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Sprinkles For Breakfast

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peppermint cream cheese brownies

People think peppermint is just a "holiday thing". But when something peppermint flavor tastes THIS good...I think it should be celebrated (and eaten in large quantities) year around. Let's start with the base...

The brownie portion of this magical dessert are the best fudgy brownies I have ever made. I like to call them "Lecker brownies" because I found the recipe when I was living in Germany. In German, the word "lecker" means delicious, and let me tell you...these bad boys are definitely LECKER.

So now that we know we have an amazing base, let's go to the topping - the thing that makes these brownies NEXT LEVEL. The frosting itself is a delightful Peppermint Cream Cheese - the peppermint extract gives the cream cheese a little something special, but it in no way overpowers the whole thing. When I was testing these brownies with my friends and family my favorite comment was..."I don't even like peppermint, and these are amazing. I have already had three!" 

If that doesn't convince you to make these...I don't know what else will. 

And then because texture is always a thing, I like to add a little crunch on top. I added some Andes Peppermint Crunch and my favorite Glimmer Crystals from Sweets Indeed. The crystals are beautiful and give just the right amount of crunch. I am obsessed with them. 

So if you are ever looking for a super delicious impress the in-laws/your crush as work kind of brownie, this is it. Enjoy! 

Peppermint Cream Cheese Brownies

Peppermint Cream Cheese Brownies | Sprinkles For Breakfast



  • 1 cup unsalted butter, melted (226 g)
  • 2 tablespoons vegetable oil
  • 2 1/4 cups sugar (250 g)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup flour (256 g)
  • 1 cup unsweetened cocoa powder (118 g)
  • 1/2 teaspoon of salt
  • 12 oz chopped semi-sweet chocolate

Peppermint Cream Cheese Frosting

  • 1/2 cup unsalted butter, room temperature (113 g)
  • 6 oz cream cheese, cold (170 g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3 1/2 cups powdered sugar (700 g)
  • Pink food coloring
  • Sprinkles (I love the Glimmer Crystals)
  • Andes Peppermint Crunch



  1. Preheat the oven to 350 degrees and prepare a 9X13 baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, and salt.
  3. In an electric mixer fitted with a paddle attachment, combine melted butter, oil and sugar together on a low speed. Mix until combined.
  4. Add eggs and vanilla. Mix until the everything is mixed together and the batter is a lighter color.
  5. Add dry ingredients and mix on low speed until ingredients are just combined.
  6. Fold in chopped chocolate.
  7. Pour batter into prepared pan.
  8. Bake 35-40 minutes or until the center no longer jiggles.
  9. Remove from oven and place on a wire rack to cool.

Peppermint Cream Cheese Frosting

  1. In a mixer fitted with a whisk attachment, combine butter and cream cheese until light fluffy.
  2. Add powdered sugar. Mix on a low speed until light and fluffy.
  3. Add vanilla and peppermint extract. Mix until combined.
  4. Add a few drops of pink food coloring. Mix until combined. Add more food coloring if desired.
  5. Frost brownies with icing and add toppings if desired.

*Makes 24 brownies

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

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