These peppermint frosted brownies are fudgy peppermint brownies topped with peppermint frosting. The combination of chocolate and peppermint makes them the perfect dessert for holiday celebrations!
These peppermint bark brownies are rich, chocolatey brownies infused with peppermint. They are topped with luscious peppermint frosting!
I used my condensed milk brownies as the base for this recipe. A little peppermint extract in the brownies along with some peppermint frosting make these the perfect Christmas brownies!
For more brownie recipes, try my s’mores brownies and cookie dough brownies.
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Why This Recipe Works
- Sweetened condensed milk makes these brownies very moist and delicious! For another decadent brownie recipe, make these Nutella chocolate brownies.
- Chocolate and peppermint make the most delicious combination for Christmas.
- They are extra chocolatey. Made with melted chocolate, cocoa powder, and peppermint bark!
- You can make these brownies and the peppermint bark by hand without a mixer.
- They are the perfect treat for the holidays just like my chocolate and peanut butter balls recipe!
Ingredients
Below are some useful notes about some ingredients used in this peppermint bark brownies recipe.
- Sweetened condensed milk– Sweetened condensed milk adds additional sweetness. It also adds fat and makes these brownies extra rich and moist! I use store bought sweetened condensed milk. If you have leftover condensed milk, try my sweetened condensed milk cookies!
- Butter-Use unsalted butter for the brownies and frosting. You’ll need melted butter for the brownies and room temperature butter for the frosting.
- Cocoa powder-I use regular unsweetened natural cocoa powder.
- Sugar-This recipe calls for both granulated and brown sugar. I recommend using dark brown sugar for this recipe.
- 2 eggs- Use 2 large room temperature eggs. Make sure eggs are room temperature so they best incorporate into the batter.
- Chocolate Chips– Use semi-sweet chocolate.
- Peppermint extract– Peppermint extract is very strong! 3/4 teaspoon adds a nice hint of peppermint without being overpowering. Add an additional 1/4 teaspoon to either the brownie batter or the white chocolate bark for a stronger peppermint flavor. You can find peppermint extract in the baking aisle or online.
- Crushed peppermint candy- You can use crushed peppermint candy or crush your own candy canes for the topping.
See recipe card for full list of ingredients and their quantities.
Substitutions & Variations
- Swap in Dutch Process cocoa powder in place of unsweetened natural cocoa powder.
- Use white chocolate chips in place of semi-sweet. You can also use chopped semi-sweet, milk or dark chocolate!
- You can leave out the frosting and enjoy the peppermint brownies as is.
- I haven’t made these brownies without eggs. For a good vegan recipe, try these Best Ever Vegan Brownies by Nora Cooks!
- Top with Andes chocolate mint candies for extra flavor!
Instructions
Here are the instructions on how to make this recipe for candy cane brownies.
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Step 1: (Photo 1 above). Whisk the melted butter and sugar til smooth. Add the eggs and vanilla.
Step 2: (Photo 2 above) Whisk in the sweetened condensed milk and melted chocolate.
Step 3: (Photo 3 above) Stir in the flour, cocoa powder, salt and chocolate chips. Pour batter into an 8 inch square pan. Bake at 350 F for 25-29 minutes.
Step 4: (Photo 4 above). Melt the white chocolate. Cool 10 minutes. Beat the butter til smooth and creamy, about 2 minutes. With mixer to low, add the powdered sugar, milk, peppermint extract, vanilla and salt til combined. Add the white chocolate. Beat on medium high speed for 1 minute. Spread over the cooled brownies. Top with crushed peppermint candy.
Recipe FAQs
Warm brownies are so delicious, but it’s best to cut brownies when they have cooled completely. This allows the brownies to set and makes it easier to cut them.
I recommend an 8 inch square metal pan. These brownies can also be made using a 9 inch square pan. They will be a little thinner, but equally delicious!
Store chocolate peppermint brownies in an airtight container for up to 4 days at room temperature. To freeze, wrap brownies in plastic wrap or place in an airtight container for up to 3 months. Thaw 1 hour at room temperature or overnight in the refrigerator.
Expert Tips
Avoid overmixing! Overmixing lets more air into the batter and gives you cakey brownies. Mix with a spatula until dry ingredients just disappear.
Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Allow brownies to cool before cutting. It’s best to allow brownies to cool completely or for at least 30 minutes.
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Peppermint Frosted Brownies
Ingredients
Peppermint Brownies
- 1 cup (180 g) semi-sweet chocolate chips divided
- 6 tablespoons (84 g) unsalted butter melted
- ½ cup (118.29 ml) sweetened condensed milk
- ¾ cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon peppermint extract*
- 2 eggs large, room temperature
- ⅔ cup (83.33 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- ½ teaspoon salt
Peppermint Frosting
- 3 ounces (85.05 g) white chocolate
- 6 tablespoons (84 g) unsalted butter room temperature
- 1 cup (120 g) powdered sugar
- 1½ tablespoons milk
- ¼ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons peppermint candy or candy canes finely crushed, for decorating
Instructions
Peppermint Brownies
- Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside. Preheat oven to 350 Fahrenheit.
- Melt 1/2 cup of the chocolate chips in the microwave, stirring every 15 seconds til melted. Set aside. Melt the butter in the microwave.
- Whisk the hot melted butter and sugar together in a large bowl for about 1 minute til smooth. Add the eggs, peppermint extract and vanilla and whisk for 1 minute.
- Whisk the condensed milk and melted chocolate into the mixture til just combined.
- Use a spatula to stir in the cocoa powder, salt and flour. Avoid overmixing. Stir in the remaining 1/2 cup chocolate chips til just combined.
- Pour mixture into the prepared pan. Sprinkle the chocolate chips on top. Bake 25- 30 minutes. Remove from oven and cool completely in pan. Once cooled, slice and enjoy or top with peppermint Frosting.
Peppermint Frosting
- Chop the white chocolate. Place in a microwave safe bowl. Microwave in 20 second intervals, stirring well in between, until just melted. Set aside to cool for 10 minutes.
- In a large mixing bowl using a handheld mixer, beat the butter on medium high speed til smooth and creamy, about 2 minutes. Turn mixer to low and gradually add the powdered sugar, milk, peppermint extract, vanilla and salt. Beat til combined. Add the melted white chocolate. Beat on medium high speed for 1 minute.
- Spread the frosting over the cooled brownies. Top with crushed peppermint candies or crushed candy canes.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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