Peppermint Brownies!



For as long as I can remember I’ve been making these brownies but have yet to post them.  Why?  Well, quite frankly these are a heart attack waiting to happen – NO JOKE!!!

However, each year my family asks me to make them because they’re so good.  Why shouldn’t they be good with 4 1/2 sticks of butter.  You heard that right, it’s no typo.

I’ve avoided sharing this recipe mainly because I prefer posting healthy ones, even if occasionally, there are some not so healthy ones included.  After much debate I’ve decided, if my family loves these brownies so much, then why not post the recipe – you might love them too!

These Peppermint Brownies are a family favorite that I’ve been making during the holidays for well over 20 years.  I hope you enjoy them as much as we do.  Just remember to ration them, and by all means, if you have a heart condition, high blood pressure or cholesterol you may want to avoid them altogether.  Here’s the recipe…….


Peppermint Brownies
24 (2-inch) squares



4 (1-ounce) unsweetened chocolate baking squares

1 cup butter

2 cups sugar

4 large eggs, lightly beaten

1 cup all-purpose flour


Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a aluminum foil – lined 13- x 9-inch pan coated with non-stick spray.

Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.


Vanilla Cream Topping:

1 cup butter, melted

1 (16-ounce) package powdered sugar

1/4 cup half-and-half

2 teaspoons peppermint extract
5 drops red or green food coloring (optional)

Stir together butter, sugar, half-and-half, and peppermint extract
until smooth, then blend in food coloring, if desired.


Brownie Glaze:

4 (1-ounce) semisweet chocolate baking squares

 1/4 cup butter

Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.



Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes.  Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly.  Chill 1 hour.  Let stand at room temperature 15 minutes, cut into 2-inch squares. 


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  1. Hi Vicky, your peppermint brownies look awesome. I always love anything with mint, thanks for sharing your wonderful recipe.

    Have a nice week ahead.

  2. These look DELICIOUS!
    I am normally not a peppermint fan but any brownie is a good brownie to me. I love the bright red color in center against dark brown. I don’t mind exercising an extra hour after eating one piece. Thanks for sharing such an incredible recipe.

  3. They may be crazy rich but I think a tiny sliver would be legal, at least at Christmas. They’re beautiful Vicky and I can see why your family loves them!

  4. These look amazing, Vicki!!!! SO perfectly cut and styled! My kiddos would love these 🙂

  5. The holidays are all about eating things that we normally wouldn’t during the rest of the year 🙂 This sound delicious!

  6. You crack me up with your comment ‘heart attack waiting to happen’!!!
    Wow 2 cups of butter, the dairy industry loves this recipe and it does look very good;-) I’m sorry I didn’t see you in St Louis, what a cool city- we had a great visit- I thought you from there but didn’t realize you were still in that area!

    • You know I picked up that phrase from an old roommate of mine when I went to college in Kansas and have used it ever since. Funny hoe some phrases just stick with you. Sorry I missed you when you were here, hope you enjoyed the game.

  7. Wow! These are beyond bodacious. They might be a heart attack waiting to happen, but what a way to go! Amazing recipe – thanks.

  8. Christmas is the time to indulge and there is no better time to have butter loaded brownies! They look fabulous! Merry Christmas 🙂

  9. oh these brownies look awesome! I love peppermint so these sound sooo good.

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