Frosted Peppermint Brownies
These Frosted Peppermint Brownies are thick, fudgy, and full of flavor. The classic chocolate brownie recipe gets a Christmas twist with a sweet and crunchy peppermint frosting. Easy to make from scratch, this homemade treat will be the hit of the holiday season!
Before I get to the peppermint brownie recipe, let’s talk about our furry friends. If you’ve been hanging around here for a while (or you follow me on Instagram) then you know that my dog, Callie, and I do a lot together. She’s my fur baby and I’m not ashamed to admit that I spoil her.
Anyways, you may also remember that it’s a tradition for the hubster and I to take a picture with Santa every year. It’s something that we’ve done every year since we’ve started dating (this will be our 7th picture this year!). And now that we’ve got Callie, we decided to add her to the mix. After all, she’s part of our little family!
The place where I take Callie for obedience lessons had Santa on-site for holiday pictures a few weeks ago, so the hubster and I reserved our spot and got our family portrait taken.
Ok, if you’re still reading along, then thank you! I promise I have a wonderfully sweet recipe to share with you.
I don’t know about you, but thick, fudgy, and chewy brownies always hit the spot for me. And I’m definitely more of a fudgy brownie person than the cakey kind. And that’s what you’ll find in these brownies.
Whenever the holiday season hits, I’m all about peppermint. So I couldn’t resist topping the brownies with an easy peppermint frosting. In fact, the peppermint frosting for the brownies is the same recipe that I used with these Vanilla Cupcakes. And truth be told, I will be making it year round. It’s just that good!
What Makes These Peppermint Brownies So Fantastic
- They’re rich and decadent, with three kinds of chocolate!
- These Christmas brownies have a thick layer of peppermint frosting to sink your teeth into!
- They’re simple to make from scratch. The directions are straightforward and you’ll get delicious, fudgy brownies in less than an hour!
Ingredients in Peppermint Brownies
I love how simple the ingredients for this Christmas brownie recipe are. The only seasonal ingredients you’ll need are candy canes and peppermint extract!
- All-purpose flour
- Baking soda
- Unsweetened cocoa powder
- Unsalted butter
- Semi-sweet chocolate chips
- Dark chocolate wafers
- Granulated sugar
- Vanilla bean paste (or extract)
- Powdered sugar
- Peppermint extract
- Candy canes
How to Make Peppermint Brownies
Grab those ingredients and whip up these easy and oh-so festive Christmas brownies today. I guarantee you’ll love them!
Here’s a quick overview of how the brownies with peppermint frosting are made:
In a medium bowl, whisk together the flour, salt, baking powder, and cocoa powder. Set aside.
In another medium bowl, combine the butter, semi-sweet chocolate chips and dark chocolate wafers. Melt the ingredients in the microwave. Set aside to cool slightly.
In another bowl, beat the sugar and eggs until light and fluffy. Beat in vanilla extract. Stir in the melted chocolate. Slowly stir in flour mixture until just incorporated.
Spoon the batter into a parchment-lined 8×8-inch pan. Bake until a toothpick inserted into middle comes out with just a few crumbs, and edges are set.
Once they’ve cooled completely, lift the brownies out of the pan. Spoon the peppermint frosting on top of the brownies and add the crushed candy canes, if desired.
Recipe Variations to Try
- Add crushed spearmint candies on top to get a red and green theme and double up on the mint!
- Drizzle chocolate sauce on top to make these peppermint brownies extra decadent!
- Substitute 1/2 cup of flour for whole wheat flour to add a little extra bit of fiber to these brownies.
Can This Recipe Be Doubled?
Yes! Simply double the ingredients list and bake the brownies in a 9×13-inch pan. You may need to adjust the bake time slightly, so use your best judgement.
How to Store the Brownies
Since the brownies are frosted, you’ll need to store them in an airtight container in the fridge. I personally don’t love eating cold brownies though, so I always let them rest on the counter for 10 to 15 minutes before enjoying the leftovers.
Tips for the Best Christmas Brownies
- I find it helpful to first grease the baking pan with non-stick cooking spray, and then lining it with parchment paper before adding the batter. This helps ensure that you have easy removal of the brownies (and not a sticky mess when cutting them).
- Be sure to use an 8×8-inch baking pan (if you have one). This results in that denser, chewier brownie, whereas a 9×13-inch inch baking pan will result in a flatter brownie.
- If you like gooey brownies, be sure to bake them at at least 375F. The higher, the better for the gooey middle and crisp edges. Any lower in temperature, and it will result in a more even finish.
Looking for more peppermint desserts?
Peppermint is one of my favorite flavors to work with when creating new Christmas recipes. Here are some of my all-time favorite peppermint recipes:
- Chocolate Peppermint Donuts
- Peppermint Chocolate Chip Cookies
- No-Bake Peppermint Cheesecake
- Peppermint Hot Chocolate Cookies
- Vanilla Cupcakes with Peppermint Frosting
Frosted Peppermint Brownies
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter
- ¾ cups semi-sweet chocolate chips
- ¼ cup dark chocolate wafers, or chips
- 1½ cups white sugar
- 4 eggs
- 2 teaspoons vanilla bean paste, or vanilla extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk, or heavy cream
- 2 teaspoons peppermint extract
- 10 candy canes, crushed
- Preheat oven to 375F. Lightly grease an 8x8 inch baking pan with non-stick cooking spray. Then line with parchment paper so that it is easy to lift the brownies out of pan once baked. Set aside.
- In a medium bowl, whisk flour, salt, baking powder, and cocoa powder. Set aside.
- In another medium bowl, combine butter, semi-sweet chocolate chips and dark chocolate wafer. Melt in the microwave over medium heat, stirring occasionally, until smooth. Set aside to cool slightly.
- In a large bowl, beat sugar and eggs until light and fluffy. Beat in vanilla extract. Stir in melted chocolate. Slowly stir in flour mixture until just incorporated.
- Spoon batter into prepared pan. Bake for about 30 minutes, or until toothpick inserted into middle comes out with just a few crumbs, and edges are set. Remove from oven and allow to cool completely.
- To make the peppermint frosting, beat butter in a large bowl with an electric hand mixer or stand mixer with fitted paddle attachment until light and creamy, about 2-3 minutes. Add in powdered sugar, 1/2 cup at a time, until fully incorporated.
- Add milk and peppermint extract. Beat for about 2-3 minutes, or until light and fluffy. Gently fold crushed candy canes into frosting, if desired, or reserve to sprinkle on top of frosted brownies.
- Lift brownies out of pan by grabbing onto the parchment paper. Spoon frosting on top of brownies and spread evenly. Add crushed candy canes, if desired. Cut into squares and enjoy!