Peppermint Brownies Mint Chocolate (Printable version)

Fudgy chocolate treats with peppermint infusion and a smooth mint glaze topping.

# List of ingredients:

→ Brownie Base

01 - 1/2 cup unsalted butter
02 - 4 oz semisweet chocolate, chopped
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 1/2 tsp peppermint extract
07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt

→ Peppermint Glaze

10 - 1 cup powdered sugar
11 - 2 tbsp milk
12 - 1/2 tsp peppermint extract
13 - 1–2 drops green or red food coloring (optional)
14 - 2 tbsp crushed peppermint candies or candy canes

# Directions:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - Melt butter and semisweet chocolate in a microwave-safe bowl using 30-second intervals, stirring until smooth and let cool slightly.
03 - Whisk sugar, eggs, vanilla extract, and peppermint extract into the melted chocolate mixture until fully incorporated.
04 - Sift together all-purpose flour, unsweetened cocoa powder, and salt, then gently fold into the wet mixture until just combined.
05 - Pour batter into the prepared pan, smooth the surface, and bake for 28 to 32 minutes until a toothpick inserted comes out with moist crumbs; avoid overbaking.
06 - Allow brownies to cool completely in the pan placed on a wire rack before applying glaze.
07 - Whisk powdered sugar, milk, and peppermint extract until smooth. Add food coloring if desired.
08 - Spread the glaze evenly over cooled brownies and sprinkle with crushed peppermint candies.
09 - Let the glaze set for 20 minutes, then lift brownies from the pan using parchment overhang and cut into 16 squares.

# Expert Advice:

01 -
  • These brownies deliver that fudgy, almost melt-in-your-mouth texture without being overly complicated or time-consuming to make
  • The peppermint flavor is refreshing and sophisticated, making them feel special enough for holiday gatherings but approachable enough for a weeknight treat
  • They're foolproof enough for beginner bakers yet impressive enough to make you feel like a pastry wizard in your own kitchen
02 -
  • Do not overbake these brownies. The difference between fudgy and dry is just two minutes, and the toothpick test is your best friend here
  • Let the chocolate and butter cool for just a minute or two after melting before adding eggs, or you risk scrambling them
  • The glaze must go on completely cooled brownies or it will melt and slide right off instead of creating that pretty set finish
03 -
  • Cut your brownies with a hot, wet knife and wipe it clean between cuts for neat squares that look bakery-worthy
  • Room temperature ingredients mix more smoothly and create a better texture, so pull your eggs and butter out a few minutes before you start

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