Peppermint Hot Chocolate Brownies

By srumbel

Rich, fudge one bowl brownies are stuffed with peppermint and marshmallows and topped with a fluffy hot chocolate buttercream to make up these easy Peppermint Hot Chocolate Brownies!
from a-kitchen-addiction.com

Ingredients

• For the Brownies
• 3/4 C butter
• 1 C semi-sweet chocolate chips
• 1 1/2 C sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 C all-purpose flour
• 1/4 tsp salt
• 1/2 C Andes Peppermint Crunch baking chips or crushed peppermints
• 1/2 C marshmallow bits
• For the Frosting
• 1 (1 oz) packet of hot chocolate (without marshmallows)
• 2 tbsp hot water
• 2 C confectioner's sugar
• 1/4 C butter, room temperature
• 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 375. Line a 9x9 inch (or 9x13 inch**) baking dish with parchment paper or spray with non-stick cooking spray.
In a large microwave safe bowl, melt butter in microwave. Add chocolate chips to melted butter and let sit for a minute. Stir in chocolate chips until smooth. Stir in sugar. Beat in eggs and vanilla until creamy. Stir in flour and salt until combined. Stir in Andes baking chips/crushed peppermints and marshmallow bits.
Spread into prepared baking dish and bake for 30-35 minutes, or until toothpick inserted in center comes out with just a few crumbs.
Remove to a wire rack to cool.
In the bowl of a stand mixer, or a large bowl if using an electric mixer, whisk together hot chocolate mix and hot water until mix is dissolved. Beat in 1 cup confectioner's sugar until smooth. Add in remaining 1 cup confectioner's sugar, butter, and vanilla extract. Beat until creamy.
Spread frosting over cooled brownies. Sprinkle with marshmallow bits and crushed peppermint, if desired.
Cut into pieces and serve.

Notes
**If using a 9x13 inch baking dish, start checking the brownies at 25 minutes. You may also want to make a double batch of the frosting, as the frosting makes a thin layer for a 9x9 inch baking dish.

Serves: 16