We love these Peppermint Brownies during the holidays, made with a thick brownie topped with peppermint buttercream frosting and chocolate glaze.

Want more dessert recipes? Try our Oreo Cheesecake, Butterscotch Blondies, Buckeyes, or a simple Chocolate Mug Cake!

A square of homemade Peppermint Brownies on a white plate, topped with crushed candy canes.

Why I love this recipe:

  • Festive – peppermint brownies are beautiful and festive and always a hit at holiday parties.
  • Easy – I love bar recipes like this that don’t require baking multiple batches (like cookies).
  • Adaptable – Lots of fun twists you could make to the recipe, like adding mini marshmallows, crushed nuts on the top, or drizzle with white chocolate glaze.

How to make Peppermint Brownies:

Bake Brownies: We love this homemade recipes, made with real chocoalte, but any brownie recipe or box brownie mix will work!

A 9x13 pan of baked brownies.

Make Peppermint Frosting: Combine powdered sugar, butter, peppermint extract, milk, and food coloring until light and fluffy. Spread over cooled brownies.

A whipped peppermint frosting in a bowl, then after it's spread on brownies.

Add Toppings: Place chocolate chips in a bowl in microwave then melt. Drizzle on top of the brownies with peppermint frosting. Crush candy canes and sprinkle on top of these easy peppermint brownies. Enjoy!

A pan of easy Peppermint Brownies recipe, topped with chocolate and crushed candy canes.

Make Ahead and Freezing Instructions:

To Make Ahead: The peppermint frosting can be made up to 2 days ahead of time then stored in the fridge in an airtight container. Allow it to come to room temperature before spreading.

To Freeze: Peppermint brownies can be frozen frosted, or unfrosted. Store in freezer safe container or bag for up to 3 months. Allow to come to room temperature before serving.

More Christmas Treats:

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A square of homemade Peppermint Brownies on a white plate, topped with crushed candy canes.
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Save Recipe



Peppermint Frosting:

  • 2 cups powdered sugar
  • 3 Tablespoons butter , softened
  • 1 teaspoon peppermint extract
  • 1 Tablespoon milk
  • drop of red food coloring (optional, to make it pink)

Chocolate Glaze:

  • 1 cup chopped high quality semi-sweet chocolate (or Guittard or Ghirardelli chocolate chips)
  • 4-5 candy canes , crushed


  • Preheat oven to 350 degrees F. Line a 9×13 pan with parchment, or spray with nonstick cooking spray.
  • Melt chocolate: Roughly chop the chocolate baking squares and place them in a microwave-safe bowl. Cut the butter into tablespoon pieces and place in the bowl with the chopped baking chocolate. Melt the chocolate and butter in 30 second intervals, stirring in between, until melted and smooth. Set aside.
  • Wet ingredients: In another bowl, beat eggs for about 3 minutes until frothy. Add the sugar and vanilla and beat. Add melted chocolate mixture that you set aside.
  • Combine flour and baking powder and gently stir into the brownie batter just until combined. Pour batter into prepared 9×13 pan.
  • Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
  • Peppermint Frosting: Combine all frosting ingredients and beat until light and fluffy. Add a little bit more milk to thin the frosting if needed. Gently spread the frosting over the cooled brownies.
  • Chocolate Glaze: Place chocolate chips in a microwave-safe bowl and cook in 30 second intervals, stirring after each time, until smooth. Drizzle the chocolate over the brownies and sprinkle crushed candy canes on top.


Make Ahead Instructions: Peppermint frosting can be made days ahead of time, stored in the fridge in an airtight container. Allow to come to room temperature before using.
Freezing Instructions: Peppermint brownies can be frozen frosted or unfrosted, in a freezer safe container or bag for up to 3 months. 


Calories: 288kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 56mgSodium: 95mgPotassium: 105mgFiber: 2gSugar: 29gVitamin A: 330IUCalcium: 24mgIron: 2mg

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Recipe originally adapted from Our Best Bites and shared November 2013. Updated December 2019, 2022 and 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Who doesn’t like a good brownie now and again?!
    This Christmas brownie will definitely score me big time “brownie” points with hubby. He’s a big time brownie eater, just bake up a batch for him and he’ll do just about anything for me. 🙂
    I like to buy the already crushed peppermint pieces in a bag for my baking. For some reason a regular candy cane never lasts long in our household…..maybe I need to hide them. 😉