These peppermint brownie bites are the most delicious festive morsels, perfect for any Christmas (or anytime really) baking you have planned. Fudgy peppermint brownie topped with a fluffy vanilla cream cheese frosting, drizzled with ganache and finished with a sprinkle of crushed candy canes!
Peppermint is the unofficial flavour of Christmas, much like everything seems to turn Red Velvet during February, December sees a peppermint overload. If you ask me, this is no bad thing. Chocolate mint is one of my favourite flavours and I am here for all your minty recipes! Bring them to me, let me drown in peppermint extract!
These peppermint brownie bites are the true embodiment of Christmas. No festive nibble table is complete without at least one tray of brownies, and man alive will you be popular if you provide a pile of these bad boys. A peppermint infused, dark chocolate brownie bottom topped with a rich and creamy frosting is finished off with a drizzle of chocolate ganache and a sprinkling of crushed candy canes. They’re so damn Christmassy they should be wearing little Santa hats!
When making brownies people always seem to fall into two camps, we have the cakey brownie verses the fudgy brownie. I’m team fudgy brownie, alway and forever but I certainly wouldn’t throw a cakey brownie out of bed for eating toast! A cakey brownie, much like when baking a cake, beats the butter and sugar together before adding the remaining ingredients, which also includes a raising agent. This creates a fluffier, crumblier brownies with a lighter feel. While I’d still happily pop a cakey brownie in my mouth with gusto, it’s not what I’m looking for in the brownie world.
The latter, or the correct way (you know I’m right), sees you melting the chocolate and butter together before adding the melted mixture to the beaten egg and sugar. This creates a dense, heavenly chocolate fudge. It’s deep and sticky and quite frankly, perfect! It’s everything a brownie should be, so decadently naughty that you feel like eating a second would be a sin. Bless me father for I have sinned, I ate five!
Where do you plant your brownie flag? Camp Cake or Camp Fudge?
If you’re looking for more delicious brownie recipes to try, look no further. I gotcha!Print
For the Brownies:
- 150g plain chocolate
- 125g unsalted butter
- 200g caster sugar
- 2 large, free range eggs
- 1 tsp peppermint extract
- 75g plain flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
For the Frosting:
- 150g full fat cream cheese, fridge cold
- 100g unsalted butter, softened
- 250g icing sugar
- 50g plain chocolate, melted
- crushed candy cane for decoration
Preheat the oven to 175C and grease and line an 8×8″ brownie pan with baking parchment. Set aside.
In a large, heavy bottomed sauce pan set over a medium low heat melt the chocolate and butter together until smooth. Remove from the heat and allow to cool for 5 minutes.
Whisk in the peppermint extract followed by the sugar and the eggs, one at a time, mixing well between each addition. Stir through the flour and cocoa powder until just combined, do not over mix or you could be left with a cakey brownie. Spread the batter in the prepared pan and bake for 20 minutes. Allow to cool completely before removing from the tin.
To make the frosting beat the cream cheese, butter and icing sugar together in the bowl of an electric mixer until light and fluffy. Spread the cooled brownies with the frosting and drizzle over the cooled melted chocolate. Decorate with crushed candy cane. Allow to set for at least an hour before cutting into 16 bite sized squares.
The un-iced brownies can be wrapped in clingfilm and frozen for up to a month.
You can swap out the peppermint extract for orange and decorate with chopped Terrys Chocolate Orange.