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The Ultimate Fudgy Peppermint Brownies with Creamy Peppermint Frosting

Two fudgy peppermint brownies topped with light green mint frosting and crushed candy canes.
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Make these rich, fudgy peppermint brownies featuring a cool peppermint frosting layer. This recipe is perfect for holiday baking, gifting, or serving at Christmas parties.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup crushed candy canes (for batter)
  • For the Frosting:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1–2 tablespoons milk
  • Pinch of salt
  • 1/4 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk the melted butter and granulated sugar together until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract and peppermint extract.
  4. Whisk in the cocoa powder and flour until just combined. Do not overmix.
  5. Fold in the chocolate chips and 1/2 cup of crushed candy canes into the batter.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack.
  9. Prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
  10. Add the peppermint extract, milk (one tablespoon at a time), and a pinch of salt. Beat until the frosting is light and spreadable. Add the second tablespoon of milk if needed to reach a good spreading consistency.
  11. Spread the peppermint frosting evenly over the cooled brownies.
  12. Sprinkle the remaining 1/4 cup of crushed candy canes over the frosting.
  13. Chill the brownies for at least 30 minutes before cutting into squares. Lift the brownies out of the pan using the parchment overhang and cut cleanly.

Notes

  • For extra fudgy texture, use melted dark chocolate in addition to cocoa powder in the brownie base.
  • You can substitute the peppermint extract with 1/4 teaspoon of mint extract if you prefer a milder flavor.
  • These brownies freeze well; store them in an airtight container for up to three months.

Nutrition

Find it online: https://yummagnet.com/peppermint-brownies-fudgy-recipe/