These rich and fudgy peppermint brownies are finished with marshmallowy pink peppermint frosting and crushed candy. They're a festive bakery-style dessert that is easy to make at home, sure to impress a crowd, and perfect for gifting.
What you should know first
These peppermint brownies skip the usual buttercream for a fluffy, marshmallowy peppermint frosting, a take on classic 7-minute icing, over a fudgy bittersweet chocolate base. I’ll show you how to cook and whip the topping so it spreads smoothly and slices cleanly.
⏱ Total Time: 2 hours (40 minutes hands-on). 🍽 Makes: 24 squares. 🧾 Ingredients: 13. 📊 Difficulty: Moderate. 🥛 Dietary: Vegetarian.
- Where the peppermint is: The frosting and crushed candy canes carry the mint, so the brownie stays rich and chocolatey.
- The frosting is cooked. The egg whites and sugar are heated to 160ºF before whipping.
- Bake the brownies up to 3 days early and make the frosting the day you serve them.
- Storage: Keep at room temperature up to 2 days. The fridge makes the topping weep, and frosted brownies don’t freeze.
- Nut-free: Leave out the walnuts. The brownies will just be thinner.
- Pack them in a single layer and add the candy just before serving or gifting.
Generated with AI and experts from the Tara Teaspoon team.
Every year I look forward to seeing peppermint candy on the shelves because that means it's time to start making the best holiday dessert recipes.
From Hot Cocoa Brownies to Peppermint Marshmallow Sandwich Cookies, sweets made with chocolate and peppermint are a brilliant way to spread holiday cheer, and these peppermint brownies are at the top of my list.
Jump to:
- What you should know first
- Why these peppermint chocolate brownies are a holiday favorite
- Ingredients
- Equipment
- How to make peppermint brownies
- What is a double boiler?
- Tara's tips for this holiday brownie recipe
- Variations
- Storage and gifting
- FAQ
- More delicious holiday desserts
- 📖 Full Recipe
- 💬 Comments & Reviews
Why these peppermint chocolate brownies are a holiday favorite
I first created these homemade Peppermint Brownies in 2009 for the Ladies’ Home Journal, and it’s been my go-to candy cane brownie recipe ever since.
They pair a thick, fudgy chocolate base with a fluffy pink peppermint topping and a sprinkle of crushed candy canes. They’re festive enough for any holiday table but not hard to make, even with a homemade meringue-like frosting.
Here are the other reasons you'll love this:
- Fudgy brownie with a fluffy topping: Thick, fudgy brownies made with bittersweet chocolate meet a light, marshmallowy peppermint frosting, so every bite is rich and airy at the same time.
- Pretty enough to gift: Pink swirls of frosting and a sprinkle of crushed peppermint make these brownies look like they came from a bakery. They cut easily into neat squares that are perfect for serving and gifting.
- A holiday hit for all ages: Kids and grown-ups love the pink frosting, candy crunch, and classic combination of deep chocolate and cool peppermint. They’re a natural choice for Christmas parties and cookie swaps.
Peppermint is everything in winter. Love these!
- Brittany
Ingredients
Before getting started on these Christmas peppermint brownies, here are the ingredient tips you should know about. See recipe card for full list of ingredients and quantities.
For the brownies
- Unsalted butter and salt: I prefer to use unsalted butter and control the flavor of the brownies with added salt. If you'd rather use salted butter, omit the additional salt.
- Bittersweet chocolate: To get an intensely chocolatey brownie I used bittersweet chocolate instead of unsweetened cocoa powder.
- Large eggs
- Sugars: You'll need granulated sugar and dark brown sugar.
- Vanilla extract
- All-purpose flour: It's best to sift the flour into the batter to prevent lumps and overmixing.
- Chopped walnuts: I love the added crunch of walnuts in my brownies. You can leave them out, just note your brownies will be much thinner.
For the peppermint fluff frosting and candy topping
- Granulated sugar
- Egg whites
- Salt
- Peppermint extract: For true holiday flavor, make sure you are using peppermint extract, not mint extract.
- Red food coloring: I used liquid red food coloring. You can also use gel food coloring, but will only need a tiny amount since it is so concentrated.
- Crushed peppermint candies: Use crushed candy canes or starlight mints for the topping. Or purchase some pre-crushed peppermint candies for an extra pretty finish.
