Chocolate Peppermint Brownies

Fudgy brownies layered with sweet peppermint frosting and topped with an easy chocolate glaze make this three-layer sweet treat hard to resist. The tasty duo of mint and chocolate even has a national holiday! This almost homemade dessert is a family favorite that is over the top delicious!

Chocolate Peppermint Brownies

Yield: 24 large or 48 small (bite size)

Brownies

• 1 box brownie mix (any brand) - plus everything it says on the box to make the brownies

Peppermint Frosting

• 1/2 cup butter, softened*
• 2 cups powdered sugar, sifted
• 2 tablespoons heavy whipping cream (milk or half & half work too)
• 1 1/4 tsp peppermint extract
• green food coloring (I like gel food coloring)

Chocolate Glaze

• 1 1/4 cups semi-sweet chocolate chips
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1/2 teaspoon vanilla extract

Tools and Equipment

• Large mixing bowl
• Whisk
• Rubber Spatula
• 9 x 13 pan
• Cooling rack
• Kitchen Aid with paddle attachment (or other mixer)
• Sifter
• Dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Medium saucepan
• Off-set spatula
• Tinfoil
• Cooking spray

*Softened or room temperature butter: We all know it's important to follow a recipe when you are baking. But what does softened or room temp actually mean? I found a few great explanations that might help beginners.

• Pioneer Woman
• Cooks Illustrated
• Better Homes & Gardens

Brownies

• 1 box brownie mix (any brand)
• everything it says on the box to make the brownies (eggs, water, oil) *see note below

1. Preheat oven to 350 degrees.
2. Line a 9 x 13 pan with foil, extending the foil over the sides. Spray with cooking spray and set aside.
3. In a medium mixing bowl, mix the brownie mix, eggs, oil and water according to the package directions on the box (don't over mix - there will be some lumps). For thicker brownies use a 9 x 9 pan.
4. Pour batter into the prepared pan, and bake for 20-25 minutes. Poke with a fork in the center - when it comes out clean or with just a few crumbs, it's done. Don't over bake.
5. Place the pan on a wire cooling rack and allow brownies to completely cool in the pan.
6. While brownies are cooling, make the mint icing.

*Note: Why use boxed brownie mix? Because it is easy, delicious, and they turn out perfect every time (as long as you don't over bake them). I love a fudgy, chewy brownie that is dense and not cakey or dry at all. Don't get me wrong! I love cake... but brownies aren't cake. I make most baked goods from scratch... because homemade is better.. but in my opinion it is hard to beat boxed brownies. If you have a perfect homemade brownie recipe that you love...of course you can use that, and... feel free to share that recipe with me! I am on a quest to find the perfect homemade brownie that is fudgy, moist, and chewy, just like boxed versions.

Peppermint Frosting

• 1/2 cup butter, softened
• 2 cups powdered sugar, sifted
• 2 tablespoons heavy whipping cream (milk or half & half work too)
• 1 1/4 tsp peppermint extract
• green food coloring (I use gel food coloring)

1. Cut the butter into chunks and cream the butter in the bowl of your mixer using the paddle attachment. Scrape down the paddle and sides of the bowl and mix again until butter is nice and creamy. Make sure there are no lumps.
2. Add peppermint extract and the sifted powdered sugar and mix on low to combine. Mix on medium until powdered sugar is incorporated. It will be thick and not super creamy yet.
3. Add a tablespoon of whipping cream or milk and mix until creamy. Add cream a little at a time until you get the desired consistency (it should be a spreadable icing, soft enough to spread, but still keeps its shape).
4. Add a little green food coloring and mix. Add a little more until you get the green color that you want.

Frost the Brownies

• Using an off-set spatula or other spatula, frost the cooled brownies with the peppermint icing.

• Place the brownies into the refrigerator for about one hour or the freezer for 20 minutes. This is to harden the icing before pouring on the warm chocolate layer.

Chocolate Glaze

• 1 1/4 cups semi-sweet chocolate chips
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1/2 teaspoon vanilla extract

1. In a medium saucepan (1.5 - 2 qts.) over medium heat, combine butter, chocolate chips, corn syrup, and vanilla.
2. Stir constantly until melted and smooth (about 5 minutes).
3. Remove from heat, and let cool for a few minutes before spreading over the chilled peppermint brownies.

Spread the Glaze and Chill

• Pour the chocolate glaze over the peppermint brownies and spread with an off-set spatula.

• Chill in the refrigerator until the chocolate glaze is set (about 30 minutes).

Cut and Serve

1. Lift the brownies from the pan by lifting the foil edges and set it on a cutting board.
2. Pull the foil away from the sides of the brownies to make it easier to cut.
3. *Cut the brownies and serve. I cut them pretty large in the picture. They are rich, minty, and chocolatey. You could definitely cut them into 1 1/2 inch bite size squares.

*Note: You can dig right in and cut these yummies and enjoy as they are... but if you want them to look a little prettier- follow these tips;

• Cut the brownies when they are cold (not frozen).
• Dip a sharp knife in a glass of warm water to warm the knife and dry it before cutting. This will allow the knife to slide through the brownies more easily to prevent so many crumbs.
• Cut all the edges off (I don't do this often, only if I am giving them for a gift or taking them to a party. But don't waste the edges... those are the cooks treat!
• After each cut, wipe the knife with a towel to clean it off, then dip the knife in the warm water and then dry the knife again before each cut.
• Presentation: If you are taking these sweet treats to a party or giving them away, put them on a cupcake liner. I use mini or regular size cupcake liners depending on the size I cut them... fan out the liners, then place each brownie on a liner. This allows you to stack them too and adds a decorative touch.