Description

These Peppermint Brownies combine rich, fudgy chocolate with a refreshing peppermint frosting, making them the perfect festive treat for the holiday season. With a moist, chocolaty base studded with peppermint chips and topped with a creamy peppermint glaze sprinkled with crushed candy canes, these brownies bring a delightful balance of flavors and textures.

Ingredients

Scale

Brownie Base

10 tablespoons unsalted butter
2/3 cup + 1/4 cup semi-sweet chocolate chips
1/4 cup dutch-processed cocoa powder
1/2 cup granulated sugar
1/2 cup dark brown sugar (packed)
2 large eggs
1 large egg yolk
2/3 cup + 1 tablespoon all purpose flour
2/3 cup peppermint baking chips
1/2 teaspoon fine sea salt

Peppermint Frosting

2 1/2 cups powdered sugar
1 tablespoon unsalted butter (softened)
1 teaspoon peppermint extract
3–5 tablespoons hot boiling water

Decoration

Peppermint baking chips (for decorating)
Candy canes (crushed, for decorating)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and line an 8×8 inch square baking pan with parchment paper, ensuring an easy release of the brownies.
Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together. Stir to combine, then whisk in the dutch-processed cocoa powder until smooth. Set aside to cool slightly.
Mix Sugars and Eggs: In a large mixing bowl, whisk together granulated sugar, dark brown sugar, eggs, and the additional egg yolk for about 1 minute until well combined and slightly frothy.
Combine Mixtures: Slowly stream the melted chocolate mixture into the sugar and egg mixture while whisking continuously until fully incorporated.
Add Dry Ingredients: Gently fold in the all-purpose flour, peppermint baking chips, and sea salt until just combined, being careful not to overmix the batter.
Bake the Brownies: Pour the batter into the prepared pan and smooth the top. Bake for 35-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely on a wire rack before frosting.
Make Peppermint Frosting: In a large bowl, combine powdered sugar, softened butter, and peppermint extract. Add 3 tablespoons of hot boiling water and mix with a rubber spatula until smooth and spreadable. If too thick, add more water one tablespoon at a time until desired consistency is reached.
Frost the Brownies: Dollop the peppermint frosting over the cooled brownies and spread evenly using an offset spatula. Sprinkle extra peppermint baking chips and crushed candy canes on top for festive decoration.
Set the Frosting: Let the frosting set at room temperature for 2-3 hours or refrigerate for 30 minutes to firm up.
Serve: Cut the brownies into 16 squares and enjoy the festive, chocolaty peppermint delight!

Notes

For accurate flour measurement, spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping—this prevents overpacking which can make brownies dense.
If you prefer a less sweet frosting, reduce powdered sugar slightly and adjust water accordingly.
You can substitute the peppermint baking chips with crushed peppermint candies if unavailable.
Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated up to 1 week.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint brownies, holiday brownies, chocolate peppermint dessert, festive brownies, peppermint frosting, Christmas dessert