Description
Delight in these fudgy peppermint brownies topped with a luscious peppermint cream cheese frosting and sprinkled with crushed candy cane for a festive touch. This recipe combines rich bittersweet chocolate brownies with a creamy, minty topping, perfect for seasonal treats or anytime indulgence.
Ingredients
Scale
Brownie Ingredients
- 5 ounces bittersweet chocolate
- ½ cup butter
- 1 cup granulated sugar
- 2 eggs
- ¾ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons dark chocolate cocoa powder
- ¼ teaspoon salt
Frosting Ingredients
- 4 ounces cream cheese, softened
- ¼ cup butter (½ stick), softened
- 1 ¾ cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 ½ ounces bittersweet chocolate chips
- 1 candy cane, crushed
Instructions
- Melt Chocolate and Butter. In a heatproof bowl over simmering water or microwave in short bursts, melt the 5 ounces of bittersweet chocolate with ½ cup of butter until smooth and combined.
- Mix Sugar and Eggs. In a separate bowl, beat 1 cup granulated sugar with 2 eggs until light and fluffy, then stir in ¾ teaspoon peppermint extract and ½ teaspoon vanilla extract for flavor.
- Combine Chocolate Mixture with Sugar Mixture. Gradually mix the melted chocolate and butter into the egg mixture, blending well to form a smooth batter.
- Add Dry Ingredients. Sift and fold in ½ cup all-purpose flour, 2 tablespoons cocoa powder, and ¼ teaspoon salt until just combined, taking care not to overmix to maintain fudginess.
- Bake the Brownies. Pour the batter evenly into a greased or parchment-lined baking pan. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
- Prepare Peppermint Frosting. While brownies bake, cream together 4 ounces softened cream cheese and ¼ cup softened butter until smooth. Gradually add 1 ¾ cups powdered sugar, mixing until creamy. Stir in 3 tablespoons heavy whipping cream to reach desired spreadable consistency.
- Melt Chocolate Chips. Gently melt 1 ½ ounces bittersweet chocolate chips either in microwave or over a double boiler until smooth for drizzling.
- Frost and Decorate. Once brownies have cooled completely, spread the peppermint cream cheese frosting evenly over the top. Drizzle melted chocolate over the frosting. Sprinkle crushed candy cane generously on top for a festive and crunchy finish.
- Serve. Cut into 16 squares and serve. Store leftovers in an airtight container refrigerated to maintain freshness.
Notes
- Fudgy chocolate brownies topped with a delicious peppermint topping.
- Ensure brownies are completely cooled before frosting for best results.
- Adjust peppermint extract to taste if a stronger mint flavor is desired.
- Store brownies in the refrigerator and bring to room temperature before serving for enhanced flavor.
- Use high-quality bittersweet chocolate for a richer taste.
Nutrition
- Serving Size: 1 serving
- Calories: 303 kcal
- Sugar: 30 g
- Sodium: 148 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
