There are TWO things I love during the holidays...peppermint and chocolate. Actually, I splash Coffeemate Peppermint Mocha creamer in my coffee year round. So my love for this combo runs deep. That's why these are my favorite and the reason I can only make them once a year. Otherwise my belly would look just like Santa's. If you can't live without this combo, then get baking sista!  



  • Ghirardelli Dark Chocolate brownie mix (including box ingredients)
  • 2 cups powdered sugar
  • 2 sticks of unsalted butter, softened
  • 1 1/2 tsp peppermint extract
  • 1 tub of dark chocolate Homestyle frosting
  • 4 candy canes, crushed



  1. Make brownies according to package directions in a parchment lined 9x9 pan. 
  2. Bake brownies, set aside and allow to cool completely.
  3. With an electric mixer cream together butter and peppermint extract. 
  4. Slowly add powdered sugar and blend until well combined.
  5. Evenly spread butter + sugar mixture on cooled brownies, making sure to seal all the edges. 
  6. Refridgerate brownies for at least 45 minutes.
  7. Meanwhile mircowave frosting tub to make spreadable. About 30-45 seconds.
  8. Take brownies out of the fridge and spread warmed frosting evenly all over brownies, using a rubber spatula or back of a spoon.  
  9. Sprinkle brownies with crushed candy canes and allow frosting to set up before cutting.