Monday, December 6, 2010

Peppermint Brownies

A few weeks ago my brother-in-law mentioned how much he likes Starbucks peppermint brownies - that got my attention because I've been loving chocolate and peppermint together lately! So I decided to come up with a similar recipe to Starbucks. If you've had one from Starbucks, you will notice that mine don't have the extra layer of chocolate frosting on top. I decided that a decadent brownie topped with peppermint frosting was enough richness for my brownies!

Peppermint Brownies

2 cups sugar
1/2 cup butter, melted
1/2 cup oil
2 eggs
1 tsp vanilla extract
3/4 tsp peppermint extract
1/2 cup water
1 cup flour
2/3 cup cocoa
1/2 tsp baking powder
1/4 tsp salt

Heat oven to 350 degrees. Lightly grease a 13x9 baking pan.

In a large bowl whisk together first seven ingredients. Add flour, cocoa, baking powder, and salt; beat until well combined.

Spread in prepared pan and bake for 25-30 minutes or until edges begin to pull away from the sides of the pan. Cool completely on a wire rack.

Peppermint Frosting:
1/2 cup butter, softened
2 1/2 cups powdered sugar
2 T. water
1/2 tsp vanilla
1/2 tsp peppermint extract
1/4 cup crushed peppermint candies

In a medium bowl beat butter until fluffy. Add remaining ingredients. Beat until smooth and fluffy. Add more powdered sugar or more water if the consistency is too thin or too thick - you want the frosting to be spreadable, but not too thin.

Spread evenly over cooled brownies. Refrigerate for 1 hour before cutting into squares. Store any leftovers in an airtight container.