Christmas Peppermint Brownies: Easy Festive Treat

I made these Christmas peppermint brownies at 11 PM on a Tuesday because I found a box of candy canes from last year and could not let them go to waste. I wore pajamas, created a flour bomb in the kitchen, and ate two brownies before I frosted them.

The combination of fudgy chocolate, creamy peppermint frosting, chocolate glaze, and crunchy candy cane bits turns one pan into a holiday dessert. You bake the brownies at 350°F for 23 to 27 minutes, cool them completely, then spread on peppermint frosting and drizzle chocolate. Serve these festive brownies with milk, hot cocoa, or Christmas morning coffee.

Why You’ll Love This Recipe

• No cookie sheets required: One pan, one bake, and you’re done. No scooping, no rotating, no burnt edges.
• Budget-friendly: Uses basic pantry staples plus a few candy canes. Cheap enough to make for the whole neighborhood.
• Kid-approved: Kids love smashing the candy canes and licking the frosting spoon. It’s a fun activity that ends in dessert.
• Make-ahead friendly: You can bake the brownies and make the frosting a day or two ahead. Perfect for busy holiday weeks.

Tools You’ll Need

Nothing fancy, I promise.

• 9×13 baking pan: Use a 9×13 pan for the standard thickness. An 8×8 pan creates thicker brownies that need a few extra minutes.
• Microwave-safe bowls: Melt the chocolate and butter in microwave-safe bowls.
• Electric mixer: Use a handheld or stand mixer for the frosting.
• Parchment paper: Line the pan with parchment for easy lifting.
• Rolling pin: Crush the candy canes in a zip-top bag with a rolling pin.

Ingredients

Brownies:

• 4 ounces unsweetened baking chocolate – This is the real stuff, not chocolate chips. It gives that deep, intense chocolate flavor.
• 1 cup butter (2 sticks) – Salted or unsalted, your call. I use salted because I like a little salty with my sweet.
• 4 large eggs – Room temperature eggs beat up fluffier. If you forgot to take them out, put them in a bowl of warm water for 5 minutes.
• 2 cups granulated sugar – Yes, it’s a lot. That’s what makes them fudgy.
• 1 teaspoon vanilla extract – The good stuff, if you have it.
• 1 1/4 cups all-purpose flour – Spoon and level it, don’t scoop straight from the bag or you’ll get dense bricks.
• 1/2 teaspoon baking powder – Just a little lift, not a cake.

Peppermint Frosting:

• 2 cups powdered sugar – Sift it if you’re feeling ambitious. Lumps are not cute.
• 3 Tablespoons butter, softened – Not melted. Softened. Big difference.
• 1 teaspoon peppermint extract – A little goes a long way. Don’t accidentally pour a glug.
• 1 Tablespoon milk – Any kind works. Add more if the frosting is too stiff.
• drop of red food coloring (optional) – For that pretty pink hue. Skip it if you’re out.

Chocolate Glaze:

• 1 cup chopped high quality semi-sweet chocolate – Guittard or Ghirardelli chips work great. Don’t use milk chocolate, it’s too sweet.
• 4-5 candy canes, crushed – Smash them in a zip-top bag with a rolling pin. Great for stress relief.

How To Make Christmas Peppermint Brownies

Set your oven to 350°F and line a 9×13 pan with parchment. You can spray it with nonstick spray instead, but parchment makes lifting the brownies out a dream.

1. Melt chocolate and butter: Roughly chop the chocolate baking squares and place them in a microwave-safe bowl. Cut the butter into tablespoon pieces and add them to the bowl. Melt in 30-second intervals, stirring between each, until melted and smooth. Set aside. If you see a few tiny lumps, keep stirring, the residual heat will melt them.
2. Beat wet ingredients: In another bowl, beat eggs for about 3 minutes until frothy. Add the sugar and vanilla and beat until combined. Pour in the melted chocolate mixture and mix well. It might look a little grainy at this point, but that’s normal.
3. Add dry ingredients: Combine flour and baking powder and gently stir into the brownie batter just until combined. Don’t overmix, or you’ll get tough brownies. Pour batter into prepared 9×13 pan and spread it evenly.
4. Bake: Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting. I know it’s hard to wait, but warm brownies plus frosting equals a melty mess.
5. Make peppermint frosting: Combine all frosting ingredients and beat until light and fluffy. Add a little bit more milk to thin the frosting if needed. Gently spread the frosting over the cooled brownies. If you want that pink color, add a drop of red food coloring and mix until evenly tinted.
6. Add chocolate glaze and candy canes: Place chocolate chips in a microwave-safe bowl and cook in 30-second intervals, stirring after each time, until smooth. Drizzle the chocolate over the frosted brownies and sprinkle crushed candy canes on top. Let the glaze set for about 30 minutes before cutting.

