Ingredients

10 tablespoons unsalted butter

2/3 cup + 1/4 cup semi-sweet chocolate chips

1/4 cup dutch-processed cocoa powder

1/2 cup granulated sugar

1/2 cup dark brown sugar (packed)

2 large eggs

1 large egg yolk

2/3 cup + 1 tablespoon all-purpose flour

2/3 cup peppermint baking chips

1/2 teaspoon fine sea salt

2 1/2 cups powdered sugar

1 tablespoon unsalted butter (softened)

1 teaspoon peppermint extract

3-5 tablespoons hot boiling water

Additional peppermint baking chips (for topping)

Crushed candy canes (for topping)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line an 8×8 inch square baking pan with parchment paper for easy removal.

Step 2: In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in short bursts, stirring between each until smooth. Whisk in the dutch-processed cocoa powder and set aside to cool slightly.

Step 3: In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, and egg yolk vigorously for about one minute until combined and slightly aerated.

Step 4: Gradually pour the melted chocolate mixture into the sugar and egg mixture, whisking continuously to create a uniform batter.

Step 5: Gently fold in the all-purpose flour, peppermint baking chips, and sea salt using a spatula, taking care not to overmix.

Step 6: Spread the batter evenly into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely on a wire rack.

Step 7: To make the frosting, combine powdered sugar, softened butter, and peppermint extract in a large bowl. Add 3 tablespoons of hot boiling water and stir until thick but spreadable, adding more water if needed to reach the desired consistency.

Step 8: Spread the peppermint frosting evenly over the cooled brownies. Sprinkle additional peppermint baking chips and crushed candy canes on top.

Step 9: Allow the frosting to set at room temperature for 2-3 hours, or refrigerate for 30 minutes to firm up.

Step 10: Cut into 16 squares and enjoy your festive peppermint brownies.

Tips & Variations

For a stronger peppermint flavor, add a little extra peppermint extract to the frosting—but be careful, as it can become overpowering.

Substitute crushed peppermint candies for candy canes if you prefer smaller peppermint pieces on top.

Use a toothpick dipped in cooking spray to swirl through the batter for a marbled chocolate-peppermint look.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For best texture, bring refrigerated brownies to room temperature before serving. They can also be frozen, wrapped tightly, for up to 3 months; thaw overnight in the refrigerator.

FAQs

Can I use regular chocolate chips instead of peppermint baking chips?

Yes, you can substitute regular semi-sweet chocolate chips if peppermint baking chips are unavailable, but the distinctive mint flavor in the batter will be less pronounced.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies around the baking time mark. It should come out with a few moist crumbs but not wet batter. Baking longer can result in drier brownies.