Peppermint Frosted Brownies

Everyone will love these thick peppermint frosted brownies. They’re loaded with chocolate and topped with a crushed candy cane white chocolate frosting.

Brownies aren’t typically part of our holiday dessert spread. We tend to stick with cookies, fudge and occasionally, a cheesecake. But since we love trying new things, I thought I’d give these brownies a go. And boy, I’m sure glad I did!

Peppermint Frosted Brownies stacked on a plate

Chocolate + Peppermint = Holiday Bliss

Are you tired of peppermint yet? I’m not! Peppermint is one of my favorite holiday flavors. I know I should probably be sharing more cranberry and eggnog treats, but this year I’m all about MINT.

These frosted brownies are a spin on a Christmas classic: peppermint bark. They’ve got a dense, rich chocolate base and are topped with a heavenly white chocolate frosting flecked with crushed candy canes. All it takes is one bite and you’ll be hooked!

I had to do a little experimenting with the frosting. I wanted it to taste like white chocolate but to still be light and fluffy. You could always top these with a white (or dark) chocolate ganache if that’s more of your thing. Either way, these brownies will be a holiday hit!!

How to Make Peppermint Brownies

PREP. Preheat oven to 350 degrees. Line an 8×8 baking pan with foil and lightly coat with baking spray, set aside.

BATTER. 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 size 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.

BAKE. Pour 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).

Peppermint Brownies cut into triangles

Peppermint Frosting

Don’t forget to add the peppermint extract and crushed candy canes to the frosting. They really make these brownies!

Crushed candy canes: We like to use the mini candy canes and crush them with a rolling pin. You can also use the little circle mints, or large candy canes and use a food processor, blender, or a plain old rolling pin to crush them. 

MELT. Meanwhile, melt the white chocolate in a double boiler or in the microwave. Allow the chocolate to cool at room temperature for 15 minutes.

MIX. 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.

BEAT. Add the white chocolate and 2 tablespoons of crushed candy canes, beat on high for 1 minute.

FROST. Using an offset spatula, frost the cooled brownies. Sprinkle with remaining candy cane bits. Store in the refrigerator until ready to serve. Once they’re frosted you can cut them into bars or cute little bark shaped triangles.

Spearmint vs peppermint extract? The generic “mint” extract is actually a mix between spearmint and peppermint. Spearmint is the more common mint extract, but peppermint is more suited for desserts. My suggestion is that you use either mint extract or peppermint extract, but not spearmint.

Top with fudge ganache? Melt together 8 ounces of chocolate with a cup of heavy cream and pour on top of your peppermint frosting after that has set. Let the ganache set in the fridge until solid before cutting and serving.

Frosted Peppermint Brownies on a plate

Storage Tips

Keep frosted peppermint brownies STORED in the fridge for 3-5 days in an airtight container. Since these brownies will last for about 3-5 days, you can make them 3 days ahead of time and keep them tightly covered. 

The frosting can be made a week ahead of time as long as it is kept in the fridge in an airtight container.

Can you freeze these? Yes you can! After you have frosted them and they have set up for a little bit you can start freezing them. Freeze your brownies at first on a sheet in the freezer (you can layer them between sheets of parchment paper) and then place them in a freezer safe bag for up to 3 months.

Peppermint Frosted Brownies stacked on a white plate

For more peppermint treats, try:

 

Peppermint Frosted Brownies | lifemadesimplebakes.com

Peppermint Frosted Brownies Recipe

Everyone will love these thick peppermint frosted brownies. They're loaded with chocolate and topped with a crushed candy cane white chocolate frosting.
5 from 8 votes
Pin Rate
Course: Brownies & Bars
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Cool Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 16 brownies
Calories: 317kcal
Print 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. Line an 8x8 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 size 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 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.

Nutrition

Serving: 16g | Calories: 317kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 93mg | Potassium: 111mg | Fiber: 1g | Sugar: 35g | Vitamin A: 384IU | Calcium: 37mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 5 stars
    Peppermint is my favorite. I love this time of year because of the peppermint everywhere! This recipe in next on my to make list! What’s better than brownies and peppermint…not much!

  2. 5 stars
    Wow, I love the thickness of the frosting!! It’s so creamy & the brownies are so fudgy! Peppermint & chocolate are the best combination, too!

  3. 5 stars
    I just made these for my holiday baking and these brownies are delicious! I am definitely saving the recipe for future holidays too. 🙂