Description

These Peppermint Brownies blend rich, fudgy chocolate with festive peppermint flavors and a creamy cream cheese frosting layered with crushed Oreos and a smooth chocolate topping. Perfect for holiday gatherings, this recipe features a moist brownie base studded with Oreo pieces, a refreshing peppermint cream cheese frosting, and a luscious chocolate ganache finish, creating an irresistible treat that’s both luscious and festive.

Ingredients

Brownie Base

1 (17.8-ounce) package brownie mix (Betty Crocker’s Supreme Triple Chunk recommended)
Ingredients listed on the brownie mix package (usually eggs, oil, and water)
6 Oreos, finely chopped (including creme filling)

Frosting

3 ounces cream cheese (brick-style, full-fat, room temperature)
4 tablespoons unsalted butter (room temperature)
1 teaspoon peppermint extract (not mint extract)
1/16 teaspoon salt
2 cups powdered sugar
Red food coloring (optional)

Chocolate Topping

1 cup milk chocolate chips (or semi-sweet chocolate chips)
2 teaspoons coconut oil
2 to 3 tablespoons crushed peppermint candy (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
Make Brownies: Prepare the brownie batter according to package directions but omit the fudge packet if included (save it for later). Finely chop 6 Oreos, including the creme filling, and stir them into the batter. Pour the thick batter into the prepared pan and bake following package instructions, being careful not to overbake. Once baked, remove from oven and cool for 3–4 minutes. If you have a fudge packet, spread it over the brownies immediately. Cover tightly and refrigerate or freeze while you make the frosting.
Make Frosting: In a large bowl, beat together the room-temperature cream cheese and unsalted butter until smooth and creamy. Add peppermint extract, salt, optional red food coloring, and powdered sugar. Beat thoroughly until the frosting becomes smooth, creamy, and well combined. Spread the frosting evenly over the cooled brownies. Return the brownies to the refrigerator to chill while preparing the topping.
Make Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between bursts, until the mixture is fully melted and smooth. Pour this warm chocolate ganache evenly over the frosting layer and smooth it out. Optionally, sprinkle crushed peppermint candy on top. Let the topping set at room temperature.
Serve: Once the chocolate topping is firm, use the parchment paper overhang to lift the brownies from the pan. Cut into 16 squares using a sharp knife warmed under hot water and dried between cuts for clean edges. Let the brownies sit at room temperature for about 30 minutes before serving for best texture and flavor.

Notes

Use peppermint extract, not mint extract, for authentic peppermint flavor.
Do not add the fudge packet included with some brownie mixes until after baking to layer texture and flavor.
The frosting may appear grainy or not come together at first—keep beating until smooth and creamy.
To get clean brownie slices, warm and dry your knife between cuts.
Optional red food coloring enhances the festive appearance of the frosting.
Crushed peppermint candy on top adds extra crunch and peppermint flavor but can be omitted for simplicity.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American