Rich fudge brownies topped with peppermint ermine frosting, ganache, and crushed candy canes.
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peppermint brownies
If you’re a chocolate + mint lover, these brownies are perfect for you. They start off with my perfect fudge brownies (because all brownies should be fudgy!) Then, we make a peppermint ermine frosting to put on top. I love using ermine frosting because it tastes so much less sweet than traditional American buttercream so you don’t end up with a sweetness overload in your treats. After getting topped with the peppermint frosting, they’re topped with a thick layer of ganache and crushed candy canes. They’re so fun to make, so delicious, and so pretty. The only warning I’ll give is that there are quite a few bowls involved in the process, but it’s totally worth it for the taste in the end.
expert baking tips
Weigh your ingredients: My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully: When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
The secret to crackled brownie tops: The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the eggs vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Of course it’s not as important in these brownies since they get topped with frosting but, that’s my secret! Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices: Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking: Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. The listed time for baking is 20 minutes which is true if your oven is at 350F and are using a standard metal baking dish. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey: The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature: Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for peppermint frosted brownies:
Fudge brownies:
- All purpose flour: lends some structure to the brownies and makes them slightly chewy. A 1:1 gluten free flour would work well here if needed.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, or a dairy free butter stick (not oil) just be sure to omit the extra salt from the brownies if you’re using a salted butter.
- Semi-sweet chocolate chips: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch processed cocoa powder: lends a deeper chocolate flavor to the brownies than natural cocoa. You can use natural cocoa, just note that your brownies will be lighter in color and slightly less “chocolatey”
- Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
peppermint ermine frosting:
- Granulated sugar: for sweetness.
- All purpose flour: for thickening the mixture for the ermine frosting.
- Salt: for flavor – never skip on the salt!
- Whole milk: the base of the ‘pudding’ mixture for the ermine frosting.
- Unsalted butter: the base of the frosting. You can use salted butter, just be sure to omit the extra salt.
- Peppermint extract: for flavor. Regular mint extract is also delicious here!
ganache:
- Semi-sweet chocolate: you can use chocolate chips or a chocolate baking bar here. I recommend semi-sweet for the best sweetness balance, but if you’d like it more sweet you can use milk chocolate. You could also use dark chocolate for a more bitter contrast.
- Heavy whipping cream: for thinning out the ganache.
how to make peppermint brownies
Below is just a little breakdown with pictures on how to make the brownies, the full recipe with instructions are at the bottom of this blog post!
- Melt the chocolate chips with the butter, then mix in the cocoa powder.
- In a separate large mixing bowl, beat together the eggs and sugar.
- Gently mix the melted chocolate mixture into the eggs, and stop to take a picture because it’s too pretty not to!
- Fold in the flour, salt, and remaining chocolate chips. Bake for 30-35 minutes, until set.
- Make the ‘pudding’ for the ermine frosting and let it come to room temperature.
- Slowly beat the pudding into the butter, then add in the peppermint extract.
- Once the brownies have cooled to room temperature, spread the peppermint frosting over them.
- Top the brownies with the ganache and crushed candy canes and let it chill until the ganache is firm. Slice, serve, and enjoy!
peppermint brownies recipe q&a
Can I double this brownie recipe?
Of course – simply double all of the ingredients and bake the brownies in a 9×13″ pan, or bake them in two 8″ square pans. Be sure to keep an eye on the brownies if baking in a different sized pan, as the bake times may vary. If you’re looking for a smaller batch of these brownies, you can check out my small batch brownies here!
Can I make these small batch?
I haven’t tried these small batch, but I recommend halving all of the ingredients and baking as directed but in a loaf tin (8×4″ or 9×5″). Please note that the baking times may be a little different, so keep a close eye on your bake!
How to store peppermint frosted brownies
Because these brownies have ermine frosting on them, they need to be stored in the fridge. Keep them stored in an airtight container in the fridge, where they’ll keep well for up to 5 days. If you’re not a fan of cold brownies, you can take them out about an hour before eating them to let them warm up to room temp.
tools and ingredients
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Peppermint Brownies
Ingredients
Fudge Brownies
- 170 g unsalted butter (¾ c.)
- 270 g semi-sweet chocolate chips (1 ½ c. + 1 tbsp.)
- 40 g dutch process cocoa (¼ c. + 2 tbsp.)
- 3 eggs
- 300 g granulated sugar (1 ½ c.)
- 120 g all purpose flour (1 c.)
- ¾ tsp. salt
Peppermint Frosting
- 100 g granulated sugar (½ c.)
- 20 g all purpose flour (2 tbsp. + 2 tsp.)
- ⅛ tsp. salt
- 115 g whole milk (½ c.)
- 113 g unsalted butter room temperature (½ c.)
- 1 tsp. peppermint extract
Ganache
- 170 g semi-sweet chocolate chips or bar (1 c.)
- 170 g heavy whipping cream (¾ c.)
- ¼ c. candy canes crushed
Instructions
Fudge Brownies
- Preheat the oven to 350°F / 175°C. Grease an 8" square pan with butter, then place two sheets of parchment paper in the pan and up the sides, so that all four walsl are covered with parchment paper.
- In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat, then immediately whisk in the cocoa powder until combined and smooth.
- In a medium sized mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat together the eggs and sugar for 2-3 minutes, until they're light and fluffy.
- Slowly whisk the melted chocolate mixture into the egg mixture.
- Add in the flour and salt. Whisk together just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Bake for approximately 30-35 minutes, or until the brownies are set on the outsides and only slightly jiggle in the middle.
- In the meantime, start the frosting.
Peppermint Frosting
- In a small saucepan over medium heat, continuously whisk together the sugar, flour, salt and milk until the mixture thickens to a thick pudding-like consistency.
- Transfer the mixture to a heat-safe bowl and place it in the fridge to come to room temperature.
- In a small mixing bowl, beat the butter until it’s light and fluffy. Add in the pudding mixture one heaping tablespoon at a time, allowing it to fully combine with the butter before adding in more.
- Repeat until all of the pudding has been used, then beat in the peppermint extract.
- Once the brownies have fully cooled to room temperature, spread the peppermint frosting into an even layer on top of them.
Ganache
- Add the chocolate to a small bowl and set aside.
- Add the heavy cream to a small saucepan set over medium heat and bring to a simmer.
- Remove the cream from the heat and immediately pour it over the chocolate. Whisk the mixture together until it's smooth.
- Place the ganache in the freezer and stir it every 5 minutes until it cools down (this should take about 15 minutes total)
- Pour the ganache into an even layer over the peppermint frosting, then sprinkle the crushed candy canes on top.
- Set the browneis in the fridge for about an hour, or until the ganache is firm. Slice, serve and enjoy!
Video
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
BEST BROWNIES EVER!
I only made a half batch because I was worried my family will not like peppermint on brownies but it was such a hit on New Year’s! thank you so much for this recipe!
Thank you so much, I’m so happy you liked it! Happy New Year! 🙂