If you love chocolate and peppermint, these Easy Peppermint Brownies are just for you! They’re perfectly fudgy, bursting with refreshing peppermint flavor, and they come together in just one pot!

Peppermint brownies with peppermint crunchy scattered around

**This recipe was originally published in December 2015. I’ve updated the photos and text to include more information and step by step photos, and I’ve simplified the recipe.

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, peppermint hot chocolate and especially these Peppermint Brownies!

I love that one of these brownies completely satisfies my chocolate peppermint cravings.

At least until the next day. ๐Ÿ™‚

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.

Peppermint brownie recipe ingredients

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.
  • 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.

How to make this recipe

This recipe is nice and easy, because we all need extra time during the holiday season! It comes together in just a few minutes in one pot, and bakes up in less than 30 minutes.

Peppermint brownie recipe process collage 1
Peppermint brownie recipe before and after baking
  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.
Plate of peppermint brownies

FAQs

What makes brownies fudgy?

Fudgy brownies have a higher fat to flour ratio. This recipe has one stick of butter to 1/2 cup flour, resulting in a nice fudgy texture.

What is the best cocoa powder for brownies?

Unsweetened cocoa powder is the best cocoa powder to use in brownies in order to control the amount of sugar.

What should brownies look like when they come out of the oven?

When brownies are done, the top will be shiny and crackly, the center will be puffed, and the edges will pull away from the sides of the pan.

How long should you let brownies cool?

For best results, cool brownies for a minimum of one hour on a wire rack before cutting.

Should I refrigerate brownies?

There is no need to store brownies in the refrigerator. They will keep stored in an air tight container at room temperature for up to 5 days, or freeze for up to 3 months.

Recipe notes

  • 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!
Stack of peppermint brownies

More chocolate peppermint recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Peppermint brownies with peppermint crunchy scattered around

Easy Peppermint Brownies

Easy Peppermint Brownies are deliciously fudgy and packed with refreshing peppermint flavor! This recipe comes together quickly in just one pot!
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Ingredients

  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon peppermint extract or oil
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1/2 cup chocolate chips divided
  • 3 tablespoons peppermint crunch or crushed candy canes divided

Instructions 

  • 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.
  • 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.
    Peppermint brownie recipe process collage 1
  • Pour the batter into the prepared pan and spread evenly, then top with the reserved chocolate chips and peppermint crunch.
  • 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
    Peppermint brownie recipe before and after baking

Notes

  • 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.ย  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!

Nutrition

Serving: 1g, Calories: 132kcal, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 34mg, Sodium: 76mg, Potassium: 48mg, Fiber: 1g, Sugar: 13g, Vitamin A: 187IU, Calcium: 13mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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