Chocolate {Peppermint} Brownies

Chocolate Peppermint Brownies

Chocolate Peppermint Brownies

Chocolate Peppermint Brownies

My sweet friend Marie brought me these last Christmas and I couldn’t stay out of them. I had to have the recipe and she was kind enough to share it with me and now I’m sharing it with you. I call them “The Andes Mint” brownies and they are best straight out of the freezer!  With the green frosting, they look nice and festive for the holidays too!

Brownie layer:

  • 4 eggs
  • 2 c. sugar
  • 1 c. cocoa (I like to use Hershey’s Special Dark)
  • 1 c. flour
  • ½ t. peppermint extract
  • 1 t. vanilla
  • 2 sticks melted butter

Beat eggs and sugar  until thick. Add cocoa and flour. Mix well. Add peppermint, vanilla and butter. Spread into a greased 11×17” pan (I like to line it with parchment paper too). Bake at 350º for 15 mins. Do not over bake and let brownies cool completely.

Frosting layer:

  • 2 ¾ c. powdered sugar
  • 1 stick + 2 tbsp butter
  • ½ t. peppermint extract
  • Milk
  • Green food coloring

Beat powdered sugar and butter until creamy. Add peppermint. Add enough milk to obtain desired consistency for icing. Thicker is better. Food coloring may be added if desired. Frost cooled brownies with mixture.

Coating layer:

  • 4 (1 oz) squares unsweetened chocolate (I’ve even used a tablespoon of semi-sweet mini chocolate chips per ounce)
  • 4 tbsp butter

I actually doubled the coating layer from the original recipe as I didn’t find it to be near enough to coat my brownies. (The above is already doubled!)

Melt chocolate and butter. I do this in the microwave in 30 second increments.  Stirring after each time.  Let it cool off or it will melt the frosting. Paint the chocolate coating on the green frosting with a pastry brush. Let sit at room temperature for a couple hours until bittersweet chocolate is completely set (I speed it up by putting them in the fridge). Once all layers are room temperature and chocolate coating is set, carefully cut the brownies into inch x inch squares with a wet knife. You will have to wipe off the brownie from the knife and re-wet the knife as you cut. Once you’ve cut the brownies, put the pan in the fridge to chill brownies. Then take them out of the pan and store the brownies in the freezer—they are best frozen if you ask me!

Chocolate Peppermint Brownies

Linking up on: Tatertots and Jello, I Heart Nap Time, Today’s Creative Blog

Heirloom Recipe Collection Party

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About Dawn Warnaar

Dawn is the DIY & Lifestyle blogger/Graphic Designer behind By Dawn Nicole. She is a mom of 3 who believes in "throwing kindness around like confetti". While Dawn loves all things creative, she has a passion for hand-lettered typography. A clean-eating foodie who loves cooking as much as a a good long outdoor run, she believes in balance and rarely lets a day go by without dark chocolate and over-caffeinating. She is also a contributor to the Silhouette Blog and Capturing Joy with Kristen Duke.

Comments

  1. Mmmm I drooled over these inside the recipe book and now I’m doing it again. These look outstanding. Must try. Too bad it’s midnight!

  2. The only problem with this recipe is that I wouldn’t be able to stop eating it! I’m the only one in my house that likes chocolate and mint, but I really really really like it. Gorgeous photos too! I featured you today in my round up from the Holiday Heirloom Recipe Party!

  3. Looks yummy! Is this made in a cookie sheet? Is that what an 11×17 pan is?
    Thanks!

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