These Peppermint Brownies are the ultimate mash-up of fudgy brownies and cool, refreshing peppermint flavor. A rich brownie base made with melted chocolate, cocoa powder, and vanilla extract is topped with a creamy peppermint frosting for a decadent treat that’s perfect for the holiday season.
Whether you’re baking for the holiday season or just craving a chocolate-peppermint combo, these brownies are perfect treat. Made with simple ingredients and a few easy steps, these bars are guaranteed to become one of your favorite desserts.
Inspired by our love for holiday treats, you might also enjoy our Rolo Brownies or Christmas Crockpot Candy.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"These might be the best brownies I’ve ever had. As a chocolate mint lover, the ratio of fudgy brownie to peppermint frosting is perfect. Can’t wait to make a batch at Christmas time!"
-Seija
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Ingredients
Mostly pantry items needed to make these peppermint brownies.
See the recipe card below for the exact quantities of each ingredient.
- Dark Chocolate Bar: Chopped and melted with hot water for a deep, rich chocolate flavor.
- Cocoa Powder: Adds an intense chocolate boost to the brownie batter.
- Large Eggs: Bind the egg mixture and help create a fudgy texture.
- Icing Sugar/Powdered Sugar: The base for a sweet, smooth topping.
- Unsalted Butter: Soft and creamy for an even layer of frosting. Salted works great too.
- Milk: Helps achieve a spreadable consistency.
- Peppermint Extract: Adds the unmistakable minty flavor.
Get out your 8x8 metal square baking pan, measuring cups and spoons, large mixing bowl, whisk, parchment paper and electric mixer with paddle attachment. If you do not have a stand mixer, you can use a hand mixer.
Variations
- Crushed Peppermint Candies: Crush peppermints with a rolling pin and sprinkle on top for extra crunch.
- Chocolate Ganache: Swap frosting for a silky topping made with semisweet chocolate chips and heavy cream.
- Box Mix Shortcut: Use a box of brownie mix for the base, then top with the homemade peppermint frosting for easy holiday treats.
- Extra Mint: Add peppermint chips or crushed candy canes on top of the brownies.
How to Make Peppermint Brownies
These peppermint brownies come together in a few simple steps.
BROWNIES:
Preheat oven to 350F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easy removal.
In a large bowl, add chopped chocolate and cocoa powder followed by hot water and whisk to melt.
Add in granulated sugar, oil, eggs and pure vanilla extract until smooth.
Stir in flour and salt until combined.
Transfer chocolate mixture to your baking dish then bake for about 28 minutes or until a toothpick comes out from the center with moist crumbs.
Cool completely before moving onto the next step.
PEPPERMINT ICING:
Add icing sugar, butter, milk and peppermint extract in the bowl of a stand mixer and run on medium speed until smooth. Scrape down the sides with a rubber spatula a few times as you go.
Smooth over cooled brownies, in the pan. If desired add any sprinkles to your finished brownies.
Hint: Using parchment paper with high sides makes for easy removal and simple clean up.
Recipe Tips
- Chilled Brownies: For neater slices, refrigerate the pan before cutting with a sharp knife for the cleanest lines.
- Brownie Texture: Stop mixing once the dry ingredients disappear to keep that fudgy texture.
- Moist Crumbs: Do the toothpick test, bake until a toothpick comes out of the center of the brownies with moist crumbs, not raw batter, for the perfect fudgy brownie recipe.
If you love chocolate peppermint desserts, try our Peppermint Brownie Cookies.
More Christmas Ideas
Storage Instructions
- Room Temperature: Since this uses a buttercream icing, you can leave them on the counter for a couple days. However, if you prefer the fridge that works too.
- Refrigerator: Store brownies in an airtight container with parchment or wax paper between layers for up to 5 days. If you have sprinkles on top, they likely will start to bleed into the frosting.
- Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe container for up to 6 months. Thaw in the fridge for best results.
Serving Suggestions
- Holiday Desserts: Peppermint Cookies, Cake Mix Christmas Cookies, Chewy Ginger Molasses Cookies or Frosted Sugar Cookie Bars.
- Festive Cocktails: Grinch Cocktail, Jack Frost Cocktail, Baileys Hot Chocolate or Peppermint Espresso Martini.
Peppermint Brownies Recipe FAQs
Use your sharpest knife when slicing your brownies, and wipe the blade between each cut. If you'd like extra tidy edges, slice chilled brownies straight from the fridge.
The ratio of brownie batter ingredients determines your final texture. If your batter contains more melted butter or oil, it will be on the more chewy side, while more flour and eggs will give your brownies a more cake-like feel.
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Peppermint Brownies
Equipment
- 8x8 Metal Pan
- Measuring Cups and Spoons
- Mixing Bowl
- Whisk
- Parchment Paper
- Stand Mixer with Paddle Attachment
Ingredients
BROWNIES:
- 2 ounces dark chocolate bar chopped
- 6 tablespoon cocoa powder
- ½ cup boiling water
- 400 grams granulated sugar about 2 cups
- ⅔ cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 187.5 grams all-purpose flour about 1 ½ cups
- 1 teaspoon sea salt
PEPPERMINT ICING:
- 360 grams icing sugar about 3 cups
- 1 ½ sticks butter unsalted and softened
- 1 tablespoon milk
- 1 teaspoon peppermint extract or more
- Christmas sprinkles optional
Instructions
- Preheat oven to 350F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easy removal.
- In a large bowl, add chopped chocolate and cocoa powder followed by hot water and whisk to melt.
- Add in granulated sugar, oil, eggs and pure vanilla extract until smooth.
- Stir in flour and salt until combined.
- Transfer chocolate mixture to your baking dish then bake for about 28 minutes or until a toothpick comes out from the center with moist crumbs.
- Cool completely before moving onto the next step.
- Add icing sugar, butter, milk and peppermint extract in the bowl of a stand mixer and run on medium speed until smooth. Scrape down the sides with a rubber spatula a few times as you go.
- Smooth over cooled brownies, in the pan. If desired add any sprinkles to your finished brownies.
Notes
- Use Parchment Paper: Leaving your sides high makes for easy removal and simple clean up.
- Chilled Brownies: For neater slices, refrigerate the pan before cutting with a sharp knife for the cleanest lines.
- Parchment Paper: A prepared pan makes all the difference; use parchment paper with high sides for easy removal and simple clean up.
- Brownie Texture: Stop mixing once the dry ingredients disappear to keep that fudgy texture.
- Moist Crumbs: Do the toothpick test, bake until a toothpick comes out of the center of the brownies with moist crumbs, not raw batter, for the perfect fudgy brownie recipe.
Nutrition
We would be so grateful for you to leave us a rating and review. If you make any adjustments, let us know how they turned out.
Madhu says
These Peppermint Brownies sound absolutely delicious! Does the peppermint frosting stay nice and creamy on top or firm up a bit?
Eva Filer says
They are really good, I hope you enjoy them! Once you put them in the fridge it will firm up but not to the point being hard. It just has a lightly stiff texture if you eat them cool- but they come to room temperature quick if you prefer them softer.
Seija says
These might be the best brownies I’ve ever had. As a chocolate mint lover, the ratio of fudgy brownie to peppermint frosting is perfect. Can’t wait to make a batch at Christmas time!
Eva Filer says
That is so exciting to hear. Thank you so much for the review! Happy baking.
Eva Filer says
These are too good to be true. The icing is spot on pepperminty in my eyes; and the perfect ratio of brownie to frosting.