I’m just going to come out and admit it: My “famous” peppermint brownies come from a box…and that’s why I love them. Disguised with my grandmothers homemade frosting recipe and candy cane sprinkles, the brownie itself is an afterthought. Whether it’s a school party, friend potluck, cookie swap, or an obligation at church, this is my go-to recipe for holiday baking in a hurry.
Step One: Make Brownies
Any brownie recipe will do, but my secret weapon is the Ghirardelli Triple Chocolate brownie mix. All you need on hand is a couple of eggs and some oil. We have a close friend who is a world-renown chef and he told me these are the best brownies he’s ever had.
Step Two: Candy Cane Decoration
While brownies are cooking, crush candy canes in their wrappers with a hammer (a great holiday stress reliever!) or place them in a food processor until they are broken into small enough pieces to create a pleasant dust and some decorative pieces
Step Three: Frosting
My grandmother used this frosting recipe for everything sweet and it’s always a crowd-pleaser. It’s a little old fashioned (she would have been 100+ this year), but well worth the investment in a little Crisco. My kids like it when I color it pink for the full peppermint sensation.
- 1 stick of butter
- 6 Tbsp of Crisco
- 4 cups powdered sugar
- 1 egg white
- 1 tsp vanilla
- 2 tsp peppermint extract
- Red food coloring, just enough to tint frosting pink (optional)
Cream the butter and Crisco well; add 1 cup of powdered sugar and beat. Add 1 egg white (not beaten) and 3 cups powdered sugar, one cup at a time. Once the frosting is the desired consistency, add the vanilla and peppermint extract and if desired, the food coloring.
Cool Brownies, spread with frosting, sprinkle with candy cane pieces and prepare to be flooded with requests to share the recipe wherever you are taking them!