Fudgy Peppermint Brownies topped with mint frosting, dark chocolate and crushed candy canes. They’re perfect for Christmas and can be made ahead of time for easy entertaining. No electric mixer needed.
Fudgy Peppermint Brownies AKA the ultimate holiday dessert 🎄
You’ll LOVE these mint chocolate brownies, from the chocolate-y brownie base to the creamy mint frosting. One bite and you’ll be whisked away to a holiday wonderland.
Not only do these brownies look super impressive, but they’re surprisingly simple to make!
why you will love this recipe
- They’re quick and easy to make
- You don’t need an electric mixer
- You can make them ahead of time
- They’re a peppermint lover’s dream
I’m in full holiday mode right now. For me, that means Gingerbread, Rocky Road, and all the peppermint things! And what better way to celebrate than by combining peppermint flavours with my one true love: brownies.
So I took my favourite Oreo Brownie recipe, removed the Oreos and vanilla, and instead added a dash of peppermint extract. Then I made a simple, creamy four ingredient mint frosting. The final layer is a thin coating of dark chocolate sprinkled with crushed candy canes.
It’s a decadent mint chocolate treat. It’s delicious as is or served with a scoop of vanilla ice cream. And we especially loved it cold straight from the fridge!
what you will need
The brownie itself is quick and easy to make – you don’t even need an electric mixer. But it results in a lovely, fudgy brownie studded with chocolate chips, and boasting a crinkly, shiny top.
- Unsalted butter
- Dark chocolate: I recommend using a block of good quality dark chocolate (or semi-sweet chocolate) that’s somewhere between 45-70% cocoa.
- Brown sugar: Adds flavour, sweetness and moisture.
- Peppermint extract: Hello mint!
- Plain flour: Or all purpose flour.
- Chocolate chips: Milk, dark or even white chocolate chips will work.
Next up, is a layer of creamy peppermint frosting made from just four ingredients. Make sure your butter is lovely and soft to start with so it’s easy to mix together by hand.
- Butter: Nice and soft.
- Icing sugar: Also known as powdered sugar. Be sure to sift it first so your frosting is lovely and smooth.
- Peppermint extract: More minty goodness.
The final touch is a smooth layer of melted dark chocolate, with a sprinkling of crushed candy canes. A touch of oil added to the melted chocolate will help it from setting too hard and cracking when sliced.
- Dark chocolate: You can use the same chocolate you used in your brownie – dark chocolate (or semi-sweet chocolate) that’s somewhere between 45-70% cocoa.
- Vegetable oil: Or you can use coconut oil.
- Peppermint candy canes
let’s break it down
Even with all the delicious layers, these Peppermint Brownies are quite easy to make. Here’s how to make them in four simple steps.
- Make your chocolate peppermint brownie
- Cover with minty frosting
- Add a layer of melted dark chocolate
- Sprinkle over crushed candy canes
Bing Bam BOOM.
tips for perfect brownies
- Use good quality chocolate: You don’t have to use expensive chocolate but make sure it’s nice enough to eat on its own. I recommend using a block of dark chocolate (or semi-sweet chocolate) that’s somewhere between 45-70% cocoa. It doesn’t have to be baking chocolate either.
- Weigh your flour using a baking scale: Too much flour will result in a dry brownie. We want a lovely fudgy brownie!
- Don’t over-bake your brownie: An overcooked brownie will be cakey and dry on the edges. Take the brownie out once it develops a lovely shiny top and no longer wobbles in the middle.
- Let your brownie cool completely. Before you add your minty frosting, you’ll need to let your brownie cool completely. Otherwise it will melt your frosting. I recommend putting the brownie in the fridge to speed up the cooling process.
- Don’t skip the oil. Just a tiny bit of oil in your melted chocolate will help prevent it from cracking when you go to slice your brownie.
frequently asked questions
You don’t have to use expensive chocolate, but make sure it’s nice enough to eat on its own. I recommend using a block of good quality dark chocolate (or semi-sweet chocolate) that’s somewhere between 45-70% cocoa. It doesn’t have to be baking chocolate either.
Keep your brownies in the fridge in an airtight container. You can then bring them back to room temperature to serve – although we even loved them cold!
Absolutely. These brownies are the perfect make-ahead dessert. You could make them up to 3 days in advance and keep them in the fridge. They also freeze well!
more Christmas desserts
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The perfect Peppermint Brownie.
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) dark or semi-sweet chocolate (45-70% cocoa), broken into pieces
- 180 grams (1 cup) brown sugar
- 1 teaspoon peppermint extract
- 3 large eggs
- 90 grams (2/3 cup) plain flour or all purpose flour
- 1/4 teaspoon salt
- 75 grams (1/2 cup) chocolate chips
- 30 grams (2 tablespoons) unsalted butter, softened
- 125 grams (1 cup) icing sugar or powdered sugar, sifted
- 1 teaspoon peppermint extract
- 2–3 teaspoons full fat or whole milk
- 150 grams (1 cup) dark or semi-sweet chocolate (45-70% cocoa), broken into pieces
- 2 teaspoons vegetable oil or coconut oil
- Candy canes, crushed, to decorate
- Peppermint brownie
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add sugar and peppermint extract to the chocolate mixture and whisk together. Add eggs, one at a time and whisk to combine. Add flour, salt and chocolate chips and stir until you have a smooth brownie batter.
- Pour mixture into the prepared pan. Bake brownie for about 30 minutes or until it no longer wobbles in the middle. Leave to cool completely – you can pop it in the fridge to speed up the cooling process.
- Peppermint frosting
To make the mint frosting, place your butter and sugar into a medium-sized mixing bowl. Add peppermint extract and 2 teaspoons of milk and stir until frosting is smooth and creamy. If it’s a bit dry, add an extra teaspoon of milk.
- Spread frosting evenly over the top of the brownie. Place in the fridge for 15 minutes.
- Melt dark chocolate in the microwave, stirring every 20 seconds, until smooth. Stir through oil. Pour chocolate over frosted brownie and spread it out into one even layer.
- While the chocolate is still wet, scatter over crushed candy canes. Place in the fridge for one hour or until the chocolate has set. Cut into small squares before slicing.
Chocolate: I recommend using a block of good quality dark chocolate (or semi-sweet chocolate) that’s somewhere between 45-70% cocoa.
Oil: The oil helps to prevent the chocolate topping from setting too hard, which makes it easier to slice without it cracking. Any flavourless oil will work.
Candy canes: Don’t add too many candy cane pieces on top of your brownie or it’ll be too hard to slice.
Storage: Keep your brownies in the fridge in an airtight container. You can then bring them back to room temperature to serve – although we even loved them cold
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