These rich, fudgy brownies with peppermint tops can be cut into Christmas tree or little squares. So good any time of year and so festive for the holidays!
Nonstick Cooking Spray
10 ounces semisweet chocolate chips
8 ounces (2 sticks) unsalted butter at room temperature
1 c dark brown sugar
1/2 c sugar
3 large eggs
2 t vanilla extract
1 1/2 c all-purpose flour
1/2 t fine sea salt
For the filling:
2 1/2 c powdered sugar
2/3 c sweetened condensed milk
3/4 t peppermint extract (optional)
1/2 t vanilla extract
Pinch of salt
Green or red food coloring (optional)
6 oz semisweet chocolate chips melted
1/4 c heavy cream
1 T unsalted butter
Pinch of fine sea salt
1/2 c of crushed peppermints or candy canes
Mint M and M’s (optional)
Preheat oven to 350.
Lightly grease a 9 x 14″ pan and line with parchment paper, leaving an overhang on both sides.
Place chocolate, butter, brown sugar, and white sugar into a medium microwaveable bowl. Melt at 30 second intervals, stirring each time until melted. The mixture may be grainy, but that’s OK.
Whisk the eggs into the chocolate mixture one at a time. Then whisk in the vanilla.
Add the dry ingredients and mix until just incorporated.
Scrape into prepared pan and spread into an even layer.
Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the side starts to pull away from the edges of the pan. Do not overbake if you want fudgy brownies.
Make the filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat the powdered sugar, condensed milk, mint extract if using, vanilla extract and salt to combine on medium-low. When the mixture is well combined, scrape down the bowl and beat for 2 to 3 minutes until it is light and fluffy. Once you stop beating it will settle and that is OK.
Spread the filling over the cooled brownies. It may be stiff, but will still spread. Chill for 15 minutes in the refrigerator.
In a microwaveable bowl, place the chocolate, cream, butter and salt. Heat at 30 second interval on power level 7, stirring at each interval until the mixture is evenly melted. Let the glaze cool for 5 minute before pouring over filling.
OR: Melt the Ghirardelli Melting wafers and spread over instead of glaze.
Sprinkle the crushed peppermints or your choice of sprinkles over the glaze and let chill for about 45 minutes.
Using a sharp knife dipped into hot water, slice the brownies into squares or triangles any size you want. Dip the knife into hot water and wipe off between each cut for clean slices.
If cutting into triangles for Christmas trees, use a skewer to make a small hole into the bottom of the brownie. Stick a broken candy cane in or a straw to give your Christmas tree a trunk.
Store in an airtight container at room temperature for up to 1 week.
Please see post for other ideas.
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