Description
Experience the joy of homemade Peppermint Delight Brownies—a festive treat combining the rich, fudgy depth of dark chocolate with a refreshing burst of peppermint. This recipe promises a delightful texture topped with a creamy peppermint frosting and a decorative chocolate bark with a hint of peppermint candy that is perfect for holiday celebrations or as a decadent dessert anytime of the year.
Ingredients
Scale
- 1 1⁄2 sticks unsalted butter
- 1 1⁄4 cups bittersweet chocolate chips (60% cacao)
- 3 large eggs
- 3⁄4 cup Domino Light Brown Sugar
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 1⁄2 cup all-purpose flour, sifted
- 1 stick unsalted butter, at room temperature
- 2 cups Domino® Powdered Sugar
- 1⁄4 teaspoon peppermint extract
- 2 tablespoons whole milk
- 1 1⁄2 cups bittersweet chocolate chips (60% cacao)
- A bit of butter (for melting chocolate)
- Crushed peppermint candy for topping
Instructions
- Preheat the oven to 350°F. Butter and flour an 8x8x2-inch baking pan.
- In a small saucepan, melt the butter over low heat. Remove from the heat and add the chocolate chips. Stir until all the chocolate is melted and well combined. Set aside to cool slightly.
- In the bowl of a stand mixer using the whisk attachment, beat the eggs, brown sugar, vanilla extract, and salt on high speed for 5 to 6 minutes until the mixture thickens and lightens in color. Remove the bowl from the mixer and gently fold in the chocolate mixture in three stages. Then, fold in the sifted flour until fully incorporated.
- Pour the brownie batter into the prepared pan. Bake in the oven for 20 minutes, being careful not to overbake. Remove from the oven and let cool completely for about 1 hour.
- For the peppermint frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature butter at medium speed until fluffy, around 2 minutes. Gradually add the powdered sugar, peppermint extract, and milk, beating at low speed until combined. Increase the speed to medium-high and continue beating for 2 more minutes. Once the brownies have cooled, spread the frosting evenly over the top and refrigerate for 15 minutes.
- For the bark, melt the chocolate chips in a small saucepan over low heat with a bit of butter, stirring until smooth and combined. Remove the brownies from the refrigerator and pour the melted chocolate over the frosting. Sprinkle crushed peppermint candy on top. Allow the chocolate to harden before slicing into squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes