Peppermint Marshmallow Chocolate Brownies
Serves: Makes 24-30 brownies
This recipe makes 1 cookie sheet of brownies. If you don't want that many, cut the recipe in half and bake in a 9x13 pan.
  • 2 C. Butter, melted
  • ¾ C. Cocoa Powder
  • 2¼ C. Sugar
  • 6 Eggs, beaten
  • 2 C. Flour
  • ⅛ t. Salt
  • 2 t. Vanilla
  • ½ recipe Peppermint marshmallows, cut into small pieces(you can use store bought minis as well(1 16 oz bag.)
  • 1 C. Butter, room tempurature
  • 1 lb. Powdered sugar
  • 2-4 T. Heavy Cream
  • 1 t. Vanilla
  • 5 drops peppermint oil(I use doTERRA)
  • Red Food Coloring
  • 6 oz. Semi-sweet chocolate chips, melted
  1. Place the melted butter, cocoa, sugar, and eggs in a mixing bowl and mix well.
  2. Add the flour, salt, and vanilla to the mixture and mix until just combined.
  3. Line a cookie sheet with parchment paper.
  4. Pour the brownie batter into the parchment lined baking sheet and smooth out to the edges.
  5. Bake at 350 degrees for 15 minutes, or just until the center is firmly set.
  6. *Don't cook to long! These brownies are best JUST cooked through.
  7. Let the brownies cool.
  8. Place the softened butter in a mixing bowl and beat for 30 seconds.
  9. Add the powdered sugar and mix on low speed until combined.
  10. Increase the speed to medium and slowly add in the heavy cream, peppermint oil and vanilla.
  11. Beat until the frosting is light and fluffy.
  12. Place ½ of the white frosting in dollops on top of your cooled brownies.
  13. Add red coloring to the remaining frosting and beat until blended.
  14. Add the red frosting to the brownies in dollops.
  15. Spread the red and white frosting evenly across your brownies.
  16. Place the marshmallows evenly across the frosting and pat down gently to help them stick.
  17. Drizzle the melted chocolate across the top of the marshmallows.
  18. Refrigerate for 30 minutes.
  19. Cut into squares(a hot, wet knife is always best for doing this, just set the knife in a cup of boiling water for a few seconds, wipe off with a towel, and make a cut. Repeat this for every cut).
Recipe by The Kitchen McCabe at