Frosted Peppermint Brownies are here to make your holidays sweeter! These rich, chocolatey brownies and crushed candy canes are simply irresistible.
These Frosted Peppermint Brownies are a festive twist on a classic dessert, combining rich, fudgy chocolate brownies with a cool, creamy peppermint frosting. The brownies provide a decadent, chewy base, while the frosting adds a refreshing burst of minty sweetness that perfectly balances the chocolate.
For more fun holiday treats you have to check out my Popcorn Snowballs, Santa’s Cookies, and White Chocolate Peppermint Popcorn.
Table of Contents
Why We Love Peppermint Brownies
- These brownies have a dense, fudgy texture that chocolate lovers adore.
- This Frosted Peppermint Brownies recipe brings a new twist to classic holiday flavors, creating new traditions.
- Peppermint Brownies make wonderful homemade gifts for friends and family.
Recipe Ingredients
- Unsweetened Cocoa Powder: Delivers intense chocolate flavor and a dense, fudgy texture.
- Peppermint Extract: Infuses the frosting with a refreshing minty flavor.
- Candy Canes: Provides a festive, crunchy texture and a burst of peppermint flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Frosting Options: For a twist on the classic white chocolate frosting, try cream cheese frosting for a tangy contrast, peppermint buttercream for a minty touch, chocolate ganache for a smooth finish, or whipped cream frosting for a light and airy option.
- Extra Minty: Increase peppermint extract to 1 teaspoon in the frosting for a more intense mint flavor.
How to Make Frosted Peppermint Brownies
Step 1: Preheat oven to 350 degrees F (175°C). Line an 8×8 baking pan with foil and lightly coat with baking spray, set aside.
Step 2: In the bowl of a stand mixer, beat together the melted butter, sugars, and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
Step 3: In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and, using a spatula, fold in the chopped chocolate, if desired.
Step 4: Pour the brownie batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 18-22 minutes or until set, taking care not to over-bake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
Step 5: Meanwhile, melt the white chocolate in a double boiler or in the microwave. Allow the chocolate to cool at room temperature for 15 minutes.
Step 6: In the bowl of a stand mixer fitted or a large mixing bowl using a handheld mixer, beat the butter on high until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until combined. Add the white chocolate and 2 tablespoons of crushed candy canes, beat on high for 1 minute.
Step 7: Using an offset spatula, frost the cooled brownies. Sprinkle with remaining candy cane bits. Store in the refrigerator until ready to serve.
Expert Tips
- Toothpick Test: Use a toothpick to check for doneness. Insert it into the center of the brownies; if it comes out with a few moist crumbs, they’re done. Avoid over-baking for fudgy brownies.
- Non-Stick Preparation: Use cooking spray to lightly coat the foil lining in the baking pan. This ensures the brownies do not stick and makes for easy removal and clean-up.
FAQs
Yes, you can use a boxed brownie mix for convenience. Prepare the mix according to package instructions and then follow the recipe for frosting and decorating the brownies.
Yes, you can use a handheld electric mixer or mix by hand with a whisk and spatula. Ensure the ingredients are well-combined for the best texture.
Storage Info
STORE Frosted Peppermint Brownies in an airtight container in the refrigerator for up to 3-5 days. You can also FREEZE them for up to 3 months; wrap each brownie individually in plastic wrap (you can layer them between sheets of parchment paper) and place them in a freezer-safe bag.
To REHEAT, thaw frozen brownies in the refrigerator overnight and bring them to room temperature before serving. If you prefer warm brownies, reheat them in the microwave for 10-15 seconds.
Frosted Peppermint Brownies Recipe
Ingredients
For the Brownies
- 1/2 cup unsalted butter - melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp vanilla extract
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder - sifted
- 1/8 tsp baking powder
- 1/2 tsp salt
- 1/3 cup semisweet chocolate - OR bittersweet chocolate, chopped(optional)
For the Frosting
- 4 oz white chocolate - chopped
- 1/2 cup unsalted butter - room temperature
- 1 cup powdered sugar
- 2 tbsp whole milk - OR heavy cream
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- pinch salt
- 1/4 cup candy canes - finely crushed and divided
Instructions
- Preheat oven to 350 degrees F (175°C). Line an 8×8 baking pan with foil and lightly coat with baking spray, set aside.
- In the bowl of a stand mixer, beat together the melted butter, sugars, and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
- In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and, using a spatula, fold in the chopped chocolate, if desired.
- Pour the brownie batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 18-22 minutes or until set, taking care not to over-bake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
- Meanwhile, melt the white chocolate in a double boiler or in the microwave. Allow the chocolate to cool at room temperature for 15 minutes.
- In the bowl of a stand mixer fitted or a large mixing bowl using a handheld mixer, beat the butter on high until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until combined. Add the white chocolate and 2 tablespoons of crushed candy canes, beat on high for 1 minute.
- Using an offset spatula, frost the cooled brownies. Sprinkle with remaining candy cane bits. Store in the refrigerator until ready to serve.
Rich, fudgy brownies with a peppermint twist, these are the perfect holiday treat.
I just made these for my holiday baking and these brownies are delicious! I am definitely saving the recipe for future holidays too. 🙂
That makes me so happy!! Thank you for saying that!