Fudgy Festive Peppermint Brownies

These festive peppermint brownies have become my holiday signature dessert, combining rich chocolate with cool peppermint for a treat that disappears almost instantly at every gathering. The contrast of fudgy brownie, silky frosting, and crunchy peppermint candy creates the perfect holiday indulgence that looks as impressive as it tastes.

I first created these brownies during a snowstorm when my family was craving something special but we couldn't get to the store. The combination was such a hit that they've become our official December tradition, with my children insisting we make a batch to leave for Santa each Christmas Eve.

Ingredients

• Salted butter delivers richness and enhances the chocolate flavor while balancing the sweetness
• Light brown sugar provides depth and moisture that granulated sugar alone cannot match
• Peppermint extract creates that signature holiday flavor without overpowering the chocolate
• Cocoa powder ensures intense chocolate flavor throughout every bite of brownie
• Espresso powder optional but magical for amplifying chocolate flavor without adding coffee taste
• Cornstarch is my secret weapon for creating that perfect fudgy texture everyone craves
• Chocolate chips create pockets of melted chocolate goodness throughout the brownies
• Crushed peppermint candy adds festive color crispy texture and cooling flavor contrast

Step-by-Step Instructions

Prepare the pan

Preheat your oven to 325°F and line your 8inch square pan with parchment paper leaving overhang on the sides for easy removal. The moderate temperature ensures the brownies cook evenly without drying out the edges before the center sets.

Create the base

Melt the butter completely until it looks glossy then add the brown sugar and stir until thoroughly combined. The mixture should look shiny and almost caramelized which creates the foundation of flavor. Take your time with this step as proper incorporation here leads to better texture.

Add the wet ingredients

Beat in eggs one at a time mixing gently after each addition. This gradual incorporation creates a silky emulsion that contributes to the fudgy texture. Add the peppermint extract last allowing its aroma to bloom in the warm mixture.

Combine dry ingredients

In a separate bowl whisk together the flour cocoa powder espresso powder cornstarch and baking powder. Sifting these ingredients removes any lumps and ensures they blend seamlessly into the batter. The espresso powder works quietly in the background enhancing the chocolate without announcing itself.

Create the batter

Gently fold the dry ingredients into the wet mixture using a spatula with a light hand. Stop mixing the moment the flour streaks disappear to avoid developing gluten which would make your brownies tough rather than tender. Fold in most of the chocolate chips reserving a handful for the top.

Bake with care

Spread the thick batter evenly in the prepared pan taking time to push it into the corners. Scatter the reserved chocolate chips on top and bake for approximately 30 minutes. The perfect brownie has a set edge but still maintains moisture in the center. A toothpick inserted should show moist crumbs but not wet batter.

Frost with finesse

Once completely cooled prepare the frosting by combining melted butter cocoa powder sifted powdered sugar and milk. The frosting should be spreadable but not runny. Apply it in a smooth even layer using an offset spatula for the most professional finish.

Add the finishing touch

Sprinkle crushed peppermint candies over the frosting while it's still slightly soft so they adhere properly. The contrast of the red and white against the chocolate creates a festive appearance that signals holiday indulgence.

Bookmark

My favorite part of making these brownies is crushing the peppermint candies, a task my children have claimed as their special job. We place the candies in a sealed plastic bag and take turns gently tapping them with a rolling pin, creating a mix of peppermint dust and small chunks that provide varying intensities of flavor throughout each bite.

Make-Ahead Tips

These brownies actually taste even better the day after baking as the flavors have time to meld and intensify. You can prepare them up to 2 days ahead of serving, keeping them covered at room temperature. Add the crushed peppermint candies just before serving if you want to maintain their crunch, as they can soften slightly when stored with the frosted brownies.

Clever Substitutions

For those with dietary restrictions, these brownies adapt beautifully to modifications. Try using a 1:1 gluten-free flour blend in place of all-purpose flour. Plant-based butter works well as a dairy-free option, though you might need to add a pinch of salt if using unsalted varieties. For a unique twist, replace the peppermint extract with orange extract and garnish with candied orange peel for a chocolate-orange variation that's equally festive.

Serving Suggestions

Transform these brownies into an elegant dessert by warming individual portions for 10 seconds in the microwave and serving alongside a scoop of vanilla ice cream. The contrast of warm brownie and cold ice cream creates a sensory delight. For holiday entertaining, cut them into smaller bite-sized squares and arrange them on a tiered serving platter interspersed with fresh mint sprigs for a stunning presentation that invites guests to indulge.

The History Behind the Magic

The combination of chocolate and peppermint has deep holiday roots dating back to when peppermint sticks were popular Christmas tree decorations. This flavor pairing became particularly popular in America during the mid-20th century when peppermint-flavored candy canes became a Christmas staple. These brownies honor that tradition while elevating it to a more sophisticated dessert that appeals to both children and adults alike.

Recipe Q&A

→ Can I make these peppermint brownies ahead of time?

Yes! These brownies actually develop better flavor when made a day ahead. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For best freshness, add the crushed peppermint topping just before serving.

→ Is the espresso powder necessary in this recipe?

The espresso powder is optional but recommended. It doesn't make the brownies taste like coffee - instead, it enhances and deepens the chocolate flavor. If you don't have it, you can simply omit it without significantly affecting the final result.

→ How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies around the 28-minute mark. For fudgy brownies, the toothpick should come out with a few moist crumbs attached, not completely clean (which would indicate overbaking). Every oven varies slightly, so start checking at 28 minutes.

→ Can I freeze these peppermint brownies?

Yes! Freeze the frosted brownies (without the peppermint topping) by wrapping them tightly in plastic wrap and then aluminum foil. They'll keep for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and add fresh crushed peppermint before serving.

→ What can I substitute for peppermint extract?

If you don't have peppermint extract, you can use 1 teaspoon of mint extract (it's slightly less potent) or crush 2-3 candy canes into fine powder and mix them into the batter for natural mint flavor. In a pinch, vanilla extract creates delicious brownies, just without the mint flavor.

→ How finely should I crush the peppermint candy?

Aim for a mix of fine dust and small pieces (about 1/8 inch). The fine dust will meld with the frosting while the small pieces provide a satisfying crunch and visual appeal. Place candy canes in a ziplock bag and crush with a rolling pin for the perfect texture.