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Peppermint Brownies

Molly Yeh

A little schnapps gives these chewy, chocolate brownies a big peppermint kick.

Recipe

Ingredients

  • Brownies:
  • 1/2 cup flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, melted but not hot
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon peppermint schnapps
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Crushed peppermints (optional), for topping

Let's get Cooking...

  1. Preheat the oven to 350°F. Grease an 8x8-inch baking dish and line with parchment paper, allowing 1-inch wings to hang over two of the edges.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking powder. In a medium bowl, whisk together the melted butter, eggs and vanilla. Pour the wet mixture into the dry mixture and stir to combine. Pour the mixture into the baking dish. Bake for 25 minutes.
  3. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, melted butter, cocoa powder, schnapps, honey and vanilla.
  4. When the brownies are finished baking, cool in the pan on a rack for 10 minutes. Lift them out of the pan and place on the rack. Pour on the glaze while the brownies are still warm and top with crushed peppermints, if desired. Let cool completely and then cut into rectangles.