These easy one bowl Peppermint Brownies are rich, chewy, and fudgy, with a touch of mint and a festive crushed candy cane topping. They're simple to make and perfect for Christmas!
Peppermint brownies are one of my favorite desserts to make around the holidays. There's something about the combination of deep, rich chocolate and the fresh, cooling taste of peppermint that's just unbeatable.
These homemade brownies hit that balance perfectly: dense and wonderfully fudgy on the inside, with a crunchy candy cane topping that adds a festive look, more peppermint flavor, and a satisfying crunchy texture.
What I love most is that they come together quickly and don't need any fancy equipment-just a couple of bowls and a whisk!
I know how busy this time of year can get, so having a go-to recipe that's as easy as it is delicious is a huge win.
If you're anything like me, once December rolls around, you're constantly on the lookout for recipes that work for gift exchanges, dessert platters, or just a cozy night at home.
These peppermint brownies from scratch check all those boxes. Plus, they're a breeze to make: a simple mix of ingredients, a single baking pan, and the result is a dessert that tastes like it came from a bakery.
Peppermint brownies are a delicious and straightforward way to bring festive flavors into your kitchen.
If you're looking for more Christmas desserts, then you've got to try these rich and delicious Marzipan Chocolates, tender almondy Bethmännchen Cookies , and traditional Figgy Pudding!
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Why You'll Love This Recipe
- Rich, fudgy texture with a hint of refreshing peppermint.
- Simple ingredients-all easy to find and inexpensive.
- Perfect holiday treat for parties, gifts, or a cozy night in.
- Easy decoration that looks festive without needing advanced skills.
- Freezes well, so you can make them ahead and decorate as needed.
Ingredients
- Granulated Sugar: Adds sweetness and structure. You can use coconut sugar for a slightly different flavor.
- All-Purpose Flour: Forms the base of the brownies. A gluten-free flour blend works well if needed.
- Cocoa Powder: Provides that deep chocolate flavor.
- Powdered Sugar: Helps with the texture, adding smoothness to each bite.
- Chocolate Chips: For extra chocolatey bites throughout. Semi-sweet or dark work best, but use milk chocolate if you prefer.
- Salt: Balances the sweetness and enhances flavor.
- Oil: Adds moisture and keeps the brownies fudgy. Any neutral oil, like vegetable or canola, works great.
- Eggs: Bind the ingredients and contribute to the dense texture.
- Water: Adds moisture without changing the flavor.
- Peppermint Extract: A small amount goes a long way; it provides that refreshing, minty flavor.
- Candy Canes: To crush for decorating. This recipe is a great use for stale old candy canes that are a bit soft!
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 325°F. Line an 8x8" baking dish parchment paper. Spray the parchment paper lightly with spray oil so the peppermint brownies don't stick.
Sift the sugar, flour, cocoa powder, and powdered sugar into a medium bowl. Stir in the chocolate chips and salt.
In a small bowl, whisk together the oil, eggs, water, and peppermint extract.
Gently fold the wet ingredients into the dry ingredients until combined and no streaks of flour remain, but don't beat the mixture.
Pour the brownie batter into the pan and spread it evenly to the edges with the back of a spoon.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and an inserted toothpick comes out with only a few crumbs of batter on it. Allow the brownies to cool completely.
To decorate: Melt the chocolate in a microwave in 30 second bursts. Chop or crush the candy canes.
Slice the completely cooled brownies, and drizzle each one with a little melted chocolate and sprinkle with the crushed candy canes.
Variations
Peppermint Mocha Brownies: Add 1 teaspoon of instant coffee for a peppermint mocha twist.
Double Chocolate Peppermint Brownies: Add extra chocolate chips or chunks to the batter.
White Chocolate Peppermint Brownies: Drizzle melted white chocolate over the brownies instead of dark chocolate.
Minty Gluten-Free Brownies: Substitute with a gluten-free flour blend, keeping the festive peppermint flavor intact.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: These brownies freeze well. Freeze them without the candy cane and chocolate drizzle, then add the toppings after thawing. Wrap individually or store in a container with parchment paper between layers.
- Make Ahead: These brownies are a perfect make-ahead dessert. Bake them up to two days in advance, decorate just before serving, and they'll be ready to go!
Top tips
Don't Overmix: Stir just until the dry ingredients are incorporated to keep the brownies fudgy.
Check at 35 Minutes: Brownies are done when the edges are set, but the center is slightly soft. They'll firm up as they cool. Overbaking will make them too cakelike rather than fudgy.
Use Parchment Paper: Lining the pan makes it much easier to lift and slice the brownies cleanly.
Crush Candy Canes Carefully: A rolling pin over a zip-top bag works well for achieving fine peppermint pieces.
FAQ
Yes, but use sparingly; peppermint oil is more concentrated.
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📖 Recipe
Peppermint Brownies
Equipment
- Bowl
- 8x8" baking pan
Ingredients
- 1 cup granulated sugar 200g
- ¾ cup all-purpose flour plain flour 95g
- ⅔ cup cocoa powder 55g
- ½ cup powdered sugar 65g
- ½ cup chocolate chips 90g
- ½ teaspoon salt
- ½ cup oil vegetable, canola etc… a neutral tasting oil 115ml
- 2 large eggs
- 2 tablespoons water
- ½ teaspoon peppermint extract
To decorate
- 3 ½ oz dark chocolate 100g
- 5 candy canes
Instructions
- Preheat the oven to 325°F/165°C. Line an 8x8 baking dish parchment paper. Spray the parchment paper lightly with spray oil so the peppermint brownies don't stick.
- Sift the sugar, flour, cocoa powder, and powdered sugar into a medium bowl. Stir in the chocolate chips and salt.
- In a small bowl, whisk together the oil, eggs, water, and peppermint extract.
- Gently fold the wet ingredients into the dry ingredients until combined and no streaks of flour remain, but don't beat the mixture.
- Pour the brownie batter into the pan and spread it evenly to the edges with the back of a spoon.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and an inserted toothpick comes out with only a few crumbs of batter on it.
- Allow the brownies to cool completely.
- To decorate: Melt the chocolate in a microwave in 30 second bursts. Chop the candy canes. Slice the completely cooled brownies, and drizzle each one with a little melted chocolate and sprinkle with the crushed candy canes.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
crance says
enjoyable