Easy Peppermint Brownies

I’ve never been a big fan of candy canes, but when they’re paired with chocolate it’s a completely different story.

I crave chocolate and peppermint almost constantly during Christmastime, so I indulge in my share of peppermint bark and crock pot hot chocolate.

These fudgy, refreshing Peppermint Brownies are another delicious way to satisfy my chocolate peppermint cravings.

I make these brownies time and time again during the holiday season because they’re so easy, and the flavors capture the flavors of the season perfectly!

Why you’ll love this recipe:

• These brownies are perfectly fudgy with crackly tops and refreshing peppermint flavor.  
• This is the easiest brownie recipe ever. There’s no melted chocolate to deal with, and it comes together in just one pot!
• This recipe is festive enough for the holiday cookie tray and perfect for gift giving.
• Brownies may be customized with white chocolate chips or drizzled with chocolate ganache for extra flair.

Recipe ingredients

I feel that you can never have enough brownie recipes because they’re all different. Some are made with chopped chocolate for a rich, gooey texture like my German chocolate brownies, and some include a combination of chopped chocolate and cocoa powder for a fudgy middle and big chocolate flavor like my peanut butter brownies.

Then there are simple cocoa brownies with crackly tops like my deliciously chewy coconut oil brownies and these peppermint brownies.

Cocoa brownies will always be my favorite because there’s no chocolate to chop, and cocoa powder is always in the pantry right?

I love that there are just a few simple ingredients in this peppermint brownie recipe, and several ingredients are easily customized with what you have on hand.

Ingredient notes

• Butter. I used unsalted butter so that I could control the sodium. If you use salted butter, omit the 1/2 teaspoon salt in the recipe.
• Cocoa powder. Use unsweetened cocoa powder as the brownie base is sweetened with granulated sugar.
• Chocolate chips. I used dark chocolate chips for big chocolate flavor, but they may be substituted with whatever you have on hand or omitted altogether.
• Peppermint crunch. I love using peppermint crunch, which is finely crushed peppermint that can be used just like sprinkles. It’s a huge time saver, but you can certainly crush candy canes or peppermint candies yourself if you prefer.
• Peppermint oil/extract. Peppermint oil or extract adds big, refreshing flavor to these brownies. A little goes a long way, so I’ve only used 1/2 teaspoon in this recipe. If you don’t have either on hand, omit altogether and add a bit more crushed peppermint if desired.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

This peppermint brownie recipe is super easy to make and comes together in one pot!

Pro tip: Be sure to allow the cocoa sugar mixture time to cool before adding the eggs.

See the recipe card below for full instructions.

1. Preheat oven to 325 degrees. Line a 9×9″ baking dish with foil or parchment paper and set aside. Melt the butter in a medium sauce pan over medium low heat. Add the sugar, cocoa powder and salt, and stir well to combine. Continue to cook, stirring occasionally until the mixture is very warm to the touch. Remove from heat and stir in the peppermint extract, then allow to cool for 5-10 minutes.
2. Add the eggs one at a time, beating vigorously after each addition. Stir in the flour just until incorporated, then stir in the chocolate chips and peppermint crunch, reserving some for the top of the brownies.
3. Pour the batter into the prepared pan and spread evenly, then top with the reserved chocolate chips and peppermint crunch.
4. Bake for 20-25 minutes, or until the center is puffed and a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack.

Recipe FAQs

Recipe notes

• Pro tip: Be sure to allow the cocoa sugar mixture time to cool before adding the eggs.
• Store leftover brownies in an air tight container at room temperature for up to 5 days or freeze for up to 3 months.
• Peppermint extract/oil adds big flavor, so a little goes a long way.  If you don’t have any on hand, omit altogether and add more crushed peppermint if desired.
• Change up these peppermint brownies by using white chocolate chips or topping with chocolate ganache!