This post has been sponsored by Maggy London. All thoughts and opinions are my own.
The holiday season is my favorite time of year for baking! There are so many festive flavors to work with, such as eggnog, peppermint and gingerbread. When I came across these peppermint bark chunks at the grocery store I knew they’d be the perfect addition to my favorite brownies! You can’t go wrong when you combine peppermint and chocolate. This brownie recipe is made without flour, so they are ooey, gooey and extra fudgy! They almost seem under baked because they are melt-in-your-mouth soft. I topped them with peppermint buttercream and crushed candy cane sprinkles to add another seasonal touch. They are the perfect treat for a holiday party, especially when served in bite-sized squares. And if you’re headed to a holiday party, this sequined dress from Maggy London is a must! The champagne color (almost a rose gold) is gorgeous and the statement sleeves are so fun. Plus it’s comfortable and flowy enough around the middle to hide all of those brownies ;) I accessorized it with burgundy accessories, like these velvet heels, for a festive look.
Flourless Peppermint Chunk Brownies with Peppermint Buttercream
For the Brownies
- 6 Tbsp. unsalted butter
- 3/4 cup sugar
- 8 oz. semi-sweet chocolate chips
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 1 Tbsp. unsweetened cocoa powder
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 1/2 cup Ghirardelli peppermint chunks
For the Peppermint Buttercream
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 Tbsp. heavy cream
- 1/2 tsp. vanilla extract
- 1/4 tsp. peppermint extract
- pinch of salt
Preheat oven to 350F. Line an 8" x 8" baking pan with foil and lightly coat with cooking spray. Set aside.
Melt the butter in a small saucepan over low heat. Add sugar and stir until combined. Add chocolate chips, stirring until smooth. Remove from heat and add the eggs one at a time. Stir in vanilla until incorporated.
In a small bowl, whisk together cocoa powder, cornstarch and salt. Add to chocolate mixture and use a hand mixer on high speed to beat the batter until smooth and shiny. Gently fold in the peppermint chunks. Pour into prepared baking pan.
Bake for 25 – 30 minutes until the brownies are set in the center. Remove and let cool.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed for one minute. Gradually add powdered sugar, mixing until combined. Add heavy cream, vanilla extract, peppermint extract and pinch of salt. Mix until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula if necessary.
Spread over cooled brownies and sprinkle with crushed candy canes or sprinkles. Cut into squares to serve.