Peppermint Brownies are my go to rescue dessert for those days when you need something sweet, chocolatey, and a little festive without turning your kitchen into a disaster zone. I started making them after one too many “last minute treat” moments, like when a friend texts, “We are stopping by in an hour,” and you suddenly remember your house has zero dessert. These hit that perfect spot between rich cocoa flavor and cool minty frosting. They look special, but the steps are honestly simple. If you like fudgy brownies and that classic mint chocolate combo, you are in for a good time.
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Peppermint Brownies
- Total Time: 45 minutes
- Yield: 16 squares 1x
Description
Decadent and fudgy brownies topped with creamy peppermint frosting, perfect for holiday gatherings and last-minute treats.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup softened butter (for frosting)
- 2 cups powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- Crushed peppermint candies or candy canes (for topping)
- Mini chocolate chips (for topping)
Instructions
- Prep your pan by heating your oven to 350°F and lining an 8×8 pan with parchment paper.
- Melt the butter and stir in the sugar. Allow it to cool slightly before adding the eggs and vanilla.
- Add cocoa powder, flour, and salt, mixing until combined. If using, fold in chocolate chips.
- Bake for 22 to 30 minutes, checking at 22 minutes for doneness.
- Cool completely before frosting to prevent melting.
- Make the mint frosting by beating softened butter, gradually adding powdered sugar, milk, and then peppermint extract to taste.
- Frost the cooled brownies and sprinkle with crushed peppermint candies or mini chocolate chips. Chill for neat slices.
Notes
Do not overbake for fudginess. Allow brownies to cool completely before frosting to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Table of Contents
Why You’ll Love These Peppermint Brownies
First, they are deeply chocolatey and fudgy, not cakey. I love a brownie with a dense bite, the kind that feels a little indulgent even when you cut small squares.
Second, the creamy mint frosting makes them feel like a bakery treat. It is smooth, cool, and sweet without tasting like toothpaste, which is important. Peppermint can go weird fast if you overdo it, so I keep it balanced.
Third, these are a total crowd pleaser for holidays, movie nights, and cookie swaps when you want something different from the usual sugar cookies. I have brought Peppermint Brownies to parties where people “just take a tiny piece” and then circle back for another.
Also, you can make them ahead, chill them, and slice them neatly. They actually cut better once they have had a little time to set up, which is great if you are trying to look like you have your life together.
Ingredients for Peppermint Brownies
I’m going to keep this practical. You do not need fancy chocolate bars or special tools. Just solid basics and a light hand with the peppermint.
What you’ll need
- Unsalted butter for richness
- Granulated sugar for that shiny brownie top
- Eggs for structure and fudginess
- Vanilla extract for warmth
- Unsweetened cocoa powder for deep chocolate flavor
- All purpose flour for the base
- Salt to keep the sweetness in check
- Optional: chocolate chips if you want extra gooey pockets
For the creamy mint frosting:
- Butter softened
- Powdered sugar for that smooth frosting texture
- A splash of milk or cream to loosen it up
- Peppermint extract, start small
- Optional: a drop or two of green food coloring if you like the classic mint look
For topping:
- Crushed peppermint candies or candy canes
- Or a sprinkle of mini chocolate chips
How to Make Peppermint Brownies (Step by Step)
I’m going to walk you through it like I would if you were hanging out in my kitchen with a spatula in your hand.
1. Prep your pan. Heat your oven to 350°F. Line an 8×8 pan with parchment paper if you can. It makes lifting the brownies out so much easier, and you get cleaner cuts.
2. Melt butter and mix the base. Melt the butter, then stir in the sugar. Let it cool for a minute so you do not cook the eggs. Add eggs and vanilla and stir until it looks glossy.
3. Add dry ingredients. Stir in cocoa powder, flour, and salt. Mix just until you do not see dry streaks. If you are using chocolate chips, fold them in now.
4. Bake. Pour batter into the pan and smooth the top. Bake about 22 to 30 minutes. Every oven is different, so start checking at 22. You want a toothpick to come out with moist crumbs, not wet batter.
5. Cool completely. This part is annoying, I know. But if you frost warm brownies, your frosting will melt and slide around. Cool them fully for best results.
