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

Peppermint Brownies

Ingredients

Brownie Layer

  • 1 ounces package fudge brownie mix* + ingredients called for 18.3
  • 1/3 cup Andes peppermint crunch chips

Frosting Layer

  • 3 ounces full-fat cream cheese at room temperature
  • 1/4 cup unsalted butter
  • 1 teaspoon peppermint extract not mint extract
  • 2 cups powdered sugar
  • Pinch of salt
  • Red/pink food dye optional
  • 1/4 cup finely crushed peppermint candy

Chocolate Topping

  • 1 cup + 2 tablespoons Andes Mint Baking Chips
  • 2/3 cup heavy cream
  • 1 tablespoon butter

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with foil or parchment paper with an overhang. This is essential if you want the brownies to come out well.
  2. Follow the directions to make the brownies. Do not add the fudge packet.
  3. Add in the peppermint crunch chips and stir to combine.
  4. Bake according to package directions. Remove from the oven when finished baking and add the fudge packet on top. Spread with a spatula.
  5. Place the brownies in the freezer (covered) while preparing the frosting layer.

Frosting

  1. In a large bowl, beat together the room temperature (not melted at all!) cream cheese and butter until creamy.
  2. Beat in the peppermint extract, salt, and food coloring. Slowly add in the powdered sugar beating in between additions.
  3. Beat until smooth and creamy. Resist the urge to add milk or cream, it will come together, just keep beating it! Taste and add more peppermint extract if desired.
  4. Stir in the finely crushed peppermint candy (I blend full candy canes until the are a fine powder)
  5. Spread on top of the cooled brownies and return the brownies to the freezer while preparing the topping.

Topping

  1. Place the mint chips in a large heat-safe bowl. Bring the heavy cream and butter *just* to a boil. Pour the heavy cream and butter mixture over the mint chips and stir gently until smooth.

  2. Remove the brownies from the freezer and top with the melted mint chips mixture. Tip the brownie pan from side to side to get the chocolate to coat evenly.

  3. Cover the brownies and place in the fridge to allow to full set-up before enjoying.
  4. To cut, remove the completely set-up and chilled brownies from the fridge. Remove brownies from the pan (using the overhang) and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then cut in quick fast cuts. The sharper the knife, the less chance you'll have for the chocolate breaking on top.

Recipe Notes

*My ultimate favorite mix in this recipe is the Betty Crocker's Original Supreme mix (with packet of fudge in it) and another favorite is the Ghiradelli Chocolate Ultimate Fudge Brownie Mix.

****The video shows the topping being just butter + mint chips, but after making these so many times, I've changed the recipe to reflect a topping I like even better - the mint chips + butter + heavy cream!