Frosted Navel Orange and Peppermint Brownies
By Anita | Wild Thistle Kitchen
- Prep Time: 10
- Cook Time: 30
Frosted Navel Orange and Peppermint Brownies
By Anita | Wild Thistle Kitchen
Directions
- Preheat oven to 350 degrees F. Butter an 8x8 inch square baking pan and line with parchment paper.
- In a mixing bowl, combine melted butter, sugar, cocoa powder, vanilla and peppermint extract, and orange zest. Whisk to combine.
- Add flour, salt, and baking powder and whisk until no white streaks remain. Stir in crushed candy canes.
- Transfer to prepared baking pan and bake for 25-30 minutes until brownies are set.
- Remove from oven and allow to cool completely before frosting.
Buttercream:
Directions
- In a mixing bowl, use a hand mixer to cream butter until light and fluffy. Add 1/2 of powdered sugar and mix until combined – it will be dry and crumbly at this stage.
- Add 2nd half of powdered sugar along with 2 tablespoons juice, zest, and vanilla. Mix until combined and creamy. Add more juice if needed to reach a smooth, creamy consistency. Spread over cooled brownies.
- Garnish with navel orange wedges and crushed candy canes if desired.
- *TIP: to get perfect slices, refrigerate brownies for an hour or more. Once cold, lift brownies out of pan using parchment paper and place on a cutting board to slice.