Ingredients

10 tablespoons unsalted butter

2/3 cup + 1/4 cup semi-sweet chocolate chips

1/4 cup dutch-processed cocoa powder

1/2 cup granulated sugar

1/2 cup dark brown sugar (packed)

2 large eggs

1 large egg yolk

2/3 cup + 1 tablespoon all purpose flour

2/3 cup peppermint baking chips

1/2 teaspoon fine sea salt

2 1/2 cups powdered sugar

1 tablespoon unsalted butter (softened)

1 teaspoon peppermint extract

3-5 tablespoons hot boiling water

Peppermint baking chips and candy canes (for decorating)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line an 8×8 inch square baking pan with parchment paper.

Step 2: In a microwave-safe bowl, melt the 10 tablespoons of butter with 2/3 cup semi-sweet chocolate chips. Stir to combine, then whisk in the cocoa powder. Set aside to cool slightly.

Step 3: In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, and egg yolk for about 1 minute until smooth.

Step 4: Gradually stream the melted chocolate mixture into the sugar and eggs, whisking until fully combined.

Step 5: Gently fold in the flour, peppermint baking chips, and sea salt until just combined.

Step 6: Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Allow the brownies to cool completely in the pan on a wire rack before adding the frosting.

Step 8: To make the peppermint frosting, combine powdered sugar, softened butter, and peppermint extract in a large bowl. Add 3 tablespoons of hot boiling water and mix with a rubber spatula until smooth and spreadable. Add more water if the consistency is too thick, a little at a time.

Step 9: Spread the peppermint frosting evenly over the cooled brownies using an offset spatula. Sprinkle extra peppermint chips and crushed candy canes on top.

Step 10: Let the frosting set for 2-3 hours at room temperature or 30 minutes in the fridge.

Step 11: Cut into 16 squares and enjoy your festive peppermint brownies!

Tips & Variations

For more intense peppermint flavor, add a few drops of peppermint oil along with the extract in the frosting.

If you don’t have peppermint chips, mini chocolate chips can be used as a substitute for texture.

Measure flour by spooning it into the cup and leveling off to ensure the right amount and prevent dense brownies.

FAQs

Can I make these brownies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure it contains xanthan gum or another binder for best texture.

How do I prevent the frosting from becoming too runny?

Add hot water gradually, mixing well after each addition, until you reach a thick, spreadable consistency. Avoid adding too much liquid at once as powdered sugar only requires a small amount of moisture.