1/2 teaspoon alcohol-free peppermint extract or vanilla extract (for frosting)
Red or green food coloring
Festive holiday sprinkles or crushed candy canes
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 9×9 inch square baking pan with parchment paper, leaving a slight overhang on the sides to make it easier to lift the brownies out later. Lightly grease any exposed parts of the pan with butter or a light coating of oil.
In a large mixing bowl, combine the melted butter and granulated sugar, stirring until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the alcohol-free vanilla extract. Sift in the cocoa powder, flour, and salt, then gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix, as this can make the brownies tough.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Remove the pan from the oven and place it on a wire rack to cool completely. It is vital that the brownies are totally cool before you attempt to add the frosting.
In a medium bowl, beat the softened butter until it is smooth and creamy. Gradually add the powdered sugar one cup at a time, beating on low speed until incorporated. Add the milk and your choice of alcohol-free extract. Increase the speed and beat until the frosting is fluffy. Add a few drops of red or green food coloring and mix until the desired holiday shade is achieved.
Once the brownies are completely cool, spread the frosting in an even layer over the top. Immediately garnish with holiday sprinkles or crushed candy canes so they stick to the fresh frosting. Lift the brownies out of the pan using the parchment paper edges and cut them into 16 squares.
