These peppermint brownies are the ultimate showstopper for your dessert table. Imagine sinking your teeth into a decadent treat that’s rich, fudgy, and chewy all at once. These brownies boast a deep chocolate flavor, a moist, dense center, and that coveted crackly top. Plus, those subtly chewy edges? Total bliss!

To achieve brownie perfection, using high-quality ingredients is key. Feel free to get creative with add-ins like crunchy nuts or melty chocolate chunks for even more delicious layers of flavor and texture. With just the right amount of sweetness, these brownies cater to every chocolate lover’s sweet tooth!

Brownies with Chocolate Icing and Andes Mints on a Christmas Plate

Ingredients in Peppermint Brownies

Unsalted butter
Granulated sugar
Large eggs (cold from the fridge)
Ripe banana (mashed)
Pure vanilla extract
Avocado oil
Unsweetened cocoa powder
All-purpose flour
Baking soda
Cornstarch
Salt
Chocolate chips (mini or regular)

For the Icing

Unsalted butter (room temperature)
Powdered sugar
Whole milk or heavy cream
Pure vanilla extract
Peppermint extract
A pinch of salt
Pink food coloring (optional)
Cocoa powder (optional)

Peppermint Brownies with Various Icings and Toppings

Instructions for Peppermint Brownies

Preheat and Prepare: Preheat your oven and line a half-sheet baking pan with parchment paper.
Melt and Mix: In a microwave-safe bowl, combine sugar and butter. Microwave until melted, whisking until well combined.
Add the Good Stuff: Mix in eggs, mashed banana, and vanilla extract, whisking until everything’s nicely blended. Stir in oil and cocoa powder until fully combined.
Fold in the Dry Ingredients: Using a rubber spatula, gently fold in flour, baking soda, cornstarch, and salt until just combined. Don’t overmix!
Chocolate Chip Magic: Toss chocolate chips in a tiny bit of flour (this helps them stay suspended) and fold them into the batter gently.
Spread and Bake: Spread the batter evenly in your prepared baking sheet. Bake until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake these beauties!
Cool and Ice: Let the brownies cool completely before icing.

For the Icing:

In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter until creamy.
Gradually add powdered sugar, mixing until smooth.
Add milk (or cream), peppermint extract, and a pinch of salt. Mix until creamy and luscious.
Frost your cooled brownies and get ready for the compliments!

Recipe Substitutions And Notes

These peppermint brownies are super versatile! Top them off with a soft, fluffy icing and a festive medley of toppings—think Andes mints, crushed peppermint candies, or Ghirardelli peppermint bark. Not only do they taste fantastic, but they also look absolutely stunning!

Peppermint Brownies with Pink Icing on a Christmas Plate

Georgie’s Tips and Tricks for the Perfect Brownie

If you’ve ever had your chocolate chips sink to the bottom, you know it can be a total bummer. Here are some handy tips to keep your chocolate chips suspended in brownie perfection:

Coat the Chips: Toss your chocolate chips in a bit of flour before folding them in. This creates a thin layer that helps them stay put!
Freeze the Chips: Pop those chocolate chips in the freezer for a bit before adding them to the batter. Cold chips are less likely to sink.
Smaller Chips Are Better: Consider using mini chocolate chips or even chocolate chunks for less sinking action.
Thick Batter: Ensure your brownie batter is thick enough to support the chocolate chips. If it’s too thin, the chips will drop!
Gentle Folding: Be gentle when folding in the chocolate chips—overmixing can send them to the bottom.
Add Last: If using an electric mixer, add the chocolate chips at the end with a spatula to minimize their time in the batter.

How to Know When Your Brownies Are Done

Brownies are usually baked at around 325°F to 350°F. Here’s how to check for doneness:

Toothpick Test: Insert a toothpick into the center. A few moist crumbs? Perfect! Clean? They might be overbaked.
Set Edges: The edges should be set and slightly pulled away from the pan.
Slight Jiggle: A little jiggle in the center is fine, especially if you love fudgy brownies.
Shiny Top: The surface should be shiny and smooth—dry or cracked might mean they’re overbaked.

Remember, it’s better to underbake a tad since brownies will continue to set after they come out of the oven. If they end up too gooey for your liking, you can always pop them back in for a quick bake!

Get ready to dive into a plate of these amazing peppermint brownies—they’re sure to become your new go-to treat for any gathering! With their festive flair and mouthwatering flavor, they’re perfect for holidays, parties, or just a cozy night in. Happy baking, and enjoy every decadent bite!

