These Chocolate Peppermint Brownies have a fudgy chocolate brownie base and melt-in-your-mouth peppermint buttercream frosting topped with smooth chocolate mint icing and crushed candy canes.
It’s that combination of chocolate and mint that gets me every time! Brian and I even served chocolate mint brownies at our wedding in addition to a wedding cake. During much of the year we enjoy green mint desserts, but during the holidays it’s all about the red peppermint and candy cane versions. My whole family loves chocolate and mint so we picked a night recently to make these Chocolate Peppermint Brownies and had such a nice evening together.
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
How To Make Chocolate Peppermint Brownies
Step One: Bake The Brownies
First, pour the brownie mix into a large bowl. Add oil, cooled coffee (or water), and eggs. Stir 50 times with a spoon and then spread in a greased 9×13-inch pan.
At 350°, bake the brownies for 28-31 minutes. Remove them from the oven and let cool completely.
Step Two: Buttercream Frosting
For the peppermint buttercream frosting, beat the softened butter until light and fluffy or for about 2 minutes. Add the sugar, milk, and peppermint extract.
Stir until combined, then beat until smooth. Stir in red food coloring until it is the shade you want. Spread the frosting over the cooled brownies. Place in the fridge so the buttercream can chill and harden.
Step Three: Peppermint Ganache
Heat the chocolate chips, butter, and light corn syrup in the microwave at 50% power for 2 minutes. Stir, and continue heating at half power, stirring every 15 seconds until all the chocolate is melted and smooth. Add in the peppermint extract.
Pour the chocolate peppermint icing over the hardened frosting and quickly spread it out.
Before the icing hardens, sprinkle with chopped candy canes. Then, allow the chocolate layer to set by returning the bars to the fridge. Once chilled, remove from the fridge and cut the brownies into squares.
Chocolate Peppermint Brownie FAQs
1. How can I cut the brownies easier once they are chilled? It helps to heat a knife under hot water, wipe dry and then use the hot knife to easily slice through the chilled layers.
2. How can make these other times of the year? When its, not Christmas, you can skip the red food coloring or use green instead.
3. What other toppings could I use? Crushed starlight mints, chopped andees mints, drizzle with frosting or use sprinkles.
4. How long do these last? If you store them in an airtight container in the fridge they can last for 2-3 days. Or for up to 3 months in the freezer.
Other Peppermint Recipes To Try:
This Peppermint Hot Chocolate Cookie Cups recipe has chocolate cookie cups filled with peppermint ganache and a candy cane handle topped with crushed candy canes and mini marshmallows.
This Peppermint Chocolate Brownie Cheesecake recipe is perfect for the Christmas holidays. The cool, creamy, peppermint cheesecake is dotted with crunchy bits of peppermint bark and is finished off with a chewy brownie crust.
Homemade Peppermint Patties are so easy to make and more delicious than the store bought ones! Cool and minty on the inside with smooth chocolate on the outside, they are a Christmas holiday tradition.
These pretty pink Peppermint Cookies with a candy cane crunch are topped with smooth peppermint buttercream frosting and sprinkled with crushed candy canes!
Dazzle your friends and family with this simple and delicious holiday peppermint cake by love bakes good cakes! It jus may become a holiday tradition.
- 18.4 oz package Chocolate Fudge Brownie Mix
- 2/3 cup oil
- 1/4 cup brewed coffee cooled (OR use water instead)
- 2 eggs
- 1 cup butter softened (not melted)
- 4 cups powdered sugar
- 3 tbsp milk
- 1 tsp peppermint extract
- red food coloring
- 1 1/2 cups chocolate chips
- 1/2 cup butter
- 2 tsp light corn syrup
- 1/4 tsp peppermint extract
- 1/4 cup crushed candy canes
- Pour the brownie mix into a large bowl. Add oil, cooled coffee (or water), and eggs. Stir 50 strokes with a spoon, spread in a greased 9×13-inch pan and bake at 350° for 28-31 minutes. Remove from the oven and cool completely.
- Beat the softened butter for two minutes, until light and fluffy. Add the sugar, milk, and peppermint extract. Stir until combined, then beat until smooth. Stir in red food coloring until it is the shade you want. Spread the frosting over the cooled brownies. Place in the fridge so the buttercream can chill and harden.
- Heat the chocolate chips, butter, and light corn syrup in the microwave at 50% power for 2 minutes and then stir. Continue heating at half power, stirring ever 15 seconds until smooth. Stir in the peppermint extract. Pour the chocolate peppermint icing over the hardened frosting and quickly spread it out. Immediately sprinkle with chopped candy canes, before the icing hardens. Then, return the bars to the fridge so the chocolate can set.
- Once chilled, cut the brownies into squares. It helps to heat a knife under hot water, wipe dry and then use the hot knife to easily slice through the chilled layers. Store in the fridge.
Beth says
I love all of the layers that go into these beautiful brownies! You did a fabulous job! I’m not a huge fan of peppermint on my sweets, but that peppermint buttercream has convinced me to try them! How wonderful and festive!