Easy Fudgy Minty Brownies

These Peppermint Brownies offer a feast for your senses with their rich, fudgy chocolate base perfectly balanced by a refreshing peppermint frosting and a glossy chocolate ganache topped with crunchy crushed candy canes. This recipe transforms the classic brownie into a festive delight that's perfect for holiday celebrations or anytime you want a special treat that’s both indulgent and brightened by minty freshness. With layers of intense chocolate, creamy peppermint frosting, and a shiny chocolate topping, these brownies deliver a perfect mix of textures and flavors that keep you coming back for more.

I remember the first time I made these during a winter gathering and how everyone was amazed by the unexpected peppermint icing paired with the deep chocolate brownies. They quickly became a family favorite that I eagerly prepare every holiday season.

Ingredients

• Unsalted butter: melted for a perfectly balanced richness controlling salt means better flavor harmony
• Granulated sugar: to create that beloved crackly top and chewy texture which defines the brownie
• Large eggs: at room temperature to ensure smooth batter and consistent baking results
• Vanilla extract: of good quality to enhance the depth of the chocolate base
• All-purpose flour: just enough to bind without losing that fudgy feel avoiding cakiness
• Unsweetened cocoa powder: preferably Dutch-processed for a darker richer chocolate flavor that complements the mint
• Salt: to balance sweetness and amplify the chocolate taste never skip this
• Chocolate chips: optional but recommended for pockets of melty chocolate heaven
• Softened unsalted butter (for the frosting): that whips up smooth and airy
• Powdered sugar: sifted to prevent lumps and create silky frosting
• Cold milk or cream: to adjust frosting texture for perfect spreadability
• Peppermint extract: for that signature refreshing kick added carefully to taste
• Green food coloring: optional for that festive holiday flair
• Chocolate (finely chopped): for ganache use high-quality semi-sweet or dark chocolate for gloss and richness
• Heavy cream: heated just right to melt chocolate perfectly without scorching
• Cold cubed butter: optional to add extra shine and complex flavor
• Crushed peppermint candies: festive garnish add crunch and a burst of holiday spirit

Step-by-Step Instructions

Preheat and Prepare Your Pan:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius for even baking. Line a 9 by 13 inch pan with parchment paper leaving some overhang to lift brownies easily after baking. Lightly grease the parchment so brownies won’t stick.

Melt the Butter and Sugar:

In a heatproof bowl, gently melt the butter in short bursts if using a microwave or over a double boiler until fully liquid. Add granulated sugar immediately while warm, and whisk vigorously for one to two minutes. This step dissolves sugar slightly and introduces air, creating the shiny crust that makes brownies so special.

Combine Wet Ingredients:

Let the butter-sugar mix cool just enough so eggs won’t scramble. Add eggs one at a time while whisking well to blend. Stir in vanilla extract for depth. The mix should become thick and glossy, laying the foundation for fudgy brownies.

Mix Dry Ingredients:

In a separate bowl, whisk together flour, cocoa powder, and salt thoroughly to remove lumps and distribute salt evenly, ensuring even texture throughout your brownies.

Fold Dry Ingredients into Wet:

Add the dry mix in three parts, gently folding with a spatula until just combined. Resist overmixing or you’ll develop gluten and lose that fudgy quality we want. A few streaks of flour are fine and will disappear during baking.

Add Chocolate Chips:

If desired, gently fold in chocolate chips for extra melty bursts in your brownies.

Bake the Brownies:

Pour batter into your prepared pan, smoothing the surface evenly. Bake in the preheated oven for 25 to 30 minutes, depending on your oven. Brownies should have set edges while the center remains slightly gooey with moist crumbs on a toothpick test. Slight underbaking is better to maintain fudginess.

Cool Completely:

Remove from oven and cool fully on a wire rack before frosting. Cooling can take hours but is crucial to let brownies set completely and keep layers distinct. Placing them in the fridge after they reach room temperature helps speed this up.

Whip the Peppermint Buttercream:

Beat softened butter on medium speed for 2 to 3 minutes until light and fluffy. Gradually add sifted powdered sugar one cup at a time, mixing well after each addition to avoid a sugar cloud. Increase mixer speed towards the end to aerate frosting. Add peppermint extract and cold milk or cream gradually until reaching spreadable consistency. Adjust flavor and texture by adding more peppermint or powdered sugar if needed. Optional green coloring brightens the look.

