One last Christmas treat. Just one, I promise! Because by the time you read this, I’ll very likely be running around like a crazy woman just before our trip to Indianapolis to see the Texans & Colts play. A trip that heavily relies on the weather to keep us from celebrating Christmas snowed-in in an airport in Missouri, without our kiddo. As soon as I finish packing, I plan on taping all of my fingers crossed.
So you remember that cookie exchange that I went to a couple of weekends ago? The one I’ve been talking about nonstop? Well, these brownies are one of the reasons I can’t shut up.
My friend Viula’s contribution to the exchange were brownies, topped with a peppermint frosting, ganache, and candy cane pieces.
If you are a chocolate + peppermint fiend like I am – and will continue to be for approximately another 5 days – you’re going to want to give these a try. They’re really easy to pull together, I didn’t even use a mixer. You simply bake up your favorite brownie (I used the box of Ghiradelli brownies that I keep hidden in the back of my pantry for emergencies. Because this was clearly an emergency.) and top it with a peppermint frosting, melted chocolate, and some crushed candy.
Your friends will love you. Your family will, too. And you’ll get a little more mileage out of those stretchy-waisted pants until the new diet starts on January 2nd.
Peppermint Frosted Brownies
Your favorite brownie dressed up for the holidays: topped with peppermint frosting, ganache, and peppermint candies.
- Your favorite brownie recipe or mix (for an 8x8 pan), baked and cooled
- For the mint frosting:
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 Tbsp milk (I used skim)
- 1/2 tsp peppermint extract
- 1-2 drops red or pink food coloring
- For the topping
- 3/4 cups chocolate chips
- 3 Tbsp butter
- 12 peppermint candies, roughly chopped (optional)
- Bake your favorite brownie recipe/mix in an 8x8 pan, according to package directions.
- Remove from oven and let cool to room temp.
- Melt butter in a medium bowl and add milk and peppermint extract.
- Whisk in the powdered sugar until smooth.
- Add 1-2 drops of food coloring, just enough to tint the frosting pink.
- Spread over the brownies in an even layer and let sit until the frosting has crusted, about 10 minutes (it won't stick to your finger when you touch it).
- Melt remaining butter and chocolate chips in a small bowl.
- Pour over the frosted brownies and spread evenly, and then sprinkle with candy pieces, if using. (When stored, the candy will absorb moisture and start to melt. If not serving by the next day, consider adding the candy pieces just before cutting and serving or omitting.)
- Refrigerate until set. Cut with a sharp knife, dipping in hot water and wiping dry between cuts for a crisp, clean cut.
- Will keep 5 days in an airtight container without candy pieces, 3 days with.
Yields: 12 servings
Estimated time: 1 hour