Peppermint Brownies are an easy Christmas dessert with a fudgy brownie base, creamy peppermint filling, smooth chocolate topping, and crushed candy canes. They start with a boxed brownie mix, so you get a festive layered dessert without spending all day in the kitchen.
We especially love the mix of rich chocolate and cool peppermint in this recipe. Chilling between the layers helps each one set up nicely, while the candy canes add a little crunch and make the brownies look extra festive for Christmas parties, cookie trays, and holiday gifts.
If you love chocolate and peppermint together, try our Peppermint Bark, Christmas Crack, Chocolate Crinkle Cookies, and Andes Mint Cookies. They are all family favorites for holiday baking.
Why You’ll Love It + Why It Works:
- Easy Holiday Shortcut. A boxed brownie mix keeps prep simple while the homemade peppermint and chocolate layers make the finished brownies feel special.
- Made for Christmas. Chocolate, peppermint, and crushed candy canes make these an easy choice for parties, cookie trays, and neighbor gifts.
- Layers of Texture. Fudgy brownie, creamy peppermint filling, smooth chocolate, and crunchy candy cane give every bite plenty of texture.
- Chilling Keeps the Layers Neat. Firming each layer before adding the next helps them stay separate and makes the brownies easier to cut.
- Make-Ahead Friendly. Assemble and chill them ahead, then add fresh candy cane pieces closer to serving if you want more crunch.
Peppermint Brownies Ingredients
- Fudge brownie mix (1 brownie mix designed for a 9×13-inch pan): Creates the rich chocolate base and keeps prep simple. Use the eggs, oil, water, or other ingredients listed on your particular box. See our Homemade Brownie Mix.
- Powdered sugar (2½ cups): Sweetens and thickens the peppermint layer while helping it stay smooth.
- Unsalted butter (1 cup, divided, with ½ cup softened): Adds richness to the peppermint layer and helps the melted chocolate topping set. Softened butter is easiest to mix into the frosting, while the butter for the topping should melt with the chocolate. See How to Soften Butter Quickly.
- Heavy whipping cream (2 to 3 tablespoons): Helps make the peppermint layer smooth and spreadable. Start with 2 tablespoons and add a little more if needed.
- Peppermint extract (1 teaspoon): Gives the middle layer its cool, minty flavor. Peppermint extract is stronger than many other flavorings, so measure carefully.
- Mini chocolate chips (1½ cups): Melt into a chocolate topping that complements the brownie base and peppermint layer.
- Crushed candy canes: Add a festive crunch, a pop of color, and extra peppermint flavor. Crush them into small pieces so they are easy to sprinkle over the top.
How to Make Peppermint Brownies
PREP. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper. Leave enough parchment overhang on two sides to lift the chilled brownies from the pan.
BROWNIE LAYER. Prepare a box of brownies as directed on the package. Pour batter into the prepared pan. Bake according to the package directions, beginning to check for doneness around 20 minutes. Insert a toothpick into the center and look for moist crumbs rather than wet batter. Let the brownies cool completely before adding the peppermint layer.
PEPPERMINT LAYER. While the brownies cool, beat powdered sugar, ½ cup softened butter, 2 to 3 tablespoons heavy whipping cream, and peppermint extract in a large bowl until smooth. Spread evenly over the completely cooled brownies.
Refrigerate for 30 minutes, or until the peppermint layer is firm.
CHOCOLATE TOPPING. In a small saucepan, melt mini chocolate chips with the remaining ½ cup butter over low heat, stirring constantly until smooth. Let the mixture cool slightly if it is very hot, then spread it evenly over the chilled peppermint layer.
If serving soon, add crushed candy canes while the chocolate is still soft; if making a day ahead, reserve some or all candy cane pieces until closer to serving because they can soften in the refrigerator.
For neat slices, chill the brownies until the chocolate topping is fully set. Use a sharp knife warmed under hot water, then wipe it dry between cuts.
For a softer brownie and frosting layer, let refrigerated bars sit at room temperature for 10 to 15 minutes before serving.
Chocolate Melting Tip
Place the butter and mini chocolate chips in a microwave-safe bowl. Heat in 20- to 30-second intervals, stirring well after each interval, until the chocolate is melted and smooth. Avoid overheating the mixture.
