Introduction

These festive peppermint brownies bring a delicious blend of rich chocolate and refreshing mint, perfect for holiday celebrations or any time you want a special treat. With a fudgy texture and a creamy peppermint frosting topped with crushed candy, they’re sure to become a favorite.

Four square chocolate brownies with a thick layer of dark brown frosting on top are placed on a white marbled surface. Each brownie is sprinkled with small, uneven pieces of white and red crushed peppermint candy, adding a festive touch. The brownies have a dense, moist texture visible on the sides, and the frosting has smooth swirls and ridges. Small bits of peppermint candy are scattered around the brownies on the surface, enhancing the visual appeal. A soft green cloth is partially visible underneath one brownie at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup salted butter (melted)
¾ + 1 tablespoon light brown sugar
2 large eggs (at room temperature)
¾ tsp peppermint extract
¾ cup all-purpose flour
¾ cup cocoa powder
¾ tsp espresso powder (optional)
1 tablespoon cornstarch
½ tsp baking powder
½ cup chocolate chips or chunks
¼ cup salted butter (melted, for frosting)
½ cup cocoa powder (for frosting)
2 ⅓ cups powdered sugar (sifted, for frosting)
2-3 tablespoons whole milk (for frosting)
Crushed peppermint candy (for decoration)

Instructions

Step 1: Preheat your oven to 325°F (165°C) and line an 8-inch square baking pan with parchment paper. Lightly butter the sides for easy removal and clean edges.
Step 2: Melt ½ cup salted butter until smooth, then stir in ¾ cup light brown sugar until glossy. Beat in the eggs one at a time, mixing gently, then add the peppermint extract.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, espresso powder if using, cornstarch, and baking powder. Carefully fold the dry ingredients into the wet mixture until no streaks remain.
Step 4: Fold in the chocolate chips or chunks, reserving a few to sprinkle on top before baking.
Step 5: Spoon the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved chocolate pieces evenly over the surface.
Step 6: Bake for about 30 minutes, beginning to check at 28 minutes. A toothpick inserted in the center should come out with a few moist crumbs for fudgy brownies.
Step 7: Allow the brownies to cool completely in the pan before frosting.
Step 8: To make the frosting, mix ¼ cup melted salted butter, ½ cup cocoa powder, and 2 ⅓ cups sifted powdered sugar. Add 2-3 tablespoons milk little by little until smooth and creamy. Spread evenly over cooled brownies.
Step 9: Sprinkle crushed peppermint candy over the frosting for a festive touch and extra crunch. Enjoy!

Tips & Variations

For a stronger peppermint flavor, add an extra ¼ tsp peppermint extract to the batter or frosting.
Try using dark chocolate chips for a richer taste or white chocolate chips for a sweeter contrast.
If you don’t have espresso powder, you can omit it; it just enhances the chocolate depth.
To keep edges soft, avoid overbaking and test with a toothpick early.
Use crushed candy canes instead of peppermint candy for a different texture and festive look.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Let refrigerated brownies come to room temperature before serving for best texture. They can also be frozen without frosting for up to 2 months; thaw completely before frosting and serving.

How to Serve

A close-up of a dark chocolate brownie held by a woman's hand, showing a rich, moist brownie layer at the bottom with visible chocolate chunks inside, topped with a thick, creamy layer of smooth chocolate frosting that has soft swirls on the surface. Small, crushed red and white peppermint candy pieces are sprinkled evenly over the frosting, with some candy bits scattered on the white marbled surface below. There is a soft green cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend of equal measure. Make sure it contains xanthan gum or a similar binder for best results.

What’s the best way to crush the peppermint candy?

Place the candy in a plastic bag and gently crush it using a rolling pin or the bottom of a heavy pan. Avoid crushing too finely to keep some crunchy texture on top.