How do I sift the flour and salt?

If you have an official sifter , simply put both ingredients into the sifter and squeeze the handle repeatedly over a mixing bowl. No sifter? You can do what I do and put the flour and salt into a fine mesh strainer and gently tap it over a mixing bowl. (Pro Tip: This is a great activity for any helper elves you might have around.)

Where can I find peppermint candies?

These are of course EVERYWHERE during the holidays, but if you are making this recipe at a different time of year ♀️ you can look in either the candy aisle or the bulk foods section of your supermarket.

Do I really need to line the pan with foil? Won't cooking spray alone do the trick?

YES YOU DO. Lining the pan with foil not only ensures that your brownies won't stick to the pan, it also makes it a million percent easier to get them out of the pan and ready for frosting.

Have a question that I didn't cover?

Pop your question in the Comments section below and I will get back to you pronto!

Peppermint Brownies

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Brownies plus peppermint equals the best of all worlds! Bake up a batch of these peppermint brownies and enjoy all the minty chocolate deliciousness.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 16 1x
Category: Dessert
Method: Oven, Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 sticks butter
1/2 cup mini chocolate chips
3 eggs
1 cup sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 cup flour
Pinch of sea salt
1/2 cup white chocolate chips
1/3 cup butter, room temperature
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
3 to 4 tablespoons milk
1/2 cup crushed peppermint candy

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Instructions

Line an 8 inch baking pan with foil and spray with cooking spray. Preheat oven to 350.
Melt the butter and the mini chocolate chips together in a small saucepan over low heat, stirring frequently. Remove from heat and set aside to cool.
Beat together eggs, sugar and both extracts until smooth. Add cooled chocolate mixture and mix until well blended.
Sift flour and salt together into the batter and stir until well combined. Stir in white chocolate chips. Spread into pan and bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on rack until completely cool.
Cream 1/3 cup butter and vanilla with an electric mixer until fluffy. Add the confectioners’ sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. (If you need to, beat in more milk until the frosting is spreadable.)
Using sides of foil, lift brownies out of pan and on to a cutting board. Spread the frosting over cooled brownies and cut into 16 squares. Sprinkle crushed peppermint over the brownies and watch them magically disappear!

8 x 8 Baking Pan

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Notes

These are rich! I start with 16 squares, but you might want to cut the squares in half again. Or not! ????

Crushing the peppermint: A meat tenderizer works great for the candy crushing – put them in a double zippered plastic bag with a folded dish towel underneath.

White Chocolate: You can leave out the white chocolate chips if you want to – although we love the double whammy of two different chocolates! Just substitute in the same amount of regular chocolate chips.