These festive Peppermint Brownies are a decadent, made from scratch, eye catching layered brownie. They feature a fudgy, richly chocolatey base with a sweet and simple peppermint frosting, and a final decorative finish of peppermint candy.
It’s cheery indulgence that’s likely to become a yearly holiday tradition!
Who could resist a peppermint upgraded brownie?
In this Christmas inspired recipe both the brownie base and the icing atop are enhanced with an authentic peppermint flavor. Plus you get a final boost of flavor as well as satisfying hints of crunch from a sprinkle of finely crushed candy canes kissing the top.
The brownie base is very simple. It’s made from an easy cocoa based brownie batter, rather than the extra step many brownie recipes call for of melting and cooling chocolate to add. The frosting is also a breeze. It includes just a fair touch of cream cheese to balance the sweetness of the frosting, and to add more flavor without overpowering its lovely peppermint taste.
Collectively this trio of flavors is a pairing meant to be!
This is such an ideal recipe to add to your holiday dinner party meny. I do however recommend making a double batch to tuck some away in the freezer. You’ll be glad you stashed some for later!
Peppermint Brownie Recipe Ingredients
All purpose flour: Builds the structure of the brownies.
Dutch cocoa powder: This is available at many larger retailers now, if you can’t find it you can use regular unsweetened cocoa powder in these brownies they’ll just have a little less depth and rich chocolate flavor.
Salt: This enhances the other flavors of the brownies and balances the sweetness.
Butter: Unsalted butter is called for in the recipe, but salted butter could be used instead. Just reduce salt to 1/8 tsp if using salted butter.
Granulated sugar: This sweetens and tenderizes the brownies.
Eggs: These are added to bind all the ingredients together and to help the brownies rise a bit.
Peppermint extract: The recipe was created using McCormick peppermint extract. Other brands will work but keep in mind you may need to adjust the amount of peppermint extract used as the strength will vary by brand.
Vanilla extract:
Cream cheese: Only 2 oz. are used to balance the sweetness of the frosting. You could omit it and replace with 2 Tbsp more butter if preferred.
Powdered sugar: This fine sugar is used for the frosting to sweeten and for a smooth texture.
Candy canes: I use the mini ones and break them up in a resealable bag with a rolling pin. The larger ones work fine too, or you can even purchase pre-crushed peppermint candy.
How Much Peppermint Extract to Add to Brownies
- With McCormick brand peppermint extract I recommend adding 1 to 1 1/2 tsp peppermint extract to brownies for a noticable peppermint flavor.
- I use 1 tsp here since there is also 1/4 tsp included in the frosting, plus they are finished with candy canes including more peppermint flavor.
- If using other brands of peppermint extract, it may have a more more bold flavor so you may want to reduce to 1/2 tsp.
- There is also the option to use food grade peppermint essential oil. However keep in mind it’s very potent and 1 drop is equal to about 1/2 tsp peppermint extract.
- If using a boxed brownie mix use 1 tsp peppermint extract or 2 drops food grade peppermint essential oil.
How to Make Peppermint Brownies from Scratch
Prepare oven and baking pan: Preheat oven to 325 degrees. Butter a 9 by 9-inch baking dish (optionally line with parchment paper and butter parchment paper).
Mix dry ingredients: In a medium mixing bowl whisk together flour, dutch cocoa powder, and salt. Set aside.
Blend sugar and wet ingredients: In a separate large mixing bowl whisk together melted butter with sugar. Add eggs, 1 tsp peppermint extract and vanilla extract and whisk for 1 minute.
Combined mixtures: Add flour mixture to butter mixture and stir with a spatula or wooden spoon until mixture is combined (scrape bottom at edges of bowl as you mix).
Spread into pan: Pour mixture into prepared baking dish and spread into an even layer.
Bake and cool: Bake in preheated oven until set in center, about 28 to 32 minutes. Remove from oven and let cool completely on a wire rack.
For the frosting: In a large mixing bowl using an electric hand mixer cream together cream cheese and butter until well blended. Add powdered sugar and 1/4 tsp peppermint extract and whip frosting with mixer until light and fluffy for several minutes.
Spread frosting over cooled brownies, sprinkle with crushed candy canes. Cut brownies into squares.
Helpful Tips
Under-bake slightly: I recommend under-baking brownies slightly for that fudgy texture in the center that we crave.
Cool completely: With frosted brownies you need to let the brownies cool entirely before adding frosting or it will melt. You can speed cool the brownies in the freezer.
Candy canes tip: Note that the candy canes soften from the moisture of the frosting over time. You can wait to add them until later if preferred.
Storage
Because of the frosting it’s best to keep the brownies in the fridge (due to the cream cheese) for up to 4 days. You can serve them cold or at room temperature.
Store them in an airtight container in a single layer.
Brownies will freeze well up to 3 months. Just note the candy canes soften with the moisture and fat in the frosting.
Possible Variations
Gluten free option: Replace the all-purpose flour with a 1:1 gluten free flour mix for a gluten free peppermint brownie. Ensure other ingredients were packaged in a facility without cross contamination.
No frosting option: These brownies can also be made without frosting. Omit it then add 3/4 cup chocolate chips to the batter for a more crackly brownie top. Increase peppermint extract in brownies to 1 1/4 tsp.
White chocolate option: Instead of the frosting used here you can drizzle 4 oz melted white chocolate over the brownies, it’s such a delicious option that creates a combo very reminiscent to the flavors of peppermint bark.
No peppermint candies: If you want a smooth brownie throughout without a none crunchy finish simply omit the peppermint candy canes. You can replace with soft red sprinkles for a splash of color.
More Bars to Make for the Holidays
Peppermint Brownies
A decadent, made from scratch, eye catching, layered brownie. They feature a fudgy, richly chocolatey base with a sweet and simple peppermint frosting, and a final decorative finish of peppermint candy. It’s cheery indulgence that’s likely to become a yearly holiday tradition!
Servings: 12
Frosting
- 2 oz. cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 1/4 cups (150g) powdered sugar
- 1/4 tsp peppermint extract
- 3 Tbsp finely crushed peppermint candy canes
For the brownies: Preheat oven to 325 degrees. Butter a 9 by 9-inch baking dish (optionally line with parchment paper and butter parchment paper).
In a medium mixing bowl whisk together flour, dutch cocoa powder, and salt. Set aside.
In a separate large mixing bowl whisk together melted butter with sugar. Add eggs, 1 tsp peppermint extract and vanilla extract and whisk for 1 minute.
Add flour mixture to butter mixture and stir with a spatula or wooden spoon until mixture is combined (scrape bottom at edges of bowl as you mix).
Pour mixture into prepared baking dish and spread into an even layer. Bake in preheated oven until set in center, about 28 to 32 minutes. Remove from oven and let cool completely on a wire rack.
For the frosting: In a large mixing bowl using an electric hand mixer cream together cream cheese and butter until well blended. Add powdered sugar and 1/4 tsp peppermint extract and whip frosting with mixer until light and fluffy for several minutes.
Spread frosting over cooled brownies, sprinkle with crushed candy canes. Cut into squares.
Store brownies in the fridge or freezer (just note that crushed candy canes will soften over time). Can be eaten cold or brought back to room temperature.
Nutrition Facts
Peppermint Brownies
Amount Per Serving
Calories 338
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 86mg29%
Sodium 131mg6%
Potassium 107mg3%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Vitamin A 591IU12%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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