Published on December 5th, 2013 | by Kristen Swain0
Decadent Peppermint Fudge Brownies
Peppermint and dark chocolate, not much more says the holiday’s are here to me than this combination. I try not to overdo this combo, but there are many delicious treats that are so perfect with peppermint. It’s one of the major icons of Christmas, candy canes, mints and more.
If you are looking for a fairly easy treat, that you can dress up for the holidays. With a brownie mix and homemade icing, you can be sure that these peppermint fudge brownies will taste amazing, and be quick to make.
I love quick mixes, but honestly, the only brownie mix I care for it Ghirardelli, it’s really good quality flavor.
In addition to the mix and ingredients, I added in about a cup of Peppermint Crunch baking bits.
When I mix my brownie mix, I always beat my wet ingredients first, then add to the dry. It blends better and there is no chance of a random bit of unmixed egg part being cooked solid in the brownie.
Add this mixture to a well greased pan. This by itself would be a delicious dessert.
Our family prefers fudge-y type brownies- more so then cake-y brownies. So to achieve this, I under bake the brownies. One pan bakes at 350 degrees for about 18-20 minutes.
They are cooked through, just not a solidly as cake like brownies. When I check them, I make sure the middle of the brownie is no longer wiggly, but it is not puffed up a solidly cooked.
Cool at least 1 hour before frosting.
To make the frosting. You’ll need 1 stick butter, 1/2 package of cream cheese, 2 1/2 cups of powdered sugar, and 2 teaspoons of vanilla. I also colored my frosting, with pink gel color.
Cream the butters together, then add 1 cup of the sugar. This helps to blend the butter into the mix better.
Scrape your bowl and add the vanilla.
And finish with the rest of the sugar. And add the color.
If your icing is too thick, add a teaspoon of milk at a time, then beat thoroughly until you have a light fluffy icing. Usually I put my mixer on high and let it beat for a couple of minutes to lighten it up.
Now top your brownie with the icing. If you are looking to cut them into perfect pieces, then take the brownie out of the pan first, just turn it upside down on a cutting board, you can ice the bottom of the brownie.
Spread the icing.
I used a cream cheese in this icing so that the tanginess of the cream cheese would help balance out the super sweet flavors of the brownie.
Lightly or heavily ( as I did) sprinkle the rest of the peppermint crunch bits over the top of the icing. I pressed lightly with my hand to get the bits to stick to the icing better.
Cut into giant chunks and share.