These easy peppermint brownies are like Christmas in your mouth! They’re rich, chocolatey, and have not only a delicious peppermint frosting but also a decadent ganache on top of the brownies; plus, this irresistible dessert is super easy to make.
Ingredients You’ll Need For Peppermint Brownies:
Tips For Making These Layered Brownies
Use a metal baking pan, not glass. Metal heats evenly and sets brownies without giving them hard, overcooked edges. Glass takes longer to heat and continues cooking long after it’s out of the oven, which can make the base dry once you add chilled layers.
Bake on the lower-middle rack. This keeps the brownie base fudgy from edge to center and prevents the top from becoming too crisp — important when you’re layering frosting and ganache on top.
Watch the brownies, not the clock. Box mixes and ovens vary. Pull them as soon as the center has set and the edges are just beginning to pull away. Over-baked brownies lose the fudgy base that contrasts so well with the frosting.
Warm ganache pours darkest. If the ganache cools too much before pouring, it spreads thick and loses that shiny, glassy finish. Pouring while still warm (not hot) gives that smooth, glossy top you want.
If you have the time, let the brownies rest overnight. It doesn’t just firm the layers — it deepens the peppermint flavor. Everything melds into a smoother, more “bakery” taste.
Storage Instructions
Peppermint brownies actually get better after a short overnight chill—the layers settle, the ganache firms into a clean sliceable finish, and the peppermint flavor deepens. Keep them covered in the fridge and cut just before serving for the sharpest edges; they stay fresh for up to four days.
They also freeze extremely well: once the ganache is fully set, slice the brownies, freeze the pieces on a tray until firm, then wrap and store in an airtight container for up to two months. Thaw in the refrigerator so the frosting and ganache return to their smooth, creamy texture.
More Christmas Dessert Recipes
Peppermint Brownies
Ingredients
Brownies
- 16 ounce box brownie mix (and ingredients needed to prepare brownies according to box – usually water, eggs, oil)
- ½ cup crushed candy canes for topping
Peppermint Frosting
- ¾ cup butter, softened
- 2 cups confectioner's sugar
- 1-2 tablespoons heavy whipping cream
- ½ cup crushed candy canes
- 2 drops red food coloring
Chocolate Ganache
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
Instructions
- Prepare an 8×8 square pan with parchment paper.
- Prepare and bake brownies according to package directions in the prepared pan, then allow to cool.
- Prepare the frosting while the brownies are cooling. Add butter to a stand mixer or large bowl with an electric mixer and beat until light and fluffy. Add confectioner’s sugar in batches and beat until well combined. Add heavy whipping cream, then fold in peppermint candies and food coloring.
- Top the cooled brownie base with buttercream frosting, spread evenly, then refrigerate or freeze while preparing the ganache. (We recommend in the freezer for 20 mins.)
- Add cream to a microwave-safe bowl and heat on high for 60 seconds or until beginning to steam. Immediately add chocolate chips and cover for 3 minutes, then whisk until creamy.
- Pour ganache over frosted brownies, and sprinkle the crushed peppermint candy over top of the ganache. Chill in the freezer until the ganache is set – about 20 minutes.
- Remove brownies from the pan to a cutting board using the parchment paper, then cut into squares and serve.
Nutrition
Comments
Cathy says
Good morning
I have not made layered brownies before but have made swirled brownies!
We love peppermint & chocolate; this seems like peppermint bark in brownie form, so I think just about any occasion from right about now through Epiphany would be appropriate but perhaps especially on Christmas Eve. We traditionally have a fairly light soup before heading off for church so this wonderful when we return home.
I do think I might add chocolate chunks to the batter and I MIGHT serve with a scoop of peppermint ice cream but that might be a bit too much mint.
Keep those recipes coming please. Thanks!
Tina says
I love making layered brownies. You can customize to your taste. I love peppermint and chocolate especially around the holidays. Instead of ice cream I might try hot cocoa.
Gabriela B. says
Would a coffee whipped cream work as a side for this? That’s what I’d serve with it.
Carena Brittain says
I’ve made several versions of layered brownies before! These look very decadent
Claudine Brassard says
Never made layered brownies before, but this one is definitly on my list for Christmas!! Or before…..! 😉
Kelly says
I am going to make these for my son. He loves brownies…and mint! What more could a kid ask for! I would make these for Christmas Eve and leave a couple for Santa!!
Maureen says
These brownies would be a great addition to a Christmas cookie tray. My daughter and grandchildren are coming to visit us during the holidays and these would be perfect for their visit. My daughter is always looking for a good brownie recipe. I don’t think I could add anymore chocolate since my granddaughter is diabetic and these are already over her daily sugar allowance for a day.
Thanks for a great recipe for the holidays. I’m sure they will be a huge hit.
Jennifer says
OMG! This look absolutely perfect. One of my favorite things about the holiday season is all of the peppermint recipes that get shared. I would totally have these topped with some peppermint ice cream and a cup of warm hot chocolate. I try and stock up on peppermint ice cream so I have some all year so this would be great any time of year for me!!!! Thanks for sharing this.
Stacy says
I have never made layered brownies. I can’t wait to try these!
Angela Hurst says
Looooks great. I would also like recipes for easy Chinese food.