Holiday DIY | Peppermint Chunk Brownies & the Perfect Party Dress

featuring Guest Author Jamie Kamber of Treats and Trends

The holiday season is my favorite time of year for baking! There are so many festive flavors to work with — I'm talking eggnog, peppermint, gingerbread...Yum! When I came across peppermint bark chunks at the grocery store, I knew they would be the perfect addition to my favorite brownies (and you can never go wrong when you combine peppermint and chocolate). This brownie recipe is made without flour, so they are ooey-gooey and extra fudgy! They almost seem underbaked because they are so melt-in-your-mouth soft. I topped them with peppermint buttercream and crushed candy cane sprinkles for an extra seasonal touch. They are the perfect treat for a holiday party, especially when served in bite-sized squares.

(Keep scrolling for some serious deliciousness)

Dress It Up: The Perfect Glittery Sequin Shift

Speaking of holiday parties...if you're headed to something fun and festive, this sequined dress is a must! The champagne hue is gorgeous and the statement sleeves are so fun. Best part? It's super comfy (and flowy enough in the waist to hide all of those brownies).

Whip It Up: Peppermint Chunk Brownies with Peppermint Buttercream

WHAT YOU'LL NEED

For the brownies

6 Tbsp. unsalted butter
3/4 cup sugar
8 oz. semi-sweet chocolate chips
2 large eggs room temperature
2 tsp. vanilla extract
1 Tbsp. unsweetened cocoa powder
3 Tbsp. cornstarch
1/4 tsp. salt
1/2 cup peppermint chunks (my favorite is Ghirardelli)

For the buttercream

1/2 cup unsalted butter room temperature
2 cups powdered sugar
1 Tbsp. heavy cream
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
Pinch of salt

WHAT TO DO

Preheat oven to 350F. Line an 8" x 8" baking pan with foil and lightly coat with cooking spray. Set aside.
Melt the butter in a small saucepan over low heat. Add sugar and stir until combined. Add chocolate chips, stirring until smooth. Remove from heat and add the eggs one at a time. Stir in vanilla until incorporated.
In a small bowl, whisk together cocoa powder, cornstarch and salt. Add to chocolate mixture and use a hand mixer on high speed to beat the batter until smooth and shiny. Gently fold in the peppermint chunks. Pour into prepared baking pan.
Bake for 25 – 30 minutes until the brownies are set in the center. Remove and let cool.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed for one minute. Gradually add powdered sugar, mixing until combined. Add heavy cream, vanilla extract, peppermint extract and a pinch of salt. Mix until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula if necessary.
Spread over cooled brownies and sprinkle with crushed candy canes or sprinkles. Cut into squares to serve.