Frosted Peppermint Brownies are a traditional, rich and fudgy brownie recipe made even better with the addition a decadent ganache frosting and crushed candy cane topping. This easy recipe is a great choice for all of your Christmas and winter holiday celebrations!
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Peppermint and chocolate are a classic, favorite holiday combination known and loved. These Frosted Peppermint Brownies have the perfect balance of both of these flavors in one, chewy, delicious treat.
We made a traditional brownie recipe more festive but adding a splash of peppermint extract to the batter and a decadent chocolate ganache frosting to the tops. Crunchy, crushed candy canes add a bit more of that cool, peppermint flavor to every bite.
More brownie recipes that are perfect for the holiday season are Andes Mint Brownies, Christmas Brownies and Red Velvet Cheesecake Brownies.
Why This Recipe Works
Brownies of all different varieties never disappoint. They are always a crowd pleaser.
This brownie recipe uses pantry staples and comes together quickly and easily for a super easy dessert option. The only special ingredients that you need are peppermint extract and candy canes.
Frosted Peppermint Brownies are super fudgy and chewy; everything a brownie should be. The ganache frosting is so rich and decadent. It pairs beautifully with peppermint.
Step-By-Step Instructions
Ingredients
Brownies
- 1/2 cup unsalted butter (melted)
- 1/4 cup unsweetened cocoa powder: you can use regular cocoa powder or dark cocoa powder for even richer flavor.
- 2 eggs
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3/4 cups all purpose flour
Chocolate Ganache
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 10 mini candy canes: you can use 2 or 3 standard size candy canes instead.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat your oven to 350°F. Line a 8 or 9-inch square baking pan or equivalent with aluminum foil or parchment paper.
Create!
Melt the butter and mix in the cocoa powder until well blended. Set aside.
Chef’s Tip: you can melt the butter in the microwave for about 30-seconds, or in a small sauce pan over low heat.
Beat the eggs and sugar together in an electric mixer fitted with a paddle on medium speed for about 2 minutes, until creamy and thick.
Turn off the mixer and stir in the salt and peppermint and vanilla extracts, then the chocolate mixture until fully blended.
Mix in the flour until just combined – do not over mix.
Add the brownie batter to the prepared pan and spread it out evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool.
To make the chocolate ganache, heat the heavy cream in a small sauce pan until simmering, but not boiling.
Add chocolate chips to a large bowl and pour the hot cream over them.
Let the hot cream sit on the chocolate chips for a minute, then stir until the chocolate is fully melted and well blended.
Pour the ganache evenly over the brownies and top with the crushed candy canes.
Allow to set at room temperature or place in the refrigerator to set faster.
Present!
Cut the brownies into 9 equal size squares and serve.
Chef’s Tip: for clean, sharp lines when cutting, freeze the brownies before slicing. Run a straight edge knife under hot water, wipe carefully with a towel and cut. Repeat between cuts. Allow the cut brownies to fully thaw before serving.
Tips and Techniques
- The butter can be melted in the microwave in 30-second increments or on the stovetop in a small sauce pan over low heat.
- You can use regular cocoa powder or dark cocoa powder for an even richer flavor.
- For clean, sharp lines when cutting, freeze the brownies before slicing. Run a straight edge knife under hot water, wipe carefully with a towel and cut. Repeat between cuts. Allow the cut brownies to fully thaw before serving.
- Store leftover brownies at room temperature in an airtight container or wrapped tightly in plastic wrap. Cut brownies are best within 2 days, uncut brownies may last up to 5-7 days.
FAQ’s
Can You Freeze Brownies?
Baked brownies can be frozen for up to 2 months.
More Christmas Dessert Recipes
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Frosted Peppermint Brownies
Ingredients
Brownies
- 1/2 cup unsalted butter melted
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3/4 cups all purpose flour
Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 10 mini candy canes (crushed)
Instructions
- Preheat oven to 350°F. Line a 8 or 9-inch square baking pan or equivalent with aluminum foil or parchment paper.
Brownies
- Melt the butter and mix in the cocoa powder until well blended. Set aside.1/2 cup unsalted butter, 1/4 cup unsweetened cocoa powder
- Beat the eggs and sugar together in an electric mixer fitted with a paddle on medium speed for about 2 minutes, until creamy and thick.2 eggs, 1 cup granulated sugar
- Turn off the mixer and stir in the salt and peppermint and vanilla extracrs, then the chocolate mixture until fully blended.1/2 teaspoon salt, 1 teaspoon peppermint extract, 1 teaspoon vanilla extract
- Mix in the flour until just combined - do not over mix.3/4 cups all purpose flour
- Add the brownie batter to the prepared pan and spread it out evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool.
Ganache Frosting
- Heat the heavy cream in a small sauce pan until simmering, but not boiling.1 cup heavy cream
- Add chocolate chips to a large bowl and pour the hot cream over them.8 ounces semi-sweet chocolate chips
- Let the hot cream sit on the chocolate chips for a minute, then stir until the chocolate is fully melted and well blended.
- Pour the ganache evenly over the brownies and top with the crushed candy canes.10 mini candy canes
- Allow to set at room temperature or place in the refrigerator to set faster.
- Cut the brownies into 9 equal size squares and serve.
Notes
Tips and Techniques
- The butter can be melted in the microwave in 30-second increments or on the stovetop in a small sauce pan over low heat.
- You can use regular cocoa powder or dark cocoa powder for an even richer flavor.
- For clean, sharp lines when cutting, freeze the brownies before slicing. Run a straight edge knife under hot water, wipe carefully with a towel and cut. Repeat between cuts. Allow the cut brownies to fully thaw before serving.
- Store leftover brownies at room temperature in an airtight container or wrapped tightly in plastic wrap. Cut brownies are best within 2 days, uncut brownies may last up to 5-7 days.
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