- 4 ounces unsweetened baking chocolate
- 1 cup butter ((2 sticks))
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups powdered sugar
- 3 Tablespoons butter (softened)
- 1 teaspoon peppermint extract
- 1 Tablespoon milk
- drop of red food coloring ((optional, to make it pink))
- 1 cup chopped high quality semi-sweet chocolate ((or Guittard or Ghirardelli chocolate chips))
- 4-5 can dy canes (crushed)
9x13 baking pan
Microwave-safe bowls
Electric mixer
Parchment paper
Melt the Chocolate and ButterRoughly chop the unsweetened baking chocolate and place it in a microwave-safe bowl. Cut the butter into tablespoon-sized pieces and add them to the bowl.Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool slightly before adding it to the eggs. Beat the Wet IngredientsIn a large mixing bowl, beat the 4 eggs for about 3 minutes, until frothy. Add the sugar and vanilla extract, then beat until well combined.Pour in the melted chocolate and butter mixture, mixing until the batter is smooth and evenly blended. Add the Dry IngredientsIn a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the chocolate mixture, stirring gently just until combined. Avoid overmixing to keep the brownies tender.Pour the batter into the prepared 9 × 13-inch baking pan and spread it evenly into the corners. Bake the BrowniesBake for 23–27 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as this can make the brownies dry.Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely before adding the frosting. Make the Peppermint FrostingIn a mixing bowl, combine the powdered sugar, softened butter, peppermint extract, milk, and red food coloring, if using. Beat until the frosting is smooth, light, and fluffy.If the frosting is too thick to spread easily, add a little more milk at a time until it reaches your desired consistency. Spread the peppermint frosting evenly over the completely cooled brownies. Add the Chocolate Glaze and Candy CanesPlace the chocolate in a microwave-safe bowl and heat it in 30-second intervals, stirring after each interval until melted and smooth.Drizzle the melted chocolate over the peppermint frosting. Immediately sprinkle the crushed candy canes over the top while the chocolate is still wet, allowing them to stick to the glaze. Let the Glaze Set and SliceLet the brownies rest for about 30 minutes, or until the chocolate glaze has set. Once firm, cut into squares and serve. For cleaner slices, use a sharp knife and wipe the blade between cuts.
Recipe Notes
Make-Ahead Instructions
The peppermint frosting can be prepared several days in advance. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature until softened, then stir or beat briefly until smooth and easy to spread.
Freezing Instructions
Peppermint brownies can be frozen with or without the frosting for up to 3 months. Once completely cooled, place them in a freezer-safe airtight container or bag. If stacking the brownies, separate the layers with parchment paper to prevent them from sticking together.
For the best texture, thaw the brownies in the refrigerator or at room temperature before serving.
