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Peppermint Brownies

Peppermint Brownies

These peppermint brownies combine one box fudgy brownie mix, 2 eggs, 1/2 cup vegetable oil, 1/4 cup water, 1 cup crushed candy canes, and optional white chocolate chips. You bake the brownies at 350°F for 25 to 30 minutes, cool them completely, then add crushed candy canes and an optional white chocolate drizzle. Make these peppermint brownies for a Christmas party, cookie exchange, or holiday movie night when you need fudgy peppermint brownies for christmas.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Course: Christmas, Dessert
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

  • 18.3 ounce Fudge Brownie Mix (1 box) )
  • 2/3 cup butter (melted)
  • 1/4 cup milk
  • 2 large eggs
  • 1/2 teaspoon peppermint extract
  • 1/2 cup butter (at room temp )
  • 1 3/4 cups powdered sugar
  • 1 1/2 Tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • Pinch salt
  • 6 ounces semi-sweet chocolate
  • 1/4 cup heavy cream
  • 1/3 cup crushed peppermint candy canes (for topping )

Equipment

  • 9x13 baking pan
  • Mixing bowl
  • Whisk or spoon
  • Measuring cups
  • Zip-top bag and rolling pin

Method
 

  1. Preheat the Oven and Prepare the Pan
    Preheat the oven according to the brownie mix package directions, usually 350°F (175°C). Line the baking pan with parchment paper or lightly coat it with nonstick cooking spray. Parchment paper makes it easier to lift the brownies out of the pan once they have cooled.
  2. Mix the Brownie Batter
    In a large mixing bowl, combine the brownie mix, eggs, oil, and water according to the package instructions. Stir until the ingredients are just combined. Avoid overmixing, as this can make the brownies tough. A few small lumps in the batter are perfectly fine.
  3. Pour and Bake
    Pour the brownie batter into the prepared pan and spread it evenly. Bake according to the package directions, usually 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs attached. If it comes out completely clean, the brownies may be overbaked.
  4. Crush the Candy Canes
    While the brownies are baking, unwrap the candy canes and place them in a zip-top bag. Seal the bag and crush the candy using a rolling pin or the back of a spoon. Aim for a mixture of fine peppermint pieces and small chunks for a nice combination of flavor and crunch. If using a food processor, pulse just a few times to avoid turning the candy canes into powder.
  5. Cool and Add the Toppings
    Allow the brownies to cool completely in the pan before adding the toppings. Sprinkle the crushed candy canes evenly over the surface. If using white chocolate, melt it in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth. Drizzle the melted white chocolate over the brownies for a festive finishing touch.
  6. Cut and Serve
    Once the toppings have set, lift the brownies out of the pan using the parchment paper. Cut them into squares with a sharp knife or a plastic knife for surprisingly clean edges.
    Serve and enjoy these festive peppermint brownies!

Recipe Notes

Brownies: You can use your favorite homemade brownie recipe instead of a boxed mix. For an extra fudgy texture, try adding 1/2 cup of chocolate chips or chocolate chunks to the batter before baking.
Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze them for up to 3 months in a freezer-safe container. Let them thaw before serving.