Kristyn’s Recipe Tips
- Cool the brownie base completely. If the brownies are still warm, the peppermint layer can soften and become difficult to spread.
- Add the cream gradually. Start with 2 tablespoons of heavy cream, then add more a little at a time until the peppermint layer is smooth and easy to spread.
- Melt the chocolate gently. Keep the heat low and stir constantly to help prevent the chocolate from scorching or turning grainy.
- Crush the candy canes finely. Smaller pieces sprinkle more evenly and make the brownies easier to cut and serve.
- Switch up the toppings. Try Andes pieces, Christmas sprinkles, mini chocolate chips, or a different brownie mix flavor for an easy variation.
Peppermint Brownies Recipe
Ingredients
- 1 (18.3-ounce) box fudge brownie mix, plus the ingredients on the back (any brownie box designed for a 9×13 pan works)
- 2½ cups powdered sugar
- 1 cup unsalted butter, softened, divided
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon peppermint extract
- 1½ cups mini chocolate chips
- crushed candy canes
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper. Leave enough parchment overhang on two sides to lift the chilled brownies from the pan.
- Prepare brownies as directed on the box. Pour into the prepared pan. Bake according to the package directions, beginning to check for doneness around 20 minutes. Insert a toothpick into the center and look for moist crumbs rather than wet batter. Let the brownies cool completely before adding the peppermint layer.
- While the brownies are cooling, beat powdered sugar, ½ cup butter (softened), cream, and peppermint in a large bowl. Spread evenly over the cooled brownies.
- Refrigerate for 30 minutes.
- In a small pot, melt mini chocolate chips and ½ cup butter over low heat, stirring constantly. Spread over chilled brownies.
- If serving soon, add crushed candy canes while the chocolate is still soft. Chill again for 30 – 60 minutes to help set up quicker, if desired. For neat slices, chill the brownies until the chocolate topping is fully set. Use a sharp knife warmed under hot water, then wipe it dry between cuts.
Notes
- If the brownie base is still warm, the peppermint layer can soften and become difficult to spread.
Begin with 2 tablespoons of heavy cream and add more a little at a time until the mixture is easy to spread.
Keep the heat low and stir constantly to help prevent the chocolate from scorching or becoming grainy.
Smaller pieces are easier to sprinkle evenly and make the brownies easier to cut and serve.
Nutrition
Recipe FAQ
Store peppermint brownies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature briefly before serving if you prefer a softer texture.
Flash freeze in a large block or smaller pieces until it is solid. Wrap the large block with plastic wrap, then again with foil, or wrap individual slices with plastic and place them together in a freezer-safe bag. Freeze for 1-2 months; unwrap before thawing.
Yes, as long as the recipe fits a 9×13-inch pan and is fully cooled before frosting.
Yes, if mini chips are unavailable. Melt gently and stir until smooth.
Chill until set, then use a warm, dry knife and wipe it between cuts.
Yes. Prepare and chill them ahead of serving, keeping them covered in the refrigerator. If making a day ahead, reserve some or all candy cane pieces until closer to serving because they can soften in the refrigerator.
More Like This
More Peppermint Desserts
Peppermint Meltaways
1 hr 30 mins
Peppermint Chocolate Delight
2 hrs 20 mins
Peppermint Oreo Fudge
18 mins
Peppermint Ice Cream Dessert
4 hrs 10 mins
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This recipe was first shared December 2015.
Hi! Can you use almond milk instead of the heavy cream?
Yes you can use almond milk however the brownies will be a little less rich and may have a different texture. For best results stir in a touch more fat like a spoon of melted butter or a splash of coconut oil so the texture stays moist and fudgy.
I made this from a different source 1 year ago. I remember putting the peppermint/ crushed candy cane layer INSIDE. Yours shows it inside, yet instructions seen to be left out for that part. Doesn’t the to need to be sliced away?
Never mind. I hadn’t read all the way through. I see the chocolate topping. Sorry
These will be the dessert I bring for my friends Christmas party this year. Brownies and peppermint are a great combo.
Peppermint brownies are so good…. these are a favorite!!