Peppermint brownies are rich and fudgy chocolate brownies filled with sweet peppermint flavor. They’re topped with a layer of creamy peppermint frosting, sweet chocolate glaze and crushed peppermint candy. This peppermint brownie recipe is easy to make and creates the most delicious and decadent holiday brownies.
Jump to:
Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I especially love flavorful twists on brownies. I adore my Almond Flour Brownies, Tiramisu Brownies, Cheesecake Brownies, Pecan Pie Brownies, Turtle Brownies, Espresso Brownies and Red Velvet Brownies. These homemade peppermint chocolate brownies may just be my new favorite. I know you’ll love this recipe because:
- Layers of rich, indulgent holiday flavors. From rich and fudgy espresso and peppermint filled brownies to the sweet and creamy peppermint frosting, chocolate glaze and peppermint candy layers this brownie peppermint dessert will delight all your senses.
- Easy to make. This recipe for peppermint brownies is just as easy to make as normal brownies and needs just a little more preparation time. Simply make and bake the peppermint filled brownies, whip up the peppermint frosting and chocolate glaze, assemble, bake, chill and enjoy.
Ingredients
Before I show you how to make peppermint brownies, make sure you have these ingredients ready to go.
Brownie Layer
Gather butter, chocolate chips, espresso powder, eggs, sugar, light brown sugar, vanilla extract, peppermint extract, salt, cocoa powder, flour and water.
Peppermint and Chocolate Glaze Layers
- Peppermint Frosting: Gather butter, powdered sugar and peppermint extract.
- Chocolate Glaze: Gather chocolate chips, butter and crushed peppermint candy.
Substitutions
Here are my recommended substitutions to make these peppermint layered brownies if you need them.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar and Light Brown: Maple sugar would be a good refined sugar free substitute for these fudgy brownie peppermint dessert.
- Eggs: This is an essential ingredient for these rich and fudgy peppermint filled brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All purpose flour: To make these peppermint topped brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
- Peppermint Frosting: Feel free to leave the frosting off or use only the frosting. If you prefer to use a store bought kind, I recommend this one.
- Chocolate Glaze: Feel free to use milk or dark chocolate. If you would like the peppermint frosting to show through, drizzle the chocolate on top of the frosting and sprinkle the candy on top.
- Peppermint Candy: Unless you really want to crush some candy canes, I suggest using pre-crushed peppermint candy.
Variations
- Peppermint Brownies with Box Mix: Make these as peppermint brownies with box mix. For an 9 x 9 sized pan, you’ll need one family sized box of brownie mix plus any ingredients listed on the box, as well as 1 teaspoon peppermint extract. Prepare the brownie mix according to the box directions. Bake the brownies according to the box directions. Prepare the frosting and chocolate glaze as written in the recipe.
- Cream Cheese Peppermint Frosting: Swap out ½ cup (113 g) butter for 2 oz. (57 g) and ¼ cup butter (57 g). Follow the rest of the peppermint frosting recipe as written.
How To Make
Learn how to make peppermint brownies in a few easy steps.
Make and Bake the Brownies
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides. In large mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract, peppermint extract and salt until smooth and well combined. Set aside for a moment.
- In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder. Once the chocolate and butter mixture has cooled to warm to the touch, whisk the melted chocolate and butter mixture into the egg and sugar until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.
Top the Brownies
- Evenly pour the brownie batter into the prepared pan. Bake the brownies for 25 - 35 minutes. Cool the brownie in the pan for 1 hour. Then transfer the brownies to chill and fully set in the fridge for 1 hour.
- While the brownies chill, make the peppermint frosting. In the bowl of stand mixer fitted with paddle attachment add the butter, powdered sugar and peppermint extract. Cream the the mixture together on medium speed for 2 - 3 minutes or until the mixture is smooth and well combined. Once the brownies are fully cooled and chilled, evenly spread the peppermint frosting on top of the brownies.
- While the frosting sets on the brownies, make the chocolate glaze. Add chocolate and butter to a microwave safe bowl. Heat the chocolate and butter together for 30 seconds or until fully melted, stir until smooth and fully combined. Pour the melted chocolate on top of the peppermint frosting.
- Evenly spread the chocolate, top the chocolate with crushed peppermint candy. Return the brownies to the fridge for 30 minutes to fully set the chocolate and peppermint candy. Remove the brownies from the fridge to slice and serve. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
How To Serve, Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for up to 1 day or in the fridge for up 5 days.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the peppermint topped brownies is to let them sit thaw in the fridge overnight.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies and the smoothest peppermint frosting layer.
