Batter:

  • ½ cup vegetable oil
  • 1 cup white sugar

  • 1 tsp vanilla

  • 2 eggs

  • ½ cup flour
  • ½ cup cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp salt

Icing:

  • ½ cup unsalted butter at room temperature
  • 2 cups powdered sugar

  • 2 tbsp whole milk

  • ½ tsp peppermint extract
  • Green food coloring

Chocolate ganache:

  • 1 cup chocolate

  • ½ cup heavy cream, hot

 

Directions:

  • Preheat oven to 350º F. Line 8×8 inch baking pan with parchment paper.

  • In a bowl mix oil, sugar, and vanilla. Then beat in eggs.

  • In another bowl, Combine flour, cocoa, baking powder, and salt; transfer dry ingredients into wet ingredients. Spread the batter evenly into the prepared pan.

  • Bake for 20 minutes and cool completely.

  • In a bowl mix butter and powdered sugar. Pour in milk, peppermint extract, and add a few drops of food color. Mix on high speed until buttercream is light and fluffy.

  • Spread over cooled brownies evenly and refrigerate for 15 minutes.

  • In a bowl combine chocolate with heavy whipping cream. Let sit for 30 seconds and stir until combined. Ganache should be thick and glossy.

  • Pour over chilled buttercream and brownies, spreading an even layer on top. Chill for 5 minutes.

  • Cut brownies into squares and enjoy!

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