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, but it would be fantastic with my EASY BROWNIES.
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 candy canes.
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
These look so fun and great! Thanks for sharing 🙂
Jocelyn @BruCrew Life says
I’m with you…bring on lots of peppermint goodies!!! These look and sound amazing!!!
Karissa K. @ Sweet As A Cookie says
Mmmm.. another reason to eat dessert after dinner. If mint is involved it’s just a mint 😉
Katrina @ In Katrina's Kitchen says
Heavens. I need these. Why aren’t we neighbors?!!!
Christi says
Katrina, because I think it would be too much awesomeness for a single neighborhood?
Barbara says
Ove chocolate and peppermint
Mandy Bennett Rawlik says
Making these right now!!! Thanks for the recipe
Francesca says
I made these once, loved them, and then made them twice again!
[email protected] says
They look fantastic! Just in time!
Elyse says
Mmm delicious ~ Made these for Thanksgiving and I added green dye to the frosting layer. Thanks for the post!
Christi says
You are welcome Elyse, glad you guys liked them, I can’t wait to make these again this year!
Anna says
This look amazing! I would love to make them this holiday season. Could I use chocolate chips instead of the baking chocolate?
Christi says
Anna, 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
Is the chocolate on top supposed to harden?
Christi says
Erica, 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
Did you use salted or unsalted butter and is confectioners sugar the same as powdered sugar?
Christi says
Precious, 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
Thank you! Also how should I store these when they are not being eaten??
Christi says
Covered at room temp is fine (though I kind of like them cold!). Enjoy!
Mj says
Can i use a store bought frosting?
Christi says
Mj – 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.