Ingredients
For the Brownies:
- ½ cup unsalted butter, melted then cooled (1 stick)
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs, room temperature
- 1 tablespoon oil
- 2 teaspoons McCormick Pure Vanilla Extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Peppermint Frosting:
- ½ cup unsalted butter, room temperature
- ¼ cup cocoa powder
- 2 ½ cups confectioner’s sugar
- 1 teaspoon McCormick Pure Vanilla Extract
- ¼ teaspoon McCormick Pure Peppermint Extract
- 1 tablespoon milk
- Crushed peppermint for garnish
Instructions
- Prepare Oven and Pan: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, then spray with non-stick spray to ensure easy removal and prevent sticking.
- Mix Wet Ingredients for Brownies: In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, mixing well after each addition. Then stir in oil and vanilla extract to create a smooth mixture.
- Combine Dry Ingredients: Gradually add the flour, cocoa powder, baking soda, and salt into the wet mixture in intervals, mixing gently until the batter is smooth and all ingredients are evenly incorporated without overmixing.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy.
- Cool the Brownies: Remove the pan from the oven and allow the brownies to cool completely on a cooling rack before frosting.
- Make the Peppermint Frosting: Using a stand mixer, beat the butter on medium speed until fluffy. Reduce to lowest speed and gradually add cocoa powder and confectioner’s sugar. Once mixed, increase speed to medium and beat until fluffy.
- Add Flavorings to Frosting: Mix in the vanilla extract, peppermint extract, and milk until the frosting is smooth and has a light, airy texture.
- Frost and Garnish: Spread the peppermint frosting evenly over the cooled brownies. Sprinkle crushed peppermint candies on top for a festive finish. Cut into squares and serve.
Notes
- For best results, use room temperature eggs to ensure a smooth batter.
- Do not overbake the brownies to keep them moist and fudgy.
- Adjust the crushed peppermint quantity according to your preference for minty flavor and crunch.
- Use high-quality cocoa powder for richer chocolate taste.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow brownies to cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (approx. 1/9 panel)
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
