Peppermint Brownies

Whether you’re baking for a cookie exchange, setting out a dessert for family gatherings, or just craving a chocolate-peppermint combo, this peppermint brownies recipe is a perfect holiday treat. Made with simple ingredients and a few easy steps, these bars are guaranteed to become one of your favorite recipes.

This was inspired by some of our other favorite holiday treats that we come back to each year: Cake Mix Christmas Cookies, Chewy Ginger Molasses Cookies, Eggnog Cheesecake, Instant Pot Tiramisu Cheesecake, Instant Pot Eggnog Cheesecake and Crockpot Candy.

• Fudgy Texture: The brownie layer bakes up with that rich chocolate chewiness and shiny crinkle top everyone loves.
• Peppermint Flavor: A smooth frosting spiked with peppermint extract adds a festive touch.
• Simple Process: Just whisk, bake, and frost. No complicated steps or fancy tools needed.
• Holiday-Ready: A sprinkle of sanding sugar and sprinkles on top of the frosting give these brownies extra sparkle.

With just a quick trip to the grocery store, you will be ready to make this simple recipe.

See the recipe card below for the exact quantities of each ingredient.

• Dark Chocolate Bar: Chopped and melted with hot water for a deep, rich chocolate flavor.
• Cocoa Powder: Adds an intense chocolate boost to the brownie batter.
• Granulated Sugar: Sweetens and helps give that glossy brownie layer.
• Vegetable Oil: Keeps the texture moist and chewy.
• Large Eggs: Bind the egg mixture and help create a fudgy texture.
• Pure Vanilla Extract: Enhances the chocolate flavor.
• All-Purpose Flour: A classic base for homemade brownies.
• Sea Salt: Balances sweetness and sharpens flavor.
• Icing Sugar/Powdered Sugar: The base for a sweet, smooth topping.
• Unsalted Butter: Soft and creamy for an even layer of frosting. Salted works great too.
• Milk: Helps achieve a spreadable consistency.
• Peppermint Extract: Adds the unmistakable minty flavor.

For this easy recipe, you'll want to have on hand an 8x8 metal square pan, measuring cups and spoons, large mixing bowl, whisk, parchment paper and stand mixer with paddle attachment. If you do not have a stand mixer, you can use a hand mixer.

Love this peppermint brownie recipe but want to make it your own? Here are a few ideas.

• Crushed Peppermint Candies: Crush peppermints with a rolling pin and sprinkle on top for extra crunch.
• Chocolate Ganache: Swap frosting for a silky topping made with semisweet chocolate chips and heavy cream.
• Instant Espresso Powder: Stir into the brownie batter for a deeper chocolate flavor.
• Melted Butter: Replace oil with butter for a slightly denser, cake-like brownie.
• Brown Sugar: If you don't have granulated white sugar on hand, you can use brown sugar. This will give your brownies an even more chewy texture and caramel-like flavor.
• Box Mix Shortcut: Use a box of brownie mix for the base, then top with the homemade peppermint frosting for easy holiday treats.
• Cream Cheese: For a tangy twist, add cream cheese to make a peppermint cream cheese frosting.
• Extra Mint: Add peppermint chips to the top of the brownies for even more mint flavor. You could even break up peppermint bark to top these decadent brownies!
• Bittersweet Chocolate: Add chopped bittersweet chocolate to your batter for even more chocolatey flavor. You can also melt down bittersweet chocolate in a heatproof bowl or microwave safe bowl to use in place of cocoa powder.

This peppermint brownie recipe comes together in a few simple steps.

Preheat oven to 350F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easy removal.

In a large bowl, add chopped chocolate and cocoa powder followed by hot water and whisk to melt.

Add in granulated sugar, oil, eggs and pure vanilla extract until smooth.

Whisk in flour and salt until combined.

Pour into prepared baking pan and bake for about 28 minutes or until a toothpick comes out from the center with moist crumbs.

Cool completely in the pan.

To make frosting, add icing sugar, butter, milk and peppermint extract in the bowl of a stand mixer and run on medium speed until smooth. Scrape down the sides with a rubber spatula a few times as you go.

Smooth over cooled brownies, in the pan. If desired add any sprinkles to your finished brownies.

Hint: A prepared pan makes all the difference; use parchment paper with high sides for easy removal and simple clean up.

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Here are some ways to store this chewy brownie recipe.

• Refrigerator: Store brownies in a freezer-safe container with parchment or wax paper between layers for up to 5 days. If you have sprinkles on top, they likely will start to bleed into the frosting.
• Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe container for up to 6 months. Thaw in the fridge for best results.

• Holiday Desserts: Peppermint cookies, Crockpot candy, eggnog cheesecake with gingersnap crust, cake mix Christmas cookies, chewy ginger molasses cookies, frosted sugar cookie bars, dark chocolate almond bark, dark chocolate bark.
• Seasonal Drinks: Crockpot hot chocolate, peppermint mocha, peppermint hot chocolate, pumpkin spice latte, caramel mocha, pumpkin chai latte.
• Festive Cocktails: Grinch cocktail, Jack Frost cocktail, eggnog espresso martini, Baileys hot chocolate, peppermint espresso martini.
• More Peppermint Recipes: Grasshopper pie, Baileys vanilla mint shake, peppermint brownie cookies, dark chocolate peppermint bark.

Get the best brownies every single time with these tips.

• Chilled Brownies: For neater slices, refrigerate the pan before cutting with a sharp knife for the cleanest lines.
• Brownie Texture: Stop mixing once the dry ingredients disappear to keep that fudgy texture.
• Moist Crumbs: Do the toothpick test, bake until a toothpick comes out of the center of the brownies with moist crumbs, not raw batter, for the perfect fudgy brownie recipe.

Do you have questions about making our peppermint brownies?

Yes! Add in chopped milk chocolate bars or dark chocolate chips for even more melty chocolatey flavor.

The brownie layer is delicious enough on its own that you don't necessarily need to frost it. However, the festive peppermint frosting makes them the perfect holiday treat.

Use your sharpest knife when slicing your brownies, and wipe the blade between each cut. If you'd like extra tidy edges, slice chilled brownies straight from the fridge.

The ratio of brownie batter ingredients determines your final texture. If your batter contains more melted butter or oil, it will be on the more chewy side, while more flour and eggs will give your brownies a more cake-like feel.

Check out some more of our recipes you will want to try!

Halloween Sugar Cookie Bars

Pumpkin Cold Foam

Eggnog Espresso Martini

Eggnog Cheesecake

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