Peppermint Brownies

Fudgy homemade chocolate brownies with a creamy peppermint frosting and crushed candy cane topping. A festive Christmas dessert that's easy to make ahead.

Print Recipe

Prep Time 20

Cook Time 28

Cooling 1

Total Time 1 48

Course Dessert, Holiday Treats

Cuisine American

Servings 16 brownies

Calories 290 kcal

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 9x9-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

Make ahead: Bake the brownies up to 2 days ahead. Frost and add candy canes the day you serve.
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.

Keyword candy cane brownies, christmas brownies, peppermint brownies, peppermint frosting