Peppermint Brownies

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Easy-to-make Peppermint Brownies have a thick layer of peppermint frosting and a soft chocolate ganache topping.

Bookmark these plain mint brownies for when the holidays are over! Other brownie recipes to love: cosmic brownies or gluten free brownies with a chocolate fudge topping.

Image of a bite taken out of a Peppermint Brownie on a plate.

Delicious holiday treat

Peppermint Brownies are the perfect holiday treat. They’ve got a thick chocolate-y brownie base with finely chopped Oreos® (that further contribute to the fudginess). A thick layer of peppermint cream cheese frosting tops these brownies and they’re finished up with a silky smooth chocolate ganache.

For an even more festive treat, add some crushed peppermint candy on top!

Process shots-- images of the brownie mix being made; Oreos being added to dough; the batter being poured into the prepared pan and baked.

How to make Peppermint Brownies

I’m breaking down the three layers to this dessert in more detail. The photo collages show the process of making the brownies, frosting, and ganache.

Peppermint Brownies base: brownies

We begin with a boxed mix for these brownies. Truly, I think brownie mixes are delicious and they’re convenient. Especially when making the frosting and ganache from scratch, it’s nice to have a shortcut here. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe. Just make sure it fills an 8×8 or 9×9-inch pan.

Peppermint Brownies middle: peppermint frosting

  • Food dye/coloring: Red or pink food coloring can be added to the frosting for a more peppermint-looking treat. The food dye is optional; it won’t change the flavor or consistency at all– just the color.
  • Make sure to grab peppermint extract, not mint. Mint extract makes the frosting taste like toothpaste; the peppermint is combined with spearmint (you can read more here). Depending on how strong of a peppermint flavor you’d like use 1 to 1 and 1/2 teaspoons in the frosting. The actual strength of the peppermint extract will also depend on the brand (some are more potent than others). I use 1 teaspoon of McCormick® peppermint extract which we find to be the perfect amount.

Peppermint Brownies topping: chocolate ganache

And finally, the chocolate ganache topping, which is actually my favorite part of these peppermint brownies. It’s soft, fudge-y, thick, and melts in your mouth!

  • I use milk chocolate for the topping, but if you’re concerned about sweetness, use semi-sweet or dark chocolate chips.
  • The topping is soft: Allow plenty of time for the topping to firm up before cutting and serving these bars.
  • Add peppermint on top: For an extra peppermint crunch, add some crushed peppermint or finely chop a few Ghiradelli Peppermint Bark® squares to top the brownies.

Image of the peppermint frosting layer being made; the chocolate layer being poured on top of that.

More peppermint treats

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Peppermint Brownies

5 from 4 votes
Easy-to-make Peppermint Brownies have a thick layer of peppermint frosting and a soft chocolate ganache topping.
Print Recipe

Peppermint Brownies

5 from 4 votes
Easy-to-make Peppermint Brownies have a thick layer of peppermint frosting and a soft chocolate ganache topping.
Course Dessert, Snack
Cuisine American
Keyword peppermint brownies
Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings 12 - 16 bars
Calories 329kcal
Cost $5.76

Equipment

  • 9x9 inch pan

Ingredients

Brownies

  • 1 package (17.8 ounces) brownie mix and the ingredients called for on the back (I recommend Betty Crocker's Supreme Triple Chunk)
  • 6 regular Oreo cookies finely chopped (leave the creme filling inside)

Frosting

  • 3 ounces (88g) full-fat cream cheese
  • 4 tablespoons (56g) unsalted butter
  • 1 teaspoon peppermint extract not mint extract
  • 1/16 teaspoon fine sea salt
  • 2 cups (225g) powdered sugar
  • Optional: pink or red food coloring

Ganache

  • 1 cup + 2 tablespoons (200g) milk chocolate chips (or semi-sweet chocolate chips if desired)
  • 2/3 cup (160g) full fat heavy cream
  • 1 tablespoon (14.2g) unsalted butter
  • Optional: 2-3 tablespoons crushed peppermint candy

Instructions

  • BROWNIES: Preheat the oven to 350 degrees F. Line a 9x9-inch (8x8 inch works, but we prefer 9x9) 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 (reserve the packet for later). Very finely chop up 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 over-bake. As soon as brownies are baked, remove from the oven and allow to cool for 3-4 minutes. If you had a fudge packet, spread it over the brownies here. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
  • FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract (to preference; we use 1 teaspoon (See Note 1). Add in the salt, optional food coloring, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream; it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.
  • GANACHE: Measure chocolate chips into a heatproof bowl. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 1 to 1 and 1/2 minutes. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with the chocolate chips to keep in the heat and let stand for 5 minutes. Stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to further melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy, don't immediately refrigerate); refrigerate for 2-3 hours or until chocolate topping is firm. If desired, sprinkle some crushed peppermint candies on top.
  • SERVE: Using the parchment overhang, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts.

Recipe Notes

Note 1: The strength of the extract varies from brand to brand; I use McCormick peppermint extract and 1 teaspoon is perfect for us. Taste the frosting and decide if you'd like more extract, up to 1 and 1/2 teaspoons.

Nutrition Facts

Calories: 329kcal

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Nutrition facts in peppermint brownies

 

 Easier (foolproof!) mint oreo brownies with a thick layer of frosting and a soft minty chocolate topping.
Easier (foolproof!) mint oreo brownies with a thick layer of frosting and a soft minty chocolate topping.
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13 Comments

  1. Your Mint Oreo and Peppermint Brownies look amazing! I love the festive Holiday colors too. I have never tried the Betty Crocker brownie mix before, so I am excited to give it a go in this scrumptious recipe. Thanks!

  2. 5 stars
    Both versions of these brownies look incredible, Chelsea! I would have rushed to be the first person at work at the Creamery too. Mint and chocolate always leaves me swooning! 🙂

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