Peppermint Brownies

These fudgy peppermint brownies combine rich chocolate with a cool minty twist. They’re perfect for the holidays or whenever you’re craving a festive dessert that’s easy to make and even easier to love.

With a dense brownie base, creamy peppermint frosting, and a chocolate ganache topping, these layered treats deliver bakery-quality results at home. Plus, they’re made with simple ingredients you probably already have in your pantry.

Whether you’re baking for a cookie exchange or just treating yourself, these peppermint brownies are guaranteed crowd-pleasers.

Why You’ll Love This Recipe

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These brownies strike the perfect balance between rich and refreshing. The chocolate base is deeply fudgy without being too dense, while the peppermint layer adds brightness without overwhelming the chocolate flavor.

They’re also incredibly forgiving for beginner bakers. The brownie layer is a one-bowl wonder, and the frosting comes together in minutes with just a hand mixer.

Make them ahead and store in the fridge. They actually taste better after chilling, making them ideal for holiday prep or party planning

Read More: Pavlova Christmas Tree Recipe

Ingredients You’ll Need

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For the Brownie Base:

For the Peppermint Frosting:

For the Chocolate Ganache:

How to Make Peppermint Brownies

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Start by preheating your oven to 350°F and lining a 9×13-inch baking pan with parchment paper. This ensures easy removal and clean cuts later.

For the brownies, whisk together melted butter and sugar until smooth. Add eggs one at a time, then vanilla. Sift in cocoa powder, flour, salt, and baking powder, stirring until just combined. Overmixing makes them cakey instead of fudgy.

Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out with moist crumbs. Let cool completely before frosting.

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Peppermint Brownies

Recipe by Emma BrooksCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

brownies

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

50

minutes

Fudgy chocolate brownies topped with creamy peppermint frosting and rich chocolate ganache. A festive three-layer dessert.

Ingredients

• Brownie Base

• 1 cup unsalted butter, melted

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• ¾ cup unsweetened cocoa powder

• 1 cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon baking powder

• Peppermint Frosting

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 2 tablespoons heavy cream

• ½ teaspoon peppermint extract

• Pinch of salt

• Chocolate Ganache

• 1 cup semi-sweet chocolate chips

• ⅓ cup heavy cream

• Crushed candy canes for garnish (optional)

Directions

• Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving overhang on sides.
• In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking after each addition. Stir in vanilla.
• Sift cocoa powder, flour, salt, and baking powder into wet ingredients. Fold until just combined—don’t overmix.
• Pour batter into prepared pan and spread evenly. Bake 25-30 minutes until toothpick inserted in center comes out with moist crumbs.
• Cool brownies completely in pan on wire rack, about 1 hour.
• For frosting, beat softened butter with electric mixer until fluffy, 2 minutes. Gradually add powdered sugar, then cream, peppermint extract, and salt. Beat until smooth.
• Spread frosting evenly over cooled brownies. Refrigerate 15-20 minutes.
• For ganache, heat cream in microwave until just simmering. Pour over chocolate chips in bowl, let sit 2 minutes, then whisk until smooth.
• Pour ganache over chilled frosting layer and spread gently. Sprinkle with crushed candy canes if using.
• Refrigerate at least 1 hour before cutting into 24 squares. Use parchment overhang to lift brownies out of pan for easier cutting.

Notes

• Make Ahead: Bake brownies up to 2 days in advance. Store covered at room temperature, then frost and top before serving.
  Peppermint Strength: Start with ½ teaspoon extract and taste frosting. Add up to ¼ teaspoon more for stronger mint flavor.
  Clean Cuts: Wipe knife clean between each cut for neat edges. Cold brownies cut much cleaner than room temperature.
  Swap Ideas: Use milk chocolate chips for sweeter ganache, or add ¼ teaspoon espresso powder to brownie batter for deeper chocolate flavor.

Nutrition Information (per serving)

Adding the Peppermint Layer

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Beat softened butter until fluffy, about 2 minutes. Gradually add powdered sugar, then cream and peppermint extract until smooth and spreadable.

Spread frosting evenly over cooled brownies using an offset spatula. The key is working with completely cool brownies—warm brownies will melt the frosting into a mess.

Chill the frosted brownies for 15-20 minutes while you prepare the ganache. This helps the layers stay distinct when cutting.

Finishing with Ganache

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Heat heavy cream until just simmering, then pour over chocolate chips in a heat-safe bowl. Let sit for 2 minutes, then whisk until glossy and smooth.

Pour ganache over the chilled peppermint layer, spreading gently to cover. Work quickly as ganache sets fast.

Immediately sprinkle with crushed candy canes if using. Refrigerate for at least 1 hour before cutting into squares.

Storage Tips

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Store peppermint brownies in an airtight container in the refrigerator for up to 5 days. The cool temperature actually enhances the minty flavor and keeps the layers firm.

For longer storage, freeze unfrosted brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before adding frosting and ganache.

Let brownies sit at room temperature for 10-15 minutes before serving if you prefer a softer texture.

Frequently Asked Questions