Peppermint Brownies

Rich and sweet and the perfect holiday treat, these Peppermint Brownies have a fudgy brownie topped with a peppermint cream cheese frosting. Top with crushed candy canes for a festive touch.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Cooling Time 30

Total Time 1 25

Servings servings

Calories 473kcal

Author Deborah Harroun

Ingredients

Brownies

1 cup granulated sugar
1/4 cup unsalted butter cut into cubes
1/4 cup water
3 1/2 cups semi-sweet chocolate chips divided
4 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Frosting

1/2 cup unsalted butter at room temperature
4 oz cream cheese at room temperature
5 cups powdered sugar
1-2 tablespoons milk
1 teaspoon peppermint extract (use less for a more mild peppermint flavor)
Red food coloring optional
Crushed candy canes for topping

Instructions

Preheat the oven to 325ºF. Line a 9x13-inch baking pan with parchment paper, or spray with nonstick cooking spray.
In a large saucepan, combine the sugar, butter, and water. Place over medium heat and cook until the butter is melted and the mixture starts to boil. Remove from the heat and add 3 cups of the chocolate chips (reserving the last 1/2 cup) and stir until the chocolate is melted.
1 cup granulated sugar, 1/4 cup unsalted butter, 1/4 cup water, 3 1/2 cups semi-sweet chocolate chips
Add the eggs and vanilla and stir until the mixture is combined.
4 eggs, 1 teaspoon vanilla extract
Add the flour, baking soda, and salt. Stir to combine. Stir in the remaining 1/2 cup of chocolate chips.
2/3 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Spread the mixture evenly into the prepared baking dish.
Bake until the brownies are set, about 30 minutes.
Let the brownies cool.
Once the brownies are cool, make the frosting.
With a stand mixer or hand mixer, combine the butter and cream cheese in a large bowl. Beat until well combined.
1/2 cup unsalted butter, 4 oz cream cheese
Start mixing in the powdered sugar, 1/2 cup at a time, mixing well after each addition. Once it is all combined, add 1 tablespoon of the milk and the peppermint extract and beat to combine. Add more of the milk to get a spreadable consistency. If desired, add a little bit of red food coloring to tint your frosting pink.
5 cups powdered sugar, 1-2 tablespoons milk, 1 teaspoon peppermint extract, Red food coloring
Spread the frosting evenly over the cooled brownies. Sprinkle with crushed candy canes.
Crushed candy canes
Cut into bars for serving.

Notes

Because these brownies are so rich, they tend to be raised on the edges. I will usually frost the brownies, then cut the edges off before slicing into servings.

These brownies are quite rich and sweet, so I cut them smaller than they are pictured in the photos.

Store in a covered container in the refrigerator.

Brownies can be served cold or at room temperature.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the candy canes for topping.

Nutrition