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Frosted Peppermint Brownies

Frosted Peppermint Brownies for a Festive Sweet Treat

Delightful Frosted Peppermint Brownies bring together rich chocolate and cool peppermint frosting, making them a festive centerpiece.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup unsalted butter Substitute with margarine for a dairy-free option.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Coconut sugar may be used as a substitute.
  • 1 teaspoon vanilla extract Use almond extract for variation.
  • 2 large eggs Flax eggs can be used for a vegan alternative.
  • 1 cup all-purpose flour Gluten-free flour blend can be substituted.
  • 1/2 cup unsweetened cocoa powder Avoid substitutions for best results.
  • 1 teaspoon baking powder Ensure it is fresh for effectiveness.
  • 1/4 teaspoon salt No substitutes necessary.
  • 1 cup semisweet/bitter chocolate Use dairy-free chocolate for a vegan version.
For the Peppermint Frosting
  • 1 cup white chocolate Substitute with a vegan white chocolate alternative.
  • 2 cups powdered sugar No substitutions suggested.
  • 1/4 cup milk/heavy cream Dairy-free milk can replace for a vegan option.
  • 1 teaspoon peppermint extract Could substitute with mint essence if available.
  • 1 cup candy canes Use crushed peppermint if candy canes are unavailable.

Equipment

  • stand mixer
  • 8x8 inch baking pan
  • Whisk
  • Spatula
  • microwave

Method
 

Step-by-Step Instructions for Frosted Peppermint Brownies
  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with foil, coating with baking spray.
  2. In a stand mixer, beat together melted unsalted butter, granulated sugar, brown sugar, and vanilla extract for 2-3 minutes until creamy. Add eggs one at a time.
  3. Whisk together all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl. Fold dry mixture into wet ingredients until combined.
  4. Pour the brownie batter into the prepared pan and bake for 18-22 minutes. Cool for 30 minutes after baking.
  5. Melt white chocolate in the microwave in intervals until smooth, then let it cool slightly.
  6. Beat softened butter until creamy, then mix in powdered sugar, milk, peppermint extract, salt, and melted white chocolate with crushed candy canes.
  7. Once brownies are cool, frost them, and refrigerate for at least 30 minutes before slicing.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Keep frosted brownies in an airtight container in the fridge for up to 5 days. For longer storage, freeze wrapped brownies for up to 3 months.

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