Peppermint Brownies Recipe

Sliced peppermint brownies topped with crushed candy canes.

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5 from 24 votes

Peppermint Brownies Recipe

Peppermint Brownies are fudgy and festive with peppermint frosting, melted chocolate topping, and crushed candy canes.

Prep Time10

Cook Time20

Refrigerate30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (18.3-ounce) box fudge brownie mix, plus the ingredients on the back (any brownie box designed for a 9x13 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 9x13 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

Recipe Tips.

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.

Store. 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.

Freeze. 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 Ziploc. Freeze for 1-2 months; unwrap before thawing.

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