Ultimate Fudgy Peppermint Brownies with Creamy Frosting
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.
- 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
- 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)
Instructions
- 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.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
- Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract and 1 teaspoon of peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- 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.
- Pour the batter into the prepared pan and spread evenly.
- 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.
- Let the brownies cool completely in the pan on a wire rack. This is important before frosting.
- 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.
- Spread the peppermint frosting evenly over the cooled brownies.
- Sprinkle the crushed candy canes over the frosting immediately.
- 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