Welcome to our final post for Tastes of the Season hosted by Kristen of Ella Claire! These peppermint brownies elevate a simple box mix to a decadent seasonal treat. Make sure to visit the other delicious recipes at the bottom of the post!
There’s just something about the mixture of peppermint and chocolate. It’s definitely one of my favorite combos! You can also check out my peppermint bark and peppermint bark cupcake recipes from previous years. These peppermint brownies taste a bit like peppermint bark, but they are very soft and moist.
Peppermint Brownies Recipe (from a box mix!)
The base for this recipe is a simple box mix. You can really use any chocolate brownie box mix designed for an 8×8″ pan. I really find that starting with a box mix saves me from buying too much of the ingredients that would normally just sit in the cupboard past expiration.
Especially during holidays, I’m all about the shortcuts! After all, I try to remind myself that no one is handing out awards for making things completely from scratch.
I think the addition of the peppermint and vanilla extract to the batter helps bring out the flavor to its full potential. I am also partial to melted butter instead of oil. Last, but certainly not least, the chocolate and peppermint chips are fun bursts of flavor. I used these peppermint chips.
As with all chocolate things, these go wonderfully with a nice glass of milk. I hear Santa may be partial to them! ;) I hope you enjoy this recipe!
Elevate a simple brownie box mix with the festive addition of peppermint!
- 1 box brownie mix for 8x8" pan
- 6 tbsp butter melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
- 1/2 cup peppermint chips soft ones, like Ghirardelli
Peppermint Buttercream Frosting
- 1/2 cup 1 stick unsalted butter, softened/room temperature
- 1 lb confectioners sugar, sifted half a 32 oz. bag
- 1 tsp pure peppermint extract
- 1 tsp light cream
- 12 candy canes, crushed for garnish
Preheat oven to 350 degrees.
Spray or grease an 8x8" brownie pan. Set aside.
Add brownie mix, butter, eggs, vanilla extract, and peppermint extract to bowl of stand mixer. Beat until well combined.
Fold in chocolate and peppermint chips.
Add brownie batter to 8x8" pan. Bake at 350 degrees for 20-22 minutes. A toothpick should come out mostly clean but may be "fudgy" at the bottom.
Allow to cool.
Beat butter and confectioner’s sugar in the bowl of your stand mixer until fluffy.
Add peppermint extract and light cream, if needed.
The consistency of your buttercream should be similar to peanut butter. Add additional sugar or cream to achieve desired result.
Frost cooled brownies and garnish with crushed candy canes.
Tastes of the Season Christmas Treats
4 Minute Decadent Microwave Fudge by Ella Claire | Individual Ornament Cakes by Zevy Joy | Dipped Marshmallows by My Sweet Savannah | Individual Chocolate Souffle by Town and Country Living | Santa Munch Christmas Popcorn by Tidy Mom
Mini Skillet Cookie Cakes by Inspired by Charm | Cinnamon Buns by So Much Better with Age | Peanut Butter Fudge by Anderson + Grant | Peppermint Brownies by Nina Hendrick Design Co. | Deconstructed Apple Pie Bites by Taryn Whiteaker
Christmas Energy Snack Bites by Nest of Posies | Peppermint Bark by Boxwood Avenue | Gluten Free Chocolate Peanut Butter Truffles by Tidbits | Keto Cinnamon Sugar Pecans by Home Stories A to Z | Candy Cane Pretzels by My Uncommon Slice of Suburbia