Frost the Brownies:

Spread the frosting evenly over the cooled brownies using an offset spatula. Chill in the refrigerator for 30 minutes to an hour to let frosting firm up, making the next step easier and cleaner.

Make the Ganache:

Place finely chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit for 5 minutes to melt chocolate gently. Whisk until glossy and smooth, then optionally whisk in cold butter and vanilla extract for extra shine and flavor. Adjust consistency by adding cream or chilling briefly if needed.

Pour Ganache Over Frosting:

Pour the ganache slowly over the chilled peppermint frosting. Spread evenly before it sets to lock in flavors and add a beautiful shine.

Add Crushed Peppermint Garnish:

Sprinkle crushed peppermint candies evenly over the ganache while it is still wet and lightly press them in to stick. This adds festive crunch and a burst of peppermint flavor.

Chill to Set:

Refrigerate the finished brownies for one to two hours or until ganache is firm for clean slicing.

Cut and Serve:

Use parchment overhang to lift brownies out of pan. Wipe a sharp knife with a hot damp cloth between cuts and slice into squares. Aim for about 24 pieces depending on your preferred size.

Save

My favorite ingredient has to be the peppermint extract. It brightens and elevates the entire dessert in a way that transforms classic brownies into a festive luxury. I also treasure the memory of making these with my family each holiday season, the kitchen filled with laughter, and the irresistible aroma signaling warmth and celebration.

Storage Tips

Store these brownies in an airtight container in the refrigerator. They keep well for up to a week and maintain their texture if chilled properly. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. Let thaw in the fridge before serving to retain that fudgy goodness and intact frosting.

Ingredient Substitutions

You can swap out the unsalted butter for plant-based margarine for a dairy-free version but expect slight texture changes. Use gluten-free flour blends to make the brownies gluten-free; just ensure they are designed for baking. If peppermint extract is hard to find, crushed peppermint candies infused in the frosting can add flavor though with less intensity. For dairy alternatives, substitute cream with coconut cream in the ganache for a different but delicious twist.

Serving Suggestions

Serve your Peppermint Brownies slightly chilled or at room temperature for the best flavor experience. Pair with a scoop of vanilla bean ice cream to contrast warm and cold for a decadent dessert. Whipped cream lightly dusted with cocoa powder complements the rich chocolate and refreshing mint perfectly. A drizzle of white chocolate ganache or additional melted chocolate can add elegant finishing touches for special occasions.

Cultural Context

Brownies have long been a beloved American dessert, celebrated for their fudgy texture and rich chocolate flavor. The combination with peppermint is a wintertime tradition in many households, especially popular during Christmas. Peppermint adds a wintry freshness that evokes cozy holiday feelings, making these brownies a festive staple that brings people together during the season of joy.

Pro Tips

• Whisk the sugar and melted butter thoroughly while warm to get that shiny crackly top on your brownies
• Let the brownie base cool completely before frosting to prevent the buttercream from melting or separating
• Chill the brownies well before pouring the ganache for a smooth, glossy finish and neat layers every time

Common Recipe Questions

→ What makes the brownie base fudgy?

The fudgy texture comes from melting unsalted butter combined with granulated sugar, eggs, cocoa powder, and a careful folding of dry ingredients to avoid overmixing, preserving moistness and a chewy crust.

→ How can I achieve a smooth peppermint frosting?

Beat softened unsalted butter until light and fluffy, then slowly add sifted powdered sugar. Incorporate peppermint extract and cold milk gradually until smooth and spreadable.

→ What is the purpose of chilling the brownies before cutting?

Chilling firms up the frosting and ganache layers, ensuring clean, sharp cuts and distinct layers without smudging or melting.

→ Can I add chocolate chips to the brownie batter?

Yes, folding in chocolate chips before baking adds pockets of melted chocolate for extra richness and texture.

→ How do I make a shiny ganache topping?

Heat cream until near simmering, pour over finely chopped semi-sweet chocolate, let sit for 5 minutes, then whisk until smooth. Adding a bit of cold butter enhances shine and richness.

→ Any tips for making the peppermint flavor stand out without overpowering?

Start with one teaspoon of peppermint extract in the frosting and adjust gradually, tasting as you go to balance refreshment and richness perfectly.