Peppermint Brownies Recipe

Rating 5.0
| 0
A perfect combination of chocolate and peppermint, these peppermint brownies are sure to be a crowd favorite. Dense, chewy peppermint brownies are topped with a smooth chocolate peppermint frosting and sprinkled with crushed peppermint for a bit of crunch.
New American
Chef Amanda has been in the culinary industry for over 15 years, the last five of which she's been at the executive chef level. In the past, she has also worked as a private chef. While she’s knowledgable in American, French and Italian cuisine, her speciality is pastry. She even helped create the Dalai Llama’s birthday cake! Chef Amanda is eager to help you master your kitchen skills and teach you to bake like a true professional.


For the Peppermint Brownies
1 1/2 cup(s)
unsalted butter
4 oz
semisweet chocolate, chopped
1 1/2 cup(s)
granulated sugar
1 cup(s)
light brown sugar, packed
large eggs, room temperature
1 tsp
vanilla extract
1 cup(s)
all-purpose flour
1 cup(s)
unsweetened cocoa powder
1 tsp
batch of chocolate peppermint frosting, see below
1/2 cup(s)
crushed peppermint, plus more for garnish
For the Chocolate Peppermint Frosting
1 cup(s)
unsalted butter, room temperature
1/2 cup(s)
unsweetened cocoa powder
2 cup(s)
powdered sugar
1/4 tsp
peppermint extract
1/3 cup(s)
heavy cream
pinch of salt

Directions 13 steps | 65 Minutes

Step 1

Preheat the oven to 350°F. Grease a 9x13-inch pan with a thin layer of nonstick spray. Line the bottom and sides of the pan with parchment paper. Measure and prep all ingredients. 

Step 2

Make the peppermint brownie batter. In a heatproof microwave-safe bowl, add the unsalted butter and chopped chocolate. Melt in 30-second intervals, stirring in between each interval, in the microwave until smooth. Set aside to cool.

Step 3

In a separate bowl, whisk together the flour, cocoa powder and salt. Set aside.

Step 4

In a large mixing bowl, add the granulated sugar, light brown sugar, room temperature eggs and vanilla extract. Vigorously whisk either by hand or electric mixer. Whisk for about 2-3 minutes, or until the mixture lightens in color and turns frothy/bubbly.

Step 5

Continue mixing as you slowly pour in the cooled chocolate mixture. Whisk until combined.

Step 6

Sift in the all-purpose flour, cocoa powder and salt. Mix until smooth being careful not to over mix. The batter should be thin, but not watery. 

Step 7

Fold in the crushed peppermint.

Step 8

Evenly spread the brownie batter in the prepared pan. Bake for 45 minutes until the brownie is puffed in the center with deep cracks throughout the surface. Poke a toothpick into one of the cracks and test for doneness. It should come out with thick and slightly dry streaks of batter.

Step 9

Allow the brownies to cool inside the pan for about 30 minutes. Then turn them out onto a cooling rack. You may need to run a knife between the parchment paper and the inside of the pan to help release them.

Step 10

While the peppermint brownies are cooling, make the chocolate peppermint frosting. In a bowl, using an electric hand or a stand mixer with the whisk attachment, beat the unsalted butter until smooth. Add in the cocoa powder. 

Step 11

Add the powdered sugar, one cup at a time. Mix in the peppermint extract and salt. Mix in the heavy cream.

Step 12

Spread a layer of chocolate peppermint frosting over the top of the cooled brownies.

Step 13

Garnish with extra crushed peppermint, if desired. Enjoy!

Nutrition Per Serving
View All
36 g
5.9 g
62.8 g


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