PEPPERMINT FROSTED BROWNIES

Peppermint Frosted Brownies image

Provided by @MakeItYours

Number Of Ingredients 20

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Brownies
1/2 cup all purpose flour
1 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 cup unsalted butter,
1 teaspoon pure vanilla extract
2 tablespoons vegetable oil
1 1/2 cups granulated sugar
2 large eggs
1/2 cup mini chocolate chips
1/3 cup of Andes Peppermint Crunch Thins (or use Peppermint Bark)
Cream Cheese Frosting
4 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/2 teaspoon peppermint extract
2 cups powdered sugar
1 teaspoon pink food gel coloring (optional)
Crushed peppermint candy canes, for topping
Festive sprinkles, for topping

Steps:

Preheat oven to 325°.
Line a square 8x8 pan with parchment paper leaving a 2" overhang for easy removal. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
Place butter into a large mixing bowl and microwave until melted. Whisk in sugar and oil and mix until well combined. Whisk in eggs slowly, one at a time, and vanilla stirring until combined.
Slowly fold in the flour mixture with a spatula until just combined. Fold in chocolate chips and chopped peppermint crunch thins.
Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until baked through. Remove and let cool completely, about an hour. Lift parchment and brownies out of pan and cut into squares to serve.
Cream Cheese Frosting
Finely chop Peppermint Hershey's Kisses. Place in a heat safe bowl and microwave in 20 second increments until melted. Set aside and let cool slightly
Beat cream cheese and butter at medium speed with an electric hand mixer or stand mixer until creamy.
Gradually add sugar, beating at low speed until smooth.
To make the frosting pink, add a drop or two of pink food gel coloring.
Spread frosting over brownies evenly with an offset spatula.
Sprinkle with chopped candy canes and festive sprinkles if desired.