Nothing says Christmas like rich, fudgy Peppermint Brownies. These chocolatey squares combine deep cocoa flavor with a cool, refreshing hint of peppermint for a treat that feels festive in every bite. The one-bowl batter means less mess and quick prep, while the glossy peppermint ganache and crushed candy topping make them look bakery-perfect. Whether you’re baking for a Christmas dessert table, gifting friends, or cozying up by the fire, these brownies are a must-try this season. Whip up a batch today and fill your kitchen with that irresistible holiday aroma of chocolate and mint.
Table of Contents
Why You’ll Love These Peppermint Brownies
These Peppermint Brownies are rich, moist, and irresistibly fudgy. Each bite offers a perfect balance of intense chocolate and refreshing peppermint. The shiny top and smooth ganache make them as beautiful as they are delicious. Plus, they come together easily in one bowl, which means less cleanup and more time to enjoy. They’re perfect for parties, gifting, or late-night holiday cravings.
Key Ingredients & Substitutions
Essential Ingredients
Butter adds richness and helps create that soft, chewy texture we all love. Chocolate chips melt into the batter for an extra boost of cocoa flavor. Cocoa powder deepens the chocolate taste and keeps the brownies dense and moist. White and brown sugars work together to give sweetness and a glossy top. Eggs add structure and moisture, while flour binds everything together. Peppermint extract provides that signature holiday twist—just enough to balance the chocolate without overpowering it.
Optional Add-Ins & Substitutions
Espresso powder is optional but enhances the chocolate flavor beautifully. You can use either semi-sweet or dark chocolate chips depending on your preference. For a dairy-free option, try vegan butter or coconut oil. Gluten-free flour blends also work if you need a gluten-free version. Store leftover ingredients like cocoa and chocolate chips in airtight containers to maintain freshness.
Tools You’ll Need
You’ll need an 8×8 inch baking pan, parchment paper for easy removal, a microwave-safe bowl for melting chocolate, and a sharp knife for clean cuts. These tools help ensure even baking and perfect slices every time.
How to Make Peppermint Brownies Step-by-Step
Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F. Grease an 8×8 inch pan and line it with parchment paper so you can lift the brownies out easily once cooled.
Melt the Butter and Chocolate
In a microwave-safe bowl, combine butter and half a cup of chocolate chips. Heat in 30-second intervals, stirring until melted and smooth. This forms the rich base for your brownies.
Mix the Batter
Next, stir in cocoa powder, salt, and espresso powder if using. Mix in both sugars until fully combined. Whisk in eggs one at a time, then add peppermint extract and oil. Gently fold in flour and the remaining chocolate chips.
Bake the Brownies
Pour the batter into the prepared pan and bake for 35–40 minutes. Check with a toothpick—it should come out with a few moist crumbs. Avoid overbaking to keep that fudgy center.
Make the Peppermint Ganache
Warm heavy cream in a saucepan but don’t let it boil. Pour it over a bowl of chocolate chips and let sit for a few minutes. Stir until smooth, then mix in peppermint extract, butter, and a pinch of salt.
Chill and Serve
Spread the ganache over cooled brownies. Sprinkle crushed peppermint candies or candy canes on top. Chill for at least one hour before slicing with a clean, sharp knife for neat edges.
Tips for Perfect Peppermint Brownies
Use room temperature ingredients for an even batter. Always line your pan for easy removal. Wipe your knife between each cut for clean edges. Let the ganache set in the fridge for at least an hour for the best texture. Avoid overbaking so your brownies stay rich and gooey. You can also freeze them after the ganache sets—they’ll keep up to three months. For make-ahead desserts, store them in the fridge and bring to room temperature before serving.
Serving & Storage Guide
Serve these brownies slightly chilled for a firmer texture or at room temperature for a softer bite. Store leftovers in an airtight container in the fridge for up to five days. For longer storage, wrap each brownie tightly and freeze. The flavor actually deepens as they rest, making them even more delicious the next day.
Recipe Variations
Add crushed Oreos for a cookies-and-cream twist or drizzle melted white chocolate on top for a stunning look. You can even layer them with mint frosting before adding ganache for a double-mint version. For parties, cut them into bite-size squares for easy serving.
Other Recipes You May Enjoy
- Classic Christmas Prime Rib Feast
- Soft Gingerbread Cookies – A Holiday Favorite
- Chocolate Covered Oreos – Festive and Fun
- Christmas Popcorn Candy Recipe
- The Best Fudgy Chewy Brookies for Christmas
- Cranberry Nut Bread – A Christmas Classic
Conclusion or Final Thoughts
These Peppermint Brownies are the ultimate Christmas treat—rich, chocolatey, and beautifully festive. They make any dessert table shine and are perfect for gifting or sharing with loved ones. So grab your whisk, sprinkle on the candy canes, and enjoy the joy of holiday baking. Share your creations on Pinterest to spread the cheer!
Peppermint Brownies
Equipment
- 8×8 inch square baking pan For even baking and clean edges
- Parchment paper For easy brownie removal
- Microwave-safe bowl To melt butter and chocolate
- Mixing bowl To combine batter
- Whisk or spatula To mix ingredients smoothly
- Saucepan To warm cream for ganache
- Sharp knife For clean, neat cuts
Ingredients
- 12 Tbsp unsalted butter
- 1 ¼ cups chocolate chips, divided
- ¾ cup cocoa powder
- ½ tsp salt
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 3 large eggs
- 2 Tbsp vegetable oil
- 1 tsp peppermint extract
- ¾ cup flour
- 1 ½ tsp espresso powder (optional)
- crushed peppermint candies or candy canes, for garnish
- 1 cup chocolate chips (for ganache)
- ½ cup heavy cream
- 1 tsp peppermint extract (for ganache)
- 1 tsp unsalted butter
- pinch salt
Instructions
- Preheat oven to 350°F. Grease and line an 8×8 inch pan with parchment paper for easy removal.
- Melt butter and ½ cup chocolate chips in the microwave in 30-second intervals, stirring until smooth.
- Stir in cocoa powder, salt, and espresso powder (if using). Mix in both sugars until smooth. Whisk in eggs one at a time, followed by peppermint extract and oil. Fold in flour and remaining chocolate chips until just combined.
- Pour batter into the prepared pan. Bake 35–40 minutes or until a toothpick inserted comes out with moist crumbs.
- Warm cream in a saucepan (don’t boil), pour over chocolate chips, and let sit 3–4 minutes. Stir until smooth, then add peppermint extract, butter, and salt.
- Spread ganache on cooled brownies, top with crushed peppermint, and chill at least 1 hour before cutting.
