Peppermint Cloud Brownies
Indulge in the ultimate holiday treat with Peppermint Cloud Brownies, a heavenly fusion of rich chocolate and refreshing mint. These decadent brownies feature a fudgy, chocolatey base infused with a hint of peppermint, topped with a cloud-like layer of fluffy peppermint frosting. Crushed peppermint candies add a delightful texture and festive flair, while a luxurious drizzle of shiny dark chocolate ganache takes this dessert over the top. Perfect for festive gatherings, cozy nights in, or as a show-stopping addition to your holiday dessert spread, these brownies are as stunning as they are delicious. With just 30 minutes of prep time and customizable serving options, they’re an irresistible favorite for chocolate and mint lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 tablespoons Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Cocoa powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Peppermint extract
- 0.5 cup Heavy cream
- 1.5 cups Powdered sugar
- 6 tablespoons Butter (for frosting)
- 0.25 cup Crushed peppermint candies
- 4 ounces Dark chocolate (for ganache)
- 2 tablespoons Butter (for ganache)
Instructions
Preheat your oven to 350°F (180°C) and line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
In a heatproof bowl, melt the butter and semi-sweet chocolate chips together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
Whisk in the granulated sugar and brown sugar until combined. Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract and peppermint extract.
Sift the flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined; do not overmix.
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
To prepare the peppermint frosting, beat the butter for frosting until light and fluffy. Gradually add in the powdered sugar, alternating with the heavy cream, until the desired fluffy consistency is reached. Mix in peppermint extract.
Spread the frosting evenly over the cooled brownies and sprinkle the crushed peppermint candies on top. Chill in the refrigerator for 15 minutes to set.
For the ganache, melt the dark chocolate and butter together in a heatproof bowl over a double boiler or in the microwave in 15-second intervals until glossy and smooth.
Drizzle the ganache over the frosting layer and let it set for at least 15 minutes in the refrigerator.
Slice into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.8 g | 481% | |
| Saturated Fat | 223.3 g | 1116% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 834.7 g | 304% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 695.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 304 mg | 23% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
