Peppermint Frosted Brownies

Ingredients
- 1/3 cup Peppermint Brownie Brittle
- 6 oz. dark chocolate, coarsely chopped
- ½ cup (4 oz.) unsalted butter
- ¾ cup (5¼ oz.) granulated sugar
- ¼ cup (2 oz.) light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1/3 cup all-purpose flour
- ½ cup Crushed Peppermint Pieces
- FOR WHIPPED CREAM CHEESE FROSTING
- 1 cup (8 ounce block) full fat cream cheese, cold (225 grams)
- 1 cup powdered sugar (125 grams)
- 1 tsp vanilla extract (4 grams)
- 2 1/2 cups heavy cream or heavy whipping cream, cold (575 grams)
Instructions
- Preheat oven to 350ºF.
- Line with parchment and lightly grease an 8×8” baking pan.
- In a medium bowl, whisk the flour, crushed Peppermint Brownie Brittle, salt, and cocoa powder together.
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds.
- Stir, and repeat until the chocolate and butter are completely melted and smooth.
- Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined.
- Add the vanilla and peppermint extracts and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture.
- Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Spread the batter in the prepared pan.
- Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached.
- Cool brownies completely.
- FROSTING DIRECTIONS
- Make frosting and top cooled brownies (or use store-bought frosting of choice):
- Place 1 cup (8oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
- Pour in 1 cup of powdered sugar, and mix on low at first to avoid anY powdered sugar clouds / explosions.
- Increase the speed to medium high once the powdered sugar is incorporated, and mix for about 1 minute.
- Scrape the bowl with a rubber spatula as needed throughout this process.
- Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream.
- Do this in about four additions, and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
- Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this
- LASTLY
- Top frosting with crushed peppermint and place brownies in the refrigerator for at least 30 minutes - 1 hour. Enjoy!
- Don't forget to share your creations! Tag @browniebrittle