5 Amazing Peppermint Brownies For Joy

Oh, friends, is it even the holiday season if you haven’t made something ridiculously decadent? I know for me, the kitchen really comes alive when the air gets crisp and the Christmas music starts playing. That’s when I swap out my usual weeknight fare for something that requires extra chocolate—and usually some kind of mint!

If you’re looking for the ultimate showstopper that tastes like a hug from a candy cane, you have to stop what you’re doing and make these peppermint brownies. Forget dry cakey squares; we are diving deep into ultra-fudgy richness here, topped with the silkiest frosting you’ve ever spread. Finding pure joy in making something this rich and festive? That’s what baking is all about for me. You can see why I love swapping spreadsheets for saucepans during December! Check out my story here if you need more encouragement to get baking!

Why You Need These Fudgy Peppermint Brownies This Season

Honestly, when the holiday baking bug bites, you need a recipe that absolutely delivers on the decadence factor. These aren’t complicated, dry little squares, nope. These are the real deal, and I’ve tested this recipe enough times—usually with a glass of wine beside me, naturally—to know it’s the best way to get that perfect intense chocolate experience you’re craving.

If you’re looking for a showstopper that tastes like the best cozy winter night, here’s why you need to make these your go-to holiday treat. You can find more of my favorite comforting sweets over on my comfort food page!

• They are intensely chocolatey and incredibly fudgy. Seriously, they melt in your mouth.
• The cool, refreshing blast of peppermint cuts through that richness perfectly. It’s a stunning contrast!
• They look like Christmas exploded on top of a chocolate block, thanks to those colorful candy cane crumbles. Easy wow factor!

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Achieving the Perfect Fudgy Brownies Texture

The secret to avoiding cakey disaster lies right in the base ingredients and how we handle them. We use a high ratio of fat (that lovely melted butter!) to flour. Plus, we skip the creaming of butter and sugar you see in cake recipes. For ultimate fudginess, we melt the chocolate right into the batter, which packs in so much extra smooth, rich cocoa goodness.

My biggest piece of advice here is simple: do not overbake! Pull them out when the toothpick still has moist crumbs attached. Trust me on this; they set up perfectly as they cool, giving you that dense, chewy texture we want.

The Best Peppermint Frosting for Your Peppermint Brownies

I love frosting! And for these peppermint brownies, the frosting has to stack up to that intense chocolate layer underneath, right? That’s why we’re making a simple, creamy buttercream that tastes bright, fresh, and just sweet enough.

We use a touch of peppermint extract in the frosting—and yes, you can adjust that based on how much of a mint fan you are! It spreads like silk when the base is totally cool, and it sets just enough to support all those crunchy candy cane bits we put on top. It’s the perfect cooling counterpoint to the rich base.

Essential Ingredients for Decadent Peppermint Brownies

Okay, let’s talk about what goes into these amazing treats because using the right stuff makes all the difference between a good brownie and a legendary one. Remember how I always say quality ingredients make simple cooking shine? That’s doubly true here where the chocolate flavor has to sing over the mint!

For the base, make sure you grab unsalted butter—we control the salt level ourselves! We need two different sugars too: granulated sugar for structure and that crucial 1 cup of packed light brown sugar because those molasses notes add depth that white sugar just can’t fake. Please, use the best unsweetened cocoa powder you can find; that’s where all that deep chocolate flavor comes from.

Don’t forget the flavor bombs! We use a little peppermint extract in the batter itself, which gives the base a subtle cooling note beneath the chocolate. Then, of course, you need the goodies for the topping—lots of crushed candy canes. They have to be the real deal, the hard peppermint sticks, for the best crunch!

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For those who need to see the exact measurements to feel confident, I’ve got the full list ready for you. Check out my detailed ingredient prep guide if you want to know my thoughts on the best cocoa brands!

Step-by-Step Guide to Making Perfect Peppermint Brownies

Okay, this is where the magic happens! Don’t stress—while these are decadent, the method is actually super straightforward. We are aiming for that famous crinkle top that looks so professional, but the secret is really just knowing when to stop stirring. Read through these steps once, grab your apron, and let’s get baking!

Remember, I always prep my pan first. It saves so much heartache later! You can find my favorite tips on getting brownies to release perfectly over on my guide to one-bowl joy.

Preparing the Fudgy Brownie Base

First things first: get that oven preheated to 350°F (175°C). While it warms up, you need to line a 9×13 inch pan with parchment paper. I mean it, leave those long overhangs! Once the paper is ready, give it a little spray with cooking oil so the paper sticks down nicely.

