I love how a simple brownie can feel festive with a hit of cool peppermint and crunchy candy. These Peppermint Brownies pair a fudgy chocolate base with a glossy white chocolate–peppermint topping and crushed candy canes for texture. I’ve made them many times for holiday parties and weeknight treats — they’re reliably rich and fast to pull together.
Why Make This Recipe
- Bright, minty finish lifts the deep chocolate flavor for a balanced, not-too-sweet bite.
- Quick to mix: you can have batter ready in about 15 minutes and in the oven in under 20.
- Great for holidays or gift boxes — they freeze and travel well. (See a similar take on peppermint brownies here.)
- Versatile: cut into small squares for party platters or larger bars for dessert plates.
- Personal note: I love this recipe because the peppermint layer snaps into crisp shards when chilled, which is always a crowd-pleaser. (Related peppermint ideas here.)
Recipe Overview
Prep time: 15 minutes.
Cook time: 20–25 minutes at 350°F (175°C).
Total time: 40 minutes (including cooling).
Servings: 12–16 squares (9×9-inch pan) or 18–24 (9×13-inch, thinner).
Difficulty: Easy — basic mixing and melting skills.
Method: Make a fudgy brownie batter, bake in a lined pan, cool slightly, pour a warm white chocolate–peppermint glaze, then top with crushed candy canes and cool until set. (If you like fruity brownies, check this autumn apple-brownie idea for inspiration.)
My Experience Making This Recipe
Testing showed that slightly underbaking (pull at 20 minutes for a 9×9 pan) delivers the fudgiest texture rather than a dry, cakey bar. I also learned that tempering the topping slightly by cooling it before adding candy keeps the peppermint shards crisp. Using good-quality white chocolate makes a noticeable difference in shine and mouthfeel.
How to Make Peppermint Brownies
Start by melting 6 oz (170 g) semisweet chocolate with 6 tbsp (85 g) unsalted butter over low heat or in 20‑second microwave bursts until smooth. Whisk in 3/4 cup (150 g) granulated sugar, 2 large eggs, 1 tsp vanilla, 1/4 tsp salt, 1/2 cup (65 g) all-purpose flour, and 2 tbsp unsweetened cocoa powder until just combined. Bake in an 8×8 or 9×9-inch pan lined with parchment at 350°F (175°C) for 20–25 minutes; center should still jiggle slightly. For the peppermint topping, warm 8 oz (225 g) white chocolate with 2 tbsp heavy cream and 1/2–1 tsp peppermint extract until glossy, pour over warm brownies, sprinkle 1/2 cup crushed candy canes, then chill 30–60 minutes to set before slicing.
Expert Tips for Success
- Use an 8×8-inch pan for thicker, fudgier brownies and a 9×13-inch for thinner bars; always line with parchment for clean removal.
- Melt chocolate gently: use a double boiler or 20-second microwave bursts to avoid scorching; if water gets in, the chocolate can seize. (Cake-mix shortcuts can help for busy bakers, but I prefer from-scratch for texture.)
- Don’t overmix once you add flour — fold just until incorporated to keep brownies dense and fudgy.
- Add peppermint extract sparingly; it’s potent. Start with 1/2 tsp and taste the white chocolate glaze when warm, then add more if needed.
- Crush candy canes in a zip-top bag with a rolling pin for uniform shards; reserve some larger pieces for an attractive finish.
How to Serve Peppermint Brownies
- Serve slightly chilled for a crisp peppermint crunch or at room temperature for a softer bite. (Try pairing presentation ideas with caramel-pecan bars for variety.)
- Plate with a dusting of cocoa or powdered sugar and a single whole candy cane for a holiday look.
- Offer alongside vanilla ice cream or whipped cream to balance intensity.
- Cut into small bite-sized squares for cookie trays or cookie-exchange events.
