Print

Ultimate Fudgy Peppermint Brownies with Creamy Frosting

A single, fudgy square of peppermint brownies topped with thick white frosting and crushed candy canes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich, fudgy peppermint brownies featuring a cool peppermint frosting and a crunchy candy cane topping. This recipe uses a simple one-bowl method for easy holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup powdered sugar, sifted (for frosting)
  • 3 tablespoons milk or heavy cream (for frosting)
  • 1/2 teaspoon peppermint extract (for frosting)
  • 1/4 cup crushed candy canes (for topping)

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.
  2. In a large bowl, whisk the melted butter and granulated sugar together 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 a separate bowl, whisk together the cocoa powder, flour, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. These should remain fudgy.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. Prepare the frosting: In a medium bowl, whisk together the sifted powdered sugar, milk, and 1/2 teaspoon of peppermint extract until smooth and creamy. Add more milk, one teaspoon at a time, if the frosting is too thick.
  11. Once the brownies are cool, spread the peppermint frosting evenly over the top.
  12. Sprinkle the crushed candy canes over the frosting immediately.
  13. Allow the frosting to set for about 30 minutes before cutting into squares. Lift the brownies out of the pan using the parchment paper overhang before slicing.

Notes

  • For an extra fudgy texture, slightly underbake the brownies by about 2 minutes.
  • You can substitute peppermint bark pieces for the crushed candy canes on top.
  • If you want a richer chocolate flavor, use dark cocoa powder in the base recipe.

Nutrition

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