Frequently Asked Questions

The carbon dioxide gas created during the reaction contributes to the leavening of the brownies, resulting in a lighter and more airy texture. This is especially important for brownies that are intended to be more cake-like rather than dense and fudgy. These brownies are meant to be more chewy versus airy so they contain very little baking soda.

The choice between cocoa powder and melted chocolate in brownie recipes influences the flavor and texture of the final product. Cocoa powder, composed mainly of cocoa solids, imparts an intense chocolate flavor with less sweetness, resulting in a drier, more cake-like texture. On the other hand, melted chocolate, containing both cocoa solids and cocoa butter, adds richness and sweetness, yielding fudgier and denser brownies with a smoother mouthfeel. The decision between the two depends on personal preference, with some recipes even incorporating both to strike a balance between intense flavor and a decadent texture.

To achieve a crackly top on brownies, focus on maintaining the right balance of fats and sugar in the batter, whisking eggs and sugar for a slightly fluffy texture, and opting for high-quality cocoa powder or melted chocolate. Avoid overmixing, choose a metal pan for efficient heat conduction, and initially preheat the oven to a higher temperature. Mindful baking time is crucial to prevent overbaking, ensuring the brownies remain moist. Lastly, allow the brownies to cool completely in the pan for the crackly top to set.

The secret to perfect brownie icing or frosting lies in achieving a soft, light, and creamy texture that complements the dense and fudgy nature of the brownies. Choose a frosting with a flavor that harmonizes with the overall taste of the brownies, using high-quality ingredients like real butter and premium chocolate. Sift powdered sugar for a smooth consistency, add flavor enhancers such as salt or espresso powder, and ensure the brownies are completely cooled before frosting. Consider decorative touches like chocolate shavings or sprinkles, and make a versatile frosting that can complement various brownie flavors. Proper application and storage considerations, including allowing refrigerated brownies to come to room temperature before serving, contribute to the overall success of the perfect brownie topping.

Cornstarch serves multiple purposes in brownie recipes. It enhances the tenderness and moisture retention of the brownies, contributing to a softer, chewier texture. Acting as a binding agent, it provides structure and helps create a smoother mouthfeel. Importantly, cornstarch lacks gluten, inhibiting the formation of gluten networks and resulting in brownies with a more delicate and less chewy consistency. The use of cornstarch can be recipe-dependent, and adjusting its quantity allows for customization based on individual preferences for brownie texture.

Brownies and Other Desserts

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Iced Sheetpan Peppermint Brownies

Dive into these irresistible peppermint brownies! Rich, fudgy, and topped with fluffy icing, they’re the perfect treat for any occasion!

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Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings brownies

Calories

Equipment

Mixing Bowl
Hand mixer
Measuring Cups and Spoons
Measuring Cups and Spoons
Cookie Sheet

Ingredients

Brownies

15 tbsp unsalted butter
2.5 cups granulated sugar
4 large eggs ((cold from the fridge))
1 banana ((ripe))
2 tsp vanilla extract
⅔ cup avocado oil
1¼ cup unsweetened cocoa powder
1 cup all-purpose flour
¼ tsp baking soda
2 tbsp cornstarch
½ tsp salt
1½ cups chocolate chips

Icing

1 cup unsalted butter (room temperature)
2 cups powdered sugar
6 tbsp whole milk (or heavy cream)
1 tsp vanilla extract
1 tsp peppermint extract
1 pinch of salt
3 drops of food coloring (omit for chocolate icing)
3 tbsp cocoa (omit for pink icing)

Instructions

Preheat oven to 325℉ and line a half sheet baking sheet with parchment paper.
Add sugar and butter to a microwave safe dish and cook in microwave until butter is melted. Start with 30 seconds and add 15 seconds until butter is melted. It should take about 1 minute.
Whisk sugar and melted butter until well combined.
Add eggs, mashed banana and vanilla and whisk to combine.
Add the oil and cocoa powder and whisk until combined.
Using a rubber spatula, fold in the flour, baking soda, cornstarch, and salt until combined.
Toss chocolate chips in a small amount of flour and add to the batter.
Spread the batter evenly in your baking sheet. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Be careful to not overcook the brownies (They are done between 175-185℉ read with a digital thermometer).
Let the brownies cool before icing.

To make the icing

In the bowl of the stand mixer fitted with the paddle attachment (or using a hand mixer and a medium sized mixing bowl), beat the butter until creamy.
Add powdered sugar, one half cup at a time, until blended well.
Add milk (or cream), along with peppermint extract and pinch of salt. Mix well.
Frost the cooled brownies.

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