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Peppermint-Frosted Chocolate Brownies with Shredded Coconut

35 mins
15 mins
MATT ABDOO: Mac & Cheese with Goldfish Topping + Peppermint Brownies + Chocolate-Pretzel Hugs
MATT ABDOO: Mac & Cheese with Goldfish Topping + Peppermint Brownies + Chocolate-Pretzel HugsNathan Congleton / TODAY
35 mins
15 mins


  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cocoa powder
  • cups granulated white sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup vegetable oil
  • 4 whole large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Peppermint frosting
  • 1 cup unsalted butter, softened
  • 4 cups confectioners' sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons peppermint extract
  • 1 teaspoon red food coloring
  • 1 cup candy canes, crushed
  • Shredded coconut, for topping
  • Chef notes

    This recipe is so easy, fast and brings great holiday cheer to all who enjoy!

    Technique tip: Make the brownies the night before so they are completely cool before frosting.

    Swap option: You can totally use your favorite boxed brownie mix and premade frosting to make this even easier!


    For the brownies:

    Preheat oven to 350°F. 

    Lightly grease a 9-inch square baking pan with shortening and place a 9-inch square piece of parchment paper on the bottom of the pan. Spray the top of the parchment paper with nonstick spray and set aside.

    In a medium-sized bowl, whisk together all dry ingredients. In another medium-sized mixing bowl, mix together melted butter, vegetable oil, eggs, vanilla extract and chocolate chips. Combine the dry ingredients with the wet ingredients and using a rubber spatula mix until smooth.

    Pour the brownie batter into the prepared baking dish and bake for 30 minutes for fudgy or 35 minutes for a more set brownie. Remove from the oven and allow to cool completely, at least 2 hours before cutting. (To cut and frost more easily, once the brownies are cooled, pop them out of the baking dish and place on a plate in the refrigerator covered with plastic overnight. The next day, frost, cut and serve.)

    For the peppermint frosting:

    Place the softened butter in a stand mixer bowl with a paddle attachment and beat until light and creamy, scraping down the sides as needed. Turn the mixer off and pour in the confectioners' sugar, 1 cup at a time, mixing on low, scraping the sides with a rubber spatula as needed. Once the confectioners' sugar is completely absorbed, add in heavy cream, peppermint extract and red food coloring, and continue to mix until light fluffy and evenly colored. Transfer the frosting to a pastry bag with a star tip for easier frosting. Generously frost the top of the brownies and sprinkle crushed candy canes and shredded coconut on top. Then, using a long sharp knife, cut the brownies into desired sized squares and serve. (To help cut the brownies without ruining the frosting, wet your knife with warm water in between each slice.)