Chocolate Mint Sticks
Chocolate, peppermint, brownies. . . . what more can I say? This recipe works very well with a gluten free flour swap out. Just substitute your favorite gluten free flour blend for the all-purpose flour.
Peppermint Buttercream Frosting
Chocolate ganache drizzle
For the Brownies
  1. Preheat oven 350º.
  2. Butter a 9-inch square pan.
  3. Melt butter over low heat. Remove from heat.
  4. Place the unsweetened chocolate into the melted butter and stir until completely melted.
  5. Beat eggs until frothy.
  6. Stir in sugar, chocolate mixture and peppermint extract.
  7. Add flour, salt and baking powder.
  8. Add nuts if using.
  9. Pour into greased 9” square pan.
  10. Bake for 30– 35 minutes or until set.
  11. Cool completely before frosting (if desired).
  1. Beat the softened butter until creamy. Add the sugar, milk or cream, and peppermint extract. Beat until light and fluffy. Spread over cooled brownies.
For the Chocolate Drizzle
  1. Melt the butter over low heat. Add the chocolate, and stir - constantly, until melted.
  2. Place the melted butter/chocolate mixture into a small plastic sandwich bag. Snip a tiny bit off of one of the bottom corners of the bag. Drizzle over the frosted cake.
Recipe Notes

These brownies are great plain - but can be taken to another level by frosting.  The frosting recipe included is great, but for those who love Peppermint Bark,  try frosting with my White Chocolate Buttercream frosting - and topping with crushed candy canes.