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Peppermint Brownies
Rich and chocolatey, with a delicious festive peppermint kick, these fudgy peppermint brownies are a delicious addition to your holiday dessert table.
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Rich and chocolatey, with a delicious peppermint frosting, these peppermint brownies are the perfect holiday treat. Made with a boxed brownie mix, these easy brownies are a festive addition to any cookie tray or holiday dessert table.
MORE RECIPES: Layered Peppermint Fudge | Mint Chip Dessert Lasagna | Cosmic Brownies
This holiday season, mix up a batch of these delightfully decadent brownies. Rich and fudgy, with a delicious festive kick, these peppermint brownies are perfect for the holidays.
Take a tray of these holiday brownies to a Christmas party or cookie swap. Or enjoy them at home with a mug of hot chocolate for a special treat after dinner.
Who can resist a plate of ooey, gooey brownies? These easy peppermint brownies are topped with both a delicious peppermint frosting and a decadent chocolate ganache. The chocolate and peppermint combo of these brownies will have your mouth watering.
Peppermint Brownies Ingredients
- Flour - all-purpose flour
- Baking powder
- Salt
- Chocolate bar - dark chocolate bar
- Butter - unsalted butter
- Eggs - large eggs
- Sugar - granulated sugar
- Peppermint extract
- Peppermint candies
- Sugar - confectioner’s sugar
- Heavy whipping cream
- Chocolate chips - dark chocolate chips
- Butter - salted butter
The peppermint frosting on these brownies is light and fluffy. Chilling it before adding the ganache will help it hold up to the addition of the warm ganache. Pop the frosted brownies into the freezer for about 20 minutes before adding the ganache.
In addition to the chocolate ganache on top, you can also add even more chocolate goodness to the brownies. Try adding semi-sweet chocolate chips or larger chocolate chunks mixed into the brownie batter for an extra burst of rich chocolate.
For more peppermint flavor try adding white chocolate peppermint chips or crushed peppermint Oreos to the batter. If you don’t like the crunchiness of candy canes on your brownies, but still want the extra peppermint flavor, you can use Andes crushed peppermint pieces which are softer.
How to Make Peppermint Brownies
FIRST STEP: Preheat oven to 350 degrees F. Prepare a 9x13 pan with parchment paper or grease.
SECOND STEP: Add flour, baking soda, and salt to a mixing bowl, then mix together.
THIRD STEP: Add dark chocolate pieces and butter to a small microwave-safe bowl, then heat on high for one minute, stirring every 15 seconds.
FOURTH STEP: Add chocolate butter, eggs, sugar, and extracts to a mixing bowl and beat until well combined.
FIFTH STEP: Gently add flour mixture in batches and mix on low until just combined.
SIXTH STEP: Pour into prepared pan, then bake for 28 to 29 minutes or until toothpick comes out clean. Allow to cool slightly on the counter, then refrigerate until cool.
SEVENTH STEP: Make peppermint frosting: Add confectioner’s sugar and butter to a large mixing bowl and beat until light and fluffy. Add in ½ cup peppermint pieces and heavy cream. Spread over cooled brownies.
EIGHTH STEP: Make chocolate ganache: Add ganache ingredients to a saucepan and heat over low-medium heat and mix until creamy, about 6 to 7 minutes. Allow to cool for 5 minutes, then pour/spread gently over frosting.
NINTH STEP: Top with 1 cup peppermint pieces, refrigerate for 1 hour, then cut and serve.
What is the secret to a good brownie?
One of the keys to good moist brownies is not overbeating the eggs. Mixing them too much will add more air to the batter, resulting in cake-like brownies rather than dense, fudgy ones.
How do I make slicing my brownies easier?
Lining the pan with parchment paper will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled.
Why are my brownies hard?
Brownies harden up if they are in the oven too long. For brownies, it’s better to slightly underbake them than to overbake them.
How to Store Peppermint Brownies
ON THE COUNTER: Store leftover peppermint brownies in an airtight container at room temperature for 3 to 4 days.
IN THE FRIDGE: You can also store them in an airtight container in the refrigerator for up to one week.
IN THE FREEZER: If you want to keep your fudgy brownies longer, you can store them in the freezer for up to 3 months. Defrost in the refrigerator before serving.
Peppermint Brownies
Rich and chocolatey, with a delicious festive peppermint kick, these fudgy peppermint brownies are a delicious addition to your holiday dessert table.
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Ingredients
Brownies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 ounces dark chocolate bar (chopped)
- 1 cup unsalted butter (softened (2 sticks))
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon peppermint extract
- 1 cup peppermint candies (crushed for topping)
- Frosting
Frosting
- 2 cups confectioner’s sugar
- ½ cup unsalted butter (softened (1 stick))
- ½ cup peppermint candies (crushed)
- 1 tablespoon heavy whipping cream
Ganache
- 1 cup dark chocolate chips
- ½ cup heavy whipping cream
- 1 teaspoon salted butter
DIRECTIONS
- Preheat oven to 350 degrees F. Prepare a 9x13 pan with parchment paper or grease.
- Add flour, baking soda, and salt to a mixing bowl, then mix together.
- Add dark chocolate pieces and butter to a small microwave-safe bowl, then heat on high for one minute, stirring every 15 seconds.
- Add chocolate butter, eggs, sugar, and extracts to a mixing bowl and beat until well combined.
- Gently add flour mixture in batches and mix on low until just combined.
- Pour into prepared pan, then bake for 28 to 29 minutes or until toothpick comes out clean. Allow to cool slightly on the counter, then refrigerate until cool.
- Make peppermint frosting: Add confectioner’s sugar and butter to a large mixing bowl and beat until light and fluffy. Add in ½ cup peppermint pieces and heavy cream. Spread over cooled brownies.
- Make chocolate ganache: Add ganache ingredients to a saucepan and heat over low-medium heat and mix until creamy, about 6 to 7 minutes. Allow to cool for 5 minutes, then pour/spread gently over frosting.
- Top with 1 cup peppermint pieces, refrigerate for 1 hour, then cut and serve.
Nutrition
Calories: 563kcal | Carbohydrates: 81g | Protein: 5g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 78mg | Potassium: 215mg | Fiber: 2g | Sugar: 45g | Vitamin A: 776IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg
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