Rich and fudgy peppermint brownies topped with a peppermint buttercream frosting and a silky chocolate ganache. This indulgent dessert is perfect to enjoy this Christmas!
Prep Time: 20 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 24
Ingredients
For the Brownies:
18.3ounceFudge Brownie Mix(1 box)
⅔cupbutter, melted
¼cupmilk
2large eggs
½teaspoonpeppermint extract
Peppermint Frosting:
½cupbutter, at room temp
1 ¾cupspowdered sugar
1 ½Tablespoonsheavy cream
1teaspoonpeppermint extract
Pinch salt
Ganache:
6ouncessemi-sweet chocolate
¼cupheavy cream
⅓cup crushed peppermint candy canes, for topping
Instructions
For the Brownies
Preheat oven to 325°F. In a mixing bowl combine brownie mix, melted butter, milk, eggs and peppermint extract and using a wooden spoon, stir until combined.
Pour mixture into a buttered 9x9-inch glass baking dish and bake in preheated oven for 45-55 minutes, or until a toothpick comes clean. Allow to cool completely before frosting.
For the Frosting
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy about 5 minutes, occasionally scrapping down sides of the bowl.
Add in powdered sugar, heavy cream, peppermint extract and a pinch of salt. Mix on low speed until combined. Increase the mixer to medium-high speed and beat until light and fluffy. Then frost the brownies and place in the fridge for 15 minutes.
For the Ganache
Place the heavy cream in a microwave-safe bowl and heat for 1-2 minutes, or until simmering. Add the chocolate and let it sit for 5 minutes. Alternatively you can cook the cream and chocolate on a double broiler. Whisk until smooth. Add a Tablespoon more of warm cream if needed to thin out.
Pour ganache over frosted brownies and then top with crushed candy canes. Allow to cool before slicing. Then slice with a plastic knife.
Notes
Brownies: Feel free to make homemade brownies for the batter. Sometimes I love to add in 1/2 cup chocolate chips or chunks to make them extra fudgy.Storage: Store leftovers in a sealed container for up to 3 days. Freeze for up to 3 months.