Peppermint Brownies with Cream Cheese Frosting.

Did you know that December is National Brownie Month?  Neither did I, until Nicole of Seven Ate Nine decided to celebrate by asking us to make brownies for December’s What’s Baking.

Now, I didn’t exactly choose these brownies.  I had grand plans to make a different kind of brownie, but then I was asked to bring a dessert for Christmas Eve.  My mother in law had been looking through the blog and found these in the links of one of the Secret Recipe Club posts and asked me about them.  I was happy to oblige, as they were super festive for the occasion.

I also don’t normally make brownies from scratch.  Call me crazy, but I love the way the boxed varieties taste so I’ve never really had the need to make my own.  But I was up for the challenge.

This recipe produces a fudgier brownie than I’m used to, but it was really quite tasty.  The peppermint paired perfectly with the cream cheese.  The coloring from the crushed candy canes ran a little bit so I suggest adding them just before serving if you want them to stay pristinely pretty.

Peppermint Cream Cheese Brownies – slightly adapted from Dash of East

  • 1 Cup Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 tsp. Salt
  • 1 1/2 Cups Brown Sugar, packed
  • 1/4 Cup Canola Oil
  • 1/4 Cup Buttermilk
  • 1 tsp. Vanilla
  • 2 tsp. Peppermint Extract
  • 2 Egg Whites
  • 1 Egg
  • 1 8oz. Package Fat Free Cream Cheese, room temperature
  • 3 Tbsp. Butter, room temperature
  • 3/4 Cup Powdered Sugar
  • 2 tsp. Peppermint Extract
  • 3 Candy Canes, crushed

Preheat oven to 350.

In the bowl of a stand mixer (or a medium bowl), add the flour, cocoa powder and salt and mix until combined

In another bowl, add the brown sugar, oil, buttermilk, vanilla and peppermint extract, and the eggs.  Mix well then add to the dry ingredients and mix until well combined.

Pour the brownie batter into a baking dish coated with cooking spray.  Bake for 20 minutes, until a toothpick inserted comes out dry and without any crumbs.  Allow to cool to room temperature.

Mix together the cream cheese, butter, powdered sugar and peppermint extract in the bowl of a stand mixer (or with an electric hand mixer) until creamy and fluffy.  Spread the frosting over the brownies and sprinkle with the crushed candy canes before serving.

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3 Responses to Peppermint Brownies with Cream Cheese Frosting.

  1. These look delicious Jey!! And I kind of like the way the peppermint candies ran into the cream cheese – I think it looks pretty!! :)

  2. I won some peppermint extract from a giveaway and these are going to be first on my list of what to make when it arrives. YUM!!!!

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