Classic Peppermint Brownies are rich, fudgy, and finished with a creamy peppermint frosting and crushed candy canes for a festive touch.

Scale

1 ¼ cups (227.5 g) semisweet chocolate chips, divided

¾ cup (163.5 g) vegetable oil

1 cup (200 g) granulated sugar

⅔ cup (133 g) light brown sugar, packed

3 large eggs

2 tsp vanilla extract

¾ cup (90 g) all-purpose flour

½ cup (45 g) unsweetened cocoa powder

½ tsp baking powder

½ tsp salt

4 tbsp (56 g) unsalted butter, softened

2 cups (240 g) powdered sugar

2–3 tbsp milk

½ tsp peppermint extract

½ cup (60 g) crushed candy canes

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1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

2. Melt chocolate chips with oil.

3. Whisk in sugars until combined.

4. Add eggs and vanilla, whisking until smooth.

5. Stir in flour, cocoa, baking powder, and salt until just combined.

6. Fold in remaining chocolate chips.

7. Bake 28–32 minutes and cool completely.

8. Make frosting with butter, powdered sugar, milk, and peppermint extract.

9. Spread frosting and top with crushed candy canes.

Cool brownies completely before frosting to prevent melting.

Use high-quality chocolate chips for the richest flavor.

Crush candy canes just before serving for the best texture.