6. Make the mint frosting. Beat softened butter until smooth. Add powdered sugar gradually, then a splash of milk. Add peppermint extract a tiny bit at a time. Taste as you go. You can always add more, but you cannot take it out.
7. Frost and finish. Spread frosting over cooled brownies. Sprinkle crushed peppermint on top. Pop the pan in the fridge for 20 to 30 minutes if you want super neat slices.
This is the moment when they go from basic brownies to Peppermint Brownies that look like you planned ahead.
Tips for the Best Fudgy Peppermint Brownies
If you want that dense, rich center, these little tips make a big difference.
Do not overbake. The brownies keep cooking a bit after you pull them out. If you wait until the toothpick is totally clean, they can turn dry fast.
Measure flour the simple way. Fluff it, spoon it into your measuring cup, then level it. If you scoop straight from the bag, you can pack in too much flour, and that can make the brownies more cakey.
Cool before frosting. I said it already, but it is worth repeating. Warm brownies plus butter frosting equals a slippery mess.
Go easy on peppermint extract. For a standard batch, you usually only need a small amount. Start with a little, taste, then add a tiny bit more if needed. The goal is cool mint, not mouthwash.
Chill before slicing. If you want clean edges, chill them. Use a sharp knife and wipe it between cuts. It sounds extra, but it takes 10 seconds and looks great.
Peppermint Brownie Recipe Variations
Once you have the base recipe down, you can tweak it depending on your mood or what is in your pantry.
Chocolate ganache topping. Swap the frosting for a quick ganache and sprinkle crushed peppermint on top. It is richer and less sweet.
Extra thick frosting layer. Double the mint frosting if you like a more dramatic bite. This is my choice when I am serving them at a party.
Brownie mix shortcut. If life is hectic, use a boxed brownie mix and put your energy into the creamy mint frosting and the toppings. You still get that Peppermint Brownies vibe with half the work.
Add espresso powder. A small pinch in the brownie batter deepens the chocolate flavor without making them taste like coffee.
Swap the topping. Not everyone loves crunchy peppermint bits. Try mini chocolate chips, chocolate curls, or even a dusting of cocoa powder.
How to Store, Freeze, and Make Ahead
These store really well, which is one reason I love making Peppermint Brownies for busy weeks and holidays.
Room temperature: If your kitchen is cool, you can keep them in an airtight container for about 2 days. I prefer refrigerating because of the frosting, but room temp works short term.
Refrigerator: Store in a sealed container for up to 5 days. The frosting firms up nicely, and the flavors get even better the next day.
Freezer: Freeze cut squares on a baking sheet until firm, then wrap individually and place in a freezer bag. They keep well for up to 2 months. Thaw in the fridge or on the counter until soft enough to bite.
Make ahead plan: Bake the brownies the night before, cool, cover, then frost the next day. Or frost them the same day and chill overnight for super clean slicing.
Peppermint Brownies FAQ
Can I use peppermint candy pieces inside the batter?
You can, but I prefer them on top. Inside the batter they can melt and turn sticky, and sometimes they create hard little pockets.
Why did my brownies turn out cakey?
Usually it is too much flour or overbaking. Next time, measure flour lightly and pull them out when the center still gives you moist crumbs.
How much peppermint extract should I use?
Start small, then taste. Peppermint varies by brand, so it is safer to build up slowly than to risk overpowering frosting.
Can I make these gluten free?
Yes, a 1 to 1 gluten free baking flour usually works well in brownies. Just make sure your other ingredients are gluten free too.
How do I get clean slices without ripping the brownies?
Chill them first, use a sharp knife, and wipe the blade between cuts. It makes a big difference, especially with frosting.
Conclusion
If you are craving something rich and chocolatey with a cool mint twist, these Peppermint Brownies are a solid win. Keep the bake time in check, let them cool fully, and go light on the peppermint until it tastes just right to you. The creamy mint frosting is the part people remember, so do not skip it. Make a pan, stash a few in the freezer, and you will thank yourself later. Let me know if you try them, because I love hearing how they turn out in real kitchens.