Frosted Peppermint Brownies Recipe

Introduction

Frosted peppermint brownies are a delightful holiday treat combining rich chocolate with refreshing peppermint. These fudgy brownies topped with creamy white chocolate peppermint frosting are perfect for festive gatherings or a cozy winter snack.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1/8 tsp baking powder
• 1/2 tsp salt
• 1/3 cup semisweet or bittersweet chocolate, chopped (optional)
• 4 oz white chocolate, chopped
• 1/2 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 2 tbsp whole milk or heavy cream
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• Pinch of salt
• 1/4 cup candy canes, finely crushed and divided

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with foil and lightly coat with baking spray, then set aside.
2. Step 2: In the bowl of a stand mixer, beat together the melted butter, granulated sugar, brown sugar, and vanilla extract on medium speed for 30 seconds. Reduce speed to low and add eggs one at a time, mixing until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing until no flour pockets remain. Remove the bowl and fold in chopped chocolate if using.
4. Step 4: Pour the batter into the prepared pan, spreading it into an even layer. Bake for 18–22 minutes or until the brownies are set, being careful not to overbake. Let cool for 30 minutes or until no longer warm. You can speed cooling by placing the brownies uncovered in the refrigerator.
5. Step 5: While brownies cool, melt the white chocolate using a double boiler or microwave. Allow it to cool at room temperature for about 15 minutes.
6. Step 6: In a clean mixing bowl, beat the room temperature butter on high speed until creamy, about 2 minutes. On low speed, gradually add powdered sugar, milk or cream, vanilla extract, peppermint extract, and a pinch of salt. Mix until combined, then add the cooled white chocolate and 2 tablespoons of crushed candy canes. Beat on high for 1 minute.
7. Step 7: Spread the frosting evenly over the cooled brownies using an offset spatula. Sprinkle the remaining crushed candy canes on top. Store the brownies in the refrigerator until ready to serve.

Tips & Variations

• For a more intense peppermint flavor, add a little extra peppermint extract to the frosting, but be careful as it can become overpowering.
• Substitute crushed peppermint candies with chocolate chips or crushed nuts for a different texture.
• If you don’t have candy canes, crushed peppermint hard candies work well too.
• Use a glass or metal pan for baking to ensure even heat distribution.

Storage

Store frosted peppermint brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. These brownies can also be frozen without frosting for up to 3 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without frosting?

Yes, you can enjoy these brownies plain or dusted with powdered sugar if you prefer a simpler treat.

How can I make the brownies more fudgy?

To achieve a fudgier texture, slightly reduce the baking time and avoid overbaking. Using high-quality cocoa and chocolate also enhances fudginess.

Frosted Peppermint Brownies Recipe

Print Recipe

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4.9 from 81 reviews

These Frosted Peppermint Brownies combine rich, fudgy chocolate brownies with a creamy white chocolate peppermint frosting for a festive and indulgent treat, perfect for holiday celebrations or anytime you crave a minty chocolate dessert.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brownies

• 1/2 cup unsalted butter – melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder – sifted
• 1/8 tsp baking powder
• 1/2 tsp salt
• 1/3 cup semisweet chocolate or bittersweet chocolate – chopped (optional)

For the Frosting

• 4 oz white chocolate – chopped
• 1/2 cup unsalted butter – room temperature
• 1 cup powdered sugar
• 2 tbsp whole milk or heavy cream
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• Pinch of salt
• 1/4 cup candy canes – finely crushed and divided

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with foil and lightly coat it with baking spray. Set aside.
2. Mix Wet Ingredients for Brownies: In the bowl of a stand mixer, beat together the melted butter, granulated sugar, brown sugar, and vanilla extract for about 30 seconds on medium speed. Then, reduce the speed to low and add eggs one at a time, mixing well after each addition until fully combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking powder, and salt to ensure an even distribution of ingredients.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Continue mixing until no flour pockets remain and the batter is smooth. Remove the bowl from the mixer and gently fold in the chopped semisweet or bittersweet chocolate if using.
5. Bake the Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 18 to 22 minutes or until the brownies are set but not overbaked. Once done, remove from oven and allow to cool for 30 minutes or until they are no longer warm. To expedite cooling, place the brownies uncovered in the refrigerator.
6. Melt White Chocolate: While the brownies cool, melt the chopped white chocolate using a double boiler or microwave. Once melted, allow it to cool to room temperature for about 15 minutes to avoid melting the frosting butter.
7. Prepare Peppermint Frosting: In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, beat the room temperature butter on high speed until creamy, about 2 minutes. Reduce speed to low and gradually add powdered sugar, milk or cream, vanilla extract, peppermint extract, and a pinch of salt. Mix until combined. Add the cooled melted white chocolate and 2 tablespoons of crushed candy canes, then beat on high speed for 1 minute to incorporate and create a fluffy frosting.
8. Frost and Garnish: Using an offset spatula, evenly spread the peppermint frosting over the cooled brownies. Sprinkle the remaining crushed candy canes on top for a festive finish.
9. Store and Serve: Keep the frosted brownies refrigerated until ready to serve to maintain frosting firmness and freshness.

Notes

• Ensure the white chocolate is cooled before adding to the frosting to prevent melting the butter mixture.
• The optional chopped chocolate in the batter adds extra chocolaty texture and richness.
• For quicker cooling, place brownies in the refrigerator uncovered as directed.
• Adjust peppermint extract to suit taste preferences, starting with 1/2 teaspoon is recommended.
• Store brownies in an airtight container in the refrigerator for up to 5 days.

Keywords: peppermint brownies, frosted brownies, holiday dessert, peppermint frosting, white chocolate frosting, chocolate brownies, festive dessert