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These are my favorite Christmas brownies! You can really make these anytime of the year and just take out the peppermint frosting but our Christmas is not complete without the rich mint goodness! Ok, my mouth is officially watering so lets get baking!
By the way this recipe only makes 9 large brownies so double the recipe for more.
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Ingredients (brownies)
8 Tbs. (1 stick) unsalted butter, cut into 4 pieces
3 oz. unsweetened chocolate
1 cup sugar
Pinch of salt
2 eggs, at room temperature
1 tsp. vanilla extract
1 tsp. peppermint extract
3/4 cup cake flour, sifted
3/4 cup bittersweet chocolate chips or semisweet chocolate chips
Directions
Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, I like to use glass.
In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add eggs, vanilla, and peppermint and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.
Pour the batter into the baking dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes but I always check after about 25 minutes (can be longer if using a metal pan). Do not over bake. Let the brownies cool completely before frosting.
Ingredients (For the frosting)
1 1/2 Cups powder sugar
3-4 Tbs. chocolate powder
2-3 Tbs. milk
3 Tbs. unsalted butter room temperature
Pinch of salt
Tsp. peppermint extract
Tsp. vanilla extract
Directions
Add the powder sugar and chocolate powder into mixing bowl. Add the milk and stir until thick and sugar is completely mixed in. Mix in the butter until combined. Combine the rest of the ingredients until frosting is thick. Test for taste 🙂
Frost the brownies after the they have cooled and devour!
