
- Transfer chocolate mixture to your baking dish then bake for about 28 minutes or until a toothpick comes out from the center with moist crumbs.
- Cool completely before moving onto the next step.
- Add icing sugar, butter, milk and peppermint extract in the bowl of a stand mixer and run on medium speed until smooth. Scrape down the sides with a rubber spatula a few times as you go.
- Smooth over cooled brownies, in the pan. If desired add any sprinkles to your finished brownies.
Notes
- Use Parchment Paper: Leaving your sides high makes for easy removal and simple clean up.
- Chilled Brownies: For neater slices, refrigerate the pan before cutting with a sharp knife for the cleanest lines.
- Parchment Paper: A prepared pan makes all the difference; use parchment paper with high sides for easy removal and simple clean up.
- Brownie Texture: Stop mixing once the dry ingredients disappear to keep that fudgy texture.
- Moist Crumbs: Do the toothpick test, bake until a toothpick comes out of the center of the brownies with moist crumbs, not raw batter, for the perfect fudgy brownie recipe.
Nutrition
Calories: 421kcal | Carbohydrates: 59g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 225mg | Potassium: 82mg | Fiber: 1g | Sugar: 48g | Vitamin A: 302IU | Calcium: 15mg | Iron: 1mg
