EQUIPMENT:

• Stand Mixer

• 8×8 Baking Pan

• Spatula

• Parchment Paper

PEPPERMINT CHOCOLATE BROWNIES:

1. Preheat the oven to 350 degrees and spray and parchment line an 8×8 baking pan.

2. Heat the butter, chocolate chips, cocoa powder, and instant espresso powder over medium heat until fully melted and smooth. Remove from the heat

3. In the bowl of a stand mixer whip the eggs, brown sugar, vanilla extract, and peppermint emulsion on medium speed for 5-10 until the color has lightened and is fluffy.

4. Slowly pour in the melted chocolate and gently fold it together with a spatula.

5. Sift in the cornstarch and salt and gently fold together until fully combined.

6. Pour the batter into the prepared baking pan and bake for 20-25 minutes. A toothpick should come out of the center with a bit of batter.

7. Allow to fully cool in the pan before frosting.

PEPPERMINT FROSTING:

1. In the bowl of a stand mixer beat the butter on high until light and fluffy.

2. Add in the icing sugar, salt, milk, and peppermint emulsion and mix on low until combined.

3. Turn the mixer up to high and beat until fluffy.

4. Frost the fully cooled brownies and top with sprinkles if so desired. Enjoy!