Peppermint Brownies

Rich and sweet and the perfect holiday treat, these Peppermint Brownies have a fudgy brownie topped with a peppermint cream cheese frosting. Top with crushed candy canes for a festive touch.

You need all the peppermint recipes for the holiday season! After you’ve tried these peppermint brownies, check out these Chocolate Peppermint Cookies or these Peppermint Holiday Soft Sugar Cookies.

I’ve been blogging a very long time. So I have a lot of older recipes, that sometimes need some work. Usually I’ll re-test the recipe, then adapt as needed.

But every once in awhile, the recipe needs a total re-haul.

These Peppermint Brownies were one of those total redos.

But let me assure you – this recipe is at least 10 times better than the recipe that was originally published.

These Peppermint Brownies are packed with peppermint flavor. combine that with the chocolate brownies – you’ve got a winning holiday treat!

Ingredients

• Sugar: You will use granulated sugar for the brownies.
• Butter: I like to use unsalted butter. If you use salted, cut bacon on the salt that is added.
• Chocolate Chips: I love this brownie recipe because it’s easy for me to make at any time because I always have chocolate chips on hand.
• Eggs: You will want to make sure your eggs are at room temperature so that they will blend in easier.
• Vanilla: Use pure vanilla extract.
• Flour: I use all-purpose flour.
• Baking Soda: You just need a little bit of baking soda to give the brownies the correct texture.
• Salt: Salt will help to balance flavors.
• Cream Cheese: You need 1/2 of an 8 oz brick.
• Powdered Sugar: This is for the frosting. If you want a frosting that is not as stiff, you can cut back on the cheese.
• Milk: You will need just a little bit of milk to thin out the frosting.
• Peppermint Extract: This is what gives the frosting its peppermint flavor.
• Candy Canes: These are optional, but I love how much they add.

How to Make Peppermint Brownies

STEP 1: Cook the sugar, butter, and water until the butter is melted. Let the mixture heat to boiling.

STEP 2: Remove the pan from the heat. Add 3 cups of the chocolate chips and stir until they are melted. Then stir in the eggs and the vanilla.

STEP 3: Add the flour, baking soda, and salt to the pot. Stir this all together until completely mixed.

STEP 4: Pour the batter into a baking dish that is lined with parchment paper. (This just makes it easy to get them out.) Transfer to the oven and bake the brownies. Once they are done, let them cool completely.

STEP 5: To make the frosting, beat together the cream cheese and butter. Then beat in the powdered sugar, 1/2 cup at a time.

STEP 6: Add in 1 tablespoon of the milk along with the peppermint extract. Continue to add milk until you have the right consistency. If desired, add some red food coloring to color the frosting pink.

STEP 7: Spread the frosting over the cooled brownies. This is easiest to do with an offset spatula.

STEP 8: Take your crushed candy canes and sprinkle them over the brownies. Then cut into squares to serve!

Tips and Tricks

Because these brownies are so rich, they tend to be raised on the edges. I will usually frost the brownies, then cut the edges off before slicing into servings.

These brownies are quite rich and sweet, so I cut them smaller than they are pictured in the photos.

Brownies can be served cold or at room temperature.

Storing

Store in a covered container in the refrigerator.

The candy canes may get a little soft or weep, but they will still taste great!

More Peppermint Treats

Peppermint Snickerdoodles
Peppermint Kiss Cookies
Candy Cane Stuffed Pudding Cookies
Peppermint Marshmallow Sauce

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Peppermint Brownies

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 20 servings

Course: Dessert

Cuisine: American

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Rich and sweet and the perfect holiday treat, these Peppermint Brownies have a fudgy brownie topped with a peppermint cream cheese frosting. Top with crushed candy canes for a festive touch.

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Ingredients

Brownies

• ▢ 1 cup granulated sugar
• ▢ 1/4 cup unsalted butter cut into cubes
• ▢ 1/4 cup water
• ▢ 3 1/2 cups semi-sweet chocolate chips divided
• ▢ 4 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2/3 cup all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt

Frosting

• ▢ 1/2 cup unsalted butter at room temperature
• ▢ 4 oz cream cheese at room temperature
• ▢ 5 cups powdered sugar
• ▢ 1-2 tablespoons milk
• ▢ 1 teaspoon peppermint extract (use less for a more mild peppermint flavor)
• ▢ Red food coloring optional
• ▢ Crushed candy canes for topping

Instructions

• Preheat the oven to 325ºF. Line a 9×13-inch baking pan with parchment paper, or spray with nonstick cooking spray.
• In a large saucepan, combine the sugar, butter, and water. Place over medium heat and cook until the butter is melted and the mixture starts to boil. Remove from the heat and add 3 cups of the chocolate chips (reserving the last 1/2 cup) and stir until the chocolate is melted.
• Add the eggs and vanilla and stir until the mixture is combined.
• Add the flour, baking soda, and salt. Stir to combine. Stir in the remaining 1/2 cup of chocolate chips.
• Spread the mixture evenly into the prepared baking dish.
• Bake until the brownies are set, about 30 minutes.
• Let the brownies cool.
• Once the brownies are cool, make the frosting.
• With a stand mixer or hand mixer, combine the butter and cream cheese in a large bowl. Beat until well combined.
• Start mixing in the powdered sugar, 1/2 cup at a time, mixing well after each addition. Once it is all combined, add 1 tablespoon of the milk and the peppermint extract and beat to combine. Add more of the milk to get a spreadable consistency. If desired, add a little bit of red food coloring to tint your frosting pink.
• Spread the frosting evenly over the cooled brownies. Sprinkle with crushed candy canes.
• Cut into bars for serving.

Recipe Notes:

Because these brownies are so rich, they tend to be raised on the edges. I will usually frost the brownies, then cut the edges off before slicing into servings.

These brownies are quite rich and sweet, so I cut them smaller than they are pictured in the photos.

Store in a covered container in the refrigerator.

Brownies can be served cold or at room temperature.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the candy canes for topping.

Nutrition Information

Serving: 1serving, Calories: 473kcal (24%), Carbohydrates: 71g (24%), Protein: 2g (4%), Fat: 21g (32%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 66mg (22%), Sodium: 123mg (5%), Potassium: 26mg (1%), Fiber: 3g (13%), Sugar: 65g (72%)

Keywords: brownie recipe, chocolate, peppermint, peppermint brownies