Description
Chocolate meets holiday magic in these peppermint delight brownies, where rich cocoa swirls with cool mint for an irresistible seasonal treat. Festive crumbles of candy cane and silky chocolate ganache promise a delightful dessert you’ll crave all winter long.
Ingredients
Scale
Main Ingredients:
- 1 ½ sticks (170 grams) unsalted butter
- 1 ¼ cups (213 grams) bittersweet chocolate chips (60% cacao)
- 3 large eggs
- 1 ½ cups (213 grams) bittersweet chocolate chips (60% cacao)
- 1 stick (113 grams) unsalted butter, at room temperature
Sweeteners and Flavorings:
- ¾ cup Domino Light Brown Sugar
- 2 cups Domino Powdered Sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
Dry and Other Ingredients:
- ½ cup all-purpose flour, sifted
- ¼ teaspoon salt
- 2 tablespoons whole milk
- Crushed peppermint candy for topping
- Butter (for melting chocolate)
Instructions
- Grease an 8x8x2-inch baking pan and warm the oven to 350°F.
- Gently melt butter in a saucepan over low heat, then add chocolate chips and stir until completely smooth and glossy. Allow mixture to cool slightly.
- Whip eggs, brown sugar, vanilla extract, and salt in a stand mixer on high speed for 5-6 minutes until the mixture becomes light and airy.
- Carefully fold the cooled chocolate mixture into the egg mixture in three separate additions, ensuring smooth incorporation.
- Gently integrate sifted flour into the batter, maintaining a light texture.
- Transfer brownie batter into the prepared pan, spreading evenly.
- Bake for approximately 20 minutes, watching carefully to prevent over-browning. Remove from oven and let cool completely for one hour.
- Cream butter in an electric mixer until fluffy, then gradually blend powdered sugar, peppermint extract, and milk.
- Beat frosting at medium-high speed for an additional two minutes until smooth and spreadable.
- Once brownies have cooled, generously spread peppermint frosting across the surface.
- Chill brownies in refrigerator for 15 minutes to set frosting.
- Melt remaining chocolate chips with a touch of butter, stirring until silky.
- Remove brownies from refrigerator and drizzle melted chocolate over frosting.
- Sprinkle crushed peppermint candy across the top for festive decoration.
- Allow chocolate to completely harden before cutting into individual squares.
Notes
- Achieve the perfect texture by not overbaking the brownies, which can make them dry and crumbly.
- Cool the brownies completely before frosting to prevent the peppermint layer from melting and becoming runny.
- Use room temperature butter for the frosting to ensure a smooth, creamy consistency without lumps.
- Crush peppermint candies just before sprinkling to maintain their vibrant color and crisp texture.
- Refrigerate briefly after frosting to help set the layers and make cutting cleaner and more precise.
- Store brownies in an airtight container at room temperature for up to 3 days to maintain freshness and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 200
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg