Peppermint brownies are rich, fudgy chocolate brownies topped with a creamy white-chocolate peppermint layer and crushed candy canes. They’re festive, fast to make, and always a crowd-pleaser at holiday gatherings or weeknight treats. I’ve tested this version several times and like how the cool peppermint contrasts with warm, dense chocolate.
Why Make This Recipe
- Deep chocolate flavor with a bright peppermint finish makes each bite balanced and memorable.
- Quick prep — you can have batter ready in about 15 minutes and in the oven in no time.
- Great for holiday cookie trays, potlucks, or as an easy-but-special dessert for guests.
- Freezable and travel-friendly; they hold up well for shipping or school parties.
- Personal insight: I love this recipe because the white chocolate topping hides small flaws in the brownie surface while adding a festive crunch from crushed candy canes.
- If you enjoy brownie variations, try a spiced twist like these apple brownies for fall flavor contrast: apple brownies.
Recipe Overview
- Prep time: 15 minutes.
- Cook time: 20–25 minutes (350°F / 175°C).
- Total time: ~45 minutes including cooling and setting.
- Servings: 9–12 squares (8×8-inch pan).
- Difficulty: Easy.
- Method: Melt chocolate and butter, mix wet and dry ingredients gently for a fudgy texture, bake in an 8×8-inch lined pan, then top with warmed white chocolate ganache and crushed candy canes.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted bake times to keep the center fudgy while the edges set. I learned that cooling the brownies 15–20 minutes before adding the white-chocolate layer prevents the topping from melting and seeping into the brownie.
How to Make Peppermint Brownies
Start by preheating the oven to 350°F (175°C) and lining an 8×8-inch pan with parchment, leaving overhang for easy removal. Gently melt 8 oz (225 g) bittersweet chocolate with 1/2 cup (1 stick / 113 g) unsalted butter over a double boiler or in 20–30 second microwave bursts until smooth; cool slightly. Whisk 1 1/2 cups (300 g) granulated sugar with 3 large room-temperature eggs and 1 tsp vanilla until glossy, then fold in the cooled chocolate mixture. Sift together 1 cup (125 g) all-purpose flour, 1/4 cup (25 g) unsweetened cocoa powder, and 1/2 tsp salt and fold in until just combined—don’t overmix. Bake at 350°F for 20–25 minutes until the edges are set and a toothpick shows moist crumbs, not raw batter. Cool 15–20 minutes, then spread a topping made from 6 oz (170 g) white chocolate melted with 2 tbsp heavy cream, sprinkle 1/2 cup crushed peppermint candies on top, and chill 20–30 minutes to set before slicing.
Expert Tips for Success
- Use good-quality chocolate (60–70% cacao for the base); texture and flavor depend on it.
- Melt chocolate and butter gently to 110–115°F (43–46°C) — overheating can seize chocolate. A small instant-read thermometer helps.
- Don’t overmix after adding flour. Overworking the batter makes brownies cakier instead of fudgy. Fold until streaks disappear.
- Line the pan with parchment overhang for easy removal and clean edges when slicing.
- Chill briefly before cutting; cold brownies slice cleaner. Use a sharp knife warmed under hot water and wiped dry between cuts for neat squares.
How to Serve Peppermint Brownies
- Serve warm with a scoop of vanilla ice cream and a drizzle of hot fudge for a classic pairing.
- Plate small squares on a holiday dessert tray with other cookies and bars for variety.
- Garnish each square with a small sprig of mint or a dusting of cocoa for elegant presentation.
- Offer coffee or peppermint mocha alongside to match the minty notes.
Storage and Reheating Guide
- Room temperature: Store in an airtight container for up to 3 days. Keep layers separated with parchment to avoid sticking.
- Refrigerator: Keep in an airtight container for up to 7 days; bring to room temperature 30–60 minutes before serving for best texture.
- Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer bag or container for up to 3 months. Thaw overnight in the fridge, then come to room temp.
- Reheating: Warm single squares for 8–12 seconds in the microwave to soften, or 5–7 minutes at 300°F in a toaster oven for a warmed edge without melting the peppermint too much.
Recipe Variations
- Gluten-free: Replace the flour with 1:1 gluten-free baking flour and add 1/4 tsp xanthan gum if your blend lacks it. Baking time is similar.
