Peppermint Brownies

5 from 1 vote

These peppermint brownies are the ultimate holiday treat—fudgy chocolate brownie base, peppermint frosting, and festive peppermint chips on top!

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

US Customary - Metric

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.
In a large bowl, whisk together the sugar, brown sugar, eggs, and egg yolk for 1 minute.
Stream the melted chocolate mixture into the mixing bowl and whisk until combined.
Then, fold in the flour, peppermint chips, and 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!
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

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Use a metal pan: Glass and ceramic pans conduct heat differently and can result in a different baking time!