Peppermint Brownies

Peppermint Brownies


For the Brownies

  • 10 Tablespoons  unsalted butter
  • 8 Ounces  unsweetened bakers chocolate
  • 2  Cups  sugar
  • eggs, lightly beaten
  • 2 Tablespoons  espresso powder
  • 1 Teaspoon  vanilla
  • 1 Teaspoon  peppermint extract
  •  Pinch of  salt
  • 1 Cup  flour

For the Peppermint Frosting

  • 8 Tablespoons  unsalted butter, at room temperature
  • 2 Cups  powdered sugar
  • 2 Tablespoons  skim milk
  • 1/2 Teaspoon  vanilla
  • 1/2 Teaspoon  peppermint extract

For the Topping

  • 4 Tablespoons  unsalted butter
  • 3/4 Cups  semi-sweet chocolate chips
  • candy canes, crushed

These fudgy brownies are all dressed up for the holidays with peppermint and mint chocolate chips in the batter.  Then, they are topped with a layer of peppermint frosting and then covered in chocolate and crushed candy canes.  Happy Holidays!


For the Brownies

Preheat the oven to 350 degrees and line a 13 by 9 inch baking pan with foil.  Lightly grease the foil.

In a large saucepan over low heat, melt the bakers chocolate with the butter.  Stir frequently until smooth and then stir in the sugar until well combined.  Stir in the eggs until well combined.  Next, stir in the espresso powder, vanilla, peppermint extract, and salt.  Mix in the flour until just combined.

Pour the brownie batter into your prepared pan and bake for 40 minutes or until an inserted toothpick comes out clean.  Let cool completely.

For the Peppermint Frosting

Make the frosting by beating the butter, powdered sugar, milk, vanilla, and peppermint extract until well combined and fluffy.  Spread over the cooled brownies.

For the Topping

To make the topping, melt the butter and the chocolate in the microwave for 30 seconds. Repeat until mixture is melted and smooth.  Spread over the frosting layer and then sprinkle the crushed candy canes on top.  Place the brownies in the fridge to set. Once set, cut into squares and serve!

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