Recipe By McCormick Spice
Published Nov 26th
Prep 15m Cook 15m Additional 30m Ready In 1h
Servings 36 servings Calories 250.2

An extravagant dessert of a fudgy brownie layered with peppermint frosting and a rich chocolate glaze. You’ll want to include this in a holiday dessert tray or package for a cookie exchange or gift basket.

Recipe Ingredients

  • 1 (21 ounce) package fudge brownie mix
  • 5 cups confectioners' sugar
  • 14 tablespoons butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoon McCormick® Pure Peppermint Extract
  • ⅓ teaspoon Berry color from McCormick® Color from Nature™ - Food Colors
  • 12 ounces semi-sweet baking chocolate, coarsely chopped
  • ½ cup butter
  • 1 tablespoon Crushed peppermint candies or candy canes

Cooking Directions

  1. 1 Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
  2. 2 Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
  3. 3 Meanwhile, for the Filling, beat confectioners' sugar, melted butter, cream, peppermint extract and Berry color in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
  4. 4 For the Glaze, microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

Nutrition Facts

  • Calories 250.2
  • Carbohydrate 36 g
  • Cholesterol 20.2 mg
  • Fat 12.2 g
  • Fiber 1.1 g
  • Protein 1.7 g
  • Saturated Fat 6.8 g
  • Sodium 114.8 mg
  • Sugar 30.3 g


  1. I made these the other day and let me say they were GREAT! One thing I would say is that to eat them you need to freeze them. Also eat them in small pieces. When I ate them when they weren't frozen the middle was too mushy and it was too much to each in - Read more ...
  2. So it looked beautiful. But it seemed like a lot of steps to create a dessert that's a bit too sweet (which I RARELY say) and kind of difficult to eat. Cool idea though. I may try again & edit out some of the sweet.
  3. I followed the advice of cutting the glaze in half and they turned out great. My Italian mother-in-law used to own a restaurant and I never try to keep up with her as far as cooking goes. However I brought these to Christmas dinner and my father-in-law asked me to send the recipe to his - Read more ...
  4. it was an amazing dessert my family loved it
  5. so good!!!!
  6. Excellent recipe. Tastes as good as it looks. I also used about half of the glaze mix as others suggested. A thinner layer of the glaze was plenty. I brought some to a party and put the remainder in the freezer for another time. Turns out they are really good frozen too:)
  7. I really like these. I disagree with the other reviews that say the top layer is too thick? I did make this in the 15x10 inch pan called for and believe the chocolate layer is just fine. I didn't think these were too sweet either. I did use a dark chocolate brownie mix. (By the - Read more ...
  8. These were very yummy and easy to make. I only used half of the chocolate and butter called for in the final layer as well. The only thing with doing this was you have to work quick to cover the top completely before the chocolate begins to get hard again.
  9. I'm not one for brownie mix so I made the brownies from scratch using Best Brownies. They turned out delicious however I think the chocolate topping was too thick. I would recommend maybe using just 6oz of chocolate instead of 12 as it turned out to be like a half inch of chocolate. Between the - Read more ...