Equipment
Parchment paper
Hand mixer or stand mixer
small offset spatula or silicone spatula
How to make peppermint brownies
Learn to make chocolate brownies with peppermint by following this helpful step-by-step tutorial. See recipe card for comprehensive directions.
Make the brownies
- Step 1: Spray a 9-by-13-inch pan with nonstick spray and line it with parchment paper. Let the edges hang over the sides of the pan.
- Step 2: Melt the butter and chocolate in the microwave in 30 second bursts, stirring between each burst.
- Step 3: Stir the butter and chocolate until it's smooth. Set aside.
- Step 4: In another bowl, mix together the eggs, salt, sugars, and vanilla.
- Step 5: Stir the mixture until it starts to smooth out. Then mix in the melted chocolate and butter.
- Step 6: Sift the flour into the batter bowl and fold it in until just combined. Then stir in the walnuts if you're using them.
- Step 7: Scoop the batter into your pan and smooth it into an even layer.
- Step 8: Bake in a 350°F oven until the top is cracked and springs back to the touch, about 20 to 22 minutes. Cool the brownies completely in the pan.
Make the peppermint fluff frosting
Once the brownies are baked and completely cool, it’s time to make the marshmallowy frosting. My peppermint fluff is a take on classic 7-minute icing, a cooked egg white and sugar frosting that whips up glossy and light. It has the airy lift of meringue and the soft, sweet flavor of marshmallow creme.
- Step 1: Combine sugar, egg whites, and a pinch of salt over a double boiler. Whisk until the sugar is completely dissolved and hot.
- Step 2: Add the peppermint extract and 3 to 4 drops of liquid red food coloring.
- Step 3: Whip the frosting mixture until it holds firm peaks, about 9 minutes. You can test for firm peaks by lifting the whisk from the bowl; the frosting should hold its shape.
- Step 4: Use the frosting immediately and spread it in an even layer on top of the brownies. Allow the brownies to sit at room temperature for 30 minutes to set the frosting.
- Step 5: Just before you're ready to cut and serve the brownies, crush the peppermint candy in a small zip top bag with the back of a spoon.
- Step 6: Spray a hot, sharp knife with nonstick spray and cut off the crisp outer edges of the brownies. Cut the remaining sheet of brownies into squares. Heat and spray the knife as often as needed between slices. Sprinkle with candy pieces.
What is a double boiler?
A double boiler is the combination of a heat-proof bowl set over a pot of gently simmering water. The steam heats the bowl, so your ingredients warm slowly and evenly without touching direct heat.
How to make one at home: Fill a saucepan with 1 to 2 inches of water and bring it to a gentle simmer over medium-low heat. Set a heat-proof glass bowl or stainless steel bowl on top so it rests on the rim of the pan. The bowl should fit snugly without touching the water below it. Stir or whisk as the ingredients heat, and use a dry towel or oven mitt when you lift the bowl off, since it will be hot and steam will escape around the edges as you lift upward.
Why it helps: For the frosting, the even heat dissolves the sugar completely and warms the egg whites without scrambling them. That gives you the stable, silky base the fluff needs to whip up to firm peaks.
Tara's tips for this holiday brownie recipe
Line the pan with an overhang: Line the pan with foil or parchment so the edges hang over the sides, not just across the bottom. These "handles" let you lift the entire batch of brownies out so you can cut it on a cutting board into clean squares.
Cool the brownies before making the frosting: If the brownies are still warm, the temperature will melt your frosting. Make the meringue-like peppermint frosting just before spreading because it stiffens quickly.
Oil your knife before slicing: Once the topping has set, about 30 minutes, you can cut the brownies. Make sure to lightly oil a slicing knife before cutting for clean slices. Clean the knife and re-oil after each cut.
Don't over-bake: You can’t judge brownies by color, so use a toothpick: it should come out with a few moist crumbs but no wet batter. If in doubt, take them out. They keep cooking in the hot pan, and overbaked brownies turn dry and cakey instead of rich and fudgy. Learn more in my post about Ultimate Brownies.
Don't overheat the egg whites in the frosting: Whisk the whites and sugar over simmering water only until the sugar dissolves and the mixture is hot, about 5 minutes. It should feel smooth when you rub a little between your fingers and read 160ºF on a thermometer. Then take it off the heat right away. Whites that get too hot can start to cook at the edges of the bowl and won’t whip as tall or as glossy.
Variations
Use a box mix in a pinch: If you're short on time, skip the homemade brownie base and use a box mix, like in some of my other fun brownie treats.
