Peppermint Brownies are my go to fix when I want something chocolatey, festive, and not fussy. You know those days when you want bakery style dessert vibes but you also do not want to wash a million dishes? Same. These brownies hit that sweet spot with a rich, fudgy center and that cool peppermint pop that feels like the holidays in one bite. I make them for cookie swaps, movie nights, and honestly just because it is Tuesday. Let me walk you through my favorite way to make them without overthinking it.
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Peppermint Brownies
- Total Time: 43 minutes
- Yield: 16 servings 1x
Description
Rich and fudgy brownies with a refreshing peppermint twist, perfect for any occasion.
Ingredients
- 1/2 cup Butter (melted)
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1/4 to 1/2 teaspoon Peppermint extract
- 1/2 cup Unsweetened cocoa powder
- 1/2 cup All purpose flour
- 1/4 teaspoon Salt
- 1 cup Chocolate chips or chopped chocolate
- 1/2 cup Crushed peppermint candies or candy canes
Instructions
- Prep your pan and oven: Heat your oven to 350°F. Line an 8-inch square pan with parchment paper.
- Mix the base: In a medium bowl, stir together melted butter, granulated sugar, and brown sugar until glossy. Add the eggs and stir until thickened, then mix in vanilla and peppermint extract.
- Add the dry ingredients: Sprinkle in cocoa powder, flour, and salt. Stir until just combined, being careful not to overmix.
- Fold in chocolate: Gently fold in chocolate chips. Pour batter into prepared pan and smooth the top. Sprinkle with crushed peppermint candies.
- Bake: Bake for 22 to 28 minutes until edges are set and center is not jiggly. Cool in the pan before slicing.
Notes
For best results, do not overbake. Letting brownies cool helps them set up and develop a fudgier texture.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Table of Contents
Why You’ll Love These Peppermint Brownies
These are the kind of brownies that disappear fast, so I usually hide a couple squares for myself. The chocolate flavor is deep and cozy, and the peppermint gives it that bright finish that makes people go, wait what is in these?
Here is why I keep coming back to this recipe:
Rich and fudgy without being heavy or dry. The middle stays soft, especially on day one and two.
Festive but easy because the peppermint comes from simple ingredients you can find anywhere.
One bowl friendly if you melt the butter and mix right in the same bowl. Less cleanup is always a win.
Great for sharing since they cut clean and stack well for gifting.
If you have ever made brownies that came out cakey when you wanted fudgy, this method helps you land on the fudgy side without complicated steps.
Ingredients You’ll Need
I like this ingredient list because it is mostly pantry stuff, plus a peppermint twist. Use decent cocoa if you can. It does not need to be fancy, just fresh and not old.
- Butter (melted) for richness
- Granulated sugar for that shiny brownie top
- Brown sugar for extra moisture and chew
- Eggs for structure and fudgy texture
- Vanilla extract to round out the chocolate
- Peppermint extract a little goes a long way
- Unsweetened cocoa powder for deep chocolate flavor
- All purpose flour just enough to hold it together
- Salt to make the chocolate taste more chocolatey
- Chocolate chips or chopped chocolate for melty pockets
- Crushed peppermint candies or candy canes for crunch and sparkle on top
Quick note on peppermint extract: start small. It can go from festive to toothpaste fast if you get heavy handed. For a standard 8 inch pan, I usually do 1 quarter to 1 half teaspoon depending on the brand.
How to Make Peppermint Brownies (Step by Step)
I am going to keep this simple and practical, like how I would explain it to a friend texting me from the grocery store parking lot.
Step 1: Prep your pan and oven
Heat your oven to 350 F. Line an 8 inch square pan with parchment paper if you can, leaving a little overhang so you can lift the brownies out easily. If you do not have parchment, grease the pan well, especially the corners.
Step 2: Mix the base
In a medium bowl, stir together melted butter, granulated sugar, and brown sugar. Mix until it looks glossy. Add the eggs and stir until the batter thickens a bit. Then add vanilla and peppermint extract.
Step 3: Add the dry ingredients
Sprinkle in cocoa powder, flour, and salt. Stir just until you do not see dry streaks. Do not overmix. This is how you keep that soft, fudgy texture.
Step 4: Add chocolate and top it off
Fold in chocolate chips or chopped chocolate. Pour the batter into the pan and smooth the top. Sprinkle crushed peppermint candies over the top. I like a mix of tiny dust and a few bigger pieces so you get crunch without it being rock hard.
Step 5: Bake, cool, and slice
Bake for about 22 to 28 minutes. You are looking for the edges set and the center not jiggly. A toothpick should come out with moist crumbs, not wet batter. Let them cool in the pan. I know it is torture, but slicing too soon can turn into a crumbly mess.
