Peppermint Brownies
Beautifully layered peppermint brownies are fudgy and delicious with a dusting of crushed candy - they're perfect for the holidays!
Prep Time10 minutes mins
Cook Time20 minutes mins
Refrigerate30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 15
- 1 (18.3-ounce) box fudge brownie mix, plus the ingredients 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
Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper.
Prepare brownies as directed on the box. Pour into the prepared pan. Bake 20-25 minutes.
While the 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.
Note. The ingredients on the back of a brownie box typically include water, a large egg, and vegetable oil
Store the brownies in an airtight container at room temperature for 2-3 days, in the fridge for 4 days, or in a freezer-safe container for 1-2 months.
Calories: 434kcal | Carbohydrates: 58g | Protein: 2g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 37mg | Sodium: 220mg | Potassium: 3mg | Sugar: 47g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1.2mg