Thick, chewy, peppermint brownies frosted with a peppermint buttercream. This is a great recipe for a crowd!
Keyword: Bars, Brownies
Author: Eva Bakes
3sticks unsalted butter
2and 1/2 cups granulated sugar
2cupunsweetened cocoa powder
Peppermint buttercream (I doubled the recipe below)
1stick unsalted buttersoftened
4-5Tablespoonsmilk of choice
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 is barely set (the brownies 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. Slowly add in the milk, 1 Tablespoon at a time until you reach your desired consistency. Finally, add the peppermint extract.
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.Brownies adapted from here; frosting is an Eva Bakes original