Perfect Pairings

These go perfectly with…

• A cold glass of milk to cut through the richness.
• Hot cocoa with a candy cane stirrer for double peppermint.
• A game day spread with small brownie squares.
• Christmas morning coffee for a peppermint wake-up.

Christmas Peppermint Brownies

These Christmas peppermint brownies combine unsweetened baking chocolate, butter, eggs, sugar, vanilla, flour, and baking powder in one 9×13 pan. You bake them at 350°F for 23 to 27 minutes, cool them completely, then add peppermint frosting, chocolate glaze, and crushed candy canes. Make these Christmas peppermint brownies for a holiday party, cookie exchange, or Christmas morning when you need an easy festive brownie recipe.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 288

Ingredients Equipment Method Notes

Ingredients

  

• 4 ounces unsweetened baking chocolate
• 1 cup butter ((2 sticks))
• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups powdered sugar
• 3 Tablespoons butter (softened)
• 1 teaspoon peppermint extract
• 1 Tablespoon milk
• drop of red food coloring ((optional, to make it pink))
• 1 cup chopped high quality semi-sweet chocolate ((or Guittard or Ghirardelli chocolate chips))
• 4-5 can dy canes (crushed)

Equipment

• 9×13 baking pan
• Microwave-safe bowls
• Electric mixer
• Parchment paper

Method

 

1. Melt the Chocolate and Butter

   Roughly chop the unsweetened baking chocolate and place it in a microwave-safe bowl. Cut the butter into tablespoon-sized pieces and add them to the bowl.

   Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool slightly before adding it to the eggs.
2. Beat the Wet Ingredients

   In a large mixing bowl, beat the 4 eggs for about 3 minutes, until frothy. Add the sugar and vanilla extract, then beat until well combined.

   Pour in the melted chocolate and butter mixture, mixing until the batter is smooth and evenly blended.
3. Add the Dry Ingredients

   In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the chocolate mixture, stirring gently just until combined. Avoid overmixing to keep the brownies tender.

   Pour the batter into the prepared 9 × 13-inch baking pan and spread it evenly into the corners.
4. Bake the Brownies

   Bake for 23–27 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as this can make the brownies dry.

   Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely before adding the frosting.
5. Make the Peppermint Frosting

   In a mixing bowl, combine the powdered sugar, softened butter, peppermint extract, milk, and red food coloring, if using. Beat until the frosting is smooth, light, and fluffy.

   If the frosting is too thick to spread easily, add a little more milk at a time until it reaches your desired consistency. Spread the peppermint frosting evenly over the completely cooled brownies.
6. Add the Chocolate Glaze and Candy Canes

   Place the chocolate in a microwave-safe bowl and heat it in 30-second intervals, stirring after each interval until melted and smooth.

   Drizzle the melted chocolate over the peppermint frosting. Immediately sprinkle the crushed candy canes over the top while the chocolate is still wet, allowing them to stick to the glaze.
7. Let the Glaze Set and Slice

   Let the brownies rest for about 30 minutes, or until the chocolate glaze has set. Once firm, cut into squares and serve. For cleaner slices, use a sharp knife and wipe the blade between cuts.

Recipe Notes

Make-Ahead Instructions

The peppermint frosting can be prepared several days in advance. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature until softened, then stir or beat briefly until smooth and easy to spread.

Freezing Instructions

Peppermint brownies can be frozen with or without the frosting for up to 3 months. Once completely cooled, place them in a freezer-safe airtight container or bag. If stacking the brownies, separate the layers with parchment paper to prevent them from sticking together.

For the best texture, thaw the brownies in the refrigerator or at room temperature before serving.