Peppermint Brownies Chocolate Frosted

These Peppermint Brownies come out rich and fudgey, with a minty kick and layers of chocolate that make them irresistible. Topped with a cool peppermint frosting and crunchy candy cane pieces, they are my go-to for holiday parties or when I want to give a festive homemade gift.

When I bake these, the smell of peppermint and chocolate fills my kitchen and always reminds me of snowy afternoons baking with my little sister who now requests these every Christmas.

Ingredients

• Unsalted butter: Gives these brownies richness and ensures a moist crumb I use high quality real butter for the best results
• Semi-sweet chocolate chips: Help make the base extra fudgy and balanced Use a good brand for smoother melting
• Granulated sugar: Keeps the brownies chewy and sweet Be sure it is fresh for best texture
• Large eggs: Essential for structure and that glossy crackled top Use room temperature eggs if possible
• Pure vanilla extract: Rounds out the chocolate flavor with a warm note Opt for real vanilla not imitation
• Unsweetened cocoa powder: Intensifies the chocolate taste Dutch-process works great here
• All-purpose flour: Binds everything together and gives the brownies their texture Sift it to avoid lumps
• Kosher salt: Balances all the sweetness and deepens the chocolate
• Baking powder: Creates just a little lift for a tender bite Check that yours is fresh for reliable rising
• Powdered sugar: Used in the frosting for a smooth creamy finish Always sift before using to avoid lumps
• Peppermint extract: The true star of the show Use a pure extract for a clean bright flavor
• Milk: Helps to blend the frosting smoothly Whole or two percent work best but any type will do
• Ghirardelli dark chocolate melting wafers: Makes a glossy chocolate drizzle on top You can substitute with any good quality dark chocolate
• Crushed peppermint candy: The crunchy festive topping Use candy canes or peppermint disks crushed by hand or in a bag

Step-by-Step Instructions

Prepare the Pan and Oven:

Line a nine inch square baking dish with parchment paper to avoid sticking Make sure to crease the edges so the brownies release cleanly Preheat your oven to three hundred fifty degrees Fahrenheit

Make the Brownie Batter:

Melt the butter in a medium saucepan over medium heat for a rich base Turn off the heat and stir in chocolate chips and sugar until smooth Let cool slightly before adding the eggs

Mix in Eggs and Vanilla:

Crack in one egg at a time and stir well after each for a shiny dense batter Stir in the vanilla extract which boosts flavor

Add Dry Ingredients:

Sift in cocoa powder flour salt and baking powder Use large folding movements to combine until just blended so your brownies stay tender

Bake the Brownies:

Pour the thick batter into the lined pan and smooth the top Bake for thirty five to forty minutes until a toothpick comes out with a few moist crumbs Let cool in the pan to keep the centers fudgy

Make the Peppermint Frosting:

Beat the softened butter with powdered sugar peppermint extract and milk for three to four minutes until very light and fluffy Stop to scrape down the sides as you go for even mixing

Frost and Decorate:

Spread the frosting evenly over completely cooled brownies Melt the dark chocolate wafers in the microwave until smooth Then quickly drizzle the chocolate over the frosted brownies and sprinkle with crushed peppermint candy before the chocolate sets

Set and Slice:

Let the brownies rest at room temperature until the chocolate firms up This usually takes about one hour Lift out of the pan using the parchment then slice into sixteen bars and serve

Save

Crushing the peppermint candy always brings me back to when my nephew first helped me with these brownies He was so excited to smash the candy and sprinkle it everywhere so now it is our tradition

Storage Tips

Store brownies in an airtight container at room temperature for up to four days For longer freshness keep them in the refrigerator especially if your kitchen is warm The brownies also freeze beautifully Wrap individually for a quick holiday treat later on

Ingredient Substitutions

If you only have milk chocolate or white chocolate chips on hand they will work but will make the brownies slightly less rich For dairy free or vegan options you can use a plant based butter and milk I have even swapped almond extract for a different twist

Serving Suggestions

These brownies are wonderful on their own but become extra special with a scoop of vanilla ice cream or a swirl of whipped cream For a pretty touch add a few more peppermint shards just before serving They make fantastic gifts tied up in clear cellophane with a ribbon

Save

Cultural and Holiday Context

Chocolate and peppermint together have become a holiday classic in many American kitchens Peppermint bark and brownies are both winter staples so combining them in this recipe means you get the best of both traditions Every batch feels like old fashioned holiday baking with a modern twist

Recipe FAQs

→ How do I achieve a fudgy texture?

Be careful not to overmix the batter after adding the dry ingredients. Bake just until set for a moist, dense texture.

→ Can I use peppermint oil instead of extract?

Yes, but reduce the quantity significantly since oil is more concentrated than extract. Taste and adjust carefully.

→ What’s the best way to cut clean squares?

Allow brownies to fully cool and let topping set. Use a sharp, warm knife for neat slices, wiping after each cut.

→ Do crushed candy canes stay crunchy?

The candy remains crunchy soon after topping, but may soften slightly if stored for longer periods. Sprinkle just before serving for optimal texture.

→ Can I melt chocolate on the stovetop?

Absolutely. Use a double boiler to gently melt chocolate wafers, stirring constantly for smooth results.

→ Are these brownies freezer friendly?

Yes. Cool, slice, and wrap squares well before freezing for up to two months. Add crushed candy after thawing for best crunch.