Storage and Reheating Guide
Store cooled brownies in an airtight container at room temperature for 2–3 days to maintain chewiness. Refrigerate if your kitchen is warm; they’ll keep 5–7 days but may firm up — bring to room temperature before serving. To freeze, wrap squares individually in plastic, then place in a freezer bag up to 3 months; thaw overnight in the fridge and bring to room temp. Reheat gently in a 300°F (150°C) oven for 5–8 minutes or microwave a single square for 10–15 seconds to soften without melting the peppermint topping.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and reduce baking time by 1–2 minutes to avoid dryness.
- Dairy-free: use dairy-free dark chocolate and coconut cream in the topping; use a nondairy butter substitute in the batter.
- Extra fudgy: add 1 oz (30 g) extra melted chocolate and remove from oven when a deep crackle forms but center is still soft.
- Peppermint ganache layer: use a dark chocolate ganache base with peppermint-infused white chocolate drizzle for a more intense chocolate contrast.
Nutritional Highlights
- Rich in iron and magnesium from cocoa and dark chocolate; enjoy in moderation due to sugar and fat content.
- Allergen note: contains gluten (unless adapted), dairy, and eggs — see variations for gluten-free and dairy-free options.
- Portion guidance: 1 brownie (about 60–80 g) is a satisfying dessert serving; reduce size for lower calories per portion.
Troubleshooting Common Issues
- Topping too runny: if the white chocolate glaze separates, gently rewarm and whisk in 1 tsp neutral oil or a drop more cream to re-emulsify.
- Candy canes sinking: sprinkle half the crushed candy immediately, chill the glaze 5–10 minutes until tacky, then press remaining candy on top so some pieces stay visible.
- Brownies dry or cakey: this usually means overbaking or too much flour; reduce bake time and measure flour by spooning into the cup and leveling.
Frequently Asked Questions
Q: Can I make the brownies ahead for a party?
A: Yes — bake and cool completely, add the peppermint topping up to 24 hours ahead, and keep refrigerated. Bring to room temperature 30 minutes before serving for the best texture.
Q: Can I skip white chocolate and use a buttercream peppermint frosting?
A: You can. A simple buttercream (4 tbsp butter, 1 cup powdered sugar, 1–2 tsp heavy cream, 1/4–1/2 tsp peppermint extract) spreads nicely, but it will be softer and less crisp than white chocolate.
Q: How do I get clean slices without melting the topping?
A: Chill the pan for 20–30 minutes, then use a sharp knife warmed under hot water and wiped dry between cuts for clean edges.
Q: What’s the best way to avoid a grainy white chocolate topping?
A: Use real white chocolate (not chips marked for baking) and melt slowly; if using chips, add a splash of cream or a small amount of coconut oil to smooth the texture.
Conclusion
For a reliable, festive dessert that blends fudgy chocolate with refreshing peppermint crunch, these Peppermint Brownies are a go-to. If you want another tested peppermint approach and a slightly different topping method, see this Peppermint Brownies – The Floral Apron for additional inspiration.
Print
Peppermint Brownies
- Total Time: 40 minutes
- Yield: 12-16 squares 1x
- Diet: Vegetarian
Description
Festive brownies with a fudgy chocolate base, topped with a white chocolate–peppermint glaze and crushed candy canes.
Ingredients
- 6 oz (170 g) semisweet chocolate
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (65 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 8 oz (225 g) white chocolate
- 2 tbsp heavy cream
- 1/2–1 tsp peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Melt semisweet chocolate and unsalted butter over low heat or in 20-second microwave bursts until smooth.
- Whisk in granulated sugar, eggs, vanilla extract, salt, all-purpose flour, and cocoa powder until just combined.
- Pour batter into a lined 9×9-inch pan and bake at 350°F (175°C) for 20–25 minutes.
- While brownies are baking, warm white chocolate with heavy cream and peppermint extract until glossy.
- Pour the warm white chocolate glaze over the brownies, sprinkle with crushed candy canes, and chill until set (30–60 minutes).
- Slice and serve slightly chilled or at room temperature.
Notes
For thicker brownies, use an 8×8-inch pan; for thinner bars, use a 9×13-inch pan. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg