Ingredients
Brownies:
- ¾ cup butter melted
- 1 + ½ cups sugar
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 3 large eggs
- ¾ cup unbleached all-purpose flour
- ½ teaspoon baking powder
Frosting:
- 5 tablespoons softened butter
- ¼ cup sour cream
- 3 cups confectioners' sugar
- 1 tablespoon milk if needed
- ¼ teaspoon peppermint extract
- 4 - 5 drops green food coloring
- 1 bag small peppermint patties optional
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper.
- In a medium mixing bowl stir the melted butter, sugar, and salt together.
- Add the cocoa powder and beat on low speed with a hand mixer until smooth and creamy.
- Add the eggs and beat on low speed until smooth and creamy.
- Beat in the flour and baking powder on low speed just until combined, don't overbeat.
- Scrape the batter into the pan and spread evenly from edge to edge. Bake 20 minutes. Cool.
Make the frosting:
- In a medium bowl beat the butter and sour cream together 2 - 3 minutes on medium speed until fluffy.
- Add the sugar and beat on low to start, once combined beat on medium speed 5 minutes, adding the milk if it seems dry or too thick.
- Beat in the peppermint extract and food coloring.
- Spread over the brownies and refrigerate 20 minutes for easier cutting.
- Cut into 20 squares with a chef's knife, wiping clean after each cut.
- Press a peppermint patty onto the top of each square.
- Store in a cool, dry place tightly covered 3 - 4 days.
Nutrition
Serving: 1grams