Peppermint Brownies

This simple, chewy brownie recipe is irresistible: a fudgy chocolate base with a minty cream cheese topping that instantly satisfies that mint chocolate craving.

Chocolate and mint is a heavenly combination, definitely top 3 if you ask me. We have our favorite mint desserts, like the chocolate mint mousse pie or the chewy, fudgy chocolate peppermint cookies.

These brownies make a perfect holiday treat and we like to eat them as dessert and also give them as gifts.

I firmly believe one can never have too many brownie recipes, a fact that is well-documented in the brownie archives. I like them all for one reason or another. There is a time and place for every brownie recipe, right?

Why make this recipe

• Easy to make: though there are two different preparations, this is a simple recipe for homemade brownies. Both layers (the brownie base and frosting) can be prepared in advance and assembled at the last moment.
• Great flavor: a recipe for chocolate lovers but also cream cheese and minty holiday treats fans. The chocolate, cheese and mint flavors come through in just the right amounts. 
• Can be frozen: I freeze brownies all the time and have frozen leftovers of these with the cream cheese layer included.
• Holiday dessert: the combination of mint and chocolate makes these a perfect option for Christmas and Valentine’s Day. 

Ingredient list

• Semisweet chocolate.
• Unsalted butter.
• Mint extract.
• White granulated sugar.
• Brown sugar: light or dark. 
• All-purpose flour. 
• Eggs: large, fresh.
• Vanilla extract.
• Crushed candy canes.
• Cream cheese.
• Powdered sugar.

See the recipe card towards the end of this post for quantities. Check the Ingredients page for more details and the brands we use.

Variations & substitutions

• Bittersweet chocolate: use it instead of semisweet for a more intense and less sweet batter.
• Mint chips: an alternative to using extract, they'll add a subtler mint flavor. My favorites by far are Guittard Green mint baking chips).
• White chocolate chips: add some to the batter. They pair well with mint. Or coarsely chop a white chocolate bar or use premade like Callebaut white chocolate chunks.
• Chocolate drizzle: add a light drizzle of chocolate ganache on top of the cream cheese before sprinkling the crushed candy.

How to melt chocolate and butter

There are 2 ways:

• Microwave: use a microwave-safe bowl to melt the ingredients on high for 10-15 seconds. Mix well in between as the chocolate might appear not to have melted but dissolves quickly when you stir it. Repeat until all the chocolate is melted. Be careful not to scorch it. That's why it's important to mix it well between each heating. 
• Stovetop: put the heat-proof bowl (I use glass) with chocolate and butter over a smaller pan with 1-2 inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.

How to make peppermint brownies

• Sugar first. After melting the butter and chocolate, add both sugars. That way, if the chocolate is too hot, the temperature will decrease slightly before adding the eggs. And it starts to dissolve the sugar, which helps with the fudgy texture.
• Eggs. Never add them to a very hot mixture, or you might risk curdling bits of it. Use a whisk or a wooden spoon; there's no need for an electric beater.
• Flour. It's added before the add-ins and you just need to mix to incorporate it well.
• Final batter. The resulting batter will be shiny, smooth, and thick. Make sure no dry spots remain before pouring into the prepared pan.

Preparing the pan

• Butter or baking spray: the old-fashioned way. Simply butter or spray the brownie pan. You can flour it also, but it's not really necessary. Use baking if possible (not cooking spray) because it contains flour.
• Parchment paper: I always line the pan with it because it makes removing the whole block of brownies from the actual pan easier. Use a strip of paper as wide as the pan and cover the bottom and two sides. Two sides remain paperless. You can also use two strips in a crisscross pattern to cover all sides.

How to get the crackly top layer

One of my favorite things about this mint brownie recipe is the perfect, shiny, flaky, crackly surface that develops while baking. It's all you ever wanted in a brownie crust. 

And it has to do a lot with the fat and sugar content in a recipe. It is my experience that the higher this amount is, the shinier the crust.

That said, a few other ways to develop it have to do with letting the sugar dissolve a little when adding it to the hot chocolate mixture (some recipes instruct to make this mixture on the stovetop for that reason), and mixing the batter energetically which also has to do with dissolving and integrating the ingredients well.

When are the brownies baked?

The edges will be dry and slightly puffed and maybe a little cracked, but the center will still be soft to the touch.

Make sure the brownies still jiggle a little in the center when you take them out of the oven. Don't wait until they are too firm; that will mean they're slightly overbaked. It's better to underbake them for a few minutes than the opposite. 

Cream cheese mint frosting

It pairs very well with the brownie layer and crushed candy cane. And adds creaminess.

• Piping bag: it's the easiest way to add it. I tried to pipe it upwards but the frosting didn't stick well due to the crackly top layer of the brownie. So I piped logs. But you can try any piping tip or pattern you want.
• Using an offset spatula or the back of a spoon: you can spread the frosting instead but be careful because the papery top of the brownie tends to stick to it. I suggest you use a more fluid frosting (add less powdered sugar), drop small mounds of frosting on the brownie, and then carefully spread them.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Baking: take them out when the center still jiggles. That will ensure fudginess. 
• Waiting: they taste better one or two days after baking them. Almost all chocolate recipes do. The intense chocolate flavor mellows in a way that is perfectly balanced with the rest of the ingredients.
• Freezing: They can be frozen, well wrapped, and are excellent eaten very cold. The sugar makes them taste like candy, similar to what happens with the over-the-top brownies after a few days.