Name: Peppermint Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 4 oz bittersweet chocolate; 1 cup granulated sugar; 2 large eggs, room temperature; 1/2 cup all-purpose flour; 2 tablespoons cocoa powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 4 oz semisweet chocolate (for ganache); 1/4 cup heavy cream (for ganache); 1/2 teaspoon peppermint extract (for ganache); 1/3 cup crushed candy canes

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These peppermint brownies are fudgy, chocolatey, and finished with a bright peppermint crunch that feels festive and fresh. I first tested this recipe during holiday baking week and immediately loved the contrast between dense brownie and crisp candy topping. I’ll share what worked in my kitchen so you get reliable results the first time.

Why Make This Recipe

Rich, fudgy chocolate base balanced by a cool peppermint finish—great for holiday parties or a special treat.
Makes-ahead friendly: you can bake them a day early and add the topping right before serving.
Simple pantry ingredients with an optional quick ganache instead of buttercream for a cleaner peppermint flavor.
Kid-friendly to decorate—crushed candy canes add color and crunch without extra effort.
Personal note: I love this recipe because it delivers a bakery-style texture with just one bowl and an 8-inch pan, so cleanup is quick.

Recipe Overview

Prep time: 15 minutes.
Cook time: 25–30 minutes at 350°F (175°C).
Total time: about 45 minutes including cooling.
Servings: 9 brownies (8×8-inch pan).
Difficulty: Easy.
Method: Melt chocolate and butter, whisk with sugar and eggs, fold in flour and cocoa, bake in an 8-inch square pan, cool, add peppermint ganache or glaze and crushed candy canes.

My Experience Making This Recipe

I tested this recipe three times, adjusting bake time and cooling to hit a fudgy center without being underbaked. The key discovery was letting the brownies cool completely before adding the ganache so the topping sets glossy and the peppermint stays crunchy.

How to Make Peppermint Brownies

Start by preheating the oven to 350°F (175°C) and lining an 8×8-inch pan with parchment paper. Melt 6 tablespoons unsalted butter with 4 oz bittersweet chocolate until smooth, then whisk in 1 cup granulated sugar and 2 large room-temperature eggs until glossy. Gently fold in 1/2 cup all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon salt, and 1 teaspoon vanilla; spread batter evenly and bake 25–30 minutes until a toothpick comes out with moist crumbs. Cool fully, spread peppermint ganache made from 4 oz semisweet chocolate and 1/4 cup heavy cream plus 1/2 teaspoon peppermint extract, then sprinkle 1/3 cup crushed candy canes.

Expert Tips for Success

Use an oven thermometer and start checking at 20 minutes; ovens vary and you want moist crumbs, not a wet center.
Bring eggs to room temperature before mixing — they emulsify better and help a shiny, fudgy crumb.
Melt chocolate gently over a double boiler or in 20-second microwave bursts to avoid seizing.
Line the pan with parchment overhang for easy removal and clean-cut squares.
Pulse candy canes in a food processor for even texture, but reserve a few larger chunks for visual appeal.

How to Serve Peppermint Brownies

Serve slightly chilled for a clean cut and glossy ganache, or at room temperature with a scoop of vanilla ice cream for contrast. Garnish with a light dusting of cocoa or a single mini candy cane for presentation. For an easy dessert platter, layer brownies with shortbread and peppermint bark. If you enjoy shortcuts, try this cake-mix caramel brownies for another simple holiday option.

Storage and Reheating Guide

Store unfrosted brownies at room temperature in an airtight container for up to 3 days. If frosted with ganache, refrigerate in a single layer covered with plastic wrap for up to 7 days; bring to room temperature before serving for best texture. To freeze, wrap individual squares tightly in plastic and foil and store up to 3 months; thaw overnight in the fridge then rest at room temp 30–60 minutes. Reheat a single piece in the microwave for 10–15 seconds or in a 300°F oven for 8–10 minutes to refresh softness.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free flour blend for all-purpose flour; reduce mixing to avoid drying out the batter.
Dairy-free: Use coconut oil in place of butter and a dairy-free chocolate and coconut cream for the ganache.
Peppermint mocha: Add 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water to the batter for a coffee lift.
Candy-free: Skip crushed canes and fold 1/2 cup chopped Andes mints into the batter for an evenly distributed mint flavor.

Nutritional Highlights

These brownies are a rich treat—high in calories and sugar—so enjoy in small portions or serve alongside fruit to balance sweetness. Allergen note: contains eggs, gluten (unless modified), and dairy; adapt as suggested for dietary needs. Aim for 1 brownie per serving for portion control.

Troubleshooting Common Issues

Too cakey: You likely overmixed or used too much flour; mix just until combined and measure flour by spooning into the cup and leveling or use a kitchen scale (about 60 g for 1/2 cup).
Undercooked center: Your oven runs cool or you removed them too early; check with an oven thermometer and bake until toothpick has moist crumbs (not wet batter).
Topping soggy: Apply ganache only after brownies are completely cool; condensation from warm brownies will make candy canes soften.

Frequently Asked Questions

Q: Can I use a boxed brownie mix and add peppermint?
A: Yes. Boost a boxed mix by stirring in 1/2 teaspoon peppermint extract and folding in 1/4–1/2 cup chopped chocolate or mints before baking. For best texture, follow the package for bake times but check earlier for fudginess.

Q: How do I get a shiny crackly top on brownies?
A: Whisking the sugar thoroughly into the melted chocolate and beating in the eggs until glossy creates that fine crackly crust. Use room-temperature eggs and beat until the mixture lightens just slightly.

Q: Can I make these ahead for a party?
A: Absolutely. Bake and cool the brownies, refrigerate without ganache up to 48 hours, then add ganache and crushed candy just before serving for maximum crunch.

Q: How do I crush candy canes without melting them?
A: Pulse small batches in a food processor or place in a sealed plastic bag and use a rolling pin. Work quickly and avoid warm surfaces so the peppermint doesn’t soften.

Conclusion

If you want a quick alternative, check the Easy Peppermint Brownies – Flavor the Moments for a mocha twist. For a classic approach with clear step-by-step photos, see Peppermint Brownies – The Floral Apron. Ree Drummond’s version offers a widely loved formula you can compare here: Best Peppermint Brownie Recipe – How to Make Peppermint Brownies. For a peppermint bark-topped take, this recipe is a great inspiration: Peppermint Bark Brownies – Broma Bakery. And for another tested holiday favorite with step-by-step tips, visit Peppermint Brownies | My Baking Addiction.

Peppermint Brownies