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Peppermint Brownies

Delicious peppermint brownies featuring rich chocolate, creamy frosting, and a sprinkle of crushed candy canes. Perfect for any occasion, especially during the holidays.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 2/3 cup all-purpose flour
  • 2/3 cup Dutch cocoa powder
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
For the Frosting
  • 2 oz. cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 tsp peppermint extract
  • 3 Tbsp finely crushed peppermint candy canes for garnish

Method
 

Making the Brownies
  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Butter a 9 by 9-inch baking dish.
  3. In a medium mixing bowl, whisk together the flour, cocoa powder, and salt.
  4. In a separate large mixing bowl, whisk together the melted butter and granulated sugar until combined.
  5. Add the eggs, peppermint extract, and vanilla extract to the butter and sugar mixture, whisking until well blended.
  6. Add the flour mixture to the butter mixture and stir until just combined.
  7. Pour the brownie batter into the prepared baking dish and spread it into an even layer.
  8. Bake in the preheated oven for about 28 to 32 minutes or until set in the center.
  9. Let the brownies cool completely on a wire rack.
Making the Frosting
  1. In a large mixing bowl, cream together the cream cheese and softened butter until well blended.
  2. Add the powdered sugar and peppermint extract to the cream cheese mixture and whip until light and fluffy.
  3. Once the brownies are cool, spread the frosting evenly over the top.
  4. Sprinkle the top with crushed peppermint candy canes.

Notes

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For freezing, wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.