Pink Peppermint Crunch Brownies are fudgy bars chock full of minty goodness in every bite, both inside and on top.
Pink Peppermint Crunch Brownies
By Sue Lau | Palatable Pastime
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Pink Peppermint Crunch Brownies is my recipe of the day with the blogging group From Our Dinner Table. We group up weekly to share recipes on various topics. This week we are offering our Best Brownie Recipes!
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This time of year is perfect for combining the flavor of mint with brownies. I’ve previously made a mint flavored brownie with a minty green icing (see link to that recipe below).
I decided to change things up this year and go for a pink colored icing, using Andes peppermint crunch candies (which are red, white and pink). I used these both in the brownie batter itself, like you might add chocolate chips, as well as on top of the icing.
My husband and I both loved these! They turned out moist and fudgy with some crunch and wonderful minty character. (Oh, also worth noting I used a crushed Doscher’s candy cane in the topping. They’re a Cincinnati classic and highly recommended if you can get one.)
Best Brownie Recipes
- Copycat Cosmic Brownies from Books n’ Cooks
- Crumbl Brownie Batter Cookies from Hezzi-D’s Books and Cooks
- Dr. Pepper Brownies from That Recipe
- Heart of Darkness Brownies from Karen’s Kitchen Stories
- Pink Peppermint Crunch Brownies from Palatable Pastime
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Pink Peppermint Crunch Brownies
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Pink Peppermint Crunch Brownies
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Pink Peppermint Crunch Brownies
Equipment
- 1 8x8-inch glass baking pan
- Baker's release spray
- parchment paper
Ingredients
Brownies:
- 1 brownie mix
- 2 large eggs
- 2/3 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 10 ounces Andes peppermint crunch baking chips
Frosting:
- 3 cups sifted powdered sugar
- 1/2 cup soft butter
- 10 ounces Andes peppermint crunch baking chips
- 1 candy cane crushed
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 3-4 drops red food coloring
- 1/4 cup milk approximate
Instructions
- Preheat oven to 350 F.
- Stir together the brownie mix, eggs, vegetable oil, water, vanilla, and peppermint extracts to make a smooth batter.
- Line pan with parchment paper sprayed with Baker's Release spray into a glass 8x8 inch baking pan for easy removal.
- Spread batter into pan.
- Top batter with the Andes candy bits (for brownies) (reserve the the other half used in the frosting).
- Bake brownies for about 50-55 minutes or until the batter no longer jiggles in the center.
- Cool completely.
- Mix the powdered sugar and soft butter with the remaining extracts and stir in enough of the milk to make a spreadable frosting; tint frosting with several drops of food coloring as desired.
- Stir in 2/3 of the remaining chips into the frosting and spread on the brownies, sprinkling the last of those on top with the crushed candy cane.
- Frosting sets (dry enough to handle) in 30-45 minutes.
- Slice and serve as desired. Store remainder in an airtight container.
Notes
Nutrition
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