In your big mixing bowl—yes, this is mostly a one-bowl wonder—whisk together your melted butter, granulated sugar, and brown sugar until they are completely smooth. Then, whisk in your four eggs one by one. You want that mixture looking nice and glossy before you add the vanilla and that teaspoon of peppermint extract for the base.

Now, for the dry stuff. In a *separate* bowl—yes, we cheat a little bit here to avoid over-mixing—just quickly whisk your flour, cocoa powder, salt, and baking powder together. Gradually add this dry mixture into the wet ingredients. Mix it just until you see no more flour streaks. Seriously, stop mixing as soon as it comes together. We don’t want gluten developing!

The final, most important chocolate step: melt that chopped unsweetened chocolate. I usually do this in short bursts in the microwave, stirring well after each one until it’s baby-smooth. Fold that melted chocolate and the chocolate chips gently into your batter. Folding is a slow, deliberate process—you are just incorporating, not beating!

Baking and Cooling for the Best Peppermint Brownies

Pour that wonderful, thick batter into your prepared pan and spread it out so it’s even across the surface. Pop it into the hot oven. We’re looking at 25 to 30 minutes bake time, but you must watch them closely. This is the make-or-break moment for fudgy brownies!

When you test them, insert a toothpick near the center. If it comes out with wet, liquid batter, give it 3 more minutes. But if that toothpick has moist, sticky crumbs clinging to it? Pull them out immediately! If you wait until the toothpick is totally clean, you’ll end up with cake, not the decadent chocolate experience we planned.

This next part is the hardest, but you must obey: let those beautiful peppermint brownies cool completely in the pan on a wire rack. If you try to frost them warm, you’ll end up with minty chocolate soup. Be patient—it’s worth the wait!

Assembling the Creamy Frosting and Topping

Once the base is stone cold, whip up that frosting. Beat your softened butter until it’s light and fluffy. Then, slowly add that powdered sugar, milk, and the second half teaspoon of peppermint extract. I sometimes add just one tiny drop of green food coloring if I want them to scream ‘Christmas,’ but totally optional!

Spread that creamy frosting evenly over the cooled layer of brownie. Don’t be shy, make it thick! You need a good, substantial layer to hold the crunch on top.

SAVE

Quickly—before the frosting has a chance to fully firm up—sprinkle your crushed candy canes all over the top. If you wait too long, they won’t stick! Once the candy canes are scattered, let the whole thing sit for a bit so the frosting sets. Then, use those parchment handles to lift the whole block out and slice into squares. Enjoy the crunch!

Tips for Success When Baking Your Peppermint Brownies

Baking these peppermint brownies should be pure joy, not a stressful science experiment! I’ve learned a few little tricks over the years that keep this recipe consistently superb. Trust me, these small adjustments prevent common pitfalls and make sure the flavor profile is balanced between rich chocolate and cool mint.

First, let’s talk chocolate power. When you’re melting that unsweetened chocolate, make sure that cocoa powder you use is high-quality. The richness of the base really depends on it. If your cocoa powder is old or dull, your brownies will taste flat, no matter how much mint you add. I always use a dark, good-quality cocoa for that deep, almost black color. You can read more about my favorite chocolate tips here!

Next, handle that peppermint extract with respect! It is potent stuff, much stronger than vanilla. Remember, we use one teaspoon in the batter and another (half a teaspoon) in the frosting. If you try to double up on the extract in the batter just because you love mint, you might end up with a weird, slightly soapy aftertaste. A little goes a long way when the chocolate is already so intense. I usually taste the batter before baking—if it tastes slightly minty, it will be perfect once baked; if it tastes strongly minty, dial it back!

A neat little trick for that topping, especially if you’re using crushed candy canes that might have sharp edges? Before sprinkling them over the wet frosting, toss them lightly with just a tiny pinch of powdered sugar. It helps create a slight barrier, absorbing a bit of the stickiness so your topping doesn’t all clump together into one giant mint rock. It just keeps those pretty crumbles loose and festive!

Variations on Classic Peppermint Brownies

While I stand by this recipe as the absolute best way to create stunning peppermint brownies, I totally get that sometimes you need to shake things up or use what you have hiding in the pantry! Baking is all about creativity, especially during the holidays when everyone seems to want a slightly different festive treat.

If you used up all your candy canes, or maybe you just adore that layered dessert vibe, here are a few easy swaps and additions that keep this basic brownie structure but give you a brand new holiday square. These ideas really lean into those rich chocolate mint treats we all crave!

