Nothing says holiday baking quite like a batch of rich, chocolatey brownies with a refreshing hint of peppermint. These peppermint brownies combine deep cocoa flavor with a cool minty finish, creating a dessert that feels both indulgent and festive.
The texture is perfectly fudgy, with soft centers and pockets of melted chocolate throughout. A smooth chocolate frosting and a sprinkle of crushed peppermint candy on top add just the right amount of sweetness and crunch. Whether you’re baking for a holiday gathering, gifting treats, or simply craving something cozy, these brownies are a reliable crowd-pleaser.
What Makes These Brownies Special
- Deep, rich chocolate flavor with a soft, fudgy texture
- Refreshing peppermint twist without overpowering the cocoa
- Simple, beginner-friendly process
- Perfect for holidays, parties, or edible gifts
- Frosted and topped for a bakery-style finish
Ingredients
Brownie Batter
- ½ cup salted butter, melted
- ¾ cup + 1 tablespoon light brown sugar
- 2 large eggs, at room temperature
- ¾ teaspoon peppermint extract
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon espresso powder (optional)
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ cup chocolate chips or chunks
Chocolate Frosting
- ¼ cup salted butter, melted
- ½ cup cocoa powder
- 2⅓ cups powdered sugar, sifted
- 2–3 tablespoons whole milk
Topping
- Crushed peppermint candy or candy canes
Equipment
- 8-inch square baking pan
- Mixing bowls
- Whisk or spatula
- Hand or stand mixer (optional)
Helpful Baking Tips
Bring eggs to room temperature
This helps the batter mix smoothly and improves texture.
Measure cocoa properly
Too much cocoa can make brownies dense—lightly scoop and level.
Don’t overmix
Once the flour disappears into the batter, stop mixing to keep the brownies soft and fudgy.
How to Make Peppermint Brownies
1. Prepare your baking pan
Preheat your oven to 325°F (165°C). Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal. Lightly grease the sides if needed.
2. Create the chocolate base
In a mixing bowl, combine the melted butter and brown sugar. Stir until the mixture looks glossy and smooth.
Add the eggs one at a time, mixing gently after each addition. Stir in the peppermint extract for that signature holiday flavor.
3. Mix the dry ingredients
In a separate bowl, whisk together:
- flour
- cocoa powder
- espresso powder (if using)
- cornstarch
- baking powder
Gradually fold the dry mixture into the wet ingredients. Mix just until a thick, uniform batter forms.
4. Add chocolate chips
Fold in the chocolate chips or chunks, reserving a small handful to scatter on top if desired.
5. Bake the brownies
Spread the batter evenly into the prepared pan and smooth the surface.
Bake for about 28–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
6. Cool completely
Allow the brownies to cool fully in the pan before adding frosting. This prevents the topping from melting and ensures clean layers.
7. Make the frosting
In a bowl, combine melted butter, cocoa powder, powdered sugar, and milk. Stir until smooth and spreadable.
If the frosting feels too thick, add a small amount of milk gradually until it reaches the desired consistency.
8. Frost and decorate
Spread the frosting evenly over the cooled brownies. Immediately sprinkle crushed peppermint candy over the top for texture and a festive look.
9. Slice and serve
Cut into squares using a sharp knife. For clean edges, wipe the knife between cuts or dip it in warm water and dry it.
Serving Ideas
These brownies pair beautifully with:
- hot chocolate
- peppermint or vanilla ice cream
- whipped cream
- coffee, latte, or chai
- a drizzle of chocolate sauce
Storage Instructions
At room temperature:
Store in an airtight container for up to 3 days.
In the refrigerator:
Keep for up to 1 week for a firmer texture.
Freezing:
Wrap individual pieces and freeze for up to 3 months. Thaw at room temperature before serving.
Quick reheating tip:
Warm a brownie in the microwave for 10–15 seconds for a soft, gooey texture.
Easy Variations
Double Chocolate Peppermint
Add extra chocolate chips or chunks for richer flavor.
White Chocolate Twist
Swap in white chocolate chips for a sweeter contrast.
Extra Minty Version
Add a tiny bit more peppermint extract—but carefully, as it can be strong.
Common Mistakes to Avoid
- Overbaking, which leads to dry brownies
- Mixing the batter too much, resulting in a cakier texture
- Frosting before the brownies have cooled
- Using too much peppermint extract, which can overpower the chocolate
Fudgy Peppermint Brownies (Festive Holiday Chocolate Treat)
Ingredients
Equipment
Method
- Prepare your baking pan. Preheat your oven to 325°F (165°C). Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal. Lightly grease the sides if needed.
- Create the chocolate base. In a mixing bowl, combine the melted butter and brown sugar. Stir until the mixture looks glossy and smooth. Add the eggs one at a time, mixing gently after each addition. Stir in the peppermint extract for that signature holiday flavor.
- Mix the dry ingredients. In a separate bowl, whisk together: flour, cocoa powder, espresso powder (if using), cornstarch, baking powder. Gradually fold the dry mixture into the wet ingredients. Mix just until a thick, uniform batter forms.
- Add chocolate chips. Fold in the chocolate chips or chunks, reserving a small handful to scatter on top if desired.
- Bake the brownies. Spread the batter evenly into the prepared pan and smooth the surface. Bake for about 28–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool completely. Allow the brownies to cool fully in the pan before adding frosting. This prevents the topping from melting and ensures clean layers.
- Make the frosting. In a bowl, combine melted butter, cocoa powder, powdered sugar, and milk. Stir until smooth and spreadable. If the frosting feels too thick, add a small amount of milk gradually until it reaches the desired consistency.
- Frost and decorate. Spread the frosting evenly over the cooled brownies. Immediately sprinkle crushed peppermint candy over the top for texture and a festive look.
- Slice and serve. Cut into squares using a sharp knife. For clean edges, wipe the knife between cuts or dip it in warm water and dry it.
Notes
peppermint or vanilla ice cream
whipped cream
coffee, latte, or chai
a drizzle of chocolate sauce
Storage Instructions At room temperature:
Store in an airtight container for up to 3 days. In the refrigerator:
Keep for up to 1 week for a firmer texture. Freezing:
Wrap individual pieces and freeze for up to 3 months. Thaw at room temperature before serving. Quick reheating tip:
Warm a brownie in the microwave for 10–15 seconds for a soft, gooey texture. Easy Variations Double Chocolate Peppermint
Add extra chocolate chips or chunks for richer flavor. White Chocolate Twist
Swap in white chocolate chips for a sweeter contrast. Extra Minty Version
Add a tiny bit more peppermint extract—but carefully, as it can be strong.