The very first time I made these Peppermint Brownies, my kitchen smelled like a chocolate shop collided with a winter candy store—in the best way possible. As the brownies baked, the scent of rich cocoa filled the air, and when I stirred crushed candy canes into the frosting, it felt like Christmas excitement in a bowl. I remember dipping my finger into the pink peppermint layer and thinking, “Oh, this is going to be dangerous.” These brownies became an instant tradition for me.
Why You’ll Love This Recipe
You’ll love this recipe because it captures all the magic of peppermint bark, a silky brownie, and a bakery-perfect ganache—layered into one irresistible square. The peppermint frosting melts slightly into the warm brownie, the ganache sets into a glossy chocolate top, and every bite snaps with cool candy cane crunch. Even if you’re not usually a peppermint person, I promise this exact combo feels luxurious, festive, and ridiculously satisfying.
Ingredients
Brownies:
- 16 oz boxed brownie mix (plus water, eggs, oil listed on box)
- ½ cup crushed candy canes
Peppermint Frosting:
- ¾ cup butter
- 2 cups confectioner’s sugar
- 1–2 tablespoons heavy whipping cream
- ½ cup crushed candy canes
- 2 drops red food coloring
Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
When I tested this recipe with different brownie mixes, I found that fudgy-style mixes work best because the dense texture holds the frosting and ganache beautifully. You can absolutely use homemade brownies too, but boxed mix keeps things easy during the busy holiday season. The food coloring is optional, but it gives the peppermint layer that signature bakery pink. And trust me, use crushed candy canes instead of peppermint candies—the flavor is brighter and melts more cleanly into the frosting.
Equipment Needed
- Mixing bowls
- Rubber spatula
- Electric mixer
- 9×13 baking pan
- Parchment paper
- Heatproof bowl
- Small saucepan
- Offset spatula (optional but helpful)
I rely on parchment paper for this recipe because it makes lifting the brownies so much easier once all the layers are set. An electric mixer helps whip the frosting until it’s perfectly fluffy, but if you only have a whisk, it just takes a bit more patience. A heatproof bowl is essential for melting the ganache gently over simmering water, though you can also microwave in short bursts if you’re careful. Every tool here is simple and probably already in your kitchen.
Step-by-Step Instructions
I start by preparing the brownie layer because everything builds on top of it. After mixing the boxed batter according to the instructions, I gently fold in the crushed candy canes. I learned the hard way not to overmix at this stage—the candy melts too early if you stir too aggressively. I spread the batter into a lined 9×13 pan and bake until set but still fudgy. The smell alone as it bakes is enough to make everyone in the house wander into the kitchen.
While the brownies cool completely, I move on to the peppermint frosting. I beat the softened butter until creamy, then gradually add confectioner’s sugar. When the mixture gets thick, I drizzle in just enough heavy cream to make it spreadable. I tint it with a couple drops of red food coloring, then fold in the crushed candy canes. The frosting becomes fluffy, pastel pink, and speckled with peppermint shards—honestly, trying not to eat it straight from the bowl takes willpower.(See the next page below to continue…)