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Peppermint Brownies Recipe

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4.7 from 105 reviews

These Peppermint Brownies combine rich, fudgy chocolate brownies with a creamy peppermint buttercream frosting and a smooth chocolate ganache topping, finished with a festive sprinkle of crushed candy canes. Perfect for holiday celebrations or any time you crave a minty chocolate treat.

Ingredients

Scale

Brownies

  • 1 16-ounce box brownie mix (plus ingredients needed to prepare brownies according to the box, usually water, eggs, and oil)

Frosting

  • ¾ cup butter, softened
  • 2 cups confectioner’s sugar
  • 1–2 tablespoons heavy whipping cream
  • ½ cup crushed candy canes
  • 2 drops red food coloring

Ganache

  • 1 cup heavy whipping cream
  • 2 cups semi-sweet chocolate chips

Topping

  • ½ cup crushed candy canes

Instructions

  1. Prepare the Pan: Line an 8×8 square pan with parchment paper to ensure easy removal of the brownies after baking.
  2. Bake the Brownies: Prepare the brownie mix according to the package instructions, incorporating the typically required water, eggs, and oil. Pour the batter into the prepared pan and bake as directed. Allow the brownies to cool completely before frosting.
  3. Make the Frosting: In a stand mixer or large bowl, beat the softened butter until light and fluffy. Gradually add in the confectioner’s sugar while continuing to beat until fully combined and smooth. Add 1 to 2 tablespoons of heavy whipping cream to reach desired consistency. Fold in the crushed candy canes and red food coloring, mixing gently to evenly distribute without losing the candy pieces’ crunch.
  4. Frost the Brownies: Spread the peppermint buttercream frosting evenly over the cooled brownies. Refrigerate or freeze the frosted brownies—freezing for about 20 minutes is recommended—to help set the frosting before adding the ganache.
  5. Prepare the Ganache: Heat 1 cup of heavy whipping cream in a microwave-safe bowl on high for 60 seconds or until it starts to steam. Immediately add the 2 cups of semi-sweet chocolate chips, cover the bowl, and let sit for 3 minutes. Whisk the mixture until smooth and creamy.
  6. Top with Ganache and Candy: Pour the ganache evenly over the frosted brownies. Immediately sprinkle the reserved ½ cup crushed candy canes over the top for a festive, crunchy finish. Chill the brownies in the freezer again for about 20 minutes until the ganache is set.
  7. Serve: Use the parchment paper to lift the brownies out of the pan and place them on a cutting board. Cut into squares and serve chilled for the best texture and flavor.

Notes

  • For best results, use high-quality semi-sweet chocolate chips for the ganache to ensure a rich, smooth topping.
  • If you prefer a less sweet frosting, reduce the amount of confectioner’s sugar slightly.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • To make the crushed candy canes, place candy canes in a zip-top bag and crush with a rolling pin or use pre-crushed peppermint candies.
  • Red food coloring adds a festive touch but can be omitted if desired.

Keywords: peppermint brownies, holiday brownies, peppermint chocolate dessert, fudgy brownies, chocolate ganache, peppermint frosting

Find it online: https://flavorsbymaya.com/peppermint-brownies-recipe/