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Frosted peppermint brownies topped with creamy frosting and crushed candy canes.

Frosted Peppermint Brownies

Rich, fudgy brownies topped with sweet minty frosting and crushed candy canes, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1 cup unsweetened cocoa powder Consider using dark chocolate cocoa powder for extra flavor.
  • 1/2 teaspoon salt
  • 1/2 cup crushed candy canes For added decoration.
Frosting Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, melt the butter and stir in the sugar until combined.
  3. Add in the eggs and vanilla, mixing well.
  4. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in the crushed candy canes.
Baking
  1. Pour the brownie batter into the prepared baking pan and spread evenly.
  2. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
  3. Let cool completely.
Frosting
  1. For the frosting, mix the powdered sugar, milk, and peppermint extract until smooth.
  2. Spread on top of the cooled brownies, then sprinkle with additional crushed candy canes.
  3. Cut into squares and serve.

Notes

Brownies are best served at room temperature. Great on their own or with vanilla ice cream. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.