If you want super neat squares, chill them for 30 minutes and then slice with a sharp knife wiped clean between cuts. This is one of those tiny tricks that makes them look like you bought them.
Tips for the Best Fudgy Peppermint Brownies
I have baked a lot of brownies over the years, and I have learned a few things the hard way. Here are my best tips to keep your Peppermint Brownies thick, rich, and properly fudgy.
Do not overbake. Brownies keep cooking a little from the heat of the pan. If you wait until the toothpick is totally clean, you will usually end up with a drier result.
Measure flour lightly. Scoop flour into the measuring cup and level it off. Packing it down can add extra flour and make the brownies more cakey.
Use both sugars. Granulated sugar helps with that classic shiny top, while brown sugar helps with moisture. That combo is magic.
Go easy on peppermint. You can always drizzle a little peppermint glaze on top later if you want more mint flavor. It is harder to fix if you add too much extract.
Let them cool. Cooling is part of the recipe, I swear. Warm brownies taste great, but they set up and get fudgier as they cool.
If you are baking these for a party, I recommend making them the day before. The flavor settles and the texture gets even better overnight.
Peppermint Brownie Variations
Once you have the base down, you can tweak it depending on what you like or what you have in the pantry. Here are a few easy spins that still keep that holiday feel.
Peppermint frosting layer: whip together a quick buttercream with a tiny splash of peppermint extract and spread it over cooled brownies. Add crushed candy canes on top.
Chocolate ganache topping: pour warm ganache over the brownies, then sprinkle peppermint bits while it is still soft.
White chocolate drizzle: melt white chocolate chips and drizzle over the top for that bakery look. It also balances the dark cocoa nicely.
Mocha mint: add 1 to 2 teaspoons instant espresso powder to the batter. Chocolate plus coffee plus peppermint is a whole vibe.
Gluten free swap: use a good 1 to 1 gluten free baking blend. The texture can be slightly different, but still delicious and fudgy.
I usually stick with the classic version when I am gifting, but for family nights I love doing the ganache topping because it feels extra without extra effort.
What to Serve with Peppermint Brownies
These are rich, so I like pairing them with something that balances the sweetness. Here are some easy serving ideas that make them feel special.
- Vanilla ice cream with warm brownies for that hot and cold contrast
- Hot cocoa topped with whipped cream for full holiday mode
- Coffee or peppermint mocha if you are serving them after dinner
- Fresh berries to cut through the richness
- A glass of cold milk because sometimes simple is best
If you are putting out a dessert board, cut the Peppermint Brownies into small squares and add cookies, strawberries, and a bowl of extra crushed candy canes. People love building their own little plate.
Storage Instructions
Good news, these store really well. In fact, I think they taste even better the next day when everything has settled and the chocolate flavor feels deeper.
Room temperature: store in an airtight container for up to 3 to 4 days. If your kitchen is warm, keep them in a cooler spot.
Refrigerator: they will keep about 5 to 7 days. They get extra dense when chilled, which some people love. Let a square sit out for 10 minutes if you want it softer.
Freezer: wrap individual squares in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw at room temp or microwave for a few seconds for that just baked feel.
Heads up about candy canes: the peppermint topping can soften slightly after a day or two. Still tasty, just less crunchy. If crunch matters to you, add a fresh sprinkle right before serving.
Frequently Asked Questions About Peppermint Brownies
How do I know when Peppermint Brownies are done?
Look for set edges and a center that is no longer jiggly. A toothpick should come out with moist crumbs. If it comes out totally clean, they might be heading toward cakey.
Can I use candy cane pieces inside the batter?
You can, but I prefer them on top. Inside the batter they can melt and turn a bit sticky. On top you get that crisp peppermint bite.
What if I only have mint extract, not peppermint?
It will work, but mint extract can taste more like spearmint. If you use it, start with a smaller amount and taste the batter carefully. Peppermint is the classic holiday flavor.
Can I make these in a 9 inch pan?
Yes, but they will be thinner and bake faster. Start checking around 18 to 22 minutes. Thinner brownies can overbake quickly, so keep an eye on them.
Why did my brownies turn out dry?
Usually it is either too much flour or baking too long. Next time, measure flour lightly and pull them when the toothpick still has moist crumbs. That is the sweet spot for fudgy texture.
Conclusion
If you are craving a dessert that feels festive but still easy enough for a regular night, these Peppermint Brownies are it. They are rich, fudgy, and have just the right peppermint kick without being overpowering. Keep an eye on the bake time, let them cool, and you will be rewarded with perfect chewy squares. If you try them, I hope you share a few and keep a couple hidden for yourself too.