For instance, if you want that intense layered flavor like you see in those fancy peppermint bark cookies, try this: after spreading the frosting, melt about half a cup of white chocolate chips (add a touch of coconut oil to help it drizzle nicely). Drizzle that melted white chocolate haphazardly over the mint frosting. Then, sprinkle your crushed peppermint on top. The white chocolate hardens into a lovely white layer that looks just like peppermint bark! It adds a lovely textural difference, too.

SAVE

Another fun idea that ties into that cozy winter vibe is turning these into hot chocolate inspired treats. You already have the melted chocolate in the base, which is perfect. To lean into the ‘hot chocolate’ flavor, try swirling a tablespoon of peanut butter or Nutella into the batter right before baking. It creates a beautiful marbled effect, and peanut butter and mint play so nicely together! If you’re looking for more warm, comforting recipes, I have some great ones over on my hot chocolate inspiration page.

Also, don’t feel limited by regular candy canes! Sometimes I use those flat, soft peppermint patties (the ones wrapped in foil) and chop them up instead of the hard candies. They melt slightly into the frosting, creating pockets of super smooth, soft mint flavor instead of grit. It’s a slightly different texture, but equally delicious if you’re not a fan of crunches!

Serving Suggestions for These Holiday Brownies

Now that you’ve created these gorgeous, rich holiday brownies, the only thing left is deciding what to serve them with! Because they are so decadent and intensely flavored, they honestly don’t need much help, but a good pairing can elevate them from dessert to an entire experience.

If you’re having a big festive gathering, these pair beautifully with something warm to counteract that cooling mint flavor. A steaming mug of good coffee or maybe one of my famous boozy hot chocolate recipes turns this into a true celebration. For something lighter, a scoop of high-quality vanilla bean ice cream slowly melting over the top is divine. They make the perfect ending note to any meal during the colder months; these winter desserts just nail that cozy feeling!

Storage and Reheating Instructions for Peppermint Brownies

This is super important, especially since we loaded these peppermint brownies up with so much rich butter and frosting! If you’re like me, you might want to make a big batch ahead of time for holiday parties or just because you know they won’t last long in our house.

The good news is that these keep really well! Because of the amount of sugar in both the brownie layer and that creamy frosting, these are quite sturdy. The main thing to know is that the topping—especially if you used those crushed candy canes—is best when it’s fresh, but they won’t go bad quickly.

For everyday storage, I recommend keeping them right on the counter. Place them in a sturdy, airtight container, making sure there’s a layer of parchment paper between the container bottom and the frosting layer if you’re stacking them high. At room temperature, they should stay perfectly soft and fudgy for about three to four days. Any longer than that, and I suggest moving them to the fridge.

If you decide to refrigerate them, just grab an airtight container, and they will last up to a week! However, cold mutes the fudginess—they get really firm when chilled, which isn’t quite the texture we’re aiming for. So, when you take them out of the fridge, follow my favorite trick for reviving just about any great baked good: let them sit on the counter for at least an hour before serving. Honestly, reheating isn’t necessary at all, but if you are having a truly freezing cold night and want that chocolate to feel soft again, try microwaving a single square for just 8 to 10 seconds. Any longer and that mint frosting might get a little weird!

If you want to know how I keep my other baked goods, like my famous date nut bread, fresh forever, you can check out some of my storage ideas right here!

Frequently Asked Questions About Peppermint Brownies

I always get questions when I post these beauties because everyone wants to nail that perfect texture and flavor balance! It’s natural to want to tweak things, especially when you have other Christmas baking ideas swirling around. Here are the things I hear most often about making these mint chocolate treats.

If you are constantly looking for ways to simplify your baking without losing flavor, you might want to check out my guide on my favorite easy brownie recipes!

Can I substitute the peppermint extract in the batter?

Oh, absolutely! Peppermint extract is potent, and sometimes you want that deep, dark chocolate to shine without the mint cooling things down right in the base layer. If you’re not keen on putting mint in the brownie itself, just leave that first teaspoon out entirely! Skip it, and replace it with an extra teaspoon of vanilla extract, or just skip it altogether. The fudgy texture doesn’t rely on the extract, so you’ll still get those amazing rich chocolate desserts, just without the mint until the frosting layer.

How do I get that shiny, crinkly top on my peppermint brownies?

