These Peppermint Frosted Brownies are the ultimate holiday dessert! We start with a rich, chewy, fudgy base and top it with a bright, creamy white chocolate peppermint frosting that captures the essence of the season. They’re surprisingly easy to make and guaranteed to be the star of any party or gathering.
Finished with a beautiful dusting of bright red and white crushed candy canes, these festive brownies are a showstopper that tastes as incredible as they look.
Recipe Details
These classic brownies are a holiday tradition for good reason! Here’s what you can expect when you bake them:
- Flavor Profile: Deep, dark, rich chocolate is perfectly balanced by the sweet, cool, and minty notes of the peppermint frosting.
- Texture: Incredibly fudgy and moist brownies with a slightly crisp top, contrasted by a smooth, creamy, melt-in-your-mouth frosting, and finished with a satisfying crunch from the crushed candy canes.
- Time Commitment: This recipe requires about 15-20 minutes of active prep time, 20 minutes of baking time, and an essential cooling/chill time of at least 30 minutes before frosting.
- Difficulty: Easy to medium. The process is straightforward, but care must be taken not to over-bake the brownies or rush the frosting steps (especially cooling the white chocolate).
What You’ll Need
This recipe involves two main components: the intensely rich, deeply chocolatey brownie base, and the fluffy, white chocolate peppermint frosting. The batter relies on a combination of melted butter and two kinds of sugar for a classic fudgy texture, while the frosting is a simple buttercream elevated by melted white chocolate and pure peppermint extract.
Ingredient Notes
Using high-quality ingredients is key to achieving that perfect, fudgy texture and rich flavor in your Peppermint Frosted Brownies.
- Unsalted Butter – Since we use a separate measurement of salt, unsalted butter gives you control over the final seasoning. Melting it is key to incorporating the sugars quickly for a chewy crust.
- Cocoa Powder – Use unsweetened cocoa powder, and be sure to sift it into your dry ingredients. This removes any clumps and ensures the cocoa is evenly distributed for uniform color and flavor.
- Brown Sugar – Using both brown and granulated sugar provides the best of both worlds: granulated sugar helps form the desirable crackly top, while brown sugar adds moisture and chewiness.
- Semisweet Chocolate (Optional) – Chopped chocolate folded into the batter melts into pockets of intense chocolate goodness as the brownies bake. You can use bittersweet chocolate if you prefer a less sweet base.
- White Chocolate – This is the base of your frosting. Chopping it finely helps it melt smoothly. Ensure it’s cooled to room temperature before adding it to the buttercream mixture.
- Peppermint Extract – This provides the essential holiday mint flavor. Extracts are powerful, so 1/2 teaspoon is usually plenty to achieve a bright minty punch.
- Candy Canes – Finely crushing them is essential for easy sprinkling and crunch. We incorporate some into the frosting for flavor and save the rest for the decorative topping.
Add-ins and Substitutions
Want to customize your Peppermint Frosted Brownies? Here are a few simple ways to modify the recipe without altering the core cooking method:
- Lighter Frosting: For a slightly lighter texture in the frosting, you can use whole milk instead of heavy cream (as specified in the ingredients list) or reduce the amount of added crushed candy canes in the frosting mix.
- Spicier Kick: Substitute a few drops of almond extract or orange extract for some of the vanilla extract in the brownie batter to add a subtle, warming flavor layer that complements the mint.
- No Chocolate Chips: If you prefer a completely smooth brownie center, simply omit the 1/3 cup of chopped semisweet or bittersweet chocolate from the batter (it is noted as optional in the ingredient list).
How to Make Peppermint Frosted Brownies
Making these fudgy brownies is a simple, two-part process. The most important step is ensuring everything is properly cooled before moving on to the frosting!
1. Prep the Brownie Base
Start by preheating your oven to 350 degrees F (175°C). Line an 8×8 baking pan with foil, making sure the edges extend over the sides to create a sling, and then lightly coat it with baking spray.
- In the bowl of a stand mixer, beat together the melted butter, both sugars (granulated and brown), and vanilla extract for 30 seconds on medium speed.
- With the mixing speed on low, add the eggs one at a time, continuing to mix until they are thoroughly combined into the batter.
- In a separate, medium-sized bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt.
- With the stand mixer speed on low, gradually add the dry ingredients to the wet ingredients, mixing only until no flour pockets remain.
- Remove the bowl from the stand and, using a spatula, fold in the chopped chocolate, if desired.
- Pour the brownie batter into the prepared pan, spreading it into an even layer.
Pro Tip: For the chewiest, fudgiest texture, mixing the sugars and melted butter well in the beginning is crucial, but mixing the flour/dry ingredients minimally afterward prevents gluten development and keeps the brownies tender.
2. Bake and Cool
Place the pan in the preheated oven and bake for 18-22 minutes or until the edges are set and a toothpick inserted near the center comes out with moist, fudgy crumbs (not wet batter).
- Remove the pan from the oven and allow the brownies to cool at room temperature for 30 minutes or until they are no longer warm. You can speed up the process by letting them cool uncovered in the refrigerator if needed.
3. Prepare and Frost
While the brownies are cooling, begin preparing the white chocolate peppermint frosting.
- Melt the white chocolate in a double boiler or carefully in the microwave. Once fully melted, allow the chocolate to cool at room temperature for 15 minutes.
- In the bowl of a stand mixer (or a large mixing bowl using a handheld mixer), beat the room temperature butter on high until it is creamy, which takes about 2 minutes.
- With the mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until just combined.
- Add the cooled melted white chocolate and 2 tablespoons of the crushed candy canes, then beat on high for 1 minute until the frosting is light and fluffy.
