Peppermint Brownies steal the spotlight with a fudgy base, creamy mint layer, and chocolate shell that snaps just right.
Author’s Notes
Crowd-Pleaser Alert: These Are THE Brownies!
Every Fall and Winter, I make several batches of these Peppermint Brownies. They’re my go-to treat for holiday parties, and everyone always goes wild for them!
In my mind, they’re the perfect holiday dessert because they’re festive, they’re guaranteed to be the talk of the party, they make plenty to share (cut small squares, these are rich), and they come together fast thanks to one simple shortcut.
Instead of making brownies from scratch (which you totally can do), I use a good-quality brownie mix. With that creamy peppermint frosting and smooth chocolate topping, you won’t miss the homemade base.
My number one tip: Make the brownies the night before. Then assembling everything the next day, frosting, topping, and all, goes so much quicker!
Ingredients In Peppermint Brownies
| Ingredient | Helpful Tip |
|---|---|
| Brownie Mix + Oreos | Use a rich, fudgy brownie mix that you love! Stir in finely chopped Oreos for extra flavor. |
| Cream Cheese + Butter | Let both soften at room temperature before mixing to create a smooth, creamy frosting. |
| Peppermint Extract + Food Coloring | Use peppermint extract, not mint. If you want these to look more festive, add a drop of pink or red food coloring to the frosting. |
| Chocolate Chips + Coconut Oil | Melt together until silky smooth for the perfect shiny topping that sets beautifully. |
| Crushed Peppermint Candy | Sprinkle on top right after pouring the chocolate so it sticks before the topping firms up. Totally optional! |
How To Make Peppermint Brownies
- Prep the pan: Line an 8×8 pan with parchment and preheat to 350°F.
- Bake the brownies: Mix, stir in cookies, bake, then chill.
- Frost: Beat frosting ingredients until smooth and spread over cooled brownies.
- Top: Melt chocolate with coconut oil, pour over frosting, and add crushed peppermint.
- Chill and slice: Let set, lift out, and cut into small squares.
More Peppermint Treats:
Quick And Easy
Peppermint Rice Krispie Treats
Desserts
No Bake Peppermint Cheesecake
Christmas
Peppermint Bark Pretzels
Desserts
Peppermint Fudge Recipe
Peppermint Brownies
Peppermint Brownies with a sweet peppermint frosting and smooth chocolate topping are bakery-level delicious!
Video
Equipment
Ingredients
Brownies
- 1 (17.8-ounce) package brownie mix and ingredients listed on package; I recommend Betty Crocker’s Supreme Triple Chunk
- 6 Oreos finely chopped, leave the creme filling inside
Frosting
- 3 ounces cream cheese brick-style, full-fat
- 4 tablespoons unsalted butter
- 1 teaspoon peppermint extract not mint extract
- 1/16 teaspoon salt
- 2 cups powdered sugar
- Red food coloring optional
Chocolate Topping
- 1 cup milk chocolate chips or semi-sweet chocolate chips
- 2 teaspoons coconut oil
- 2 to 3 tablespoons crushed peppermint candy optional
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies—do not add the fudge packet if it came with your brownies (save it for later). Very finely chop 6 Oreos and add to the brownie ingredients. Stir everything together to get a thick brownie batter. Transfer to the prepared pan and bake according to package instructions. Don’t overbake. As soon as brownies are baked, remove from oven and allow to cool 3–4 minutes. If you had a fudge packet, spread it over the brownies here. Cover brownies tightly and place in the fridge (or freezer) while preparing frosting layer.
- In a large bowl, beat together room-temperature cream cheese and butter until smooth and creamy. Add peppermint extract (to preference; I use 1 teaspoon; see note 1). Add salt, optional food coloring, and powdered sugar. Beat until smooth and creamy. It will seem like it’s not coming together at first, but just keep beating until it does. Scrape the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return brownies to the fridge while preparing the topping.
- Topping: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring in between, until fully melted and smooth. Pour over the frosting and smooth into an even layer. Let set at room temperature.
- Once topping is firm, use the parchment overhang to lift the brownies from the pan. Cut with a sharp knife, running the blade under hot water and drying between cuts for clean slices. Let sit at room temperature for about 30 minutes before serving.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The strength of the extract varies from brand to brand; I use McCormick® peppermint extract, and 1 teaspoon is perfect. Taste the frosting and decide if you’d like more extract, up to 1 and 1/2 teaspoons.
Storage: Store leftover Peppermint Brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze unfrosted brownies in a single layer, then transfer to a freezer bag for up to 3 months. Frost after thawing.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 55g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 140mg | Potassium: 44mg | Fiber: 0.6g | Sugar: 42g | Vitamin A: 162IU | Calcium: 9mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Making Peppermint Brownies
- Use room temperature ingredients: Cold butter or cream cheese can make frosting lumpy.
- Cool completely before frosting: Warm brownies will melt the frosting and make it slide off.
- Use a good metal pan: It conducts heat evenly for better brownie texture. And, don’t forget to line it!
- Cut with a hot knife: For clean slices without tearing the topping, run a sharp knife under hot water, dry it, make a cut, and repeat.
Storage
- Fridge: Store covered, in an airtight container, for up to 1 week. Let sit at room temp before serving for the best texture.
- Freezer: Freeze unfrosted brownies in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw and frost before serving. Frosted brownies do not freeze and thaw well.
Sooo good
Thanks Lulu!