These brownies are just about as good as they come – cakey, chocolatey with creamy peppermint frosting and chocolate topping and they work great as a dessert or a special after school treat. I have never known a child to turn one down! With winter weather in the area around here, I am keeping this recipe in my back pocket. I have a feeling I’ll be making these a lot and taking them around to sledding parties all season long!
Ingredients:
- 2 sticks unsalted butter, melted
- 6 ounces bittersweet chocolate, finely chopped
- 4 eggs
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¼ cups all-purpose flour
For the frosting:
- 2 ½ cups confectioners’ sugar
- 3 tablespoons milk
- ¾ teaspoon peppermint extract
For the chocolate topping:
- 1 ½ cups semisweet chocolate chips
- ½ stick unsalted butter
Preparation:
1. Preheat oven to 350ºF.
2. Melt butter and chocolate together. I use the microwave, heating it in short intervals so the butter doesn’t explode. Mix together until fully combined. Cool slightly.
3. Beat together eggs, vanilla, sugar and cocoa powder in a mixer until combined. Add chocolate mixer, beat until just combined.
4. Finally, add flour, baking powder and salt to the chocolate mixture and mix until the batter is totally incorporated. Remember to scrape down the sides of the bowl and the bottom of the bowl to make sure it all comes together.
5. Pour batter into butter 13×9 baking pan. Bake for 40-45 minutes, or until knife inserted in the batter comes out clean. Allow to cool completely before icing.
6. To make the mint icing: whisk together confectioner’s sugar, milk and mint extract until completely smooth. Spread a thin layer on top of the cooled brownies.
7. To make the chocolate topping: Melt chocolate chips and butter in a microwave until chocolate is melted. Swirl together with a wooden spoon and allow to cool slightly. Spread it on top of the mint icing. Cut brownies into squares and serve.
