If you love chocolate and peppermint, these easy Peppermint Brownies are made for you. They’re fudgy with a crackly top, offer a bright peppermint bite, and are mixed in a single pot for minimal cleanup.
I’m not usually a fan of whole candy canes, but pair peppermint with chocolate and I’m sold. During the holidays I crave that mix of cool mint and deep chocolate, and these peppermint brownies deliver both in an easy, crowd-pleasing way.
They’re a go-to for holiday baking because they’re quick, customizable, and travel well for gift-giving or cookie trays. You can swap chocolate chips, drizzle them with ganache, or keep them simple with just crushed peppermint on top.
Why you’ll love this recipe:
- Perfectly fudgy brownies with a shiny, crackly top and refreshing peppermint flavor.
- Simple one-pot method—no chopping chocolate or complicated double boilers.
- Festive enough for holiday trays and easy to package for gifts.
- Customizable: try white chocolate chips, extra peppermint crunch, or a ganache drizzle.
Recipe ingredients
There are many brownie styles—some use chopped chocolate for gooey pockets, others rely on cocoa powder for a classic fudgy texture. This recipe keeps things simple with pantry-friendly cocoa powder and a handful of add-ins to create a peppermint-forward brownie that’s quick to make.
Ingredient notes
- Butter: Unsalted butter lets you control salt. If you use salted butter, skip the 1/2 teaspoon of added salt in the recipe.
- Cocoa powder: Use unsweetened cocoa powder so the brownie’s sweetness comes from the sugar you add.
- Chocolate chips: Dark chocolate chips add a rich chocolate punch, but semisweet or milk chips work too.
- Peppermint crunch: Pre-crushed peppermint sprinkles save time; alternatively, crush candy canes or peppermint candies yourself.
- Peppermint extract or oil: Just 1/2 teaspoon gives a strong, refreshing mint flavor. If you don’t have any, increase the crushed peppermint on top instead.
See the recipe card below for the exact ingredient amounts and the full method.
How to make this recipe
This peppermint brownie method is fast and done in one pot. It’s important to let the warm cocoa-sugar mixture cool slightly before adding the eggs so the eggs don’t scramble.
Pro tip: Allow the cocoa and sugar mixture to cool 5–10 minutes before adding eggs.
- Preheat oven to 325°F. Line a 9×9-inch baking pan with foil or parchment and set aside. In a medium saucepan over medium-low heat, melt the butter. Stir in the sugar, cocoa powder, and salt until combined and the mixture is very warm to the touch. Remove from heat and stir in the peppermint extract. Let cool for 5–10 minutes.
- Add the eggs one at a time, beating vigorously after each addition so the batter becomes glossy. Stir in the flour just until combined. Fold in most of the chocolate chips and peppermint crunch, reserving some to scatter on top.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips and peppermint crunch.
- Bake 20–25 minutes, until the center is puffed and a toothpick inserted into the center comes out with a few moist crumbs. Cool completely on a wire rack before cutting.
Recipe FAQs
Fudgy brownies have a higher fat-to-flour ratio. This recipe uses one stick of butter with only 1/2 cup flour, which keeps the center dense and fudgy.
Unsweetened cocoa powder is preferred so you can control the overall sweetness with granulated sugar.
Finished brownies have a shiny, crackly top, the center will be slightly puffed, and the edges will begin to pull away from the pan. A toothpick should come out with a few moist crumbs.
Cool for at least one hour on a wire rack for clean slices and better texture.
No refrigeration is necessary. Store brownies in an airtight container at room temperature up to 5 days, or freeze up to 3 months.
Recipe notes
- Pro tip: Cool the cocoa-sugar mixture before adding eggs to prevent curdling.
- Leftovers keep well in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Peppermint extract or oil is potent—start with 1/2 teaspoon and adjust next time if you want more or less mint.
- Switch to white chocolate chips or finish with a chocolate ganache for a different presentation.
More chocolate recipes you’ll love:
- Cheesecake brownies
- Chocolate ganache brownies
- Chocolate peanut butter pie
- Easy chocolate mousse
- Homemade chocolate truffles
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.
Easy Peppermint Brownies
Servings: 9 | Prep: 20 mins | Cook: 30 mins | Total: 50 mins
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°F. Line a 9×9-inch pan with foil or parchment.
- Melt the butter in a medium saucepan over medium-low heat. Stir in sugar, cocoa, and salt until combined and warm. Remove from heat, stir in peppermint, and let cool 5–10 minutes.
- Add eggs one at a time, beating well after each. Stir in flour until just incorporated. Fold in most of the chips and peppermint crunch, saving some for the top.
- Spread batter in pan, top with reserved chips and peppermint, and bake 20–25 minutes until center has a few moist crumbs. Cool completely before cutting.
Nutrition (per brownie, approximate)
Calories: 132 kcal • Carbohydrates: 17 g • Protein: 2 g • Fat: 7 g • Saturated fat: 5 g • Sugar: 13 g