If you love a rich, chocolatey treat with a refreshing twist, then this Peppermint Brownies with Chocolate Frosting Recipe is absolutely for you. I discovered this favorite after years of tweaking brownies and frosting separately, and now, my family goes crazy for the perfect balance of fudgy chocolate and cool peppermint in every bite. Trust me, once you try it, you’ll want to make it again and again—whether for the holidays or just because you deserve a delightful treat!
Why You’ll Love This Recipe
- Fudgy & Moist Texture: The brownies come out rich and soft, never dry or crumbly.
- Perfect Peppermint Punch: The peppermint extract and crushed candy cane add a refreshing coolness without overpowering.
- Decadent Chocolate Frosting: Creamy cream cheese frosting gives these brownies that next-level indulgence.
- Great for Gifting or Parties: These brownies always impress and are super easy to transport and serve.
Ingredients You’ll Need
Each ingredient in this Peppermint Brownies with Chocolate Frosting Recipe works together to build layers of deep chocolate flavor balanced by fresh peppermint. I’ll share a few tips on picking and prepping them so your brownies turn out just right.
- Bitter sweet chocolate: I like using a good quality bar for meltiness and rich taste; it’s the foundation of the fudgy brownie texture.
- Butter: Adds moisture and richness—make sure it’s unsalted to control sodium levels.
- Granulated sugar: Sweetness and structure; use regular white sugar for the best results.
- Eggs: Bind everything; room temperature eggs mix more evenly.
- Peppermint extract: This gives the brownies their festive cool flavor—start with ¾ teaspoon and adjust if you want more punch!
- Vanilla extract: Enhances the chocolate flavor and balances the peppermint.
- All-purpose flour: Provides structure; don’t overmix to keep brownies tender.
- Dark chocolate cocoa powder: Boosts depth and richness—prefer unsweetened.
- Salt: Balances flavors perfectly.
- Cream cheese (softened): Key for that smooth, tangy frosting that cuts through the sweet chocolate.
- Butter (softened): For frosting creaminess—room temp is essential!
- Powdered sugar: Keeps frosting smooth and silky.
- Heavy whipping cream: Adds lift and richness to frosting.
- Bittersweet chocolate chips: Mixed into frosting to amp the chocolate flavor and texture.
- Candy cane (crushed): The festive finishing touch that brings crunch and extra peppermint zest.
Variations
I love that this Peppermint Brownies with Chocolate Frosting Recipe is so versatile—feel free to put your own spin on it! Whether you want to lighten it up or add a little extra texture, I’ve played around with some ideas that might inspire you too.
- Nutty Boost: Adding chopped walnuts or pecans gives a crunchy contrast that I adore—great if you want a bit more to chew on.
- Mint-Chocolate Chip Twist: Toss a handful of mini mint chocolate chips into the batter for bursts of minty chocolate goodness throughout.
- Dairy-Free Option: Substitute butter with coconut oil and use a dairy-free cream cheese alternative to make it vegan-friendly—I made this for a friend once, and she loved it!
- Spicy Peppermint: For a holiday twist, add a pinch of cayenne or chili powder to the batter—it surprisingly complements the mint!
How to Make Peppermint Brownies with Chocolate Frosting Recipe
Step 1: Melt Chocolate and Butter Gently
Start by chopping your bittersweet chocolate into small pieces so it melts evenly. Combine it with the butter in a heatproof bowl over simmering water or use short bursts in the microwave, stirring often. You want a silky smooth mixture with no lumps—this is the base that makes the brownies extra fudgy, so patience here pays off!
Step 2: Mix Sugar and Eggs with Extracts
Once your chocolate-butter mix has cooled slightly, stir in the granulated sugar. Then beat in the eggs one at a time, making sure each is fully combined. Add your peppermint and vanilla extracts here. I find it helps to taste a little at this point to make sure your peppermint flavor is just right before adding the flour.
Step 3: Sift and Fold Dry Ingredients Carefully
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold this into your wet mixture just until combined. Overmixing can make brownies tough, so stop when you see no more streaks of flour. This method keeps the texture soft and tender, which I always aim for.
Step 4: Bake to Perfection
Pour the batter into a greased or parchment-lined baking pan and smooth the surface. Bake at 350°F for about 30 minutes. Start checking around 25 minutes by inserting a toothpick—it should come out with a few moist crumbs, never wet batter. This is your sign the brownies are perfectly fudgy.
Step 5: Prepare the Chocolate Peppermint Frosting
While brownies cool, whip together softened cream cheese and butter until fluffy. Gradually add powdered sugar, heavy cream, and stir in melted bittersweet chocolate chips. I like to chill the frosting briefly before spreading to get that perfect spreadable consistency. Don’t forget to taste—it should be creamy, sweet, and with a nice hint of peppermint from the chocolate.
Step 6: Frost and Garnish with Crushed Candy Cane
After the brownies are fully cooled, spread the frosting evenly on top. Then sprinkle crushed candy cane generously for that classic peppermint crunch. This finishing touch always makes me smile because it looks festive and tastes amazing.
Pro Tips for Making Peppermint Brownies with Chocolate Frosting Recipe
- Don’t Overbake: I learned early on that even a minute or two too long ruins the fudgy texture, so watch the timer closely and check early.
- Room Temperature Ingredients: Using soft butter and cream cheese helps your frosting come out silky and lump-free every time.
- Peppermint Balance: Start with less peppermint extract and add more if needed; it’s easier to build flavor than to fix overpowering mint.
