Fudgy Chocolate Brownies with Peppermint Frosting
These frosted peppermint brownies are ultra-fudgy, rich, and indulgent—topped with a creamy peppermint buttercream and festive crushed candy canes. With three chocolates in the base and a cool mint topping, they're the perfect holiday dessert that looks impressive yet comes together easily.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Microwave-safe bowl
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate wafers or chopped dark chocolate
- 1 1/2 cups white sugar
- 4 large eggs
- 2 tsp vanilla extract or vanilla bean paste
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 Tbsp milk or heavy cream
- 2 tsp peppermint extract
- 10 candy canes crushed, divided
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch pan and line it with parchment paper for easy removal.
- Whisk together flour, salt, baking powder, and cocoa powder. Set aside.
- Microwave the butter, semi-sweet chips, and dark chocolate in 30-second intervals until smooth. Let cool slightly.
- Beat sugar and eggs for 3–5 minutes until pale and fluffy. Mix in vanilla. Stir in melted chocolate.
- Fold dry ingredients into the wet mixture just until combined. Do not overmix.
- Spread batter into the pan and bake for 30 minutes or until a toothpick has moist crumbs. Cool completely.
- Beat butter until creamy. Add powdered sugar gradually. Mix in milk and peppermint extract. Beat until fluffy.
- Fold in half the crushed candy canes, or reserve all for topping.
- Spread frosting over cooled brownies. Top with remaining crushed candy canes. Cut into squares and enjoy.
Notes
For extra mint flavor, add 1/2 tsp peppermint extract to the brownie batter. Always underbake slightly—brownies continue setting as they cool.