Happy happy December! One of my favorite months of the year for family, friends, celebrating, food, happy times and yummy treats! There’s nothing that says December or Christmas like peppermint hot cocoa. It just tastes like the holidays! I took those flavors and put them in brownies and oh my goodness y’all. My Peppermint Hot Cocoa Brownies are going to be on repeat all month long at my house!
These brownies are THE dessert to take to potlucks, parties, neighbors and will certainly get you through late night present wrapping sessions. They are fudgy, thick, milk chocolatey and made from scratch. The sweet peppermint buttercream is like the shining star on top of an already beautiful Christmas tree. I know I’m gushing over these Peppermint Hot Cocoa Brownies but they deserve it. Let’s make them!
How to Make Peppermint Hot Cocoa Brownies
First, mix the dry ingredients together which are flour, cocoa powder, baking powder, baking soda and salt. There’s no need for sifting, just whisk and set aside.
Next, melt butter and milk chocolate chips together in a sauce pan. This is getting good!
Once the mixture is melted and smooth, remove from heat and whisk in brown and white sugar. Then add in milk, eggs, and vanilla. Continue whisking until smooth.
Now the chocolate mixture is ready for the dry ingredients. Stir together until just combined. Be careful not to overmix!
Pour batter into a 9×13 baking dish lined with parchment paper or non-stick foil. I like to line dishes when baking brownies because when they’re cooled, I can just lift them out for neat slicing and serving.
Allow the brownies to cool completely before frosting with the peppermint buttercream.
Making the Peppermint Buttercream
To make the buttercream, first you’ll need peppermint extract and crushed peppermint candies. I found these candies already crushed but you could easily crush candy canes or peppermint candies yourself.
Next, whip butter for 5-7 minutes until pale and fluffy. This may seem like a long time but it makes a HUGE difference in how smooth and fluffy the buttercream turns out. Next, add confectioner’s sugar, vanilla, peppermint extract and milk then beat again for 3-4 minutes. Look how fluffy!
Finally, fold in 1/4 cup of the crushed peppermint candies then spread buttercream over the cooled brownies. Top with remaining 1/2 cup candies.
The Perfect Holiday Treat
When I made these Peppermint Hot Cocoa Brownies, I took some to a neighbor and she told me they were the best brownies she’d ever had. My son said the same thing! Wow! It took us about three days to finish them and they stayed soft and perfect until the last one (that we may have fought over).
My Peppermint Hot Cocoa Brownies capture the essence of the holidays and will surely bring some magic to your kitchen! I honestly can’t wait to make them again!
If you live near a Lee’s Marketplace watch for the featured display in all stores with the dry ingredients to grab and a paper copy of the recipe. Happy Holidays!
Sponsored post. Ingredients on sale at Lee’s December 1-7: brown sugar, confectioner’s sugar, milk chocolate chips, eggs, granulated sugar, flour, butter, cocoa powder
Peppermint Hot Cocoa Brownies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter,
- 1 cup milk chocolate chips
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
For the buttercream:
- 3/4 cup butter, softened
- 3 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 1-2 tablespoons milk or cream
- Pinch of salt
- 3/4 cup finely crushed peppermint candies or candy canes, divided
- Preheat oven to 325 degrees. Line a 9×13 baking dish with nonstick foil or spray with baking spray.
- Add flour, cocoa powder, baking powder, baking soda and salt in a bowl and whisk to combine. Set aside.
- In a large saucepan or pot, melt butter over medium-low heat. Add chocolate chips and stir until melted. Remove from heat and whisk in granulated and brown sugar. Next, whisk in milk then eggs and vanilla. Whisk until mixture is smooth.
- Gently whisk in flour mixture until just combined. Pour batter into prepared pan and bake 40-45 minutes or until toothpick inserted comes out with a few crumbs. Let cool completely.
- Make buttercream by adding butter to a stand mixer (or an electric hand mixer) then whip on high speed for 5-7 minutes. Once the butter is pale in color, slowly mix in sugar a little at a time.
- Add vanilla, peppermint extract, and milk. Whip for 3-4 minutes. Mix in ¼ cup crushed peppermint candies.
- Spread buttercream on top of cooled brownies then sprinkle remaining ½ cup crushed candies on top.