The Ultimate Peppermint Brownies Recipe

Discover how to make rich, fudgy chocolate brownies topped with creamy peppermint frosting and a smooth chocolate ganache layer for the perfect holiday treat.

There’s something magical about the combination of chocolate and peppermint, especially during the holiday season. These peppermint brownies are the perfect way to celebrate with a dessert that looks as impressive as it tastes. The rich, fudgy brownie base provides the perfect foundation for a sweet peppermint frosting layer, all topped with a silky chocolate ganache. Whether you’re bringing these to a holiday party or making them for your family, they’re guaranteed to be a hit. The festive red and white colors make them particularly eye-catching on any dessert table. Best of all, they’re easier to make than you might think, and they can be prepared ahead of time for stress-free entertaining.

What Makes This Recipe So Good

This peppermint brownie recipe stands out because of its three perfectly balanced layers. The brownie base is made extra fudgy by using both melted chocolate and cocoa powder, creating a depth of chocolate flavor that’s simply irresistible. The middle layer features a buttercream frosting infused with peppermint extract, providing a refreshing contrast to the rich chocolate. The top ganache layer adds a professional bakery-quality finish while sealing in the peppermint frosting. The key to success is using quality ingredients—real butter, good chocolate, and pure peppermint extract make all the difference. The texture contrast between the dense brownie, fluffy frosting, and smooth ganache creates an incredibly satisfying eating experience that keeps people coming back for more.

Ingredients

For the brownie layer:
– 1 cup (2 sticks) unsalted butter
– 8 ounces semi-sweet chocolate, chopped
– 1½ cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– ⅓ cup unsweetened cocoa powder
– ½ teaspoon salt

For the peppermint frosting:
– ½ cup (1 stick) unsalted butter, softened
– 2½ cups powdered sugar
– 2-3 tablespoons milk or heavy cream
– 1 teaspoon peppermint extract
– Red food coloring (optional)

For the chocolate ganache:
– 6 ounces semi-sweet chocolate, chopped
– ½ cup heavy cream
– Crushed candy canes or peppermint candies for garnish

Step-by-Step Instructions

**Prepare the brownies:** Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a medium saucepan over low heat, melt the butter and chocolate together, stirring constantly until smooth. Remove from heat and let cool for 5 minutes. Whisk in the sugar until well combined, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.

**Mix the dry ingredients:** In a separate bowl, whisk together flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined—don’t overmix. Pour the batter into your prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan.

**Make the peppermint frosting:** While the brownies cool, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, one cup at a time, alternating with splashes of milk. Add peppermint extract and beat until light and fluffy, about 3 minutes. If desired, add a few drops of red food coloring for a pink tint. Once brownies are completely cool, spread the frosting evenly over the top. Refrigerate for 30 minutes to set.

**Prepare the ganache:** Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth and glossy. Let the ganache cool for 10 minutes, then pour over the chilled peppermint frosting layer, spreading gently to cover. Immediately sprinkle crushed candy canes over the ganache before it sets. Refrigerate for at least 1 hour before cutting.

Storage Tips

These peppermint brownies store beautifully, making them perfect for make-ahead holiday baking. Keep them in an airtight container in the refrigerator for up to 5 days. The cold temperature helps maintain the clean layers and prevents the frosting from becoming too soft. For longer storage, you can freeze the brownies for up to 3 months. Cut them into individual squares and wrap each one tightly in plastic wrap, then place in a freezer-safe container. When ready to serve, thaw in the refrigerator overnight. Let the brownies sit at room temperature for about 15-20 minutes before serving for the best texture and flavor. The brownie layer will be perfectly fudgy, and the frosting will have a nice creamy consistency.

