Alright friends, I’m in full on Christmas mode already…anyone else?
I don’t know what happened. It was halloween, and then next thing you know we’re putting our lights up and pulling all our Christmas decorations out.
So I figured I mind as well get into some holiday baking too; it goes perfectly with christmas music after all.
First up on the list these incredible peppermint brownies. If you love chocolate and you love mint, you are going to love this brownie recipe. They are ooey, gooey and fudgey topped with a thick delicious chocolatey frosting and crushed candy canes. Omg my mouth is watering just thinking about them.
Why you’ll love these peppermint brownies
They are simple to make
Perfect for the holidays
They freeze well, so they can be made ahead.
Super rich and chocolatey
Frosting is AMAZING
Filled peppermint flavour both in the brownie and on top of the frosting.
Ingredients for this brownie recipe
These delicious peppermint chocolate brownies are made with all the good stuff like butter, cocoa powder, sugar, vanilla and peppermint extracts, eggs, flour, and salt
And then there’s the frosting. Let me tell you, it is SO good. I do not put peppermint extract in the frosting, because I find it is a little overboard; however if you’re a huge peppermint fan, you might want to add a 1/4 tsp or so. I personally think the crushed candy canes on top are the perfect addition and the perfect amount of added peppermint flavour.
How to make chocolate brownies
Mix melted butter and sugar until it’s smooth. Then you’lladd the eggs, vanilla nd peppermint extracts.
Sift in the cocoa powder and mix until completely smooth.
Slowly add the flour and salt and mix until just combined.
Bake for 18-20 min at 350F.
While they’re baking make the frosting. Cream the butter until smooth and then add the vanilla. Sift the cocoa powder and mix until combined. Add milk one tablespoon at a time until frosting is thick and smooth.
Top with crushed candy canes.
These rich chocolately peppermint brownies are topped with a thick chocolate frosting and crushed candy canes for the perfect holiday treat.
They’re sure to become a new Christmas favourite.
And if you like these brownies, you will love these dark chocolate caramel pecan pretzels.
Peppermint Brownies
Equipment
Ingredients
Brownies
- 1/2 cup unsalted butter melted
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
Chocolate Frosting
- 1/3 cup unsalted butter room temperature
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 -3 tbsp milk regular or plant based milk is fine
- 1½ cups confectioners' sugar
Toppings
- Crushed peppermint candy canes
Instructions
- Preheat oven to 350F and grease an 8" x 8" square brownie pan and line with parchment if you want life to be easier.
- In a stand mixer fitted with the paddle attachment cream butter and sugar until smooth. Next, add eggs one at a time, then vanilla and peppermint extracts.
- Sift in cocoa powder and mix until completely smooth, then add flour and salt and mix until just combined, don't over mix.
- Pour into your greased and lined brownie pan and spread evenly with a spatula.
- Bake for 18-20 min. You don't want to over bake, you want them to still be a bit gooey when you pull them out. When they're done, let them cool in the pan for 10 min before you remove and cool the rest of the way on a rack.
- While the brownies are baking, make the frosting. Cream the butter until smooth, about 1 min. Add the confectioners' sugar and mix for another two minutes, then add the vanilla. Next sift the cocoa powder in and mix until completely combined, add milk of your choice 1 tbsp. at a time until frosting is smooth but still relatively thick.
- Once brownies are cooled, frost and spread crushed candy canes over top. Put in the fridge for an hour until the frosting sets before you cut them. Once set, cut them up into squares. Brownies can be kept at room temperature for 2 days, but they are better in the fridge and can be kept there for up to 1 week.
Notes
Nutrition
If you make these peppermint chocolate brownies, I’d love to hear all about it. Please comment below, post it on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
DARK CHOCOLATE CARAMEL PECAN PRETZELS
OLD FASHIONED PUMPKIN SPICE CAKIES
DARK CHOCOLATE PECAN AND BANANA MINI MUFFINS
Till the next recipe,
Kristen xo
wow these peppermint brownies looks awesome. I’m adding this to my holiday baking list!
Awesome, I hope you love them as much as we do. Happy Holidays!
What gorgeous colors! These would make a perfect thing to have about on Christmas, when you’ve got relatives staying over.
Absolutely! They’re a great festive addition to the lineup.
It’s the most wonderful time of year, when I can break out last year’s candy canes and use them as baking decorations. Hahaha seriously though, it works especially with chocolate brownies.
YESSSSSS!!! I couldn’t agree more – this is the perfect use for those old candy canes. We do the same thing over here.
Oh wow! Don’t they look lovely these little holiday brownies!! Gonna give it a try soon!
Oh thanks Marie-Pierre, I’d love to hear your thoughts when you do. Happy Holidays!
So festive and I love how easy they are to make!
Thanks Vanessa, easy is always good this time of year isn’t it.
These brownies are so pretty; and they taste great too. Love the peppermint extract right in the brownies for a minty flavour throughout.
Thank you Asha, I’m so happy you enjoyed them.
Love those gorgeous photos! And these brownies tasted as good as they look!
Thanks so much Terri, I’m so glad you enjoyed them.
Kristen! I made these tonight and they turned out fabulous. I didn’t have peppermint extract so I used a few drops of peppermint essential oil in the icing only including the crushed candy canes- perfect mix! The only thing I think I could have done was leave them in the fridge a bit longer for the icing to get cold before I sliced them up as they don’t look as pretty as yours- the icing is oozing down the sides a bit and they look a bit messy……but that’s ok- they are “my sweetness” and they still tasted delicious! Xoxo
Tanya, I’m so happy you got to try them out. Thanks you so much for commenting and letting me know. It brings such a smile to my face to know other people are enjoying the things I create. That’s a great note on the icing, I’m going to make an adjustment so others know to refrigerate until it sets. I hope you have an awesome holiday season, sending my love to you all.