Introduction

Peppermint Brownies combine rich chocolate with a refreshing hint of mint, making them an irresistible holiday treat. Layers of fudgy brownie, creamy peppermint buttercream, and silky chocolate ganache topped with crushed candy canes create a festive and delightful dessert.

A close-up of a dessert square on a white plate with a silver fork holding a piece of the dessert. The dessert has three distinct layers: the bottom layer is a dark brown, dense chocolate brownie base with a slightly crumbly texture; the middle layer is a thick pink creamy filling that looks smooth and fluffy; the top layer is a rich, dark chocolate ganache with a glossy texture, sprinkled with small white and red crushed peppermint candy pieces. The setting includes a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 16-ounce box brownie mix (plus ingredients required by the box, usually water, eggs, and oil)
½ cup crushed candy canes for topping

¾ cup softened butter
2 cups confectioner’s sugar

1-2 tablespoons heavy whipping cream (for frosting)
½ cup crushed candy canes (for frosting)

2 drops red food coloring
1 cup heavy whipping cream (for ganache)
2 cups semi-sweet chocolate chips

Instructions

Step 1: Prepare an 8×8 inch square pan by lining it with parchment paper, ensuring extra hangs over the edges for easy removal later.
Step 2: Bake the brownies according to the package directions in the prepared pan. Once baked, let them cool completely.
Step 3: While the brownies cool, make the peppermint buttercream. Beat the softened butter in a stand mixer or a large bowl with an electric mixer until light and fluffy. Gradually add the confectioner’s sugar, mixing until well combined. Add 1-2 tablespoons of heavy whipping cream, then gently fold in the crushed candy canes and red food coloring until evenly incorporated.

Step 4: Spread the peppermint buttercream evenly over the cooled brownie base. Refrigerate or freeze the frosted brownies for about 20 minutes to firm up before adding the ganache.
Step 5: For the chocolate ganache, heat 1 cup heavy whipping cream in a microwave-safe bowl on high for 60 seconds or until it starts to steam. Immediately add the chocolate chips, cover, and let sit for 3 minutes. Whisk until smooth and creamy.
Step 6: Pour the ganache over the chilled, frosted brownies, spreading evenly. Sprinkle the remaining crushed candy canes on top. Chill in the freezer until the ganache is set, about 20 minutes.

Step 7: Use the parchment paper to lift the brownies from the pan onto a cutting board. Cut into squares and serve.

Tips & Variations

For an extra minty kick, add a drop of peppermint extract to the frosting along with the candy canes.
Swap out semi-sweet chocolate chips for dark or milk chocolate based on your preference.

Use crushed peppermint candies instead of candy canes for a finer texture in the frosting and topping.
If you prefer a less sweet frosting, reduce the confectioner’s sugar slightly and balance with more heavy cream.

Storage

Store the peppermint brownies in an airtight container in the refrigerator for up to 5 days. To maintain the ganache’s texture, bring brownies to room temperature before serving. You can also freeze the brownies for up to 2 months; thaw overnight in the fridge for best results.

How to Serve

A close-up of a three-layer dessert square on a white plate with a fork holding a small piece at the front right. The bottom layer is dark brown and looks like moist chocolate cake with small chunks inside. The middle layer is light pink, creamy, and smooth, resembling a peppermint mousse. The top layer is thick, shiny, and rich chocolate ganache with small chopped white and red candy pieces scattered on top. The background shows a blurred white marbled texture and additional dessert pieces, with some red and white striped sticks in a clear glass jar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies from scratch instead of using a mix?

Absolutely! You can use your favorite homemade brownie recipe. Just bake them in an 8×8 pan and follow the same steps for frosting and ganache.

How can I prevent the ganache from cracking when chilled?

Make sure the ganache is smoothly whisked and evenly poured. Chill it slowly in the refrigerator or freezer, and avoid freezing for too long to prevent cracking.