Start by preheating your oven to 325°F (165°C) and lining an 8-inch square baking pan with parchment paper. You can also lightly butter the sides so the brownies lift out cleanly and the edges stay perfect.

Melt the salted butter until it’s smooth, then stir in the light brown sugar until it becomes glossy and soft. Beat in the eggs one at a time, mixing gently, and then add the peppermint extract. Your kitchen will instantly smell like the holidays!

In a separate bowl, combine the flour, cocoa powder, espresso powder if using, cornstarch, and baking powder. Carefully fold these dry ingredients into the wet mixture, just until no flour streaks remain.

Fold in the dark chocolate chips or chunks, reserving a few to scatter on top before baking. These little melty pockets make every bite extra special.

Spoon the batter into the waiting pan, finishing by smoothing the top with your spatula for a polished look. Bake for about 30 minutes, testing with a toothpick in the center, it should come out with a few moist crumbs attached.

Every oven is a little different, so start checking around 28 minutes for perfectly fudgy brownies. Wait for the brownies to cool entirely in the pan before spreading on the frosting.

For the frosting, mix the melted butter, cocoa powder, powdered sugar, and milk until smooth and creamy. If it’s too thick, add a splash of milk little by little. Spread it gently over the cooled brownies.

Sprinkle crushed peppermint candy over the frosting. It adds crunch, a burst of holiday color, and that signature peppermint aroma. Enjoy!