These are by far the fudgiest brownies we’ve ever made. If that alone doesn’t tell you how amazing they are, give them a try and we guarantee you’ll have a new seasonal favorite.
Prep time: 20 minutes
Cook time: 35 minutes
Servings: Makes 12 brownies
- 1 1/2 cups unsalted butter, divided
- 2 tablespoons oil
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 1 tablespoon plus 2 teaspoons vanilla extract, divided
- 1 cup all-purpose flour
- 1 cup cocoa powder (not Dutch processed)
- 3/4 teaspoon salt
- 11 ounces milk chocolate chips
- 3/4 cup peppermint/candy canes, lightly crushed
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
Preheat oven to 350°F. Prepare a 9-by-13 inch baking dish by spraying with cooking spray and lining with parchment paper.
Melt and cool 1 cup butter. Whisk together butter, oil, granulated sugar and brown sugar in a medium bowl. Add eggs and 1 tablespoon vanilla and whisk for about 1 minute.
Sift flour, cocoa powder and salt into butter and sugar mixture and mix with spoon until just combined. Fold in about 8 ounces of chocolate chips and half of crushed peppermint. Pour batter into prepared baking dish and smooth top with spoon or rubber scraper. Top with remaining chocolate chips.
Bake until center is set, about 25-30 minutes. Remove from oven and let cool completely before frosting.
In medium bowl, beat together cream cheese and 1/2 cup softened butter with a mixer on high speed until creamy. Add remaining2 teaspoons vanilla and continue to beat. Reduce mixer speed to low and gradually add powdered sugar until well combined.
Spread frosting on cooled brownies and top with remaining peppermint.
ORANGE & FIELD TIP: This recipe makes super fudgy brownies. If you prefer yours more well set, cook them for 35-40 minutes.