Name: Peppermint Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 (18.3-ounce) box fudge brownie mix, plus ingredients as directed on the box; 2½ cups powdered sugar; ½ cup unsalted butter, softened; 2-3 tablespoons heavy whipping cream; 1 teaspoon peppermint extract; 1 cup unsalted butter, softened and divided (½ cup for frosting, ½ cup for ganache); 1½ cups mini chocolate chips; Crushed candy canes, to taste

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Introduction

These peppermint brownies combine rich, fudgy chocolate with a refreshing peppermint frosting and festive crushed candy canes. Perfect for holiday gatherings or a sweet treat any time you want a touch of minty delight.

The image shows many square dessert bars arranged closely on a white marbled surface covered with parchment paper. Each bar has three visible layers: a dark brown, dense bottom layer; a thick, white middle layer that looks soft and creamy; and a dark brown top layer covered with white and red crushed peppermint pieces, adding a crumbly texture. The bars are cut evenly, and some show small bite marks on the edges. The crushed peppermint topping creates a festive and textured appearance across all the dessert bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (18.3-ounce) box fudge brownie mix, plus required ingredients on the box
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 for topping

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper to prevent sticking.
Step 2: Prepare the brownies according to the package instructions. Pour the batter into the prepared pan and bake for 20-25 minutes until set.
Step 3: While the brownies cool, beat together powdered sugar, ½ cup softened butter, heavy cream, and peppermint extract in a large bowl until smooth. Spread the frosting evenly over the cooled brownies.
Step 4: Refrigerate the frosted brownies for 30 minutes to set the frosting.
Step 5: In a small pot, melt the mini chocolate chips with the remaining ½ cup butter over low heat, stirring constantly until smooth. Spread this chocolate glaze over the chilled frosting layer.
Step 6: Sprinkle crushed candy canes on top. Chill the brownies for an additional 30 to 60 minutes to help the glaze set before serving.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract to the melted chocolate glaze as well.
You can substitute crushed peppermint candies if candy canes are unavailable.
If you prefer a thicker frosting, use less heavy cream to achieve the desired consistency.

Storage

Store the peppermint brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15 minutes before serving for the best texture. They can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

The image shows a white cake stand holding a stack of square peppermint brownies, each with three layers. The bottom layer is a dark, rich brown chocolate brownie with a moist, dense texture. The middle layer is a smooth, thick white peppermint cream, contrasting sharply with the brownie below. The top layer is a glossy, dark chocolate coating, sprinkled generously with crushed red and white peppermint candy pieces that add texture and color. The white marbled surface beneath the cake stand creates a clean and simple background, making the brownies the main focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies from scratch instead of using a mix?

Yes, you can use your favorite homemade brownie recipe. Just adjust the baking time as needed and proceed with the peppermint frosting and toppings as described.

What if I don’t have heavy whipping cream?

You can substitute whole milk or half-and-half, but the frosting may be slightly less creamy. Adjust the quantity to achieve the right consistency.