Peppermint Brownies with Cream Cheese Top Recipe

If you’re looking for a dessert that screams festive comfort and indulgent flavor, then you’ve got to try my Peppermint Brownies with Cream Cheese Top Recipe. I absolutely love how these brownies turn out—rich, fudgy, and with that refreshing peppermint twist that takes it over the edge. Whether it’s the holidays or you’re just craving something different, these brownies deliver that perfect balance of chocolatey goodness and cool minty flair that will have you making them again and again.

this …

Ingredients You’ll Need

All these ingredients come together beautifully to create that divine fudgy texture and bright peppermint flavor. I recommend using high-quality bittersweet chocolate—it really makes a difference in richness. And be sure to have softened butter and cream cheese on hand for that smooth topping.

• Bitter sweet chocolate: Choose good-quality chocolate with around 60% cacao for deep flavor.
• Butter: Use unsalted butter to control the saltiness; softened for easier mixing.
• Granulated sugar: Adds sweetness and helps create that fudgy crumb.
• Eggs: Bring structure and richness—room temperature eggs blend better.
• Peppermint extract: Be sure to use pure peppermint extract for an authentic minty punch.
• Vanilla extract: Enhances the chocolate flavor without overpowering peppermint.
• All-purpose flour: Provides structure—don’t overmix to keep brownies tender.
• Dark chocolate cocoa powder: Adds extra chocolate depth and enhances color.
• Salt: Balances sweetness and intensifies chocolate notes.
• Cream cheese (softened): Essential for that creamy, tangy topping layer.
• Powdered sugar: Makes the topping smooth and sweet, no gritty texture.
• Heavy whipping cream: Adds richness and helps achieve a fluffy topping.
• Bittersweet chocolate chips: For a melty, rich chocolate swirl in the topping.
• Candy cane (crushed): Adds festive crunch and a pop of peppermint flavor on top.

Variations

I like to keep this recipe pretty classic because it really shines as is, but don’t be afraid to put your own twist on it! I’ve played around with a few variations depending on the occasion, and it’s fun to swap things up to keep these brownies exciting.

• White Chocolate Peppermint: I swapped the bittersweet chocolate chips in the topping for white chocolate, and wow—the creamy sweetness pairs beautifully with the mint!
• Gluten-Free Version: Using a gluten-free all-purpose flour blend works just fine, so if you or a guest need to avoid gluten, you’re covered.
• Nutty Addition: Adding chopped toasted pecans or walnuts in the batter gives a nice crunch and earthy contrast to the rich chocolate.
• Extra Minty Kick: For peppermint lovers, I add an extra ¼ teaspoon of peppermint extract to the cream cheese topping—just don’t overdo it to keep it balanced.

How to Make Peppermint Brownies with Cream Cheese Top Recipe

Step 1: Melt and Mix Your Chocolate and Butter

First thing, melt your bittersweet chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir often so the mixture is smooth and silky. This creates the base for those fudgy brownies. I like to set this aside to cool slightly while I prep the other ingredients, so I avoid cooking the eggs when mixing later.

Step 2: Beat Eggs, Sugar, and Extracts

In a separate bowl, whisk together the eggs and granulated sugar until pale and slightly fluffy. This helps lighten the batter just a bit. Then stir in the peppermint and vanilla extracts—you’ll already start smelling that amazing holiday vibe!

Step 3: Combine Dry Ingredients and Incorporate

In another bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold these dry ingredients into the chocolate mixture and the egg mixture. The key here is to fold gently just until combined, so you keep the brownies tender and fudgy, not cakey.

Step 4: Prepare and Bake the Brownies

Pour the batter into a greased or parchment-lined baking pan—an 8×8 inch works perfectly. Bake at 350°F (175°C) for about 30 minutes. The edges will be set, and the center should still have a little wobble—that means it’ll be rich and fudgy.

Step 5: Make the Cream Cheese Topping

While the brownies bake, whip together the softened cream cheese and butter until smooth. Add the powdered sugar and beat until creamy, then slowly blend in the heavy whipping cream and a little melted bittersweet chocolate chips for a mocha-tinged swirl. Once the brownies are out of the oven and slightly cooled, gently spread this topping on them.

Step 6: Add Crushed Candy Cane and Chill

Sprinkle crushed candy cane over the cream cheese layer, pressing lightly so it sticks. Pop the whole pan into the fridge for at least an hour to let the topping firm up. When you slice them, you’ll have perfectly sharp edges with that creamy, crunchy peppermint finish.

How to Serve Peppermint Brownies with Cream Cheese Top Recipe

Garnishes

I usually keep it simple with crushed candy cane on top because the texture and color contrast are so festive and appealing. Sometimes I add a dusting of cocoa powder or a drizzle of melted chocolate for an extra touch. A sprig of fresh mint can also brighten the plate if you’re serving for guests.

Side Dishes

These brownies pair beautifully with a glass of cold milk or a cup of hot cocoa—perfect to cozy up with! For adults, a peppermint-flavored coffee or even a minty cocktail complements the dessert wonderfully. I also love serving them alongside vanilla ice cream for a decadent treat.

Creative Ways to Present

For holiday parties, I like cutting the brownies into mini bite-sized squares and arranging them on a festive platter with peppermint sticks and holly leaves. Wrapping individual brownies in parchment with a ribbon makes for adorable edible gifts as well. If you want to elevate the look, serve topped with a dollop of whipped cream and a sprinkle of crushed candy cane.

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint brownies in an airtight container in the refrigerator to keep that cream cheese topping fresh and firm. They keep well for up to 4 days, and the flavors even deepen after a day or two. I always slice them before storing to make grabbing an afternoon treat quick and easy.

Freezing

When I freeze these brownies, I find it best to freeze them uncut, wrapped tightly in plastic wrap and then foil to protect against freezer burn. Thaw them overnight in the fridge and add crushed candy cane on top fresh after thawing to keep that crunch. This way, they’re still delicious for up to 2 months in the freezer.

Reheating

I prefer to enjoy the brownies cold or at room temperature so the cream cheese topping stays creamy. But if you want them warm, gently microwave a single piece for about 10 seconds—just enough to warm the brownie without melting the topping completely.

FAQs

Final Thoughts

This Peppermint Brownies with Cream Cheese Top Recipe holds such a warm spot in my heart—not just because it’s delicious, but because it’s become my go-to for holiday baking and special occasions. I remember the first time I served these at a family gathering; everyone kept asking for more and the recipe! I hope you find as much joy making and sharing them as I have. Trust me, once you try this combination of fudgy chocolate, creamy topping, and festive peppermint, you’ll want to keep this recipe on repeat all year round.

Print