Description

These rich and fudgy Peppermint Brownies are a festive twist on classic chocolate brownies, featuring a peppermint-infused cocoa batter topped with a creamy peppermint frosting and finished with a glossy chocolate glaze and crushed peppermint candy. Perfect for holiday gatherings or any time you crave a refreshing chocolate-mint treat.

Ingredients

Scale

Peppermint Brownies:

1 cup (226 g) unsalted butter, sliced
1½ cups chocolate chips, divided
2 teaspoons espresso powder
3 large eggs, room temperature
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
½ teaspoon salt
½ cup (60 g) Dutch processed cocoa powder
¾ cup (90 g) all purpose flour

Peppermint Frosting:

½ cup (113 g) unsalted butter, room temperature
2½ cups (300 g) powdered sugar
½ – 1 teaspoon peppermint extract to taste

Chocolate Glaze Topping:

4 oz. dark chocolate chips or chopped chocolate
3 tablespoons unsalted butter, sliced
¼ – ½ cup crushed peppermint candy (about 4 – 5 candy canes)

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Instructions

Prepare Pan and Oven: Preheat the oven to 350 F (177 C). Line a 9 x 9 inch pan with parchment paper along the bottom and two sides for easy removal of brownies.
Melt Butter and Chocolate: In a microwave-safe mixing bowl, combine the butter and 1 cup of chocolate chips. Microwave in 30-second increments, stirring each time until fully melted and smooth. Whisk in the espresso powder to deepen the chocolate flavor.
Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, granulated sugar, light brown sugar, vanilla extract, peppermint extract, and salt until the mixture is smooth and combined.
Combine Chocolate Mixture with Wet Ingredients: Allow the melted chocolate and butter mixture to cool until warm to the touch. Gradually whisk it into the egg and sugar mixture until smooth. Then whisk in the cocoa powder and flour until the batter is glossy and well combined. Gently fold in the remaining ½ cup of chocolate chips for texture.
Bake the Brownies: Pour the brownie batter evenly into the prepared pan. Bake for 25 to 35 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool the brownies in the pan for 1 hour, then transfer to the fridge to chill and fully set for another hour.
Make Peppermint Frosting: Using a stand mixer fitted with a paddle attachment, cream together the butter, powdered sugar, and peppermint extract on medium speed for 2-3 minutes until smooth. Once brownies are chilled, evenly spread the frosting on top.
Prepare Chocolate Glaze: Melt the dark chocolate and butter together in a microwave-safe bowl for about 30 seconds or until melted. Stir until smooth and pour over the peppermint frosting. Sprinkle with crushed peppermint candy. Return the brownies to the fridge for at least 30 minutes to let the chocolate glaze and candy set firmly.
Slice and Serve: Remove brownies from the fridge. For clean slices, use a long knife and press firmly down, pulling gently up. Wipe the knife clean between cuts for best results.

Notes

Storage: Once cooled completely to room temperature, store brownies in an airtight container. They can be kept at room temperature for up to 1 day or refrigerated for up to 5 days.
Box Mix Variation: To make peppermint brownies with a box mix for a 9 x 9 pan, use one family-sized box of brownie mix plus required ingredients listed on the box and add 1 teaspoon peppermint extract. Bake according to box instructions. Prepare frosting and glaze as per this recipe.
Cream Cheese Peppermint Frosting Alternative: Replace ½ cup butter in frosting with 2 oz. cream cheese and ¼ cup butter, then proceed with frosting recipe as written.
Tip for Glass Pans: If using a glass baking dish, reduce oven temperature to 325 F (163 C) and bake up to 10 minutes longer. Edges may bake faster, so monitor closely. This recipe has not been tested with glass pans extensively.

Nutrition

Serving Size: 1 brownie (approx. 60g)
Calories: 320
Sugar: 30g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 3g
Cholesterol: 70mg