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A moment of celebration for this simple yet elegant seasonal dessert delight is most certainly called for! Beautiful as it is tasty, Peppermint Fudge Brownies are the perfect "Santa Claus Is Coming To Town" treat! A rich chocolate brownie is topped with a divine and refreshing peppermint frosting, a divine chocolate drizzle, and crushed peppermints for the perfect minty-chocolate combo. Checking the list twice, and we are pretty sure Peppermint Fudge Brownies are on the top of the nice list!
A moment of celebration for this simple yet elegant seasonal dessert delight is most certainly called for! Beautiful as it is tasty, Peppermint Fudge Brownies are the perfect "Santa Claus Is Coming To Town" treat! A rich chocolate brownie is topped with a divine and refreshing peppermint frosting, a divine chocolate drizzle, and crushed peppermints for the perfect minty-chocolate combo. Checking the list twice, and we are pretty sure Peppermint Fudge Brownies are on the top of the nice list!
Ingredients
For the fudge brownies:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup mayonnaise
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (9-ounce) package 60% cacao bittersweet chocolate chips melted, can substitute semisweet chocolate chips
For the peppermint frosting:
- 1/4 cup salted butter softened
- 1 cup confectioners' sugar
- 1 teaspoon whole milk plus more, to taste
- 1/4 teaspoon peppermint extract
For the chocolate drizzle:
- 1/4 cup unsalted butter
- 1 1/3 cups 60% cacao bittersweet chocolate chips can substitute semisweet chocolate chips
- peppermint candies crushed, to taste, for garnish
Directions
- Preheat the oven to 325 degrees F.
- Line an 8-inch baking dish with parchment paper, leaving a 2-inch overhang on two sides.
- In a medium bowl, add the flour, the cocoa powder, the baking powder, and the salt and stir to combine.
- In a large bowl, add the granulated sugar, the mayonnaise, the eggs, and the vanilla extract and stir to combine.
- Add the flour mixture to the sugar mixture and stir until combined into a batter.
- Add 9 ounces of the melted chocolate chips to the batter and stir to combine.
- Transfer the batter to the prepared baking dish.
- Bake until a toothpick inserted 1 inch from an edge comes out clean, about 40 minutes.
- Transfer the baked brownies from the oven to a wire rack and allow them to cool completely in the dish, about 1 hour.
- When the brownies are almost cooled, in a large bowl, add 1/4 cup of the softened, salted butter and using an electric handheld mixer on medium speed, beat until creamy.
- Add the confectioners' sugar to the butter and beat until fluffy.
- Add 1 teaspoon of the milk to the butter mixture and beat until a smooth frosting forms. If the frosting seems too thick, add the extra milk, a little at a time, until it reaches the desired consistency.
- Add the peppermint extract to the frosting mixture and beat to combine.
- In a microwave-safe dish, add the remaining unsalted butter and the remaining chocolate chips and cook on high power, in 30-second intervals and stirring in between each interval, until the butter and the chocolate are melted and combined.
- Allow the chocolate mixture to cool until the chocolate can be easily drizzled.
- Using the parchment paper overhang, lift the cooled brownies from the dish, place the brownies on a serving platter, and discard the parchment paper.
- Evenly spread the peppermint frosting over the top of the cooled brownies.
- Evenly drizzle the chocolate mixture over the peppermint frosting and then evenly sprinkle with the crushed peppermints.
- Let the brownies stand until the chocolate drizzle hardens, about 2 hours at room temperature or 15 minutes in the refrigerator.
- Slice and serve.
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