These peppermint brownies are made with two types of chocolate and peppermint extract. They are them frosted with peppermint cream cheese. They are very rich and perfect for the season.
You really do not need to add the cream cheese frosting to these if you don’t want to. You can serve them as is. They are fudgey and delicious and a great treat.
You can freeze these brownies without the frosting as well. They will last for a couple of months in the freezer.
This is what you are going to need for these delicious peppermint brownies:
Makes 16 brownies
8 oz. (126 grams) semi-sweet chocolate
1 ¼ (160 grams) cups all-purpose flour
½ cup (55 grams) unsweetened cocoa powder
½ tsp. of salt
2 tsp. of baking powder
½ cup (115 grams) of unsalted, soft butter
½ cup (100 grams) of white sugar
1 cup (220 grams) of light brown sugar
2 large eggs – room temperature
1 tsp. peppermint extract
1/3 cup (80 grams) whole milk
Heat your oven to 325 degrees F (163C) and prepare an 8×8 inch (20×20 cm.) square baking dish – butter it and line it with aluminum foil with about 3 inches of overhang. Butter the foil.
Melt the chocolate in a double boiler and set aside. Cool down completely.
Whisk the flour, cocoa powder, salt and baking powder for a minute.
Cream the butter and sugars for two minutes. Add the eggs and the peppermint extract and beat until fully incorporated. Add the melted chocolate (make sure it is cool). Beat until mixed in. Do not over beat.
Add half of the flour and mix in. Add the milk and mix in. Add the remaining flour and mix in. Do not over beat your batter. Simply mix in the ingredients.
Pour the batter into the prepared pan and bake for 40 to 55 minutes. Insert a cake pin at 40 minutes and if it comes out with moist crumbs remove the brownies from the oven. If not check them every five minutes until done. Do not over bake these. You want to remove them from the oven slightly undercooked so they are the fudgey and not cakey.
Cool the brownies in the pan on top of a cooling rack completely. That will take about three hours.
FOR THE FROSTING:
8 oz. (226 grams) very soft cream cheese
½ cup (80 grams) of powdered sugar (confectioner’s, icing)
2 tsp. peppermint extract
½ to ¾ cup (115 to 175 grams) of very cold heavy cream
Red food coloring
Crushed peppermint candies for garnish (optional)
Sift the confectioner’s sugar into a bowl with the softened cream cheese. Cream. Add the peppermint extract and mix in. Start adding the cold heavy cream and beating well after each addition. Stop when you have the consistency you are looking for. The more cream you add the thicker your frosting will be. I used ½ cup.
Add the food coloring. Make it as dark as you want. I added 6 drops to mine. Beat until color is fully incorporated.
Remove the cool brownies from the pan by pulling on the foil overhang and frost them. Cut them into 16 equal squares and cover the frosting with the crushed candies.
To crush the candies simply place them in a thick bag and smash them with a rolling pin.