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Ultimate Fudgy Peppermint Brownies with Creamy Frosting

A close-up of a rich, dark chocolate peppermint brownie topped with light green mint frosting and crushed candy canes.
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Make these decadent peppermint brownies for a rich, fudgy holiday treat. This recipe uses a simple one-bowl method for the base and features a cool, creamy peppermint frosting topped with crushed candy canes for the perfect festive crunch.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon peppermint extract (for brownie batter)
  • 1 cup crushed candy canes (for brownie batter and topping)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1/2 teaspoon peppermint extract (for frosting)
  • 2 drops red food coloring (optional, for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract and 1 teaspoon of peppermint extract.
  4. In the same bowl, add the cocoa powder, flour, salt, and baking powder. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Fold in the chocolate chips and 1/2 cup of the crushed candy canes into the batter.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter. This ensures a fudgy texture.
  8. While the brownies cool completely, prepare the frosting. In a medium bowl, beat the softened butter until creamy.
  9. Gradually add the sifted powdered sugar, alternating with the milk or cream, beating until smooth.
  10. Mix in the 1/2 teaspoon of peppermint extract and the optional red food coloring until you reach a smooth, creamy consistency.
  11. Once the brownies are completely cool, spread the peppermint frosting evenly over the top.
  12. Sprinkle the remaining 1/2 cup of crushed candy canes over the frosting.
  13. Cut into squares. These rich chocolate mint bars are best served once the frosting has set slightly.

Notes

  • For the fudgiest texture, avoid overbaking. The center should still look slightly underdone when you remove them from the oven.
  • If you want a peppermint bark brownie recipe, you can melt 4 ounces of white chocolate and drizzle it over the crushed candy canes before they set for an extra layer of flavor.
  • This recipe is a great option for easy holiday treats when you need something fast but impressive.

Nutrition

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