These peppermint brownies are the ultimate holiday treat—fudgy chocolate brownie base, peppermint frosting, peppermint chips, and candy canes on top!
As a former pastry chef, I’ve baked countless holiday desserts, but these peppermint brownies might just be my favorite! Like my peppermint chocolate chip cookies and double chocolate peppermint cookies, they’re easy to make, full of peppermint flavor, and perfect for the holidays.
Whether baking for a party, a gift exchange, or enjoying a cup of hot cocoa, these brownies will be a holiday hit!
Table of Contents
Best Pan for Brownies
You want to use a light-colored, metal 8×8-inch pan. This pan ensures even baking and prevents the edges from overcooking. Avoid dark or glass pans, which can cause uneven heat distribution and lead to dry brownies!
Key Ingredients
Peppermint extract: For the best flavor, use a high-quality pure peppermint extract. Avoid mint extract, a blend of peppermint and spearmint that can have a toothpaste-y flavor.
Andes peppermint chips: These baking chips add peppermint flavor and a pop of color to the brownie batter and on top. You can also use candy canes for the top but don’t put them in the brownie batter, or they will melt and disappear.
Dutch-processed cocoa powder: Creates rich, chocolatey brownies with a smooth flavor and dark color. You can substitute it with natural cocoa powder, but it will have a less rich flavor.
Step-by-Step Instructions
1
Whisk the eggs and sugar. The mixture should lighten in color, as seen above.
2
Mix in the melted chocolate and butter. Whisk until combined and there are no more pale streaks of batter.
3
Pour the brownie batter into a baking pan.
4
Bake and cool the brownies. When making brownies, it’s important to let them cool completely on a wire rack—this can take a few hours!
5
Make the peppermint frosting. It should have a thick, pasty texture. Dollop it evenly over the top, then use an offset spatula to smooth it.
6
Decorate with peppermint candies and crushed candy canes. Then, let the peppermint layer set for 2-3 hours at room temperature or 30 minutes in the fridge before slicing.
3 Tips for Clean Brownie Cuts
Cool before cutting. Let the brownies cool completely! Warm brownies will be messy to cut.
Use a sharp knife. A sharp, non-serrated knife ensures smooth, even cuts without tearing the brownies.
Wipe between cuts. Wipe the blade with a damp cloth after each cut to avoid smearing crumbs or frosting.
How to Store & Freeze Brownies
Leftover brownies can be kept in an airtight container at room temperature for 2-3 days. For longer storage, wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes.
More Christmas Brownie Ideas
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Peppermint Brownies
Ingredients
For the Brownie
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup semi-sweet chocolate chips
- 1/4 cup dutch-processed cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 large eggs
- 1 large egg yolk
- 2/3 cup + 1 tablespoon all purpose flour, *See notes below for measuring*
- 2/3 cup peppermint baking chips
- 1/2 teaspoon fine sea salt
For the Peppermint Frosting
- 2 1/2 cups powdered sugar
- 1 tablespoon unsalted butter, softened
- 1 teaspoon peppermint extract
- 3-5 tablespoons hot boiling water
- peppermint baking chips and candy canes, for decorating
Instructions
Make the Brownie
- Preheat the oven to 350 F/180 C. Prepare an 8×8 square baking pan with parchment paper.
- In a microwave-safe bowl, melt the butter and chocolate chips. Stir to combine, then whisk in the cocoa powder. Set aside.10 tablespoons (140 g) unsalted butter, 2/3 cup + 1/4 cup (156 g) semi-sweet chocolate chips, 1/4 cup (25 g) dutch-processed cocoa powder
- In a large bowl, whisk together the sugar, brown sugar, eggs, and egg yolk for 1 minute.1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) dark brown sugar, 2 (100 g) large eggs, 1 (18 g) large egg yolk
- Stream the melted chocolate mixture into the mixing bowl and whisk until combined.
- Then, fold in the flour, peppermint chips, and salt.2/3 cup + 1 tablespoon (90 g) all purpose flour, 2/3 cup (95 g) peppermint baking chips, 1/2 teaspoon fine sea salt
- Pour the brownie batter into the prepared baking pan. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack completely before making the peppermint layer.
Make the Peppermint Frosting
- In a large bowl, add the powdered sugar, softened butter, and peppermint extract. Add 3 tablespoons of the hot boiling water and start to mix with a rubber spatula. Keep mixing until you have a thick but spreadable, smooth paste. If it’s too thick, you can add a bit more water. It’s better to add just a little bit at a time—powdered sugar doesn’t need a lot of liquid!2 1/2 cups (300 g) powdered sugar, 1 tablespoon (14 g) unsalted butter, 1 teaspoon peppermint extract, 3-5 tablespoons hot boiling water
- Dollop the peppermint frosting on top of the cooled brownies, then use an offset spatula to spread it evenly. Sprinkle extra peppermint chips and candy canes on top, then let it set for 2-3 hours at room temperature or 30 minutes in the fridge.
- Cut into 16 brownie squares and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Delish! Perfect peppermint flavor without being overpowering. We also loved this type of frosting, it had some bite to it and wasn’t overly rich or sweet. Can’t wait to make again!