Peppermint Brownies

4.95 from 19 votes

These peppermint brownies boast a rich chocolate flavor and the perfect amount of peppermint crunch for a holiday treat that is sure to impress.

Prep Time40

Total Time40

Course: Dessert

Cuisine: American

Keyword: Peppermint Brownies Recipe

Servings:

Calories: 653kcal

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

Prepare an 8x8 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.
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.

Lining the pan with parchment paper will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your brownies as the suggested baking time approaches.
The frosting is light and fluffy – chilling it before adding the ganache will help it hold up to the addition of the warm ganache. I popped the frosted brownies in the freezer for about 20 minutes before adding the ganache.