If you love chocolate and peppermint, these easy Peppermint Brownies are for you. They’re fudgy, bright with peppermint, and come together in a single pot—perfect for holiday baking, gift boxes, or a cozy treat any time you crave that chocolate-and-mint combo.
I’m not usually a candy cane fan on its own, but paired with chocolate it’s irresistible. During the holidays I’m always reaching for peppermint-chocolate treats—everything from peppermint bark to a warm cup of cocoa. These peppermint brownies are one of my favorite easy recipes: rich, fudgy, and just minty enough to feel festive without overpowering the chocolate.
Why you’ll love this recipe:
- Fudgy brownies with shiny, crackly tops and a refreshing peppermint finish.
- Simple, one-pot method—no melting and tempering chocolate required.
- Fast to make and festive enough for cookie trays and homemade gifts.
- Flexible: swap in white chocolate chips, add ganache, or change the topping to suit your taste.
Recipe ingredients
These brownies are built on a classic cocoa-based batter. Cocoa powder keeps the recipe pantry-friendly and easy to assemble, and a small amount of peppermint extract (or oil) adds a bright, holiday aroma. I like using peppermint crunch sprinkles for convenience, but crushed candy canes work just as well.
Ingredient notes
- Butter: Unsalted butter lets you control salt. If you use salted butter, omit the added salt in the recipe.
- Cocoa powder: Use unsweetened cocoa powder so the sweetness comes from the sugar.
- Chocolate chips: Dark chocolate chips give a deep chocolate flavor; swap for milk or white chips if you prefer.
- Peppermint crunch: Pre-crushed peppermint sprinkles save time, but crushed candy canes are a fine substitute.
- Peppermint extract or oil: Very concentrated—use sparingly. If you don’t have any, increase the crushed peppermint for flavor instead.
How to make this recipe
This recipe is assembled in one pot and finished in a 9×9″ pan. A key tip: let the warm cocoa-sugar mixture cool slightly before adding the eggs so you don’t scramble them.
- Preheat the oven to 325°F (163°C). Line a 9×9″ baking pan with foil or parchment and set aside. In a medium saucepan over medium-low heat, melt the butter.
- Stir in the granulated sugar, unsweetened cocoa powder, and salt. Cook, stirring occasionally, until the mixture feels very warm to the touch. Remove from heat and stir in the peppermint extract. Let cool 5–10 minutes.
- Beat in the eggs one at a time, whisking vigorously after each addition to incorporate and build structure. Stir in the flour just until combined, then fold in most of the chocolate chips and peppermint crunch, reserving a little to sprinkle on top.
- Spread the batter evenly into the prepared pan. Top with the reserved chips and peppermint crunch. Bake 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 before cutting so the brownies set and slice cleanly.
Recipe FAQs
Fudgy brownies have a higher fat-to-flour ratio. This recipe uses a full stick of butter with a small amount of flour to create a dense, fudgy texture.
Unsweetened cocoa powder is best so you can control the overall sweetness. Natural or Dutch-processed cocoa will both work, but flavors will vary slightly.
The top should be shiny and crackly, the center slightly puffed, and the edges will begin to pull away from the pan. A toothpick should come out with a few moist crumbs.
For best results, cool at least one hour on a wire rack before cutting so the texture sets.
Store brownies in an airtight container at room temperature for up to five days. For longer storage, freeze for up to three months.
Recipe notes
- Pro tip: Always let the warm butter/cocoa mixture cool for several minutes before adding eggs to avoid curdling.
- Adjust peppermint to taste. Peppermint extract and oil are potent—start small and increase if needed.
- Customize with white chocolate chips, a drizzle of melted chocolate, or a ganache topping for an extra-decadent finish.
- Leftovers keep well at room temperature in an airtight container for up to five days or in the freezer for up to three months.
Recipe summary
Easy Peppermint Brownies — Serves about 9. Prep time ~20 minutes; bake 20–25 minutes; total time ~50 minutes. Rich, fudgy cocoa brownies brightened with peppermint crunch and chips. Perfect for holiday trays or an easy, festive dessert.
Ingredients
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt (omit if using salted butter)
- 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 (quick)
- Preheat oven to 325°F. Line a 9×9″ pan with foil or parchment.
- Melt butter in a saucepan over medium-low heat. Stir in sugar, cocoa, and salt until warm. Remove from heat, stir in peppermint, and cool 5–10 minutes.
- Whisk in eggs one at a time, then fold in flour, chocolate chips, and most of the peppermint crunch.
- Transfer batter to the prepared pan, top with reserved chips and crunch, and bake 20–25 minutes. Cool completely before cutting.
Nutrition (approx.)
Serving: 1 brownie. Calories and macronutrient values will vary by ingredient brands and portions; use the ingredient labels you have on hand for precise numbers.
Did you try this recipe? Leave a review in the comments and tag @flavorthemoments if you share photos on social media—I love to see what you make!