Peppermint Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
½ cup unsalted butter
02 -
¾ cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
⅓ cup cocoa powder
06 -
½ cup all-purpose flour
07 -
¼ teaspoon salt
→ Peppermint Frosting
08 -
2 tablespoons unsalted butter, softened
09 -
1 cup powdered sugar
10 -
1-2 tablespoons milk
11 -
½ teaspoon peppermint extract
12 -
2-3 drops red food coloring (optional)
→ Topping
13 -
¼ cup crushed candy canes
# Instructions:
01 -
Preheat your oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving some overhang for easy removal.
02 -
Melt the butter in a microwave-safe bowl. Add sugar and whisk until well combined. Stir in eggs one at a time, then add vanilla. Gently fold in cocoa powder, flour, and salt until just combined.
03 -
Pour the batter into your prepared pan and spread evenly. Bake for 20-25 minutes until a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
04 -
In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, then mix in milk and peppermint extract until smooth. Add red food coloring if desired and stir until you get a light pink color.
05 -
Dollop the peppermint frosting over the cooled brownies and swirl with a knife for a marbled effect. Sprinkle with crushed candy canes, slice into squares, and enjoy!
# Notes:
01 -
Store in an airtight container at room temperature for up to 3 days.
02 -
For the best flavor, add the candy cane topping just before serving so it stays crunchy.
03 -
These brownies freeze well - just thaw at room temperature before serving.