Peppermint Brownies

With 3 amazing layers, these Peppermint Brownies are the best holiday dessert! Chocolate, peppermint are a match made in heaven.

I’m a brownie person, I absolutely love them and I absolutely love that you can doctor them up anyway that you like.

Desserts are the bane of my existence and when it comes to brownies, I’m pretty much sold on any kind.

These Peppermint Brownies are a go-to this time of year, everyone loves them and they always make an appearance on our Christmas dessert table.

While these have many different steps to make them, they really are not hard at all, the waiting to eat them is the hardest part.

But trust me when I say that when you take one bite of these Peppermint Brownies that you are going to want more and more.

If you are looking for a fun and festive dessert this holiday season, then you have to make this recipe.

Some of our other favorite brownie recipes we have on our site include: Better Than Sex Brownies, German Chocolate Brownies and Ultimate Peanut Butter Brownies.

WHY THIS RECIPE WORKS:

• The flavors combined work so well together.
• This makes a large batch.
• These are rich but is broken up with the sweetness of the peppermint.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Baking chocolate (unsweetened)
Salted butter
Whole eggs
Egg white
Granulated sugar
Vanilla extract
All-purpose
Cocoa powder
Baking powder
Unsalted butter
Cream cheese
Powdered sugar
Peppermint extract
Milk
Red food coloring
Semi-sweet chocolate chopped or chocolate chips
Heavy whipping cream
Crushed candy canes

HOW TO MAKE PEPPERMINT BROWNIES, STEP BY STEP:

Brownies:

1. Preheat oven to 350 degrees F and line a 9×13-inch baking pan with parchment paper, set aside.
2. In a medium saucepan melt the chocolate and butter together over medium-low heat. Set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment mix the eggs and extra egg white until thick and frothy.
4. Add the sugar and vanilla and beat again till combined.
5. Add the melted chocolate mixture and mix until just combined.
6. In a medium mixing bowl combine the flour, cocoa powder, and baking powder.
7. Add the dry ingredients into the stand mixer bowl and mix by hand till just combined. Don’t overmix!
8. Pour into the prepared baking pan and bake for 20-25 minutes until a toothpick comes out clean. Don’t overbake.
9. Remove the brownies from the oven and cool completely at room temperature then chill in the refrigerator for 30 minutes.

Frosting/Ganache/Assembly:

1. To make the frosting, in a large mixing bowl add the butter and cream cheese. Beat with a hand mixer until light and fluffy.
2. Add the powdered sugar, peppermint extract, milk, and food coloring. Mix for several minutes until creamy and light.
3. Spread the frosting over the cooled brownies evenly. Cover with plastic wrap and refrigerate at least 30-60 minutes before continuing.
4. To make the ganache, combine all the ingredients in a saucepan over medium-low heat, whisking until melted and smooth. Don’t over-warm. Let cool for 5 minutes.
5. Spread over the chilled frosting layer and sprinkle with crushed candy canes if desired
6. Refrigerate until the chocolate is set, about 30 minutes.
7. Cut and serve.

DO I HAVE TO REFRIGERATE BETWEEN EACH STEP?

Refrigerating between each step is a time commitment but it is worth it so your layers don’t mix together.

This is what ensures a pretty layer look when the brownies are cut.

CAN I MAKE THESE PEPPERMINT BROWNIES AHEAD OF TIME?

This recipe can be made ahead of time or over a few days if it’s easier for your time commitments.

If possible, add the chocolate topping and candy cane pieces the day you serve the brownies.

The longer the candy cane pieces are in the fridge the more they “melt” or dissolve from the condensation of the fridge.

CAN I USE A BOXED BROWNIE MIX?

If you want to take a shortcut and not make your own homemade brownies you can use a brownie mix.

You can use your favorite brownie mix just make sure that it is for a 9×13-inch pan.

HOW LONG DO THESE NEED TO CHILL IN TOTAL?

You are going to want to chill the recipe in its steps which will total between 1 1/2-2 hours.

Trust me it is absolutely worth the wait in the end, and that is also why it is great that you can make these ahead of time.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator where they will keep for up to 5 days.

You can also freeze these Peppermint Brownies. Place in a freezer container or bag separated by parchment paper and they will keep for up to 3 months.

You will run the risk by storing for the candy cane pieces “melting” but the will still taste good.

To defrost, remove from the freezer into the refrigerator until thawed. You can place on the counter to come to room temperature if you’d like after thawed.

TIPS AND TRICKS:

• If you are using unsalted butter in the brownie mix, add ¼ teaspoon salt with the flour mixture.
• After adding the flour mixture into the wet ingredients, it is very important to not overmix or your brownies will be more tough and hard.
• These can be frozen, see above on how to do that.
• Do not skip any of the chilling steps, it is essential to the recipe.
• If you do not want to make homemade brownies, you can use a box mix, just make sure that you use one that makes a 9×13-inch pan.
• These can be made ahead of time, see above on how to do that.

Loving yourself a delicious chocolate and peppermint mixture? Then you wont be able to able to resist these Peppermint Brownies.

If you like this recipe you might also like:

• Peppermint Cheesecake
• Chocolate Peppermint Blossoms
• Homemade Peppermint Patties
• Peppermint Double Chocolate Cookies

If you’ve tried these PEPPERMINT BROWNIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!