Prep: 90 minutesCook: 30 minutesTotal: 2 hours
The perfect Peppermint Brownie.
Ingredients
Peppermint brownie
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) dark or semi-sweet chocolate (45-70% cocoa), broken into pieces
- 180 grams (1 cup) brown sugar
- 1 teaspoon peppermint extract
- 3 large eggs
- 90 grams (2/3 cup) plain flour or all purpose flour
- 1/4 teaspoon salt
- 75 grams (1/2 cup) chocolate chips
Peppermint topping
- 30 grams (2 tablespoons) unsalted butter, softened
- 125 grams (1 cup) icing sugar or powdered sugar, sifted
- 1 teaspoon peppermint extract
- 2–3 teaspoons full fat or whole milk
- 150 grams (1 cup) dark or semi-sweet chocolate (45-70% cocoa), broken into pieces
- 2 teaspoons vegetable oil or coconut oil
- Candy canes, crushed, to decorate
Instructions
- Peppermint brownie
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang. - Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add sugar and peppermint extract to the chocolate mixture and whisk together. Add eggs, one at a time and whisk to combine. Add flour, salt and chocolate chips and stir until you have a smooth brownie batter.
- Pour mixture into the prepared pan. Bake brownie for about 30 minutes or until it no longer wobbles in the middle. Leave to cool completely – you can pop it in the fridge to speed up the cooling process.
- Peppermint frosting
To make the mint frosting, place your butter and sugar into a medium-sized mixing bowl. Add peppermint extract and 2 teaspoons of milk and stir until frosting is smooth and creamy. If it’s a bit dry, add an extra teaspoon of milk. - Spread frosting evenly over the top of the brownie. Place in the fridge for 15 minutes.
- Melt dark chocolate in the microwave, stirring every 20 seconds, until smooth. Stir through oil. Pour chocolate over frosted brownie and spread it out into one even layer.
- While the chocolate is still wet, scatter over crushed candy canes. Place in the fridge for one hour or until the chocolate has set. Cut into small squares before slicing.
Notes
Chocolate: I recommend using a block of good quality dark chocolate (or semi-sweet chocolate) that’s somewhere between 45-70% cocoa.
Oil: The oil helps to prevent the chocolate topping from setting too hard, which makes it easier to slice without it cracking. Any flavourless oil will work.
Candy canes: Don’t add too many candy cane pieces on top of your brownie or it’ll be too hard to slice.
Storage: Keep your brownies in the fridge in an airtight container. You can then bring them back to room temperature to serve – although we even loved them cold
Category: DessertCuisine: American
