Frosted Peppermint Brownies
These peppermint frosted brownies are the kind of holiday dessert that disappear fast. They are rich, melty, perfectly chocolatey, with a soft, fudgy center that pairs perfectly with a smooth, fluffy, refreshing peppermint frosting on top. The texture stays thick and satisfying, and the chocolate flavor comes through clearly without being overwhelmingly sweet. Simple enough to make at home yet special enough for holiday gatherings or dessert swaps, these brownies are a great choice whenever chocolate and mint sound like the perfect match.
Secret to a Crackly Top and a Fudgy Brownie
A big part of what makes these brownies so good is the thin, crackly top paired with an ultra-fudgy center, and it all comes down to how the eggs and sugar are mixed. Beating them together until the sugar fully dissolves and the mixture turns pale helps create that delicate crust while keeping the inside dense and soft. Once baked, the peppermint frosting settles smoothly over the crackly surface, adding a cool, creamy layer that contrasts nicely with the rich chocolate underneath without soaking in or weighing the brownies down!
Another tip to keep just the right amount of air in your brownies is to switch from a whisk to a spatula and gently stir in the dry ingredients. This keeps your brownies dense, rich, and fudgy instead of opening the door to cakey brownies… yuuuckkk! (PSA: if you do love cakey brownies, I respect you—but this recipe is not for you.)
5 Other Ways to Top These Brownies
Try Oreo Frosted Brownies!
Try Gingerbread Frosted Brownies!
Try S’more Frosted Brownies!
Try Hot Cocoa Frosted Brownies!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, fudgy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for peppermint brownie success. I always recommend measuring everything out ahead of time so the process is smoother and you can focus on making the fudgiest peppermint brownies possible!
Peppermint Frosted Brownies
Ingredients
- 1/3 cup butter unsalted or salted
- 1.5 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 tbsp cornstarch (optional)
- 1/2 tsp baking soda
- 1 cup cocoa powder
- 2 tsp vanilla extract
- 1 tsp salt
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 candy canes crushed
Method
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined and glossy.
- Add the eggs and vanilla extract. Whip vigorously until the mixture turns pale and off-white and slightly thickened—this step is key for achieving that classic thin, crackly brownie top.
- Whisk in the vegetable oil until fully incorporated.
- Add the cocoa powder, all-purpose flour, cornstarch, and baking soda. Fold just until mostly smooth, being careful not to overmix.
- Pour the batter into a greased and parchment-lined square pan, smoothing the top.
- Bake at 350°F for 21–23 minutes, or until the edges are set and the center is just slightly soft.
- Allow the brownies to cool completely while preparing the frosting.
- In a stand mixer, whip the butter on high speed for 3–4 minutes, until light and fluffy.
- Gradually add the powdered sugar until thick and smooth. Add the heavy cream and whip on high for 2 minutes, then mix in the vanilla and peppermint extract.
- Spread the frosting evenly over the cooled brownies and finish with crushed candy canes.
- Let the brownies chill for 20–30 minutes to set before slicing.
- Enjoy fresh, or store in the refrigerator for up to 10 days.
In your post u state a 9×9 square pan, yet your link is to an 8×8 square pan. Please clarify bc there’s a significant difference.