Name: Festive Peppermint Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup salted butter (melted); ¾ cup + 1 tablespoon light brown sugar; 2 large eggs (at room temperature); ¾ tsp peppermint extract; ¾ cup all-purpose flour; ¾ cup cocoa powder; ¾ tsp espresso powder (optional); 1 tablespoon cornstarch; ½ tsp baking powder; ½ cup chocolate chips or chunks; ¼ cup salted butter (melted); ½ cup cocoa powder; 2 ⅓ cups powdered sugar (sifted); 2-3 tablespoons whole milk; Crushed peppermint candy (for decoration)

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Introduction

These Festive Peppermint Brownies combine rich chocolate with a refreshing peppermint twist, making them perfect for holiday gatherings. With a fudgy texture and a creamy peppermint frosting topped with crushed candy, they’re sure to delight everyone at the table.

The image shows four square chocolate brownies arranged on a white marbled surface, each with one thick layer of dark, glossy chocolate frosting spread on top. The frosting has a slightly swirled texture and is sprinkled with small, uneven pieces of red and white crushed peppermint candy, some also scattered on the surface around the brownies. The rich, dark brown color of the brownies contrasts with the bright peppermint bits, making them look festive and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup salted butter (melted), plus ¼ cup melted butter for frosting
¾ cup + 1 tablespoon light brown sugar
2 large eggs (at room temperature)
¾ teaspoon peppermint extract
¾ cup all-purpose flour
¾ cup cocoa powder, divided (½ cup for frosting)
¾ teaspoon espresso powder (optional)
1 tablespoon cornstarch
½ teaspoon baking powder
½ cup chocolate chips or chunks
2⅓ cups powdered sugar (sifted)
2-3 tablespoons whole milk
Crushed peppermint candy (for decoration)

Instructions

Step 1: Preheat your oven to 325°F (165°C) and line an 8-inch square baking pan with parchment paper. Lightly butter the sides to help the brownies lift out cleanly.
Step 2: Melt ½ cup salted butter until smooth. Stir in the brown sugar until the mixture is glossy and soft. Beat in the eggs one at a time, mixing gently, then add the peppermint extract.
Step 3: In a separate bowl, whisk together the flour, ¾ cup cocoa powder, espresso powder if using, cornstarch, and baking powder. Fold these dry ingredients into the wet mixture just until no flour streaks remain.
Step 4: Fold in the chocolate chips or chunks, reserving a few to scatter on top before baking.
Step 5: Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for about 30 minutes, starting to check at 28 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs attached.
Step 6: Let the brownies cool completely in the pan before frosting.
Step 7: For the frosting, mix the ¼ cup melted butter, ½ cup cocoa powder, powdered sugar, and 2 tablespoons milk until smooth and creamy. Add more milk if the frosting is too thick.
Step 8: Spread the frosting evenly over the cooled brownies. Sprinkle crushed peppermint candy on top for a festive touch and extra crunch. Enjoy!

Tips & Variations

Use espresso powder to enhance the chocolate flavor without adding a coffee taste—optional but recommended.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
Swap peppermint extract for vanilla if you prefer classic chocolate brownies without the mint flavor.
Crush candy canes finely for a more delicate texture in the topping or leave in larger pieces for added crunch.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze the unfrosted brownies for up to 3 months. When reheating, warm gently to soften the frosting.

How to Serve

A close-up of a square brownie held by a woman's hand shows two thick layers: the bottom layer is dark, rich brownie with a crumbly texture and small chocolate chunks, while the top layer is a smooth, thick spread of glossy chocolate frosting with swirled patterns. On top, small pieces of crushed red and white peppermint candies are scattered evenly. The background features a white marbled texture with more crushed peppermint pieces scattered around, and a soft green cloth is partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of pure peppermint extract?

Yes, regular peppermint extract will work fine, but pure peppermint extract usually has a stronger and cleaner flavor, which is ideal for this recipe.

How do I know when the brownies are done?

Check by inserting a toothpick into the center around 28 to 30 minutes. The toothpick should come out with a few moist crumbs attached—not completely clean or wet batter.