Peppermint Brownies

  • Yield 9 servings

Taste the chewy goodnes of these brownies topped with two wonderful frostings.


2 -- squared unsweeted chocolate
1/2 cup (1 stick) butter
2 -- eggs
1 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon peppermint extract
Peppermint Frosting:
2 tablespoons butter, melted
1 cup confectioners's sugar
1 tablespoon cream
3/4 teaspoon peppermint extract
German Chocolate Frosting:
2 tablespoons butter
6 -- squares German's sweet chocolate


  1. To prepare the brownies, melt the chocolate and butter in a small saucepan over low heat, stirring constantly.  Remove from the heat to cool.  Beat the eggs in a mixing bowl until well beaten.  Stir in the sugar, flour, salt and peppermint extract.  Add the cooled chocolate mixture and mix well.  Pour into a greased 8×8-inch baking pan.  Bake at 350F for 20 to 25 minutes or until the brownies pull away from the sides of the pan.  Cool in the pan on a wire rack.
  2. To prepare the peppermint frosting, combine the butter, confectioners' sugar and cream in a bowl and mix until smooth.  Stir in the peppermint extract.  Spread over the cooled brownies.
  3. To prepare chocolate frosting, melt the butter and chocolate in a saucepan over low heat, stirring constantly.  Pour over the peppermint frosting, tilting the pan to cover.  Chill for 1 hour before serving.

Note:  You may double the recipe and bake in a 9×13-inch baking pan.

Recipe reprinted with permission from the Junior League of Wichita Fall’s Now Serving (the Junior League of Wichita Falls, Tx., 2008).