What more do I need to say, who doesn’t love brownies; and even more, who doesn’t love peppermint brownies? Well, probably a lot of people actually, haha but for today I’m pretending EVERYBODY love them.
I was never really a big fan of brownies as a kid, not a big chocolate person in general (although that’s changed now, thank you pregnancy hormones); but brownies were a treat in our house. I remember my parents always getting the ones from Safeway that had frosting and chopped walnuts. If you wanted a piece you had to get it right away, because otherwise they would be gone – my Dad would have that whole tray devoured in a day.
I’ve been playing around because I really wanted to give brownies a try, but make ’em Christmas. So my ooey gooey delicious peppermint brownies were born, with the BEST chocolatey frosting and crushed candy canes because why wouldn’t you. And, who knew baking your own brownies would be so easy, like ridiculously easy. These babies come together in one bowl, I mean how much simpler can you get.
These are the perfect addition to your Christmas baking lineup and a a great treat to surprise your friends and family with. I know we’re not able to see people (pretty much anywhere in Canada at least), but who says you can’t drop off a tin of delicious brownies?
So if I were you I would double, or maybe even triple this batch because they don’t last long!
- 1/2 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- CHOCOLATE FROSTING
- 1/3 cup unsalted butter, room temperature
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 -3 tbsp milk (regular or plant based milk is fine)
- 1½ cups confectioners' sugar
- Crushed peppermint candy canes
- Preheat oven to 350F and grease an 8" x 8" square brownie pan and line with parchment if you want life to be easier.
- In a stand mixer fitted with the paddle attachment cream butter and sugar until smooth. Next, add eggs one at a time, vanilla and peppermint extracts.
- Sift in cocoa powder and mix until completely smooth, then add flour and salt and mix until just combined, don't over mix.
- Pour into your greased and lined brownie pan and spread evenly with a spatula.
- Bake for 18-20 min. You don't want to over bake, you want them to still be a bit gooey when you pull them out. When they're done, let them cool in the pan for 10 min before you remove and cool the rest of the way on a rack.
- While the brownies are baking, make the frosting. Cream the butter until smooth, about 1 min. Add the confectioners' sugar and mix for another two minutes and add the vanilla. Then sift the cocoa powder in and mix until completely combined, add milk 1 tbsp. at a time until frosting is smooth but still relatively thick.
- Once brownies are cooled frost and spread crushed candy canes over top. Brownies can be kept at room temperature for 2 days, but they are better in the fridge and can be kept there for 1 week.
*Brownies can be kept (without frosting) in the freezer for up to 3 months)
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 66mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 3g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
If you make this recipe, please let me know what you think by commenting on the post or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you love any of my recipes as much as I do, please pin them for others to see.
Till the next recipe,