Tsr Version of Starbucks Peppermint Brownie by Todd Wilbur
Recreate the magic of your favorite coffee shop dessert with Todd Wilbur's TSR version of Starbucks' Peppermint Brownie! This indulgent treat combines rich, fudgy brownies with a creamy peppermint frosting, topped off with a luxurious drizzle of melted chocolate and a festive sprinkle of crushed peppermint candies. Perfectly balanced with the nostalgic flavors of chocolate and mint, this recipe is a holiday favorite but irresistible year-round. With just 20 minutes of prep time and straightforward instructions, it's easy to whip up these decadent brownies in your own kitchen. Ideal for holiday parties, gift-giving, or simply satisfying your sweet tooth, this copycat Starbucks peppermint brownie recipe is a must-try for dessert enthusiasts!
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Recipe Information
Ingredients
- 6 oz Unsweetened chocolate
- 0.75 cup Butter
- 2 cups Granulated sugar
- 4 whole Eggs
- 1.5 tsp Vanilla extract
- 1 tsp Peppermint extract
- 1 cup All-purpose flour
- 0.5 tsp Salt
- 2 cups Powdered sugar
- 0.5 tsp Peppermint extract (for topping)
- 2 tbsp Heavy cream
- 0.25 cup Butter (for topping)
- 6 oz Semi-sweet chocolate chips
- 3 tbsp Peppermint candy (crushed)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
Melt the unsweetened chocolate and 3/4 cup of butter in a saucepan over low heat, stirring frequently, until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar with eggs, whisking until light and fluffy. Add the vanilla extract and peppermint extract, then stir in the melted chocolate mixture.
Gradually fold in the flour and salt until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
While the brownies are baking, prepare the peppermint topping. In a medium bowl, beat together the powdered sugar, 0.25 cup of softened butter, 2 tablespoons of heavy cream, and 0.5 teaspoon of peppermint extract until smooth and creamy.
Once the brownies are done, allow them to cool completely. Spread the peppermint mixture evenly over the cooled brownies.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 15-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the peppermint layer.
Sprinkle the crushed peppermint candies over the top for decoration.
Let the brownies set in the refrigerator for at least 30 minutes before cutting into squares. Serve and enjoy!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 47.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 104 mg | 2% | |
*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.
