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.
Ingredients
- 1/2 cup butter melted
- 2 squares unsweetened chocolate (2 ounces)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1/2 cup chopped nuts optional
- pinch salt
Peppermint Buttercream Frosting
- 2 tablespoons butter softened
- 1 cup confectioners' sugar sifted after measuring
- 1 tablespoon milk or heavy cream
- 3/4 teaspoon peppermint extract
Chocolate ganache drizzle
- 1 ounce unsweetened chocolate
- 1 tablespoon butter
Instructions
For the Brownies
- Preheat oven 350º.
- Butter a 9-inch square pan.
- Melt butter over low heat. Remove from heat.
- Place the unsweetened chocolate into the melted butter and stir until completely melted.
- Beat eggs until frothy.
- Stir in sugar, chocolate mixture and peppermint extract.
- Add flour, salt and baking powder.
- Add nuts if using.
- Pour into greased 9” square pan.
- Bake for 30– 35 minutes or until set.
- Cool completely before frosting (if desired).
Frosting
- 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
- Melt the butter over low heat. Add the chocolate, and stir - constantly, until melted.
- 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.
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.