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Peppermint Brownies

Easy peppermint brownies with a thick layer of frosting and a soft minty chocolate topping.
Course Dessert
Cuisine American
Keyword peppermint brownies
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 bars


Brownie Layer

  • 1 package (17 ounces) Betty Crocker's Triple Chunk Supreme
  • 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


  • 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 a 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. Now 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.
  • In a large bowl, beat together the room temperature (not melted at all!) cream cheese and butter until creamy.
  • Beat in the peppermint extract, salt, and food coloring. Slowly add in the powdered sugar beating in between additions.
  • 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.
  • Stir in the finely crushed peppermint candy (I blend full candy canes until the are a fine powder)
  • Spread on top of the cooled brownies and return the brownies to the freezer while preparing the topping.


  • 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.
  • 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.
  • Cover the brownies and place in the fridge to allow to full set-up before enjoying.
  • 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.


*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!