Peppermint Brownies With White Frosting

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Peppermint Brownies with White Frosting: Because Life Needs More Chocolate and Sass!

So you’re craving something ridiculously delicious but also too lazy to, like, channel your inner Martha Stewart for hours? My friend, you’ve come to the right place. These peppermint brownies with fluffy white frosting are basically the cheat code to baking happiness. Think rich, fudgy chocolate meets cool, minty perfection. Oh, and that frosting? It’s like a cloud for your mouth.

Why This Recipe is Awesome

Honestly, why *wouldn’t* you want this in your life? These brownies are:

• Seriously fudgy, not cakey. We’re talking brownie heaven, people.
• Minty magic. It’s the perfect amount of cool, not like brushing your teeth with a candy cane (unless that’s your thing, no judgment).
• Easier than assembling IKEA furniture. And way tastier. I promise, even if your oven temperature is a suggestion, these will still turn out great.
• Perfect for any occasion. Birthdays, Tuesday, a random Tuesday where you just feel like being awesome.

Ingredients You’ll Need

Gather your troops! You’ll need:

• 1 cup (2 sticks) unsalted butter, melted (because we’re fancy)
• 2 cups granulated sugar (the sweet nectar of life)
• 4 large eggs (don’t crack them on your forehead, please)
• 1 teaspoon vanilla extract (the classic hug for baked goods)
• 1 teaspoon peppermint extract (the cool dude of flavors)
• 1 1/4 cups all-purpose flour (the foundation of all deliciousness)
• 3/4 cup unsweetened cocoa powder (the darker, the better, IMO)
• 1/2 teaspoon baking powder (just a little lift, no need for a trampoline)
• 1/4 teaspoon salt (to balance out all that sweetness, duh)
• For the Frosting:
• 1/2 cup (1 stick) unsalted butter, softened (like a warm hug)
• 3 cups powdered sugar (the fluffy cloud ingredient)
• 1/4 cup milk (or heavy cream if you’re feeling extra)
• 1 teaspoon vanilla extract (yes, again. It’s that important.)
• 1/2 teaspoon peppermint extract (or to taste – go wild!)
• Optional: Green food coloring for that festive peppermint vibe.
• Optional: Chocolate chips, crushed candy canes for topping.

Step-by-Step Instructions

Let’s get this baking party started!

1. Preheat your oven to 350°F (175°C). And grease and flour a 9×13 inch baking pan. This is not optional. Trust me.
2. In a large bowl, whisk together the melted butter and sugar. Make it look all shiny and happy.
3. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Don’t overmix, we’re not trying to make meringue here.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This is where the chocolate magic happens.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Seriously, **just combined**. Lumps are okay, overmixing is not.
6. Pour the batter into your prepared pan and spread it evenly. Give it a little shimmy to get it flat.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don’t bake it to death; we want fudgy, remember?
8. Let the brownies cool completely in the pan before frosting. Patience, grasshopper! This is crucial for frosting success.
9. Make the frosting: While the brownies cool, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk (or cream), until smooth and fluffy. Stir in the vanilla and peppermint extracts. Add food coloring if you’re feeling festive.
10. Spread the frosting evenly over the cooled brownies. Now you can go crazy with toppings if you want!

Common Mistakes to Avoid

Let’s keep it real, we’ve all been there. Avoid these pitfalls:

• Thinking you can skip the cooling time. Seriously, hot brownies + frosting = a melty mess.
• Overmixing the batter. This leads to tough, sad brownies. Nobody wants sad brownies.
• Forgetting to add the peppermint extract. Then you just have regular (still good, but not *great*) brownies. What a tragedy!
• Baking them for too long. Dry brownies are a crime against humanity.
• Using margarine instead of butter for the frosting. While technically doable, it’s just… sad. Butter is king for a reason.

Alternatives & Substitutions

Feeling a bit experimental? I get it.

• No peppermint extract? You can use a little more vanilla, or even a different extract like almond. Or just skip it and have delicious chocolate brownies.
• Want some crunch? Stir in chocolate chips, chopped nuts, or even some crushed pretzels into the brownie batter.
• Feeling fancy with the frosting? Swap out some of the milk for a splash of heavy cream for an extra rich texture.
• No cocoa powder? This is a tough one, but you *could* use melted unsweetened chocolate, but the proportions will change and it’s a whole other ballgame. Best to stick to cocoa for this recipe.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly).

• Can I make these gluten-free? Technically, yes, with a good gluten-free flour blend. Just be aware that the texture might be a little different.
• How long will these last? In an airtight container at room temperature, they’re usually good for 3-4 days. But let’s be honest, they won’t last that long.
• Can I freeze them? Yes! Wrap them well, and they should be fine for a month or two. Thaw at room temperature.
• My frosting is too thick! What do I do? Add milk, a teaspoon at a time, until it reaches your desired consistency. Easy peasy.
• My frosting is too thin! Help! Add more powdered sugar, again, a tablespoon at a time, until it thickens up.
• Can I use a different pan size? A 8×8 inch pan will work, but you’ll need to bake them longer. Just keep an eye on them!

Final Thoughts

There you have it! Peppermint brownies that are pretty much foolproof and guaranteed to make your taste buds sing. They’re the perfect little bite of happiness. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Enjoy every single fudgy, minty, frosted bite!

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