Rich and fudgy peppermint brownies topped with a peppermint buttercream frosting and a silky chocolate ganache. This indulgent dessert is perfect to enjoy this Christmas!
Frosted Peppermint Brownies
If there’s one thing that screams Christmas time, it’s anything with peppermint. It’s the ultimate Christmas flavor and tastes especially delicious mixed with chocolate. I love the combo in my chocolate peppermint cookies, andes mint cookies and peppermint oreo balls.
These peppermint brownies combine the best of both worlds and are super easy to whip up, making them the perfect treat to indulge in this holiday season.
They’re are everything you dream of in a dessert…rich, gooey, fudgy, sweet and loaded with fresh peppermint flavor. They’re topped with a creamy peppermint frosting and then finished off with a layer of silky smooth chocolate ganache. With three amazing layers, each bite of these peppermint brownies is absolute heaven.
3 Delicious Layers
- Brownies. This recipe starts off with a layer of brownies.
- Frosting. Next comes the creamy peppermint frosting.
- Ganache. Last comes a layer of silky chocolate ganache, because doesn’t want double the chocolate? It’s the perfect finishing touch and makes these brownies next level delicious.
How to Make Peppermint Brownies
- Mix. In a large bowl mix together the brownie batter, just until smooth. You can use your favorite box mix, or make homemade brownies or fudge brownies from scratch.
- Bake. Place in the oven and bake just until a toothpick comes clean. Feel free to line your baking pan with parchment paper to make it easier to slice afterwards.
- Whip. In a large bowl whip up the peppermint frosting with an electric mixer. It tastes similar to a classic buttercream, but with a hint of peppermint flavor to give it that festive holiday flare.
- Top. Once the brownies have cooled, top with an even layer of frosting.
- Spread. Next comes the chocolate ganache. This is going to be spread over the frosting layer.
- Sprinkle. After adding the chocolate ganache, I love to sprinkle some crushed peppermint candies on the tops. It adds a nice crunch and makes them look extra festive.
Baking Tips + Variations
- For thinner brownies, you can use a 9×13″ baking dish. You will likely need to shorten the baking time to around 20 to 25 minutes. You may also need a bit more frosting.
- For even more chocolate flavor, mix 1/2 cup chocolate chips into the batter.
- A cream cheese frosting or marshmallow frosting would also taste delicious on top.
- After adding the ganache, allow the bars to cool completely before slicing so that the tops don’t crack.
- You could skip the ganache layer if preferred. Or try drizzling it over the frosting instead of spreading completely on top.
Slice and store any leftovers in an airtight container at room temperature. They will stay fresh for up to 3 days. You may also freeze the brownies for up to 3 months.
Simply cut into squares, then wrap in foil or plastic wrap and store in a freezer container. Thaw at room temperature for a few hours when ready to enjoy.
Added extra chocolate chunks in the batter ensures a fudgy and gooey center.
Add more chocolate. I love to add chopped chocolate or chocolate chips. Adding an extra dash of vanilla always helps too.
Can’t get enough of the peppermint and chocolate combination? Make this Andes mint cookie, next!
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For the Brownies:
- 18.3 ounce Fudge Brownie Mix (1 box)
- ⅔ cup butter , melted
- ¼ cup milk
- 2 large eggs
- ½ teaspoon peppermint extract
- ½ cup butter , at room temp
- 1 ¾ cups powdered sugar
- 1 ½ Tablespoons heavy cream
- 1 teaspoon peppermint extract
- Pinch salt
- 6 ounces semi-sweet chocolate
- ¼ cup heavy cream
- ⅓ cup crushed peppermint candy canes , for topping
For the Brownies
- Preheat oven to 325°F. In a mixing bowl combine brownie mix, melted butter, milk, eggs and peppermint extract and using a wooden spoon, stir until combined.
- Pour mixture into a buttered 9×9-inch glass baking dish and bake in preheated oven for 45-55 minutes, or until a toothpick comes clean. Allow to cool completely before frosting.
For the Frosting
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy about 5 minutes, occasionally scrapping down sides of the bowl.
- Add in powdered sugar, heavy cream, peppermint extract and a pinch of salt. Mix on low speed until combined. Increase the mixer to medium-high speed and beat until light and fluffy. Then frost the brownies and place in the fridge for 15 minutes.
For the Ganache
- Place the heavy cream in a microwave-safe bowl and heat for 1-2 minutes, or until simmering. Add the chocolate and let it sit for 5 minutes. Alternatively you can cook the cream and chocolate on a double broiler. Whisk until smooth. Add a Tablespoon more of warm cream if needed to thin out.
- Pour ganache over frosted brownies and then top with crushed candy canes. Allow to cool before slicing. Then slice with a plastic knife.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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