Ingredients
Equipment
Method
Brownie Preparation
- Preheat the oven to 350F and prepare an 8?8 baking dish with nonstick spray and parchment paper.
- In a heat-safe bowl, melt the butter and chocolate in the microwave until smooth.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, whip together the brown sugar, granulated sugar, and eggs until pale and frothy.
- Mix in the vanilla extract.
- Pour in the melted chocolate and butter mixture and combine.
- Add the dry ingredients and mix until just combined. Do not over mix.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes until slightly puffed and glossy.
- Allow the brownies to cool completely at room temperature for 20 minutes, then refrigerate uncovered for 1-2 hours.
Frosting and Topping
- For the cream, use an electric mixer to blend the butter and cream cheese until smooth.
- Gradually add the powdered sugar, mixing in milk and peppermint extract in between cups.
- Spread the buttercream on top of the cooled brownies and freeze for at least 30 minutes to set.
- Melt the chocolate and butter in the microwave until smooth, adding oil if needed to thin.
- Pour the melted chocolate over the set buttercream and spread evenly.
- Top with crushed candy canes and refrigerate for about 20 minutes to set before slicing.
Nutrition
Notes
These brownies are best enjoyed fresh but can be stored in an airtight container for up to four days. Reheat briefly in the microwave for that freshly baked texture.