- Use a metal pan. This recipe was created using an 9 x 9 aluminum pan. This is the perfect size pan for thicker brownies with a perfectly balanced layer of peppermint frosting and chocolate glaze. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Fully cool the brownies. The brownies need to cool at room temperature for about 1 hour. Then the brownies need time to chill before topping with frosting and after topping with the chocolate glaze. In total, peppermint brownies with all the suggested topping need around a 3 - 4 hours to cool, top and set.
- Clean brownie slices. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
What are peppermint brownies?
These peppermint filled brownies are a delicious combination of rich and fudgy brownies infused with sweet peppermint extract, topped with a peppermint frosting, chocolate glaze and crushed peppermint candy. If you love chocolate and peppermint together, this recipe is for you.
Can I make this in a different pan size?
Make this in a 9x13 but keep an eye out for the brownies to bake a bit faster. If you decide to bake these brownies in a larger pan, I would increase the amount of frosting to 1.5 times the original recipe.
Can peppermint chocolate brownies be left out?
Peppermint brownies can be left out at room temperature as long as any toppings are good to be left out at room temperature. For example, adding cream cheese frosting to the brownies would mean they have to be stored in the fridge. The suggested peppermint frosting and chocolate glaze can be left out at room temperature. However, these brownies taste amazing from the fridge as well.
Other Peppermint Recipes to Try
If you try this Peppermint Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Peppermint Brownies Recipe
Peppermint brownies are rich and fudgy chocolate brownies filled with sweet peppermint flavor. They’re topped with a layer of creamy peppermint frosting, sweet chocolate glaze and crushed peppermint candy. This peppermint brownie recipe is easy to make and creates the most delicious and decadent holiday brownies.
Equipment
- 1 9 x 9 (23 cm) pan
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters optional for frosting
Ingredients
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
Instructions
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides.
- In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder.1 cup (226 g) unsalted butter, sliced, 1½ cups chocolate chips, divided, 2 teaspoons espresso powder
- In large mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract, peppermint extract and salt until smooth and well combined.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
- Once the chocolate and butter mixture has cooled to warm to the touch, whisk the melted chocolate and butter mixture into the egg and sugar until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy. Fold in the remaining ½ cup chocolate chips.½ cup (60 g) Dutch processed cocoa powder, ¾ cup (90 g) all purpose flour
- Evenly pour the brownie batter into the prepared pan. Bake the brownies for 25 - 35 minutes. Cool the brownie in the pan for 1 hour. Then transfer the brownies to chill and fully set in the fridge for 1 hour.
- While the brownies chill, make the peppermint frosting. In the bowl of stand mixer fitted with paddle attachment add the butter, powdered sugar and peppermint extract. Cream the the mixture together on medium speed for 2 - 3 minutes or until the mixture is smooth and well combined. Once the brownies are fully cooled and chilled, evenly spread the peppermint frosting on top of the brownies.½ cup (113 g) unsalted butter, room temperature, 2½ cups (300 g) powdered sugar, ½ - 1 teaspoon peppermint extract
- While the frosting sets on the brownies, make the chocolate glaze. Add chocolate and butter to a microwave safe bowl. Heat the chocolate and butter together for 30 seconds or until fully melted, stir until smooth and fully combined. Pour the melted chocolate on top of the peppermint frosting. Evenly spread the chocolate, top the chocolate with crushed peppermint candy. Return the brownies to the fridge for 30 minutes to fully set the chocolate and peppermint candy.4 oz. dark chocolate chips or chopped chocolate, 3 tablespoons unsalted butter, sliced, ¼ - ½ cup crushed peppermint candy
- Remove the brownies from the fridge to slice and serve. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
Notes
Store: Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for up to 1 day or in the fridge for up 5 days.
Variations:
Peppermint Brownies with Box Mix: Make these as peppermint brownies with box mix. For an 9 x 9 sized pan, you’ll need one family sized box of brownie mix plus any ingredients listed on the box, as well as 1 teaspoon peppermint extract. Prepare the brownie mix according to the box directions. Bake the brownies according to the box directions. Prepare the frosting and chocolate glaze as written in the recipe.
Cream Cheese Peppermint Frosting: Swap out ½ cup (113 g) butter for 2 oz. (57 g) and ¼ cup butter (57 g). Follow the rest of the peppermint frosting recipe as written.
Tip: If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply