Peppermint Brownies With Candy Cane Frosting (Fudgy Christmas Brownies)
Chocolate and peppermint is one of my favorite Christmas flavor pairs, and these peppermint brownies bring them together in the best way. They’re dense and fudgy, with a cool, creamy peppermint frosting on top.
The brownies are made from scratch with cocoa powder and melted butter, all in one bowl. Once they cool, you spread on a fluffy pink-and-white frosting and finish with crushed candy canes for crunch and color.
I make a pan every holiday season for parties and cookie trays. They look so festive, and they taste like a peppermint mocha in brownie form.
Why You’ll Love These Peppermint Brownies
- Super fudgy. Rich and chocolatey with a chewy center.
- One-bowl brownies. No mixer needed for the brownie batter.
- Festive look. Candy cane topping makes them party-ready.
- Make ahead. Bake them up to 2 days early.
- Crowd favorite. Kids and adults both go back for seconds.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Butter and sugar: Melted butter makes brownies fudgy, not cakey.
- Cocoa powder: Natural or Dutch-process both work. Dutch-process gives a darker color.
- Peppermint extract: A little goes a long way. Use pure peppermint, not mint extract, which tastes like spearmint.
- Chocolate chips: For melty pockets of chocolate.
- Frosting and candy canes: Butter, powdered sugar, milk and peppermint, topped with crushed candy canes.
How to Make Peppermint Brownies
- Prep the pan. Heat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment.
- Mix the batter. Whisk the melted butter and sugar, then the eggs, vanilla and peppermint. Fold in the dry ingredients and chocolate chips.
- Bake. Bake 25 to 30 minutes, then cool completely.
- Frost. Beat the frosting until fluffy and spread it over the brownies.
- Top and slice. Sprinkle with crushed candy canes and cut into 16 squares.
My Tips for the Best Christmas Brownies
- Don’t overbake. A few moist crumbs on the toothpick means fudgy brownies.
- Cool completely before frosting, or the frosting will melt and slide.
- Add the candy canes right before serving so they stay crunchy.
- Chill the frosted brownies for 20 minutes for the cleanest cuts.
Variations to Try
- Ganache top: Add a thin layer of chocolate ganache over the frosting.
- Mint chip: Top with chopped Andes mints instead of candy canes.
- White chocolate: Swap the frosting for melted white chocolate and crushed candy canes.
- Box mix shortcut: Use a brownie mix with 1/2 tsp peppermint extract added.
Make-Ahead, Storage and Reheating
- Make ahead: Bake up to 2 days ahead and keep covered. Frost the day you serve.
- Storage: Keep frosted brownies covered in the fridge for up to 4 days.
- Freeze: Freeze unfrosted brownies, well wrapped, up to 3 months.
What to Serve With It
These brownies are great on a dessert table with other minty treats. Try them with my Easy Peppermint Bark and a big pot of hot chocolate for a cozy peppermint party.
Frequently Asked Questions
Can I use mint extract instead of peppermint? I don’t recommend it. Mint extract often has spearmint, which tastes more like toothpaste.
Why are my candy canes sticky? Candy canes pull in moisture from the air and frosting. Add them just before serving.
Can I double the recipe? Yes. Bake in a 9×13-inch pan for about 30 to 35 minutes.
How do I crush candy canes? Put them in a zip-top bag and tap with a rolling pin until they’re in small pieces.
One Last Thing
These peppermint brownies are a fun, festive twist on a classic. If you make them, please leave a comment and a star rating below. And save them to your Christmas desserts board on Pinterest!
Peppermint Brownies
Ingredients
Brownies:
- 3/4 cup unsalted butter 1 1/2 sticks, melted
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
Peppermint frosting:
- 1/2 cup unsalted butter 1 stick, softened
- 2 cups powdered sugar
- 1 to 2 tbsp milk
- 1/4 tsp peppermint extract
- 1/3 cup crushed candy canes about 4 candy canes
Instructions
- Heat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang.
- Whisk the melted butter and sugar together. Whisk in the eggs one at a time, then the vanilla and peppermint extract.
- Sift in the flour, cocoa powder and salt. Fold just until no dry streaks remain, then fold in the chocolate chips.
- Spread in the pan and bake for 25 to 30 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool completely, about 1 hour.
- For the frosting, beat the butter until creamy. Add the powdered sugar, milk and peppermint extract and beat until fluffy.
- Spread the frosting over the cooled brownies and sprinkle with crushed candy canes. Lift out and cut into 16 squares.
Notes
Storage: Keep covered in the fridge for up to 4 days. The candy canes soften over time.
Reheat: Not needed. Serve chilled or at room temperature.
Variations: Swap the frosting for a chocolate ganache, use Andes mints on top, or add a layer of melted white chocolate.
