Fudgy Peppermint Brownies

introduction

These Peppermint Fudgy Brownies are rich, chocolatey, and topped with cool peppermint frosting. They are soft in the center and have a bright mint finish. If you like seasonal treats, try them like other holiday bars such as frosted Christmas brownies for more ideas.

why make this recipe

Make this recipe when you want a simple, showy dessert. The brownies are fudgy and easy to cut. The peppermint frosting adds a fresh, sweet note. They work for parties, gifts, or a cozy night at home.

how to make Peppermint Fudgy Brownies

Work in simple steps: melt chocolate and butter, mix sugar and eggs, fold in dry ingredients, bake until center is moist, cool, frost, and top with crushed peppermint. Use gentle mixing so the texture stays fudgy. For a different diet-friendly take, see guilt-free vegan peanut butter chocolate brownies to compare methods.

Ingredients :

For the Brownies:, 1 cup unsalted butter, 4 ounces unsweetened chocolate, chopped, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, For the Peppermint Frosting:, 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 2 tablespoons milk or cream, 1/2 teaspoon peppermint extract, 1/4 teaspoon vanilla extract, For the Topping:, 1/2 cup crushed peppermint candies

Directions :

Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease it.
In a medium saucepan over low heat, melt the 1 cup unsalted butter and unsweetened chocolate together, stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together the melted chocolate mixture and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
In a separate small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix; overmixing develops gluten and can lead to a cakey brownie rather than a fudgy one.
Pour the batter into the prepared baking pan and spread evenly. Bake for 25 to 30 minutes. Here is the secret to a fudgy center: The edges should look set, but the center should still be slightly soft and a toothpick inserted into the center should come out with moist crumbs, not completely clean. This indicates it is perfectly underbaked for that desirable fudgy texture.
Let the brownies cool completely in the pan on a wire rack before frosting. This is crucial; frosting warm brownies will cause the frosting to melt and slide off.
To make the frosting: In a medium bowl, beat the 1/2 cup softened unsalted butter until creamy. Gradually add the powdered sugar, milk or cream, peppermint extract, and vanilla extract, beating until light and fluffy.
Once the brownies are completely cool, spread the peppermint frosting evenly over the top.
Sprinkle generously with the crushed peppermint candies. For extra clean slices, chill the brownies in the refrigerator for at least 30 minutes before cutting into squares.

how to serve Peppermint Fudgy Brownies

Cut into squares and serve on a plate at room temperature or slightly chilled. They pair well with coffee, hot chocolate, or a scoop of vanilla ice cream. For other brownie serving ideas, you can also look at best red velvet brownies for style tips.

how to store Peppermint Fudgy Brownies

Store in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week. You can also freeze brownies (wrapped well) for up to 3 months. Thaw in the fridge or at room temperature before serving.

tips to make Peppermint Fudgy Brownies

• Melt chocolate and butter slowly over low heat to avoid burning.
• Do not overmix after adding flour; stop when no streaks remain.
• Use a toothpick to check doneness—look for moist crumbs, not a clean toothpick.
• Cool completely before frosting so the frosting stays firm.
• Chill briefly before cutting for cleaner slices.

variation (if any)

• Add 1 cup chopped dark chocolate or chocolate chips to the batter for extra richness.
• Swap peppermint extract for 1 teaspoon orange extract for a chocolate-orange twist.
• Use crushed candy canes, white chocolate shavings, or chopped nuts for different toppings.

FAQs

Q: Can I use baking chocolate instead of unsweetened chocolate?
A: Yes. Use the same weight of baking chocolate. Chop it small so it melts evenly.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.

Q: Why did my brownies turn cakey?
A: You likely overmixed after adding flour or baked them too long. Mix just until combined and remove when center has moist crumbs.

Q: Can I skip the frosting and just sprinkle peppermint on top?
A: Yes. You can dust powdered sugar and sprinkle crushed peppermint for a simpler version.

Conclusion

For another detailed recipe and a similar peppermint brownie idea, see Fudgy Peppermint Brownies – Butternut Bakery.

Peppermint Fudgy Brownies

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• Author: kaoucheegmail-com
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Rich, chocolatey brownies topped with cool peppermint frosting, perfect for the holidays.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract (for frosting)
• 1/2 cup crushed peppermint candies (for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and lightly grease it.
2. Melt the unsalted butter and unsweetened chocolate in a saucepan over low heat, stirring until smooth and let cool slightly.
3. In a large bowl, whisk together the melted chocolate mixture and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until no streaks remain.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes until edges are set and center is slightly soft.
6. Cool completely in the pan on a wire rack before frosting.
7. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, milk or cream, peppermint extract, and vanilla extract, beating until fluffy.
8. Spread the peppermint frosting over the cooled brownies and sprinkle with crushed peppermint candies. Chill for clean slices if desired.

Notes

Melt chocolate slowly to avoid burning. Do not overmix after adding flour. Chill before cutting for cleaner slices.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 280
• Sugar: 28g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg

Keywords: brownies, dessert, peppermint, chocolate, holiday treats