These peppermint bark brownies are perfect to make for the holidays or anytime!
Ingredients
Peppermint Brownies
1 cup butter
8 oz. semi-sweet or milk chocolate
4 eggs, at room temperature
1 cup brown sugar
1 cup granulated sugar
2 tsp. vanilla extract
½ tsp. peppermint extract
1 cup all-purpose flour
3 tbsp. cocoa powder
½ tsp. salt
1 tbsp. cornstarch
1 cup chocolate chips
Cream Cheese Frosting
8 oz. cream cheese, softened
2 cups powdered sugar
½ tsp. peppermint extract
1 tsp. vanilla extract
2-3 tbsp. heavy cream
Crushed candy canes for topping
Chocolate shavings for topping
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking pan with nonstick cooking spray and line with parchment paper, enough that some hangs over the edge to remove the brownies after baking.
In a double boiler or in a heat-safe bowl over a saucepan of water, melt the butter and chocolate together, whisking frequently. For double boiler notes, see the post above. Set the butter and chocolate mixture aside to cool.
In a stand mixer or large bowl with a hand mixer, combine eggs, brown sugar, granulated sugar, vanilla extract, and peppermint extract. Add the chocolate and butter mixture and mix to combine.
In a medium bowl whisk together flour, cocoa powder, salt, and cornstarch. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
Bake for 35-40 minutes until the center is just set, the brownies will continue to cook as they cool.
Once the brownies are cool, use a knife to loosen the edges, then remove using the parchment paper.
In a stand mixer or a bowl with a hand mixer, cream together the cream cheese, powdered sugar, peppermint extract, and vanilla extract. Add enough cream to get the desired frosting consistency and spread on the brownies. Top with crushed candy canes and chocolate shavings. Cut and enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/peppermint-bark-brownies/