Ah, the coveted crinkle top! That beautiful, flaky shine is like the cherry on top of the fudge world. It all comes down to how the sugar interacts with the fat and the eggs right at the beginning. In our recipe, notice how we whisk the melted butter and *both* sugars vigorously before adding the eggs? That action starts to dissolve that sugar into the fat, which is the key.

When you add the eggs and whisk them well until they look smooth and glossy, you’re creating a thin layer of meringue just under the surface. As the brownies bake, that layer rises and then gently settles, creating that classic, delicate crackle. If your mixture looks super thick and dull before you add the eggs, you might not get the shine, so make sure you whisk those base ingredients until they look slightly pale and well-combined!

Is it okay if I skip the peppermint frosting?

You really, really don’t want to skip the frosting, but I get it—sometimes you just need simple squares! If you skip the frosting, you’ll have incredible, deeply decadent chocolate brownies. To keep that festive vibe, just dust the completely cooled brownies with powdered sugar. If you want a little bit of that mint flavor back, crush up a few extra candy canes and sprinkle those over the powdered sugar. They become fantastic festive chocolate squares, just without the creamy layer!

Can I use a box brownie mix to save time?

Look, I respect a busy schedule! While I will always preach about making things homemade for the best flavor, you *can* use a box mix. If you do, you’ll want to turn it into a Peppermint Bark Brownie experience to really boost it. Mix the dry box ingredients according to the package directions, but instead of the oil they call for, use melted butter. Then, fold in some chocolate chips, a teaspoon of peppermint extract, and then top it with our homemade frosting. It’s a great shortcut, but be warned—it won’t be *quite* as fudgy as our from-scratch version!

Share Your Festive Chocolate Mint Treats

Alright, my friends, I have shared all my deep, dark secrets for making what I truly believe are the ultimate peppermint brownies! Now comes the fun part: I need to see what you’ve made! There’s nothing that brings me more joy than knowing a recipe found its way from my kitchen to yours and brought a little bit of that holiday happiness to your table.

Please, if you love these rich, satisfying squares, leave a rating below! Five stars really helps other home bakers find this recipe and convince them to whip up a batch for their own celebrations. Did you try the white chocolate drizzle variation? Were your candy canes extra crunchy? I want to hear every detail!

If you snap a picture of your beautiful, frosted squares—maybe next to a roaring fire or sitting out for a cookie swap—tag me on social media! You can always find me sharing behind-the-scenes chaos and extra quick tips over on my main blog page. And for day-to-day kitchen chatter and quick updates, come say hello on Facebook, won’t you? I love seeing your happy bakes! Find me right here on Facebook and let’s share the joy!

Ultimate Fudgy Peppermint Brownies with Creamy Frosting

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Make these decadent peppermint brownies for a rich, chocolatey, and minty holiday treat. They feature an ultra-fudgy texture, a cool peppermint frosting, and a crunchy candy cane topping.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon salt
• ½ teaspoon baking powder
• 4 ounces unsweetened chocolate, chopped
• 1 teaspoon peppermint extract (for batter)
• ½ cup semi-sweet chocolate chips
• 1 cup powdered sugar (for frosting)
• ¼ cup unsalted butter, softened (for frosting)
• 2 tablespoons milk or heavy cream (for frosting)
• ½ teaspoon peppermint extract (for frosting)
• 1 drop green food coloring (optional, for frosting)
• ½ cup crushed candy canes or peppermint candies (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract and 1 teaspoon of peppermint extract.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
6. Melt the 4 ounces of chopped unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Fold the melted chocolate and the chocolate chips into the batter.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter. Do not overbake for fudgy results.
9. Let the brownies cool completely in the pan on a wire rack. This is important before frosting.
10. Prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually beat in the powdered sugar, milk, and ½ teaspoon of peppermint extract until smooth and fluffy. Add food coloring if desired.
11. Spread the peppermint frosting evenly over the cooled brownies.
12. Sprinkle the crushed candy canes over the frosting immediately.
13. Once the frosting is set, use the parchment overhang to lift the brownies out of the pan. Cut into squares.

Notes

• For the fudgiest texture, use high-quality cocoa powder and ensure you do not overbake the brownies.
• If you prefer a peppermint bark topping, melt white chocolate chips and drizzle over the frosting before adding the crushed candy canes.
• These brownies store well in an airtight container at room temperature for up to four days.

Nutrition

• Serving Size: 1 square
• Calories: 320
• Sugar: 35
• Sodium: 150
• Fat: 18
• Saturated Fat: 11
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 2
• Protein: 4
• Cholesterol: 60