Peppermint Brownies

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.

Delicious holiday treat

Peppermint Brownies are the perfect holiday treat. They’ve got a thick chocolatey 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 off with a silky-smooth chocolate ganache.

QUICK TIP

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

How to make Peppermint Brownies

I’m breaking down the three layers of 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. 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.

• The two mixes that I like best in this recipe: Betty Crocker’s Triple Chunk Supreme® (17.8 ounces) or Ghirardelli Chocolate Triple Fudge Brownie Mix® (19 ounces). (I like the Betty Crocker mix very best.)
• The brownie mix is jazzed up with finely chopped Oreos. When the brownies are baked, you really can’t even tell (or see) the Oreos, but they get melty and make the brownies even richer, fudge-like, and chocolatey. The Oreos aren’t essential, but they sure are delicious!

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 use peppermint extract, not mint. Mint extract makes the frosting taste like toothpaste since 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 brownies. It’s soft, fudgy, thick, and melts in your mouth!

• I use milk chocolate for the topping, but if you prefer something less sweet, 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.

More peppermint treats

• No-Bake Peppermint Cheesecake with an Oreo crust
• Peppermint Snowball Cookies fun twist on Mexican wedding cookies
• Mason Jar Peppermint Cookies with a free printable
• Peppermint Sugar Cookies with cream cheese frosting
• Peppermint Bark Brownie Cookies reader favorite!

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Peppermint Brownies

5 from 6 votes

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

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Peppermint Brownies

5 from 6 votes

- Review this recipe

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Print Recipe

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

Author Chelsea Lords

Cost $5.76

Equipment

• 9x9 inch pan

Ingredients

Brownies

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

Frosting

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

Ganache

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

US - Metric

USMetric

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 (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 over-bake. As soon as brownies are baked, remove them 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 room-temperature 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: Peppermint: 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

Serving: 16bars | Calories: 329kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14.9g | Cholesterol: 20.6mg | Sodium: 107mg | Fiber: 1g | Sugar: 38g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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