- Once the brownies are completely cool, use an offset spatula to spread the frosting evenly over the surface.
- Sprinkle the brownies with the remaining crushed candy cane bits.
- Store the finished brownies in the refrigerator until ready to slice and serve.
Recipe Tips
- Do Not Over-Bake: Brownies continue to set slightly as they cool. The 18-22 minute bake time is key for a fudgy center. When testing, the center should still look a little moist.
- Cool Completely: Make sure the brownies are completely cool (or even chilled) before applying the frosting. If they are warm, the frosting will melt and slide off.
- Prevent Cracks: When spreading the brownie batter, wet your spatula or offset spatula slightly with a little water before smoothing the top into an even layer in the pan.
- Cool the White Chocolate: The melted white chocolate for the frosting must be cooled for the full 15 minutes. If it is too warm, it will melt the butter in the frosting and result in a greasy, runny consistency.
- Use a Foil Sling: The foil liner makes removing the finished brownies from the pan incredibly easy. Once chilled, lift the slab out using the foil edges for easy cutting.
FAQs
Q: Can I use different chocolate in the frosting? A: This recipe specifically uses white chocolate, which provides the bright white color and creamy sweetness needed for a classic peppermint frosting. Using milk or dark chocolate would drastically change the flavor and appearance, so we recommend sticking to white chocolate here.
Q: How should I store the leftover Peppermint Frosted Brownies? A: Because the frosting contains butter and milk/cream and the brownies are so fudgy, they are best stored in an airtight container in the refrigerator. They will stay fresh and delicious for 3 to 4 days.
Q: Can I freeze the brownies? A: Yes, you can freeze the unfrosted brownie base. Cool them completely, wrap them tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw them overnight in the refrigerator before preparing the frosting and decorating.
Serving Suggestions
These rich, festive brownies are perfect served alone with a cup of coffee, but they pair wonderfully with these holiday favorites:
- Hot Cocoa: Serve alongside a warm mug of your favorite hot cocoa or a creamy mint latte for an extra cozy treat.
- Vanilla Ice Cream: A small scoop of high-quality vanilla ice cream is the perfect cool contrast to the rich, warm flavors of the chocolate and mint.
- Simple Fruit: A light side of fresh strawberries or raspberries helps to cut through the richness of the dessert.
- Coffee or Espresso: The dark chocolate flavors are enhanced when paired with a fresh cup of coffee or a shot of espresso.
Make This Recipe in Advance
The great news is that these brownies are perfect for making ahead!
You can bake the brownie base up to two days in advance. Once baked and cooled, wrap the slab tightly and store it at room temperature. The frosting, however, should be made on the day you plan to serve the brownies for the best texture and freshness. Store the finished, frosted brownies in the refrigerator until you are ready to serve them.
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Peppermint Frosted Brownies
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
These Peppermint Frosted Brownies are the ultimate holiday indulgence! Featuring a rich, chewy, and fudgy chocolate base topped with a bright, creamy white chocolate peppermint frosting. They’re surprisingly simple to make and beautifully finished with crushed candy canes, making them a festive showstopper perfect for any holiday party or gathering.
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semisweet chocolate OR bittersweet chocolate, chopped (optional)
For the White Chocolate Peppermint Frosting
- 4 ounces white chocolate, chopped
- 1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons whole milk OR heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- pinch salt
- 1/4 cup candy canes, finely crushed and divided
Instructions
Prep the Brownie Base
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with foil, ensuring the edges overhang to create a sling, and lightly coat it with baking spray. In the bowl of a stand mixer, beat the melted butter, both sugars (granulated and brown), and vanilla extract for 30 seconds on medium speed. With the mixer on low, add the eggs one at a time, mixing until just combined.
Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. With the stand mixer speed on low, gradually add the dry ingredients to the wet ingredients, mixing only until no flour pockets remain. Remove the bowl and use a spatula to fold in the chopped chocolate, if desired. Pour the batter into the prepared pan and spread it into an even layer.
Bake and Cool Brownies
Bake for 18-22 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist, fudgy crumbs (not wet batter). Remove the pan from the oven and allow the brownies to cool completely at room temperature (about 30 minutes) or chill them in the refrigerator to speed up the process.
Prepare the Frosting
While the brownies cool, melt the white chocolate in a double boiler or carefully in the microwave. Once fully melted, allow the white chocolate to cool to room temperature for 15 minutes. In the bowl of a stand mixer, beat the room temperature butter on high until it is creamy (about 2 minutes).
Finish the Frosting and Frost
With the mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until just combined. Add the cooled melted white chocolate and 2 tablespoons of the crushed candy canes, then beat on high for 1 minute until the frosting is light and fluffy. Once the brownies are completely cool, spread the frosting evenly over the surface using an offset spatula. Sprinkle the brownies with the remaining crushed candy cane bits. Store the finished brownies in the refrigerator until ready to slice and serve.
Notes
Cool the White Chocolate: The melted white chocolate for the frosting must be cooled for the full 15 minutes. If it is too warm, it will melt the butter in the frosting and result in a greasy, runny consistency.
Storage and Make Ahead: Store the finished, frosted brownies in an airtight container in the refrigerator for 3 to 4 days. You can bake the unfrosted brownie base up to two days in advance; wrap and store it at room temperature, then frost on the day of serving.
Freezing: You can freeze the unfrosted brownie base. Cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 421
- Sugar: 48g
- Sodium: 225mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.4g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 46mg
Keywords: peppermint brownies, holiday dessert, Christmas baking, fudgy brownies, white chocolate frosting, candy cane brownies, easy holiday recipe, festive chocolate dessert
