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Fudgy chocolate brownies with peppermint extract and white and red crushed candy canes sprinkled on top.

Peppermint Brownies

Rich, fudgy brownies topped with cool peppermint frosting and crushed candy canes — the perfect festive treat for the holidays or anytime you crave a chocolate-mint combo!
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Brownies
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
Peppermint Frosting
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar sifted
  • 1 tbsp milk or cream adjust as needed for texture
  • 1/2 tsp peppermint extract
  • crushed candy canes for topping

Equipment

  • Mixing bowls
  • Whisk or Electric Mixer
  • 8x8 inch baking pan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease.
  2. In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla; mix until combined.
  3. Stir in cocoa powder, flour, salt, and baking powder until just combined. Do not overmix.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes or until a toothpick inserted comes out with a few moist crumbs.
  5. Let brownies cool completely before frosting.
  6. To make the frosting: beat butter until creamy, then add powdered sugar, milk, and peppermint extract. Beat until smooth and fluffy.
  7. Spread frosting evenly over cooled brownies and sprinkle with crushed candy canes. Chill slightly before cutting into squares.

Notes

For an extra chocolatey twist, add chocolate chips to the brownie batter. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.