Peppermint Brownies

These Peppermint Brownies combine everything wonderful about the holiday season in one delicious treat. The base is a rich, fudgy brownie that stays perfectly chewy. 

On top, a layer of peppermint frosting adds that classic candy cane flavor we all love during Christmas. To make them extra special, a silky chocolate ganache covers it all.

I make these brownies all throughout December, and they never last long in my house. 

We like to eat them after dinner with cold milk, but our favorite way to enjoy them is with a mug of hot cocoa while watching Christmas movies. The mint and chocolate combination just feels right during the holiday season.

Sometimes, when I'm short on time, I use a box mix for the brownie base. They're still just as delicious with the homemade frosting and chocolate ganache, but they're a bit easier than making the brownies from scratch. 

I've also started making double batches to keep in the freezer - they thaw beautifully overnight in the fridge, and I always have a treat ready for unexpected company or last-minute parties.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Brownie Ingredients:

• Butter: I use unsalted butter so I can control the salt. If you only have salted butter, just cut the added salt in half.
• Semi-sweet chocolate: Good quality chocolate makes a difference here. I like to use baking bars, but chocolate chips work, too.
• Cocoa powder: Unsweetened cocoa powder adds extra chocolate flavor without making the brownies too sweet.
• Eggs: Room temperature eggs mix better into the batter. I just set mine out while I gather the other ingredients.
• Flour: Just a little flour keeps these brownies fudgy.

Ganache Ingredients:

• Semi-sweet chocolate: Again, quality matters. The ganache is smoother with baking bars, but good chocolate chips melt well, too.
• Heavy whipping cream: This creates that silky texture. Be sure to use whipping cream and not half and half.
• Butter: A small amount makes the ganache extra smooth and helps it set properly.

Peppermint Frosting Ingredients:

• Butter: Make sure it's softened but not melted. I leave it out for about an hour before starting.
• Peppermint extract: Start with the amount listed and add more if you want stronger mint flavor.
• Powdered sugar: This creates the sweet, smooth texture. If it's too sweet, add a tiny pinch of salt.
• Heavy cream: Makes the frosting creamy and spreadable. You might need a bit more or less to get the right consistency.

How To Make Peppermint Brownies

First, get your oven preheating to 350°F. I like to line a 9x9 baking pan with parchment paper and give it a quick spray with cooking spray - this makes it super easy to lift the brownies out later.

For the brownies, start by melting your butter and chocolate together. I usually do this in short bursts in the microwave, stirring between each burst until it's smooth. Mix in the sugar, cocoa powder, vanilla, and salt until everything's well combined. Add your eggs and beat them in really well - this helps create that shiny top. Finally, stir in the flour just until you don't see any dry spots.

Pour this thick batter into your prepared pan and spread it out evenly. Bake the brownies for 20-25 minutes. At 20 minutes, they'll be more fudgy in the middle, which is how I like them. You can go a few minutes longer if you prefer them more set. Just watch that the edges don't get too dry. Let them cool completely - this is important, or your frosting will melt.

While the brownies cool, make your ganache. Chop up the chocolate and put it in a bowl with the butter and salt. Heat your cream in a small pan just until you see bubbles around the edges - don't let it boil. Pour it over the chocolate, let it sit for a couple of minutes, then stir until it's smooth. Set this aside to cool and thicken up.

For the peppermint frosting, beat your softened butter until it's creamy. Mix in the peppermint extract, then gradually add the powdered sugar. Pour in the cream as you mix - this keeps the frosting smooth and spreadable.

Once the brownies are completely cool, spread on your peppermint frosting. Pour the ganache over the top and spread it gently. I like to sprinkle crushed candy canes on top for extra crunch and that festive look. Let everything set up before cutting into squares.

Store these in the fridge - the ganache and frosting stay firmer that way. Just take them out for about 15 minutes before serving to soften up a bit.

Variations

• Dark chocolate. Use dark chocolate instead of semi-sweet in both the brownies and ganache for an even richer chocolate flavor.
• Peppermint mocha. Add 1 tablespoon of espresso powder to the brownie batter for peppermint mocha brownies. 

Make-Ahead, Storing and Freezing

Make-Ahead: To make this peppermint brownies recipe in advance, just bake them and let them cool completely, then cover and store them in the fridge overnight. Add the frosting and ganache the next day - cold brownies are actually easier to frost. If you want to get even more of a head start, you can make the ganache ahead, too. Store it in the fridge, then warm it slightly in the microwave and stir until smooth before using.

Store: Because of the cream in both the ganache and frosting, these brownies need to be refrigerated. I cover mine with plastic wrap and they stay fresh in the fridge for up to 4 days. Take them out about 15 minutes before serving to let them soften a bit - they taste better when they're not ice cold.

Freeze: These brownies freeze beautifully. I wrap them well in plastic wrap, then add a layer of foil. They keep in the freezer for up to 2 months. When I'm ready to serve them, I move them to the fridge the night before and let them thaw slowly. The frosting and ganache hold up surprisingly well.

Recipe Tips

• The key to fudgy brownies is not overmixing once you add the flour. I stir just until the flour disappears into the batter.
• Test for doneness by inserting a toothpick near the edge of the pan. For fudgy brownies, it should come out with a few moist crumbs - a clean toothpick means they're getting too dry.
• Make sure your brownies are completely cool before adding the frosting. I sometimes pop them in the fridge for 30 minutes to speed this up.
• For the ganache, chop your chocolate into small, even pieces. This helps it melt smoothly and prevents lumps.
• When making the frosting, start with the amount of peppermint extract in the recipe. I add more a few drops at a time until I get the mint flavor I want - it's easier to add more than to fix frosting that's too minty.
• If your ganache gets too firm to spread, warm it gently in the microwave in 5-second bursts, stirring between each one.
• Wait to add the crushed candy canes until just before serving. They can get sticky in the fridge if added too early.

Can I use milk chocolate instead of semi-sweet?

You can, but the brownies and ganache will be significantly sweeter. If you use milk chocolate, I'd reduce the sugar in the brownie batter by ¼ cup.

My ganache is too runny. How do I fix it?

Let it cool longer at room temperature. If it's still too thin, you can refrigerate it for 10-15 minutes, stirring occasionally until it reaches spreading consistency.

My frosting is too stiff. What should I do?

Add more heavy cream, one teaspoon at a time, until you reach a spreadable consistency. Just remember it will firm up more in the fridge.

We love the holiday baking season, and a few of our favorite festive treats we enjoy making are these Peppermint Cheesecake Cookie Cups, Peppermint Ice Cream, Chocolate Peppermint Cookies and this White Chocolate Peppermint Fudge.

These Peppermint Brownies add a special holiday twist to classic chocolate brownies. The layers of mint and chocolate remind me of candy canes and hot cocoa, making them perfect for Christmas parties. With a mix of fudgy brownie, peppermint, and rich chocolate, every bite feels like a celebration of the season.