by

Chef Lindsey

These Peppermint Triple Chocolate Brownies are the epitome of holiday indulgence! Featuring a deeply chewy brownie base packed with three types of chocolate, they are finished with a dreamy, light, and easy-to-make peppermint frosting. Perfect for any festive occasion.

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For the Brownies:

• ▢ 96 g all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon baking powder
• ▢ 1 tablespoon espresso powder (enhances chocolate flavor)
• ▢ 170 g unsalted butter
• ▢ 40 g cocoa powder (Dutch-processed for darker color and richer taste)
• ▢ 85 g 70% chocolate (or your preferred dark chocolate for intense flavor)
• ▢ 3 large eggs (at room temperature for better foam)
• ▢ 2 teaspoon vanilla extract (pure vanilla for best flavor)
• ▢ 300 g granulated sugar

For the Peppermint American Buttercream:

• ▢ 113 g unsalted butter (softened, room temperature)
• ▢ 227 g confectioner’s sugar (½ of a 1 lb box, sifted for smoothness)
• ▢ ¼ teaspoon pure peppermint extract (± more to taste, depending on desired intensity)
• ▢ 32 ½ g heavy cream (± more as needed for desired consistency)

Makes: 

0
inch


9
x
9
inch


rectangle

Prepare the brownies:

• Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by lining it with parchment paper, allowing the paper to overhang on two sides to create convenient handles. This makes it much easier to lift the brownies out once cooled.
• In a large mixing bowl, or the bowl of your stand mixer, whisk together the all-purpose flour, kosher salt, baking powder, and espresso powder until thoroughly combined. Set this dry ingredient mixture aside for later.
• Create a bain-marie (or double boiler) by placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Add the unsalted butter, cocoa powder, and 70% chocolate to the bowl. Stir occasionally until the mixture is completely melted and smooth. Remove from heat and allow to cool slightly while you prepare the eggs.
• In a separate large bowl (or the bowl of your stand mixer), beat the large eggs with the vanilla extract. Gradually add the granulated sugar, beating continuously on medium-high speed until the mixture is light, fluffy, and significantly increased in volume, reaching the “ribbon stage.” This can take 5-7 minutes.
• Carefully stir the slightly cooled melted butter and chocolate mixture into the whipped egg foam. Whisk gently until just combined and streak-free, taking care not to deflate the foam too much.
• Add the reserved flour mixture to the wet ingredients. Using a spatula, fold the dry ingredients into the wet until just barely combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are acceptable.
• Pour the brownie batter evenly into your prepared baking dish. Bake in the preheated oven for 16-18 minutes. The brownies are done when the middle has puffed slightly, and a toothpick inserted into the center comes out with a few moist crumbs clinging to it (it’s okay if it’s a little gooey from the melted chocolate!). Avoid overbaking for the best chewy texture. Cool completely in the pan on a wire rack before attempting to frost or remove.

Prepare the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, sifted confectioner’s sugar, and pure peppermint extract together on medium speed until the mixture is light, fluffy, and smooth. Scrape down the sides of the bowl as needed.
• Switch to the whisk attachment. Add the heavy cream and whip on high speed until the frosting becomes incredibly light, airy, and noticeably whiter in color. If the frosting is too thick, add a tiny bit more cream (half a teaspoon at a time) until the desired consistency is reached.
• Once your brownies are completely cooled, generously frost them with the creamy peppermint buttercream. For an extra festive touch and burst of flavor, sprinkle with crushed candy canes or peppermint candies before serving. Enjoy these festive chocolate peppermint brownies!

Watch this helpful video to guide you through each step of making these delicious Peppermint Triple Chocolate Brownies, from mixing the batter to creating the perfect peppermint icing. Visual aids can make all the difference, especially for key techniques like the ribbon stage.

Follow along to ensure your brownies turn out perfectly rich, chewy, and topped with that irresistible, fluffy peppermint frosting!

Let’s get into it like a PROFESSIONAL CHEF:

Presentation – For the cleanest, most beautiful slices, always allow your brownies to cool completely before applying the frosting. Furthermore, ensure both the brownies and frosting are thoroughly chilled (you can pop them in the fridge for 30 minutes after frosting) before cutting. This helps prevent crumbling and creates sharp, clean edges. To make them extra festive for the holidays, adorn them with vibrant sprinkles, a dusting of powdered sugar, or a generous sprinkle of crushed candy canes.

Flavor Variations – While we’ve specified 70% chocolate, feel free to use your favorite dark chocolate, milk chocolate, or even a mix of chocolate chips for the brownie base to truly make them your own. For the peppermint frosting, if you prefer a different flavor profile or don’t have peppermint extract, you can certainly use pure vanilla extract, almond extract, or even a hint of orange zest for a delightful twist. Adapt this triple chocolate brownie recipe to suit your pantry and preferences!

Chocolate Quality Tips – Because chocolate is the undeniable star flavor in these brownies, it is paramount to use the highest quality chocolate you can source. Opt for good baking bars or high-quality chocolate chips (like Ghirardelli or Guittard) rather than standard chocolate chips. Better chocolate melts more smoothly and provides a richer, more nuanced flavor that truly shines through in the final product.

Technique Deep Dive: The Ribbon Stage – As mentioned, achieving the ribbon stage with the eggs and sugar is critical for the characteristic chewy texture of these brownies. This process incorporates air, which acts as the primary leavening agent, giving the brownies their perfect structure and chew. If your mixture isn’t thickening after several minutes, ensure your eggs are at room temperature, which helps them whip up more effectively. Continue beating until the mixture holds a discernible trail when drizzled from the whisk onto itself before slowly melting back into the bowl. This visual cue is your sign of success!

Helpful Tools for Brownie Baking – Lining your baking pan with parchment paper, especially with an overhang, is a game-changer for these brownies. It not only prevents sticking but also allows you to easily lift the entire slab of cooled brownies out of the pan, making frosting and cutting a breeze. A reliable stand mixer or a powerful hand mixer is essential for achieving the ribbon stage. Additionally, a kitchen scale for precise ingredient measurements will ensure consistent, professional-level results every time.

Frosting Alternatives – While our peppermint buttercream is fantastic, these rich chocolate brownies are versatile! You could also use any of the following delicious frostings instead of peppermint: Lemon American Buttercream for a bright contrast, The Best Cream Cheese Buttercream for tangy sweetness, Chocolate Fudge Glaze for an extra chocolatey layer, or Homemade Marshmallow Frosting for a light, airy topping.

Storage Tips for Freshness – To keep your peppermint triple chocolate brownies fresh, store unfrosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. You can also use zip-top plastic bags to prevent freezer burn. Store any unused buttercream in an airtight, clean container in the refrigerator for up to 2 weeks, or freeze it for longer periods. Once frosted, the brownies are best kept at room temperature for up to three days before the buttercream might start to spoil. For extended freshness of frosted brownies, store them in the refrigerator. Always allow chilled brownies to come to room temperature for the best texture and flavor before serving.

Yield: 1, ¼ inch Sheet (a standard 9×9 inch pan, cut into 16 squares)

Nutrition Information