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PEPPERMINT CREAM CHEESE BROWNIES

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Author: Lindsay Nathanson

Ingredients
  

BROWNIES

  • 1 cup unsalted butter, melted (226 g)
  • 2 tablespoons vegetable oil
  • 2 1/4 cups sugar (250 g)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup flour (256 g)
  • 1 cup unsweetened cocoa powder (118 g)
  • 1/2 teaspoon of salt
  • 12 oz chopped semi-sweet chocolate

PEPPERMINT CREAM CHEESE FROSTING

  • 1/2 cup unsalted butter, room temperature (113 g)
  • 6 oz cream cheese, cold (170 g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3 1/2 cups powdered sugar (700 g)
  • Pink food coloring
  • Sprinkles (I love the Glimmer Crystals)
  • Andes Peppermint Crunch
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Instructions
 

BROWNIES

  • Preheat the oven to 350 degrees and prepare a 9X13 baking pan with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, and salt.
  • In an electric mixer fitted with a paddle attachment, combine melted butter, oil and sugar together on a low speed. Mix until combined.
  • Add eggs and vanilla. Mix until the everything is mixed together and the batter is a lighter color.
  • Add dry ingredients and mix on low speed until ingredients are just combined.
  • Fold in chopped chocolate.
  • Pour batter into prepared pan.
  • Bake 35-40 minutes or until the center no longer jiggles.
  • Remove from oven and place on a wire rack to cool.

PEPPERMINT CREAM CHEESE FROSTING

  • In a mixer fitted with a whisk attachment, combine butter and cream cheese until light fluffy.
  • Add powdered sugar. Mix on a low speed until light and fluffy.
  • Add vanilla and peppermint extract. Mix until combined.
  • Add a few drops of pink food coloring. Mix until combined. Add more food coloring if desired.
  • Frost brownies with icing and add toppings if desired.

Notes

*Makes 24 brownies