Peppermint brownies with chocolate buttercream
A thick and chewy brownie is topped with the most luscious chocolate buttercream. Your friends and family will think this came directly from a bakery!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 1 and 1/2 sticks unsalted butter
- 1 and 1/4 cups granulated sugar
- 2 eggs
- 1 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- pinch of salt
- 1 teaspoon peppermint extract
- 1 stick unsalted butter softened
- 4 cups powdered sugar
- 2 ounces dark chocolate melted
- 4-5 Tablespoons milk of choice
- 1 teaspoon vanilla extract
Preheat your oven to 325 degrees F. Generously grease or line a standard 8"x8" pan with parchment paper.
In a microwave-safe bowl, melt the butter completely. Add in the sugar and mix well. Then add the eggs, one at a time, and mix well after each addition. Then fold in the cocoa, flour, salt and peppermint extract until everything comes together and the batter is smooth and glossy.
Transfer the batter to your prepared baking pan and bake for about 20 minutes or until the middle are barely set (they will set as they cool).
While the brownies are cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1-2 minutes. Turn the mixer to low and slowly add in the powdered sugar, about 1/2 cup at a time. Add in the melted chocolate and continue mixing until everything is uniform. Slowly add in the milk, 1 Tablespoon at a time until you reach your desired consistency. Finally, add the vanilla.
Once the brownies have finished cooling, frost with the chocolate buttercream and top with your favorite sprinkles or other decorations if desired.
Brownies should be stored, covered, at room temperature or in the refrigerator and will last a few days.
Source: Barely adapted from How to Bake Everything by Mark Bittman