Peppermint Brownies with crushed candy canes have peppermint both inside and out for the perfect Christmas brownie treat. Start with my favorite fudgy brownie base, add white chocolate chips and top them with a creamy buttery peppermint frosting.
Nothing Says the Holidays like Candy Cane Brownies
These frosted brownies start with a rich fudgy base, I use my Fudgy Brownies recipe, which never fails. Add a little peppermint extract and white chocolate chips and you get a moist and chocolaty base that’s great all by itself.
The frosting on top also has some peppermint extract in it and then of course you get even more peppermint flavor with candy canes crushed on top. If it’s not candy cane season or you don’t feel like crushing them, I love these crushed candy bits. This frosting is also great on white chocolate blondies.
I always make peppermint brownies for Natalie on her birthday which is just a few weeks before Christmas. Much to her chagrin, it always fell during finals week when she was in school. I sent her a few of these peppermint brownies one year to have on her birthday and get her through finals. However, the frosting melted in transit, but she said they still tasted great. Starving college students will eat anything!
So if you want to ship them, don’t add the frosting. They are fabulous without it.
Peppermint and chocolate just naturally go together.
Why you’ll love Christmas brownies
- Brownies that are fudgy with a moist base and taste like Christmas are so festive around the holidays.
- You can leave off the frosting and still have a great brownie.
- Make ahead and freeze for later. A perfect treat for Santa.
- Enjoy making a batch for yourself and share with a neighbor or friend.
What you’ll need for frosted brownies
- Butter – lots of unsalted butter 2 ¼ sticks. If you only have salted, just leave out the added salt.
- Dark chocolate and cocoa powder – the combination makes the best brownies.
- Peppermint extract – don’t go overboard, a little extract goes a long way.
- Eggs, sugar, flour, vanilla
How do you make peppermint brownies
Step 1:
In a large microwave safe bowl, melt the butter and chopped chocolate. Whisk in cocoa powder and sugar, then add eggs, vanilla, and peppermint extract and whisk until your arm is tired and it’s smooth.
Step 2:
Fold in the flour and just barely mix, then fold in the white chocolate chips.
Step 3:
Bake for about 25 minutes and let cool in the pan before frosting.
What you’ll need for the frosting
- Butter
- Powdered sugar
- Heavy cream
- Vanilla and peppermint extract
- Candy canes or peppermint candy
Make the Frosting
Step 1:
Beat softened butter with powdered sugar and add vanilla and peppermint extract. Next add cream and beat until smooth.
Step 2:
Remove the plastic from the candy canes. An easy way to do this is to first break the candy cane in half and the plastic just peels off. Then place them in a plastic bag and crush them with a mallet.
Step 3:
Frost the brownies and sprinkle the crushed candy canes on top, gently push them into the frosting so they don’t fall off. Refrigerate so the frosting will set.
Not only do you have an amazing brownie but you get a creamy peppermint butter icing on top, the perfect Christmas brownie.
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Frosted Peppermint Brownies with White Chocolate Chips
Ingredients
- 18 tablespoons butter
- 3 ounces dark chocolate
- 1 ½ cups flour
- ½ teaspoon salt
- ½ cup cocoa powder plus 1 tablespoon
- 2 ½ cups sugar
- 3 eggs lightly beaten
- 1 teaspoon peppermint extract
- 1 tablespoons vanilla
- ¾ cup white chocolate chips
FROSTING
- 2 cups Powdered sugar
- ¼ cup butter softened
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- 3 tablespoons heavy cream
- ½ cup candy canes crushed (about 6)
Instructions
- Preheat oven to 350º. Line a 9 x 13 inch baking pan with parchment paper and spray with cooking spray.
- Place chopped chocolate and butter in a large microwave safe bowl and microwave on medium power until melted and smooth. Stirring every 30 seconds for about 2 minutes.
- Whisk in cocoa powder then add sugar and whisk until smooth. Add eggs, vanilla and peppermint extract and whisk until smooth. Gently fold in the flour moisture, mixing just until combined and fold in the white chocolate chips.
- Spread the brownie batter evenly in the prepared baking pan and bake for 25-30 minutes or until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
- Allow to cool completely in the pan before frosting.
- ICING: While the brownies cool, put the candy canes in a plastic bag and pound with a hammer or rolling pin until the candy is crushed into tiny pieces.
- Combine powdered sugar, butter, vanilla and peppermint extract in a medium bowl and mix with a hand mixer. Add in cream and beat until it is a spreadable consistency. Spread over top of the cooled brownies and sprinkle with crushed candy canes. Refrigerate to let icing set and then cut.
Video
Barbara’s Tips + Notes
- Don’t over mix the batter once you’ve added the flour.
- You can leave out the white chocolate chips or substitute semi-sweet chocolate chips.
- Line the baking pan with parchment to make it easy to remove the brownies.
- To remove the plastic from the candy canes, break them in half the the plastic will peel right off.
Nutrition
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