Hi Friends! It’s Mallory again from Chocolate With Grace and I’m back with one last recipe this year. It’s a quick, easy one that you will want to add to your Christmas baking list. These peppermint frosted brownies are full of Christmas flavor and are still simple. If you’re anything like me, it’s overwhelming to think about standing over a pot on the stove, stirring finicky Christmas candy.
Give me an easy, one-bowl brownie recipe, a no-fail buttercream and a good dose of festive peppermint flavor and I’m more than happy. You can find me curled up with a plate of them reading a book by the Christmas tree.
As I was typing this, I realized the first recipe I shared with you this fall was also a brownie recipe. Remember these Pumpkin Cheesecake Swirled Brownies? What can I say? I like easy, seasonal chocolate recipes. Anyway, this brownie base is a bit different than the pumpkin brownie recipe which had pumpkin in the batter. These Peppermint Brownies are my favorite, standard fudgy brownies. With butter for flavor, oil for moistness, 4 eggs for the chewy fudginess, these are my ultimate, from scratch brownie dressed up for Christmas.
Merry Christmas to all of you and Happy Baking!
Peppermint Frosted Brownies
For the Brownies
1/2 cup butter
1/2 cup oil
2 cups white sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2/3 cup cocoa powder
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
For the Peppermint Buttercream
1 cup butter, softened.
2 cups powdered sugar
1/8 teaspoon peppermint extract
1-2 tablespoons of milk, as needed
Crushed candy canes, for garnish
Preheat oven to 350 F. Grease and flour a 9 x 13 inch baking pan. In a large, microwave safe bowl, melt the butter. Add the oil, sugar, eggs, vanilla and peppermint extract. Beat until fluffy. Stir in the cocoa, flour, salt and baking powder.
Pour the batter into the prepared pan and bake for 23-25 min or until and inserted toothpick comes out clean. Don’t overbake. No one likes dry brownies. Cool completely.
To make the peppermint buttercream. Beat the butter in a stand mixer until fluffy. Add the powdered sugar, peppermint extract and enough of the milk until it is a spreadable consistency. Spread the frosting on top of the cooled brownies and sprinkle with crushed candy canes. Makes about 24 brownies.
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