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One Bowl Frosted Peppermint Brownies

A rich, dark chocolate peppermint brownie slice topped with thick white frosting and crushed candy canes.
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Make rich, fudgy peppermint brownies easily in one bowl, topped with creamy peppermint frosting and crushed candy canes for a festive holiday dessert.

Ingredients

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  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup crushed candy canes (for batter)
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 tablespoons milk or cream
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon green food coloring (optional)
  • 1/2 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk the melted butter and granulated sugar together until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in 1/4 cup of crushed candy canes into the batter.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. Do not overbake for fudgy results.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. Prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, peppermint extract, and food coloring (if using). Beat until the frosting is smooth and fluffy.
  11. Spread the peppermint frosting evenly over the cooled brownies.
  12. Sprinkle the remaining 1/2 cup of crushed candy canes over the frosting.
  13. Cut into squares and serve.

Notes

  • For extra fudgy peppermint brownies, use melted chocolate along with cocoa powder in the base recipe.
  • You can use peppermint bark pieces instead of plain candy canes for the topping.
  • If you want a mint swirl effect, reserve 1/4 cup of the batter and mix it with a few drops of green food coloring, then dollop it onto the main batter before baking and swirl gently with a knife.

Nutrition

Find it online: https://cookingzenith.com/peppermint-brownies-one-bowl-frosted-recipe/