Christmas is over and that means the season for using peppermint is sadly ending too. So for my last peppermint baked good I made these brownies with ingredients I already had on hand. Peppermint extract is a great thing to keep in cabinet year round though by the way!
Adapted from: Hershey’s
1/2 cup (1 stick) butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup Dutch Cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon Peppermint Extract
10 Peppermint candies or candy canes or whatever, crushed
3 tablespoons butter, softened
3 tablespoons Dutch Cocoa Powder
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
-Preheat oven to 350°F. Grease 8×8 square baking pan.
-In a bowl, stir together butter, sugar and vanilla in bowl.
-Add eggs; beat well with spoon or mixer
-In another bowl, stir together flour, cocoa, baking powder and salt
-Gradually add flour mixture to egg mixture, beating until well blended.
-Add peppermint extract (less if you want only mild peppermint flavor, I like a lot)
-Spread batter evenly in prepared pan.
-Bake 20 to 25 minutes and let cool
-Prepare frosting and spread over brownies.
-Sprinkle crushed candies over brownies
-Cut into squares and enjoy!
Notes: Kinda just threw the frosting together and hoped for the best and it ended up turning out delicious! Forgot to add the honey or corn syrup the recipe originally called for and it didn’t make a difference, I guess it would have been thicker? The peppermint flavor was really strong but I like it that way; if you don’t then go for 1/4 tsp of peppermint extract. Without the peppermint addition these would make a great basic brownie also.