- Dairy-free: Use coconut oil instead of butter and choose dairy-free dark and white chocolate; reduce cream in the topping or use dairy-free coconut cream.
- Mint-forward: Add 1/2 tsp peppermint extract to the melted white chocolate topping (start small; extracts are potent).
- Swirled cheesecake: Reserve 4 oz cream cheese, soften it with 1 tbsp sugar and 1 egg, dollop over batter, and swirl before baking for a mint-chocolate cheesecake brownie.
Nutritional Highlights
- Dark chocolate provides antioxidants, but these are still an indulgent, calorie-dense treat. Enjoy in small portions.
- Allergen information: contains eggs, dairy, and wheat (unless adapted). Check candy cane ingredients if there are sensitivities.
- Portion guidance: cut into 12 small squares (about 2×2 inches) to keep portions reasonable while still satisfying a sweet craving.
Troubleshooting Common Issues
- Too gooey in middle: Bake 5–8 minutes longer and test with a toothpick—look for moist crumbs, not wet batter. Rotate the pan if your oven has hot spots.
- White chocolate seizes or becomes grainy: Add 1–2 teaspoons of warm cream while stirring or melt gently in 10-second bursts and stir between each.
- Topping slides off warm brownies: Cool brownies 15–20 minutes before adding the warm topping, or cool fully for a glossy finish that stays put.
Frequently Asked Questions
Q1: Can I use chocolate chips instead of chopped chocolate?
A1: Yes, you can use semisweet chocolate chips but choose good-quality chips that melt well. Chop them slightly if they are stabilizer-heavy; this helps them melt evenly. When melting, use low heat or short microwave bursts to avoid scorching.
Q2: How do I get fudgy brownies instead of cakey ones?
A2: For fudgy brownies, use a higher ratio of butter and chocolate to flour, avoid overwhipping the eggs and sugar, and underbake slightly so the center stays moist. Measure flour by spooning it into the cup and leveling instead of scooping to avoid excess flour.
Q3: Can I make these ahead for a party?
A3: Absolutely. Bake and top the brownies a day ahead, store in the fridge, and bring to room temperature before serving. You can also freeze cut squares and thaw the day before the event.
Q4: My white chocolate topping browned or separated—how can I prevent that?
A4: White chocolate is heat-sensitive. Melt it slowly with cream over a gentle double boiler or in short microwave bursts, stirring constantly. Keep temperatures below about 120°F and add cream if it starts to thicken. If separation happens, whisk in 1–2 teaspoons of warm cream to re-emulsify.
Conclusion
Looking for more peppermint-brownie inspiration and variations? Try this Easy Peppermint Brownies recipe for a quick spin on the classic: Easy Peppermint Brownies – Flavor the Moments. If you like a simple peppermint bark style, this Peppermint Bark Brownies page has useful topping ideas: Peppermint Bark Brownies – Broma Bakery. For a flavorful, highly-rated approach with step-by-step photos, check this version: Best Peppermint Brownie Recipe – How to Make Peppermint Brownies. Want another classic holiday take? See these crowd-pleasing peppermint brownies: Peppermint Brownies | My Baking Addiction. For a creamy, mocha-peppermint twist with frosting ideas, explore this recipe: Peppermint Brownies – The Floral Apron.
Peppermint Brownies
- Total Time: 45
- Yield: 9-12 squares 1x
- Diet: Vegetarian
Description
Rich, fudgy chocolate brownies topped with a creamy white-chocolate peppermint layer and crushed candy canes, perfect for holiday gatherings.
Ingredients
- 8 oz (225 g) bittersweet chocolate
- 1/2 cup (113 g) unsalted butter
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 tsp salt
- 6 oz (170 g) white chocolate
- 2 tbsp heavy cream
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Melt bittersweet chocolate and unsalted butter together and cool slightly.
- Whisk granulated sugar, eggs, and vanilla extract until glossy, then fold in the cooled chocolate mixture.
- Sift together flour, cocoa powder, and salt, then fold into the wet ingredients until just combined.
- Bake at 350°F for 20-25 minutes until edges are set and a toothpick inserted shows moist crumbs.
- Cool for 15-20 minutes before adding the white chocolate topping.
- Melt white chocolate with heavy cream, spread over brownies, and sprinkle with crushed peppermint candies.
- Chill for 20-30 minutes to set before slicing.
Notes
For best texture, store in an airtight container and bring to room temperature before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 28g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg