Chocolate Peppermint Christmas Brownies
Today, I bring you fudgy meringue brownies with creamy peppermint buttercream and crushed candy canes. Ultimate Christmas brownies!
I am a total chocolate-mint fanatic. It’s always been my specific chocolate craving. I love how around Christmas everyone jumps on board my minty-chocolate choo choo train – I take full advantage of the opportunity to bake my favourite flavours into everything this time of year. Case in point:
I think it’s the coolness of the mint cutting through the richness of the chocolate that makes it so magical and wonderful. But it’s a North American thing – I remember my Indian sister-in-law turning up her nose at my mint-chocolate bar as if I’d offered her cilantro-chocolate.
These brownies are not the typical dense specimen you’re used to – they’re light and crispy on the outside with a fudgy centre, quite like a meringue. I really like the contrast between the thick layer of rich peppermint buttercream and the shattering exterior of a meringue brownie. But for a regular chewy brownie, swap in this recipe, doubled for a 9×13″ pan.
We are leaving today for Dubai and India to spend the holidays with Adarsh’s family. I’ve got some recipes ready so that I can keep posting while I’m away, but I may be slow to respond to questions and comments. Follow me on Instagram to keep up with our adventures while we’re traveling!
Chocolate Peppermint Christmas Brownies Recipe
- ½ cup butter room temperature
- 2 cups granulated sugar
- 4 eggs room temperature
- 1 ½ tsp vanilla extract
- 4 oz dark chocolate melted and cooled
- ¼ cup + 2 tbsp unsweetened cocoa powder
- ¾ cup all purpose flour
- ½ tsp coarse salt
- ¾ cup butter room temperature
- 3 cups confectioners' sugar
- 1 tsp peppermint extract
- ½ tsp vanilla extract
- 4 crushed candy canes for topping
- Preheat oven to 350ºF. Line a 9x13” baking pan with parchment paper, or grease well.
- Beat butter with sugar in standing mixer until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each to incorporate. Beat in vanilla extract and cooled chocolate.
- In a separate bowl, whisk together flour, cocoa and salt. With mixer speed on low, gradually incorporate dry ingredients into chocolate mixture. Scrape into prepared pan and bake about 30 minutes, or until centre is set. Cool completely on a wire rack.
To make frosting:
- Beat butter and sugar until light and fluffy, about 3 minutes. Beat in peppermint and vanilla extracts. Spread frosting over cooled brownies and sprinkle with crushed candy canes