Use another frosting: This light, fluffy peppermint topping is my favorite way to finish a pan of peppermint brownies. However, they're also delicious with other toppings. For extra mint flavor, use peppermint extract in place of the vanilla in any of these frostings.
Storage and gifting
These peppermint brownies will keep in an airtight container up to two days at room temperature. Note: the crushed candy on top may weep onto the peppermint fluff.
Don't store in the fridge because the fluff topping will attract water condensation. They cannot be frozen.
Prep ahead: If you would like to make the brownies ahead, just bake the brownie base. It will keep, covered, at room temperature for up to three days. Make the topping the day you'd like to serve them.
Gifting: Serve and gift the brownies in a single layer on a serving tray or in a flat container or tin.
FAQ
Hard candy turns sticky when it meets moisture, and the fluffy frosting has plenty. Crush the candy canes just before serving and sprinkle them on right before you cut and serve the brownies. If you want to crush them ahead, store the pieces in an airtight container until you are ready to use them.
The longer the candy sits on the frosting, the more it softens, dissolves, and turns sticky. For brownies you plan to store or gift, leave the candy off and sprinkle it on right before serving.
The egg whites and sugar are heated over a double boiler until the sugar dissolves and the mixture is heated to 160ºF, which cooks the whites. This is the same technique used for classic 7-minute icing and marshmallow-style frostings.
These candy cane brownies get their peppermint flavor from the fluffy frosting and crushed candy canes. The brownie stays pure chocolate. If you'd like a mintier brownie, stir ¼ teaspoon peppermint extract into the batter with the vanilla.
More delicious holiday desserts
Keep spreading holiday cheer all season long with the best peppermint dessert recipes:
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📖 Full Recipe
Peppermint Brownies
Ingredients
Brownies*
- ¾ cup unsalted butter
- 6 ounces bittersweet chocolate (chopped)
- 3 large eggs
- ¼ teaspoon salt
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- ¾ cup chopped walnuts (optional)
Peppermint Fluff Frosting
- 1 cup granulated sugar
- 4 large egg whites
- 1 pinch salt
- ¼ teaspoon peppermint extract
- 3 to 4 drops liquid red food coloring (or half a drop of red gel food coloring)
- Crushed peppermint candies (like candy canes or starlight mints)
Instructions
Make and Cool Brownies
- Heat oven to 350°F. Spray a 9-by-13-inch pan with nonstick cooking spray, and line it with foil or parchment, allowing edges to hang over opposite sides.
- Melt butter and chocolate in a double boiler (whisk until smooth) or in a microwave (heat in 30 second bursts, mixing between each burst until smooth); cool slightly. In a bowl, whisk together eggs, salt, sugars, and vanilla; whisk in melted chocolate mixture. Fold in flour until just combined. Stir in walnuts, if using.
- Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20 to 22 minutes (don't over-bake). Cool completely in pan.
Make Peppermint Fluff Frosting and Finish Brownies
- Start the frosting when you're ready to finish the completely cooled brownies. In a heat-proof bowl over a pot of simmering water (a double boiler), combine sugar, egg whites, and a pinch of salt. Whisk only until the sugar dissolves and the mixture is hot, about 5 minutes. It should feel smooth when you rub a little between your fingers and read 160ºF on a thermometer.
- Remove from heat, add ¼ teaspoon peppermint extract and 3 to 4 drops red food coloring and whip with electric mixer fitted with the whisk attachment until mixture holds firm peaks, about 9 minutes.
- Spread fluff frosting over brownies immediately or it will begin to stiffen and become harder to spread; let set at room temperature, 30 minutes. Lift brownies from pan using the parchment overhang.
- Lightly coat a knife with cooking spray, then trim ¼ inch off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut, and spraying it with cooking spray again. Sprinkle crushed peppermint candies on top.
Notes
Nutrition Per Serving
Tara Teaspoon
I'm Tara, a recipe developer and food stylist with nearly 30 years in food publishing, including the test kitchens of Martha Stewart and Ladies' Home Journal. My recipes and styling have appeared in magazines, cookbooks, television and advertising, and I'm the author of two cookbooks, Delicious Gatherings and Live Life Deliciously. Every recipe here is tested and reliable. Have a question? Leave a comment and I'll answer it, or get new recipes by email.
Brittany Smart says
Peppermint is everything in winter. Love these!
Mary Bench says
Christmas! I'll make these this year!
Sharon says
Tara can these be frozen?