Benefits

Beyond being absolutely delicious, these peppermint brownies offer several practical advantages. They’re an excellent make-ahead dessert that actually improves with a day in the refrigerator, allowing the flavors to meld together beautifully. The festive appearance makes them perfect for holiday gatherings, bake sales, or gift-giving. Unlike many layered desserts, these brownies cut cleanly when properly chilled, creating beautiful presentation every time. The recipe is also quite versatile and can be adapted to different dietary needs or flavor preferences. They transport well without getting messy, making them ideal for potlucks and parties. The combination of homemade quality with bakery-worthy presentation means you’ll impress guests without spending hours in the kitchen.

Common Mistakes to Avoid

**Overbaking the brownies:** The most common mistake is baking the brownie layer too long. Remember that they continue cooking slightly as they cool, so pull them when a toothpick has a few moist crumbs. Overbaked brownies will be dry and cakey rather than fudgy.

**Frosting warm brownies:** Always wait until the brownies are completely cool before adding the peppermint frosting. If the brownies are even slightly warm, the frosting will melt and create a messy appearance instead of a clean, distinct layer.

**Using imitation peppermint extract:** Quality matters significantly with peppermint flavoring. Imitation extracts can taste artificial and overly sweet. Pure peppermint extract provides a fresh, clean mint flavor that complements rather than overwhelms the chocolate.

**Rushing the ganache:** If the ganache is too hot when poured over the frosting, it can melt the buttercream layer. Let it cool for about 10 minutes until it’s still pourable but not steaming hot. This ensures clean, beautiful layers.

Variations

**Dark chocolate version:** Swap the semi-sweet chocolate for dark chocolate (60-70% cacao) in both the brownies and ganache for a more sophisticated, less sweet version that adult guests will love.

**Mint chip brownies:** Fold ½ cup of mini chocolate chips and ½ teaspoon peppermint extract directly into the brownie batter for a simplified one-layer version that’s quicker to prepare.

**White chocolate peppermint:** Replace the chocolate ganache with a white chocolate ganache for a stunning visual contrast. Use 6 ounces white chocolate and ⅓ cup cream, and tint the frosting layer pink for extra festive appeal.

**Gluten-free option:** Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be nearly identical to the original recipe.

**Espresso enhancement:** Add 1 tablespoon of instant espresso powder to the brownie batter to intensify the chocolate flavor without adding coffee taste.

FAQ

**Can I use a different pan size?**
Yes, but you’ll need to adjust the baking time. An 8×8-inch pan will create thicker brownies that need 35-40 minutes of baking, while a larger pan will make thinner brownies that bake faster. Watch for the toothpick test rather than relying solely on time.

**How do I get clean cuts?**
The secret is using a hot, dry knife. Run your knife under hot water, wipe it completely dry, then make your cut. Clean and reheat the knife between each cut for the cleanest edges.

**Can I make these without the ganache layer?**
Absolutely! The brownies are delicious with just the peppermint frosting. You can sprinkle crushed candy canes directly on the frosting instead. The ganache adds a professional touch but isn’t essential.

**What if my ganache is too thick?**
If your ganache becomes too thick to pour smoothly, simply microwave it for 10-15 seconds and stir. You want it to have a thick cream consistency that’s pourable but not runny.

**Can I use candy canes instead of peppermint extract?**
While you can melt candy canes into the frosting, it’s much easier to use peppermint extract for consistent flavor. Save the candy canes for the beautiful garnish on top.

Final Thoughts

These peppermint brownies are more than just a dessert—they’re a celebration of the holiday season in every bite. The combination of rich chocolate and refreshing peppermint is timeless, and the three-layer presentation makes them special enough for any occasion. Don’t be intimidated by the multiple steps; each layer is quite simple on its own, and the results are absolutely worth it. The recipe is forgiving and adaptable, so feel free to make it your own with different variations. Whether you’re an experienced baker or just starting out, these brownies will make you look like a pro. They’ve become a holiday tradition in many homes, and once you try them, you’ll understand why. Give yourself the gift of trying this recipe this season—your friends and family will be asking for it year after year.