Description
Rich and fudgy peppermint brownie layered with creamy peppermint buttercream on top. The final touch of crushed Peppermint Candy Canes layered for the perfect crunch on top! The perfect holiday desert for all your festive get-togethers!
Ingredients
Scale
Chocolate Peppermint Brownies
- 10 tablespoons (5 oz) salted butter cubed
- 6 oz semisweet chocolate roughly chopped
- 1 1/2 tablespoons Vanilla Bean Paste or Extract
- 2 tsp Pure Peppermint Extract
- 1 1/4 cup granulated sugar
- 2 eggs beaten
- 2 tablespoons cocoa powder (sifted)
- 1 cup all-purpose flour (sifted)
Peppermint Buttercream
- ½ cup (4 oz) salted butter softened
- 1 ½ cups powdered sugar (sifted)
- 1 teaspoon Pure Peppermint Extract
- 2 tablespoons milk
- 2 teaspoons vanilla bean paste
Crushed Candy Cane Topping
- 1/4–1/2 cup Crushed Candy Canes
Instructions
Chocolate Peppermint Brownies
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Preheat the oven to 350 degrees and spray an 8 x 8 pan with cooking spray OR line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides. (See Note)
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In a medium saucepan, combine butter and chocolate over low heat until melted, stirring often.
- Once melted, take the pan off the heat.
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Add the sugar. Stir until combined.
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Add the beaten eggs and peppermint extract. Stir until combined.
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Add the sifted cocoa powder and sifted flour. Stir until just combined.
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Pour the batter into the prepared 8 x 8 pan. Smooth the top and bake for 25-30 minutes. Check with a toothpick, moist crumbs should appear when you know its done. It shouldn’t have wet batter or be completely dry.
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Transfer to a wire rack to cool completely in the pan.
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Once cooled, frost the brownies with the Espresso Buttercream in the pan OR remove the brownies from the pan (if you used parchment paper) and frost with the Espresso Buttercream.
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Sprinkle with Crushed Candy Canes evenly on top of the Peppermint Buttercream layer.
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ENJOY!!!
Peppermint Buttercream
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In a medium bowl with an electric mixer (or using a stand mixer), mix the softened butter until creamy.
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Add the sifted powdered sugar and mix until combined.
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Add the peppermint extract, vanilla bean paste and milk to the frosting. Mix until light and fluffy.
Crushed Candy Cane Topping
- Coarsely Crush Candy Canes and sprinkle on top!
Notes
- Option 1: Spraying the Pan
- Do this if you plan to keep the brownies in the pan when frosted & topped
- Option 2: Parchment Paper
- Do this if you want to remove the brownies from the pan to frost & top
- The overhanging parchment paper in both directions help to make it easier to pull out the brownies
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Cuisine: American