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Festive Peppermint Brownies

Decadent Festive Peppermint Brownies for Holiday Cheer

These Festive Peppermint Brownies combine rich, fudgy chocolate with a refreshing peppermint twist. A crowd-pleaser perfect for any holiday gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Salted Butter Can substitute with unsalted butter and add a pinch of salt.
  • 1 ¾ cups Light Brown Sugar Granulated sugar can be used for a firmer texture.
  • 3 large Eggs Ensure they are at room temperature.
  • 1 teaspoon Peppermint Extract Can replace with vanilla extract.
  • 1 cup All-Purpose Flour
  • ½ cup Cocoa Powder Dutch-process cocoa can enhance flavor.
  • 1 teaspoon Espresso Powder Optional; omit if not available.
  • 1 teaspoon Cornstarch Can be omitted but may affect texture.
  • ½ teaspoon Baking Powder Skip for denser brownies.
  • 1 cup Chocolate Chips/Chunks Dark, milk, or white chocolate can be used.
For the Frosting
  • 2 cups Powdered Sugar Sift before measuring.
  • ⅓ cup Whole Milk Adjust based on thickness preference.
  • ⅓ cup Crushed Peppermint Candy Use any holiday-themed candy as an alternative.

Equipment

  • 8-inch square baking pan
  • Medium saucepan
  • mixing bowl
  • spatula
  • Whisk

Method
 

Brownie Preparation
  1. Preheat your oven to 325°F (165°C) and prepare an 8-inch square baking pan with parchment paper.
  2. Melt 1 cup of salted butter in a medium saucepan over low heat. Stir in 1 ¾ cups of light brown sugar until glossy.
  3. Add 3 large eggs one at a time, mixing gently, then mix in 1 teaspoon of peppermint extract.
  4. In a bowl, whisk together 1 cup of all-purpose flour, ½ cup of cocoa powder, 1 teaspoon of cornstarch, ½ teaspoon of baking powder, and 1 teaspoon of espresso powder.
  5. Gradually fold the dry ingredients into the wet mixture until no flour streaks remain. Fold in 1 cup of chocolate chips, reserving some for the top.
  6. Spread the batter evenly in the pan and bake for 30 minutes, checking for doneness at 28 minutes with a toothpick.
  7. Let the brownies cool in the pan for 15-20 minutes before lifting them out to cool completely on a wire rack.
  8. Prepare frosting by mixing together ⅓ cup melted butter, ⅓ cup cocoa powder, and 2 cups powdered sugar, adding whole milk to desired consistency.
  9. Spread frosting over cooled brownies, sprinkle with crushed peppermint candy, and let set before slicing.
  10. Use a warm knife to slice into squares for serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Mix gently to maintain fudgy texture. Ensure eggs are at room temperature and brownies cool completely before frosting. Customize toppings as desired.

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