Ok, friends! I have to tell you about this debate I’ve been having in my head for the last 2 hours or so. After examining two recipes and their corresponding photos, I couldn’t decide which one to share with you today. Do I pick the recipe I liked second best because I have better photos or do I pick the better recipe with the not so good photos? Well, despite my valiant efforts and lacking camera skills, I’ve decided to go with door number two: the better recipe with the not so great photos. And by not so great photos, I mean out of focus and awful. So, no photos today. Sorry. I’m a bad blogger in that sense BUT I am supplying you with an amazing,”let me eat half the pan”treat. So, you’re welcome!
Let me just say that these are incredible! I love peppermint and chocolate together and the texture of this fudgy brownie with the smooth and cool frosting is SO GOOD!
Now, let me preface this recipe by telling you that this is not a new and ground breaking discovery. Duh. Obviously. Peppermint brownies have been done before…..a few times over. This idea for me making these started yesterday when I made some brownies for a movie night. I wanted a sweet treat and I had just run a bazillion miles that morning, so I needed the calories (PS-can you believe that? NEEDING calories? It’s the one great thing about running!) So, after having 3 or maybe……cough cough…..7 pieces of brownie, I wanted more. I wanted to bring these brownies over the top to pure decadence land. Enter peppermint frosting. I don’t know what to say. They were good. Really good. Maybe I hadn’t had the peppermint-chocolate mix in a while hence the HUGE party in my mouth OR maybe it was all that chocolate luring me into the depths of a (rather delightful) sugar coma that made me lose the very little will power I had to begin with. Whatever it was, I got to the point where I had to get them out of the house. I end up doing this a lot. Perhaps my addiction to food is to blame? Anyways, we gave them away to some friends that are moving away to Utah. My precious brownies, now being enjoyed by others. I suppose it’s the way it’s supposed to be.
Now, on to more practical stuff. My brownie recipe is made completely in one pot with very common ingredients. It’s a simple recipe and turns out beautifully every time as long as you use good quality ingredients and don’t over bake. Easy enough, right? Also, making recipes from scratch saves you money and gives you peace of mind because you know (and can pronounce) all the ingredients you use. Don’t get me wrong, I have plenty of recipes on here using a boxed cake mix because they are so darn fast and convenient, however, I like to balance that out with great 100% scratch recipes like this one. So, are you craving something chocolate? You should be after this long post! So, do yourself a favor and whip these up for a fun family night! And maybe drop some off at the neighbors house too! You’ll be glad you did! Happy eating!
Peppermint Fudge Brownies
for the frosting-
- 1/2 cup butter softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon peppermint extract
- 1-2 drops green food coloring optional
- Preheat oven to 350 degrees. Line 9 x 13 pan with aluminum foil or parchment paper leaving a 2 inch overhang (for easy removal later). In large pot, melt butter completely. Generously grease foil or parchment paper using about 1-2 tablespoons of the melted butter and a pastry brush. Set pan aside.
- With pot of melted butter still on the burner, add in chocolate chips and cocoa until fully melted and smooth. Remove from heat. Stir in vanilla extract and eggs, 1 at a time, stirring vigorously before the next addition.
- Add in the remaining ingredients and stir gently until just combined. Pour batter into prepared pan. Smooth the top and bake 30-35 minutes. Cool at least 15 minutes before removing brownies from pan (here's where the extra overhang of parchment paper comes in handy!).
- To make frosting, whip butter, sugar, milk, peppermint extract and food coloring together until smooth and creamy. Spread over cooled brownies and cut into 24.