- Crushed Candy Cane Crunch: Crush candy canes yourself for uneven pieces—uniform crushed candies don’t give quite the same delightful texture contrast.
How to Serve Peppermint Brownies with Chocolate Frosting Recipe
Garnishes
I usually keep garnishing simple with crushed candy canes because they add both crunch and a pop of peppermint goodness. Sometimes I sprinkle a few mini chocolate chips or a light dusting of cocoa powder for extra flair, especially if serving at a holiday party.
Side Dishes
These brownies pair beautifully with a cold glass of milk or a cup of hot cocoa. For a grown-up twist, a peppermint mocha or creamy Bailey’s coffee enhances the dessert experience. At parties, I like serving alongside fresh berries to balance the richness.
Creative Ways to Present
For special occasions, I cut these brownies into festive shapes using cookie cutters—like stars or trees—and plate them on a decorative tray with sprigs of rosemary or holly. It’s such an easy way to make a stunning holiday dessert display that your guests will talk about!
Make Ahead and Storage
Storing Leftovers
I store leftover peppermint brownies in an airtight container in the fridge. They last about 4–5 days and I find the frosting actually tastes better after resting overnight—the flavors meld beautifully!
Freezing
To freeze, I slice the brownies first, then wrap pieces tightly in plastic wrap before placing them in a freezer bag. When you thaw them in the fridge overnight, they still hold their fudgy texture and creamy frosting—perfect for prepping ahead during busy holidays.
Reheating
If you want them warm, I recommend microwaving a single piece for 10–15 seconds to soften the chocolate just a bit without melting the frosting completely. This quick tip makes them taste freshly baked each time.
FAQs
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Can I use regular vanilla extract instead of peppermint extract in this recipe?
Yes, you can! If you prefer a classic chocolate brownie, just omit the peppermint extract. You’ll still get that amazing fudgy texture and rich chocolate flavor, but without the minty punch.
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What’s the secret to fudgy brownies in this Peppermint Brownies with Chocolate Frosting Recipe?
Using bittersweet chocolate melted with butter, careful mixing to avoid overworking the batter, and watching the bake time closely are the keys. The balance of cocoa powder and flour also ensures fudginess instead of cakey texture.
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Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just make sure it contains xanthan gum or another binder to keep the texture just right.
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How do I prevent the frosting from being too runny?
If your frosting feels too soft, chill it in the fridge for 10–15 minutes before spreading. Also, use softened—not melted—butter and cream cheese to maintain thickness.
Final Thoughts
I absolutely love how this Peppermint Brownies with Chocolate Frosting Recipe comes together to create something special—rich, festive, and truly addictive. I remember the first time I served them at a holiday gathering and how quickly they vanished! Whether you’re baking for family, friends, or a cozy night in, these brownies make every moment sweeter. Give it a try, and I’m sure you’ll be adding this to your go-to dessert list too!
Print
Peppermint Brownies with Chocolate Frosting Recipe
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Brownies are rich, fudgy chocolate brownies infused with peppermint flavor and topped with a creamy, sweet peppermint frosting sprinkled with crushed candy cane for a festive finish. Perfect for holiday treats or anytime you crave a refreshing twist on classic brownies.
Ingredients
Brownie Base
- 5 ounces bittersweet chocolate
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 3/4 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons dark chocolate cocoa powder
- 1/4 teaspoon salt
Peppermint Frosting
- 4 ounces cream cheese, softened
- 1/4 cup butter (1/2 stick), softened
- 1 3/4 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 1/2 ounces bittersweet chocolate chips
- 1 candy cane, crushed
Instructions
- Prepare the Brownie Batter: Melt the 5 ounces of bittersweet chocolate and 1/2 cup of butter together until smooth. Allow the mixture to cool slightly before stirring in 1 cup granulated sugar. Beat in 2 eggs one at a time, then add 3/4 teaspoon peppermint extract and 1/2 teaspoon vanilla extract for a refreshing flavor. In a separate bowl, whisk together 1/2 cup all-purpose flour, 2 tablespoons cocoa powder, and 1/4 teaspoon salt, then gently fold into the chocolate mixture until fully combined.
- Bake the Brownies: Pour the batter into a greased or parchment-lined 8×8 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
- Make the Peppermint Frosting: In a mixing bowl, beat together 4 ounces softened cream cheese and 1/4 cup softened butter until smooth and creamy. Gradually add 1 3/4 cups powdered sugar, mixing well to incorporate. Add 3 tablespoons heavy whipping cream to loosen the frosting to spreadable consistency.
- Decorate the Brownies: Once the brownies are fully cooled, frost with the peppermint cream cheese frosting evenly. Sprinkle 1 1/2 ounces bittersweet chocolate chips on top, then finish by scattering the crushed candy cane pieces over the frosting for a festive crunch and minty flavor.
- Serve and Store: Cut into 16 equal squares and serve. Store leftovers covered in the refrigerator for up to 4 days for optimum freshness.
Notes
- Fudgy chocolate brownies topped with a delicious peppermint frosting make a festive treat.
- Ensure brownies are fully cooled before frosting to prevent melting.
- Use high-quality bittersweet chocolate for deeper flavor.
- Crushed candy canes provide a delightful crunch and mint flavor.
- These brownies are perfect for holiday parties or gifting.
Nutrition
- Serving Size: 1 brownie (approximately 1/16 of batch)
- Calories: 303
- Sugar: 30 g
- Sodium: 148 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
