I love how the arrival of the Christmas season signals the unofficial peppermint season as well. The signature red and white candy cane crumbles seem to adorn every treat at holiday parties, and peppermint is added to everything from cakes to hot chocolate.
Sign me up!
And while you’re at it, cancel Lloyd’s subscription. Is it possible he’s already OD’d on his fair share of peppermint this early in the season?! He doesn’t seem to think so, but with how quickly these brownies disappeared from our house, I’m not so sure!
Peppermint-Frosted Fudgy Brownies
Yields about 14-18 brownies
Brownies slightly adapted from Martha Stewart
- 1/2 C unsalted butter
- 8 oz. bittersweet chocolate, coarsely chopped
- 1 1/2 C sugar
- 4 eggs
- 1/2 tsp vanilla extract
- 1 tsp peppermint extra
- 3/4 cup flour
- 1/2 tsp salt
- 1/2 C butter, at room temperature
- 1 3/4 C powdered sugar
- 1 1/2 tbsp whipping cream
- 1 tsp peppermint extract
Preheat oven to 350 F. Line an 8×8 baking dish with parchment paper and cooking spray.
Place butter and chocolate in a large microwave –safe bowl and melt in 30 second intervals, stirring in between, until smooth. Allow to cool to room temp.
To cooled chocolate, add sugar and mix until combined. Add eggs one at a time.
Add vanilla and peppermint extracts.
Slowly add flour and salt, stirring until well-combined.
Pour brownie batter into prepared pan and bake for about 40 minutes, or until a toothpick comes out clean. Transfer to a wire rack to cool.
Meanwhile, beat butter and sugar in a large bowl until light and fluffy. Slowly add whipping cream and peppermint extract and continue to beat.
Once brownies are cooled, top with frosting.
Slice and serve.