Dessert

Christmas Brownies Recipe

Bylilan Sage March 30, 2026March 30, 2026

Introduction

These Christmas Brownies are a festive twist on a classic treat, bursting with rich chocolate and cool peppermint flavors. Perfect for holiday gatherings, they combine fudgy texture with a creamy peppermint frosting for a delightful seasonal dessert.

A stack of three square chocolate brownies with visible dark, rich, and moist texture and small bits mixed in each brownie layer, each separated by a thick layer of creamy white frosting dotted with small red and pink candy pieces. The top layer of frosting is decorated with more crushed candy pieces, adding a splash of color and texture contrast. The brownies are placed on a simple white plate with a smooth surface on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 oz unsweetened chocolate (melted)
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup Andes Peppermint Crunch, divided
1/4 cup butter (softened)
2-3 cups powdered sugar
1-2 Tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350º F and line or grease an 8-inch baking dish to prepare for the batter.
Step 2: In a mixing bowl, stir together the melted chocolate and vegetable oil until smooth and well combined.
Step 3: Beat in the eggs and granulated sugar for at least one minute until the mixture is thoroughly incorporated and slightly fluffy.
Step 4: Add the flour and salt, mixing just until combined. Gently fold in 3/4 cup of the Andes Peppermint Crunch candies.
Step 5: Spread the batter evenly in the prepared baking dish. Bake for 25-30 minutes, or until a tester inserted comes out mostly clean. Let the brownies cool completely after removing from the oven.
Step 6: To make the frosting, beat together the softened butter, powdered sugar, vanilla extract, and milk until you reach a spreadable consistency. Adjust the powdered sugar or milk as needed.
Step 7: Spread the frosting over the cooled brownies evenly. Sprinkle the remaining Andes Peppermint Crunch candies on top for a festive finish.

Tips & Variations

For a richer chocolate flavor, try using semi-sweet chocolate chips along with the unsweetened chocolate.
Substitute peppermint candies with crushed candy canes or mint chocolate chips for a similar minty crunch.
Chill the brownies after frosting to help the frosting set before cutting.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Allow refrigerated brownies to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted brownies for up to 2 months; thaw before frosting.

How to Serve

A square baking pan lined with white parchment paper holds a creamy, smooth white layer topped with small, broken pieces of red and white candy sprinkled evenly across the surface. The creamy layer looks thick and spread evenly in the pan. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute the unsweetened chocolate with bittersweet or semi-sweet chocolate, but this will alter the sweetness and fudginess of the brownies. Adjust sugar quantities accordingly.

How do I know when the brownies are done baking?

Insert a toothpick or cake tester into the center of the brownies; it should come out mostly clean with just a few moist crumbs for ideal fudgy brownies. Overbaking can lead to dry brownies.