Frosted Peppermint Brownies Recipe

A stack of Frosted Peppermint Brownies on a plate.

4.85 from 19 votes

Frosted Peppermint Brownies Recipe

Frosted Peppermint Brownies are here to make your holidays sweeter! These rich, chocolatey brownies and crushed candy canes are simply irresistible.

Prep Time20

Cook Time20

Cool Time45

Total Time1 25

Course: Brownies & Bars

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 303kcal

Author: Andrea

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 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-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.

Notes

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.

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