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Peppermint Brownies have been a favorite of mine since I was a little girl. We used to call them Grasshopper Brownies (I believe because of the Grasshopper beverage), and for the sake of not grossing y’all out by the title and no backstory, I’m sticking with Peppermint Brownies for now.
No matter the name, the balance of rich, chocolate fudgy-ness and refreshing, creamy frosting is where it’s AT. If you want extra chocolate, mix in extra chocolate chips to the brownie batter just before baking.
Peppermint Brownies
INGREDIENTS
BROWNIES:
- 1/2 cup (1 stick) butter
- 3/4 cup semi-sweet chocolate chips
- 1 cup sugar
- 3 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
FROSTING:
- 4 cups powdered sugar
- 3 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 3 Tablespoons milk
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
- 8-10 drops green food coloring (optional)
DRIZZLE (optional):
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
INSTRUCTIONS
Full Recipes>>Peppermint Brownies