Peppermint Brownies pair rich chocolate fudginess with a bright, cooling hit of peppermint — they’re the holiday shortcut to instant cheer. I’ve baked and refined this version several times, dialing in bake times and frosting technique so the ganache stays glossy and the crushed candy keeps its crunch. If you enjoy variations on chocolate bars, you might also like this cozy twist on fruit-and-chocolate treats: Apple Brownies.
Why Make This Recipe
- Flavor contrast: deep, chewy chocolate base balanced by cool peppermint crunch makes each bite exciting.
- Simple technique: melt, mix, bake — no tempering required, so it’s approachable for home cooks.
- Great for holidays and gifts: they slice well and travel nicely when wrapped.
- Customizable: you can adapt the topping or make them gluten- or dairy-free with tested swaps.
- Personal note: I love this recipe because the peppermint brightens otherwise heavy brownies and keeps people coming back for a “just one more” square.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 22–28 minutes at 350°F (175°C) for a 9×13-inch pan (adjust if using an 8×8)
- Total time: About 45 minutes including cooling
- Servings: 16 squares (9×13)
- Difficulty: Easy
- Method: Melt chocolate and butter, whisk eggs and sugar, fold in dry ingredients, bake until fudgy, top with warm ganache and crushed peppermint after slight cooling.
My Experience Making This Recipe
On my first test I overbaked the brownies and they came out cakier than intended, so I adjusted baking time and switched to an instant-read thermometer for accuracy. I also learned that pouring warm ganache over brownies at room temperature gives the smoothest finish and keeps crushed candy from sinking.
How to Make Peppermint Brownies
You’ll melt chocolate and butter together (either in a heatproof bowl over simmering water or gently in 20‑second bursts in the microwave), whisk eggs with sugar until glossy, then fold the chocolate into the egg mixture with sifted cocoa and a touch of flour. Bake until a toothpick shows moist crumbs (22–28 minutes for 9×13 at 350°F/175°C), cool on a wire rack, then pour warm peppermint ganache and immediately scatter crushed candy canes so they stick. Key techniques: avoid overheating the chocolate, don’t overbeat the eggs once combined, and let brownies cool enough so the ganache sets evenly.
Expert Tips for Success
- Use a digital thermometer: take brownies out when the center reaches about 190°F (88°C) for fudgy results; residual heat will finish them.
- Choose quality chocolate (60–70% cocoa) and chop it into uniform pieces so it melts evenly in the bain-marie.
- Line your pan with parchment overhang for clean removal and easy slicing; chill 15–20 minutes after ganache to get neat cuts.
- Crush candy canes in a zip-top bag with a rolling pin; sift out fine dust if you want larger shards to retain crunch.
- If using a microwave to melt chocolate, stir between 20–30 second bursts to prevent seizing.
How to Serve Peppermint Brownies
- Serve slightly chilled with a scoop of vanilla ice cream for a hot-cold contrast.
- Arrange on a holiday platter with assorted cookies and use cookie cutters to create festive shapes.
- Pair with strong coffee or an espresso martini — peppermint cuts the richness nicely.
- For gifts, stack squares with parchment between layers and tie with a ribbon.
Storage and Reheating Guide
- Room temp: store in an airtight container for up to 2 days at cool room temperature (below 70°F/21°C).
- Refrigerator: keep in a sealed container for 5–7 days; bring to room temp for 20–30 minutes before serving for best texture.
- Freezing: wrap individual squares tightly in plastic wrap and then foil; freeze up to 3 months. Thaw in the fridge overnight or at room temp for 1–2 hours.
- Reheating: microwave a single square for 10–15 seconds to warm and soften the ganache, or reheat slices in a 325°F (160°C) oven for 8–10 minutes on a baking sheet.
Recipe Variations
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking flour (cup-for-cup) and add 1 tsp xanthan gum if the blend lacks it.
- Dairy-free: swap butter for refined coconut oil and use dairy-free dark chocolate; make ganache with canned full-fat coconut milk.
- Vegan: use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg), dairy-free chocolate, and aquafaba whipped gently for lift. Expect slightly different crumb.
- Peppermint bark swirl: sprinkle chopped dark and white chocolate over the ganache before it sets and swirl with a skewer for a marbled look.
Nutritional Highlights
- These brownies are energy-dense: a typical 2-inch square delivers a concentrated amount of calories and sugar, so portion accordingly.
- Key nutrients: dark chocolate contributes antioxidants (flavanols) when you use 60%+ cacao chocolate.
- Allergens: contains eggs, dairy, and gluten unless you use the dairy-free or gluten-free variations noted above. Watch for cross-contact if you have severe allergies.
Troubleshooting Common Issues
- Brownies too dry or cakey: reduce bake time by 3–5 minutes or drop oven temp to 340°F (170°C); check doneness with a toothpick for moist crumbs.
- Ganache won’t set: use a 2:1 chocolate-to-cream ratio for a firmer topping or refrigerate 10–15 minutes; if it split, stir in a teaspoon of warm cream slowly.
- Candy canes sink: sprinkle crushed candy AFTER pouring ganache and press lightly; if they still sink, chill the ganache 5 minutes first so it thickens slightly.
Frequently Asked Questions
Q: Can I make the brownies a day ahead?
A: Yes — you can bake 24 hours ahead. Keep them cooled in an airtight container and add the ganache and candy on the day you serve for the freshest topping and best crunch.
Q: How do I get perfectly clean slices?
A: Chill the brownies 20–30 minutes after ganache sets, then run a sharp knife under hot water, dry it, and slice in a single smooth motion. Wipe the knife between cuts.
Q: Can I use peppermint extract instead of crushed candy canes?
A: Yes — add 1/2 to 1 teaspoon of peppermint extract to the ganache or batter, but use sparingly; extracts are concentrated and can be overpowering. Combine extract and crushed candy for both flavor and texture.
Q: Will these work in an 8×8 pan for thicker brownies?
A: Absolutely — bake at the same temperature but increase bake time to about 30–35 minutes and check for a moist crumb. An 8×8 gives a denser, fudgier result.
Conclusion
For more peppermint-brownie inspiration and variations, check these useful references: Easy Peppermint Brownies – Flavor the Moments, Peppermint Brownies – The Floral Apron, Best Peppermint Brownie Recipe – How to Make Peppermint Brownies, Peppermint Bark Brownies – Broma Bakery, and Peppermint Brownies | My Baking Addiction. These resources offer alternate frostings, textures, and presentation ideas that I’ve used for seasonal menus and gifting.
Peppermint Brownies
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Rich chocolate fudgy brownies with a bright hit of peppermint, perfect for the holidays.
Ingredients
- 1 cup dark chocolate (60–70% cocoa), chopped
- 1/2 cup unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1 cup heavy cream
- 1/2 cup crushed candy canes
Instructions
- Melt chocolate and butter together in a heatproof bowl or microwave.
- In a separate bowl, whisk eggs with sugar until glossy.
- Fold the melted chocolate into the egg mixture with sifted cocoa and flour.
- Pour into a lined 9×13-inch pan and bake at 350°F (175°C) for 22–28 minutes until a toothpick shows moist crumbs.
- Cool on a wire rack.
- Prepare ganache by heating heavy cream and pouring over chocolate, letting it sit, then stirring until smooth.
- Pour warm ganache over the brownies and scatter crushed candy canes on top immediately.
- Chill for 15–20 minutes for clean cuts.
Notes
For clean slicing, run a knife under hot water and wipe between cuts.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg