Name: Peppermint Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz (225 g) semi-sweet chocolate; 1/2 cup (113 g) unsalted butter; 1 cup (200 g) sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 tsp peppermint extract; 3/4 cup (95 g) all-purpose flour; 1/4 cup (25 g) cocoa powder; A pinch of salt; 1/2 cup (120 ml) heavy cream; 6 oz (170 g) chopped chocolate (for ganache); 1/3 cup crushed candy canes

Jump to Recipe·Print Recipe

I love the bright contrast of deep chocolate and cool peppermint — these Peppermint Brownies balance fudgy texture with a crisp candy-top that feels festive and comforting. I’ve baked this version dozens of times for holidays and last-minute dessert swaps, tweaking the peppermint intensity and chocolate ratio for the best chew. If you want a similar riff on peppermint treats, check this recipe for peppermint brownies that inspired a few of my pan-tested changes.

Why Make This Recipe

Bold chocolate hits and refreshing peppermint make these a crowd-pleaser at parties and cookie exchanges.
They’re quick — you can have brownies from bowl to table in about an hour, so they’re great for last-minute guests.
The recipe adapts well: add nuts, use different chocolates, or turn into bars, making it versatile for diets and occasions.
They store and freeze well, so you can bake ahead for holidays. I personally love making a double batch and keeping half frozen for unexpected guests.
If you enjoy peppermint-chocolate combos, try pairing these with other treats like chocolate peppermint bark cookies for a themed dessert tray.

Recipe Overview

Prep time: 15 minutes.
Cook time: 20–28 minutes (at 350°F / 175°C).
Total time: ~45 minutes (including cooling and ganache).
Servings: 9–16 squares (8×8 pan yields thicker brownies; 9×13 yields thinner bars).
Difficulty: Easy.
Method: Oven-baked fudgy brownies finished with a peppermint ganache or buttercream and sprinkled with crushed candy canes.

My Experience Making This Recipe

I tested this version in both 8×8 and 9×9 pans to dial texture — the smaller pan gives dense fudgy squares, while a 9×13 yields chewier bars. I learned that waiting until brownies cool slightly before spreading ganache prevents it from seeping into the crackly top. Swirling in a touch of peppermint oil versus extract changed the brightness, so I settled on 1/2 tsp peppermint extract for a pleasant but not overpowering flavor.

How to Make Peppermint Brownies

Start by making a classic brownie batter: melt 8 oz (225 g) semi-sweet chocolate with 1/2 cup (113 g) unsalted butter, whisk in 1 cup (200 g) sugar, 2 large eggs (room temperature), 1 tsp vanilla, 1/2 tsp peppermint extract, 3/4 cup (95 g) flour, 1/4 cup (25 g) cocoa powder, and a pinch of salt. Bake in a prepared 8×8-inch pan at 350°F (175°C) for 20–25 minutes until a toothpick shows moist crumbs. For the topping, heat 1/2 cup (120 ml) heavy cream until steaming and pour over 6 oz (170 g) chopped chocolate to make a ganache; stir until glossy, add 1/4–1/2 tsp peppermint extract, spread over cooled brownies, and finish with 1/3 cup crushed candy canes.

Expert Tips for Success

Use a scale when measuring chocolate and flour for consistent fudgy texture; grams reduce variability.
Melt chocolate gently over a double boiler or in 15–20 second microwave bursts to avoid seizing.
Don’t overbake — remove when there are moist crumbs on the toothpick; carryover heat firms them as they cool.
Line your pan with parchment overhang for easy removal and clean cuts; chill briefly before slicing for cleaner edges.
If you want glossy ganache, warm the cream to about 180°F (82°C) and let it sit 30 seconds before pouring over chocolate.

How to Serve Peppermint Brownies

Serve warm with a scoop of vanilla ice cream and a drizzle of hot fudge for a decadent dessert.
Make mini squares on a holiday platter topped with a whole candy cane piece for party serving.
Pair with strong coffee or peppermint tea to balance sweetness.
For gifting, stack squares in a festive box layered with parchment and a sprinkle of crushed candy cane between layers.

Storage and Reheating Guide

Store cooled brownies in an airtight container at room temperature for up to 3 days. Refrigerate (covers keeps ganache firm) for up to 7 days; bring to room temperature before serving for the best texture. To freeze, cut into squares, wrap individually in plastic, and place in a freezer-safe container for up to 3 months; thaw overnight in the fridge then come to room temperature. For reheating, microwave a single square 10–12 seconds to warm through or place on a baking sheet at 300°F (150°C) for 5–7 minutes.

Recipe Variations

Gluten-free: Substitute a 1:1 cup-for-cup gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; texture remains fudgy.
Dairy-free/vegan: Use coconut oil or vegan butter and dairy-free dark chocolate; replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 10 minutes).
Peppermint bark brownies: After ganache sets, melt white chocolate and drizzle over, topping with crushed candy canes for a bark effect.
Brownie bites: Make truffles from crumbs mixed with a little frosting — a technique I adapted from chocolate peppermint brownie balls for a no-bake option.

Nutritional Highlights

These are an indulgent treat high in calories and sugar; enjoy in small portions (one 2-inch square).
Cocoa provides small amounts of iron and antioxidants, but the dessert is primarily a source of fat and sugar.
Allergen info: contains wheat (gluten), eggs, and dairy unless adapted; nuts can be added and will introduce tree-nut allergens. Always label if sharing.

Troubleshooting Common Issues

Dry or cakey brownies: Likely overbaked or too much flour; shorten bake time and weigh ingredients next time.
Soggy ganache topping: Spread ganache onto brownies that are at least warm—not piping hot—to avoid soaking. Chill for 10–15 minutes if ganache is too runny before cutting.
Cracked top: Normal for fudgy brownies; for a shinier top, whisk eggs and sugar well to incorporate air before folding in melted chocolate.

Frequently Asked Questions

Q: Can I use peppermint candy instead of extract?
A: Yes — finely crush candy canes and stir some into the batter for texture, but rely on 1/4–1/2 tsp peppermint extract in the ganache for consistent flavor. Candy adds crunch but less concentrated peppermint oil, so adjust extract accordingly.

Q: How do I get fudgier brownies?
A: Reduce flour slightly (by 1–2 tbsp), use more chocolate relative to cocoa, and underbake slightly so the center retains moist crumbs. Using melted chocolate and a bit more butter also increases fudginess.

Q: Can I bake these in a convection oven?
A: Yes — reduce oven temperature by 25°F (about 15°C) and check for doneness 3–5 minutes earlier. Convection accelerates browning, so watch edges for doneness.

Q: How do I get clean slices after ganache?
A: Chill the pan until ganache is set, then use a sharp knife warmed under hot water and wiped dry between cuts. A bench scraper also works well for straight edges.

Conclusion

For a tested peppermint-chocolate bar with clear instructions and festive flair, this version is reliable and adaptable — and you can compare inspiration or alternate takes at Peppermint Brownies – The Floral Apron.

Peppermint Brownies