Description
These Frosted Christmas Brownies are what holiday dreams are made of – fudgy chocolate topped with peppermint frosting that’ll have everyone asking for the recipe.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (85g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- 1/2 cup (113g) unsalted butter, softened (for frosting)
- 3 cups (360g) powdered sugar
- 3–4 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Red food coloring (optional)
- Christmas sprinkles or crushed candy canes for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and spray lightly with cooking spray.
- In a medium saucepan, melt butter over low heat. Add sugar, stir until combined, and let cool slightly.
- Transfer butter-sugar mixture to a large bowl. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together cocoa powder, flour, and salt. Fold dry ingredients into wet mixture just until combined.
- Fold in chocolate chips and spread batter evenly in prepared pan.
- Bake for 25-30 minutes, until edges are set and a toothpick inserted in center comes out with a few moist crumbs.
- Cool brownies completely in pan on a wire rack.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar, alternating with cream. Add peppermint extract, vanilla, and salt. Beat until smooth and fluffy.
- Spread frosting evenly over cooled brownies and immediately top with sprinkles or crushed candy canes.
- Refrigerate for 30 minutes before cutting into squares for clean slices.