Rich and decadent with layers of flavor, these Chocolate Peppermint Brownie Bars are a fantastic holiday dessert. If you love the combo of rich chocolate and refreshing mint, then these brownies are for you!
On a holiday cookie tray with other treats these Peppermint Brownie Bars will pretty much steal the show. They are all kinds of minty amazingness.
This Peppermint Brownie Bar recipe is very easy to make. It starts off with a box brownie mix at the base (feel free to use your favorite homemade recipe, whatever works for YOU).
After your brownies are baked and cooled, they are frosted with a delicious homemade peppermint frosting. The frosting is topped with a decadent chocolate layer which is finished off with a sprinkle of crushed Brach’s Candy Canes or my favorite, the Brach’s Peppermint Crushed Candy Canes. The crushing part is already done for you!
This recipes is really quite simple when you break it down, but the taste is anything but ordinary. The layers of flavor really pop, without being overpowering.
I used a 13×9″ sized brownie recipe, but baked it in a 15×10″ pan. The brownies are the base so you don’t want them as thick as standard brownies. There is lots of other goodness that needs to go on top of them.
I can’t begin to tell you how much we loved these. My husband instantly declared this recipe a “keeper”. I totally agree with him. I mean look at those layers! Drooling!
The next time I make them, I think I might even stir some crushed candy canes into the peppermint frosting as well, just for a little extra fun texture. I really can’t get enough of candy canes, especially the crushed version. I think I could sprinkle them on anything, especially chocolate.
If you need a dessert to take to a get together, this would be a fabulous option and an absolute hit. Just be prepared to take and handout the recipe, something this delicious is going to be in demand.
Make these Peppermint Brownie Bars. You will not regret it. And if for some crazy reason you do, just call me, I’ll come over and take them off your hands. I’m helpful like that.
Peppermint Brownie Bars
Peppermint Brownie Bars
Ingredients
- 1 package family-size fudge brownie mix
- 2 1/2 cups confectioners’ sugar
- 1/2 cup 1 stick plus 7 tablespoons butter, divided
- 1 1/2 tablespoons heavy cream
- 1 teaspoon McCormick® Pure Peppermint Extract
- 12 ounces semi-sweet baking chocolate coarsely chopped
- Crushed peppermint candies optional
Instructions
- 1. Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
- 2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
- 3. Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
- 4. Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.
If you love chocolate and peppermint, you MUST check out this amazing round up of over 50 peppermint and candy cane flavored recipes!
Laura @ Lauras Baking Talent says
November 17, 2013 at 4:15 pmThese look so fun and great! Thanks for sharing 🙂
Jocelyn @BruCrew Life says
November 17, 2013 at 5:00 pmI’m with you…bring on lots of peppermint goodies!!! These look and sound amazing!!!
Karissa K. @ Sweet As A Cookie says
November 18, 2013 at 11:35 amMmmm.. another reason to eat dessert after dinner. If mint is involved it’s just a mint 😉
Katrina @ In Katrina's Kitchen says
November 20, 2013 at 8:01 amHeavens. I need these. Why aren’t we neighbors?!!!
Christi says
November 20, 2013 at 12:30 pmKatrina, because I think it would be too much awesomeness for a single neighborhood?
Barbara says
November 21, 2013 at 1:44 pmOve chocolate and peppermint
Mandy Bennett Rawlik says
December 6, 2013 at 7:21 amMaking these right now!!! Thanks for the recipe
Francesca says
January 20, 2014 at 7:48 pmI made these once, loved them, and then made them twice again!
[email protected] says
November 19, 2014 at 1:45 pmThey look fantastic! Just in time!
Elyse says
November 28, 2014 at 3:12 pmMmm delicious ~ Made these for Thanksgiving and I added green dye to the frosting layer. Thanks for the post!
Christi says
November 29, 2014 at 7:44 amYou are welcome Elyse, glad you guys liked them, I can’t wait to make these again this year!
Anna says
December 12, 2014 at 10:35 amThis look amazing! I would love to make them this holiday season. Could I use chocolate chips instead of the baking chocolate?
Christi says
December 15, 2014 at 10:49 amAnna, you could, but any time I am melting chocolate, I tend to avoid chocolate chips. It’s made to not melt (think about when you bake chocolate chip cookies) so while you certainly can, it’s usually not my top choice.
Erica says
December 13, 2014 at 10:45 amIs the chocolate on top supposed to harden?
Christi says
December 15, 2014 at 10:47 amErica, the chocolate on top doesn’t completely harden, it’s a bit closer to a frosting than hard chocolate if that makes sense. If you store them in the fridge, it’ll probably harden up but soften up when taken out to room temp.
Precious says
November 13, 2015 at 6:18 amDid you use salted or unsalted butter and is confectioners sugar the same as powdered sugar?
Christi says
November 13, 2015 at 10:26 amPrecious, I typically buy salted, but honestly I’ve never noticed much of a difference either way. That said I have a pretty salt loving palate, but I think salt balance sweet nicely. And yes, powdered sugar is the same as confectioners sugar. 🙂
Precious says
December 9, 2015 at 11:14 amThank you! Also how should I store these when they are not being eaten??
Christi says
December 10, 2015 at 3:29 pmCovered at room temp is fine (though I kind of like them cold!). Enjoy!
Mj says
December 11, 2017 at 4:04 pmCan i use a store bought frosting?
Christi says
December 12, 2017 at 4:49 amMj – not for this recipe. The chocolate “frosting” is more of a melted chocolate that sets up a bit, where a store bought canned frosting is not going to hold together in the same way.