This post may contain affiliate links. Please read our disclosure policy.
Layered peppermint brownies are a delicious treat with a brownie base, creamy center, and chocolate & peppermint topping!
Brownies are awesome year-round, but I love making festive brownie recipes during the holidays like our Brownie Christmas Trees and fancy Peppermint Brownie Trifle.
Chocolate + Peppermint = Love!
Everyone in my family LOVES these peppermint brownies!
We love the chocolate and peppermint combo. It’s a classic flavor pairing, especially around Christmas and a reason why we make these every December.
Why we love them:
- Easy. Utilizing a brownie mix makes these even simpler to whip up.
- Flavorful. These treats have a brownie base, cream layer, and delicious chocolate topping with peppermint pieces on top.
- Beautiful. With gorgeous layers, these favorite peppermint bars take brownies up a notch with a touch of festive!
- Feeds the masses. That’s one reason we love brownies or bar desserts!
Ingredients
- A box fudge brownie mix – The ingredient on the back of the box typically includes water, a large egg, and vegetable oil. Use a Homemade Brownie Recipe that fills a 9×13 pan.
- confectioners’ sugar (powdered sugar)
- unsalted butter – How to Soften Butter Quickly
- heavy whipping cream
- peppermint extract
- mini chocolate chips
- crushed candy canes – Use a food processor, but be careful that you don’t turn them into dust. Or place the peppermint candies in a plastic zipper bag, remove the air, and seal. Use a meat mallet or rolling pin to crush the candy into pieces.
How to Make Peppermint Brownies
- PREP. Preheat oven to 350°F. Line a 9×13 baking pan.
- BROWNIE LAYER. Prepare brownies as directed on box. Pour batter into the prepared pan. Bake 20-25 minutes using a toothpick to check for doneness.
- FROSTING LAYER. While brownies are cooling, beat powdered sugar, ½ cup butter (softened), cream, and peppermint in a large bowl with an electric mixer. Spread evenly over cooled brownies.
- Refrigerate for 30 minutes.
- GANACHE LAYER. In a small pot melt mini chocolate chips and ½ cup butter on low heat, stirring constantly. Spread over chilled brownies.
- Sprinkle with candy cane pieces and chill again for 30 – 60 minutes to set up.
Chocolate Melting Tip
Use the microwave to melt the chocolate chips. Place the butter and mini chocolate chips in a microwave-safe bowl and heat. Stir the mixture every 30 seconds until hot and smooth.
Recipe Tips
- Chill each layer to avoid melted frosting and chocolate ganache topping.
- Toppings. If you don’t like the crunchiness of candy canes but still want the peppermint flavor, use Andes crushed peppermint pieces.
- Cut and serve.
- Line the baking pan with parchment paper or foil to easily remove the entire brownie block from the baking dish to cut.
- Chilled. Cut the brownies when they are chilled and use a warm clean knife. After each cut, clean the knife in warm water and wipe it clean.
- Mix-ins. Some ideas include:
- white chocolate peppermint chips
- 12-15 crushed whole peppermint Oreos
- milk chocolate chips or chunks
Storing Tips
STORE. I like these chocolate peppermint brownies chilled so I store them in the refrigerator in an airtight container for up to 4 days.
- You can keep them in a container at room temperature, but the layers soften and melt together a bit.
FREEZE. Flash freeze in a large block or smaller pieces until it is solid. Wrap with plastic wrap then again with foil, or place in a Freezer Ziploc for 1-2 months.
- Unwrap before thawing so that the frosting layers don’t stick to the plastic.
For More Treats:
Peppermint Meltaways
1 hr 35 mins
Peppermint Chocolate Delight
2 hrs 20 mins
Peppermint Oreo Fudge
18 mins
Peppermint Ice Cream Dessert
4 hrs 10 mins
Peppermint Brownies Recipe
Ingredients
- 1 (18.3-ounce) box fudge brownie mix plus the ingredeints on the back
- 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 oven to 350°F. Line a 9×13 baking pan.
- Prepare brownies as directed on box. Pour into the prepared pan. Bake 20-25 minutes.
- While brownies are cooling, beat powdered sugar, ½ cup butter (softened), cream, and peppermint in a large bowl. Spread evenly over cooled brownies.
- Refrigerate for 30 minutes.
- In a small pot melt mini chocolate chips and ½ cup butter on low heat, stirring constantly. Spread over chilled brownies.
- Sprinkle with candy cane pieces and chill again for 30 – 60 minutes to help set up quicker, if desired.
Notes
- You can keep them in a container at room temperature, but the layers soften and melt together a bit.
- Unwrap before thawing so that the frosting layers don’t stick to the plastic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!