Peppermint Brownies are thick, fudgy brownies topped with extra cream cheese peppermint frosting, drizzled with chocolate!
This is officially the week of makeovers for St. Patrick’s Day desserts, and the theme is lots, and lots of chocolate. If you’re here, I know you’re on board with these brownies for so many reasons already.
- They’re made from scratch (no box, no mystery ingredients)…YET THEY’RE STILL EASY PEASY!
- Fudgy gooey-ness
- Rich Chocolate
- Creamy frosting
- Chocolate + Peppermint = a match made in heaven
Peppermint Brownies have been a favorite of mine since I was a little girl. Really, childhood nostalgia here.
We used to call them Grasshopper Brownies though, and I am pretty sure it goes back to the mint and ice cream beverage called the Grasshopper.
Since I assume that if you read “Grasshopper Brownies” as a title somewhere, your mind could go all sorts of directions, we’re gonna stick with Peppermint Brownies. Deal? Deal.
No matter the name, the balance of rich, chocolate fudgy-ness and decadent, creamy mint frosting is where is a GAME CHANGER.
HOW TO MAKE PEPPERMINT BROWNIES
You’re gonna love how easy these brownies are to make – including the cream cheese frosting! It’s so easy you might find yourself making them all the time, no matter the time of year.
You’ll melt the butter and chocolate chips together – and if you use a microwave safe bowl, you can mix the rest of the ingredients right in!
You got it – that means ONE BOWL to brownie bliss!
Meanwhile the cream cheese frosting gets mixed up with – you got it – mint extract! Once the brownies are cooled, you’ll spread it on the brownies.
Be warned (in a good way) that the frosting is thick. But would you really want it any other way? If you’re not a thick-frosting lover, feel free to halve the recipe. But don’t tell me 😉 Only kidding…
Tips for Making Peppermint Brownies
Want the brownies to be extra minty? Add mint extract TO the brownie batter! I don’t usually don’t this because I love the balance between the simple, rich, chocolatey brownies and the creamy mint frosting.
If you want extra, extra chocolate, mix in extra chocolate chips to the brownie batter just before baking. I fully support this decision.
Expert Peppermint Brownie tip: they’re extra tasty when stored in the fridge. Ever put Thin Mints in the freezer? Yep, something like that. What is it about cold mint-chocolate sweets that makes them extra delish?!Print
Thick, fudgey brownies topped with extra cream cheese peppermint frosting and drizzled with chocolate!
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 3 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 3 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 3 Tablespoons milk
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
- 8–10 drops green food coloring (optional)
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- Pre-heat oven to 350°F and grease or line an 8×8 baking dish with parchment paper.
- Melt butter and chocolate chips in microwave or double boiler. If microwaving, melt in 25-second increments, stirring in between, for approximately 1 – 1 1/2 minutes. Pour into mixing bowl if double broiling and set aside to cool slightly. Meanwhile, stir together flour, cocoa powder, and salt.
- Whisk the sugar into melted chocolate. Add eggs one at a time, whisking between each addition. Stir in vanilla extract. Fold in the dry ingredients.
- Bake for 35-40 minutes until edges are set and center doesn’t jiggle. A toothpick should come out with moist crumbs to ensure you’ll have fudgy brownies! Let brownies cool completely before frosting.
- Combine all ingredients in a mixing bowl and beat using an electric mixer on medium speed until smooth. Spread over cooled brownies.
- Melt chocolate chips and vegetable oil in the microwave, checking them every 15 seconds and stirring until melted completely. Drizzle over frosted brownies.
Store brownies in the fridge covered or in an airtight container.
- Category: Dessert
- Method: Baking
Keywords: st. patrick’s day, sweet, easy, party
This post was originally published March 6, 2016; the photos were updated March 2019 and no changes were made to the original recipe. Text was updated for clarity.