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.
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