Peppermint Brownies

Hello friends! I’m back with a holiday-inspired new recipe! These Peppermint Brownies are a festive twist on the classic chocolate treat, combining rich, fudgy brownie layers with a refreshing peppermint ganache topping. Topped with crushed peppermint candies for a delightful crunch, these brownies are perfect for holiday gatherings, cookie swaps, or as a sweet gift for loved ones. Can you almost taste the deliciousness?!

Best Peppermint Brownies Recipe

In this post, I’ll guide you through making these irresistible brownies, from the gooey chocolate batter to the creamy peppermint ganache. This recipe is easy to follow using simple ingredients straight from your pantry! Follow these step-by-step instructions, total and prep time, tips, and storage suggestions below to create the ultimate holiday dessert.

This recipe makes about 16 brownies.

Preparing the Brownie Batter

Start by preheating your oven to 350ºF (175ºC). Grease an 8”x8” square pan or baking dish with butter, oil, or cooking spray. Line the bottom and sides of the pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper as well.

In a large microwave-safe bowl, melt the butter and semi-sweet chocolate in 15-30 second intervals, stirring in between, until smooth. Alternatively, use a double boiler for even melting. Whisk in the granulated sugar until fully combined.

Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla and peppermint extracts.

Sift the flour, cocoa powder, and salt together, then fold the dry ingredients into the wet mixture until just combined. Add chocolate chips or chopped chocolate, and gently mix.

Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.

Baking the Brownies

Bake the brownies in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Be careful not to confuse melted chocolate chunks for uncooked batter when testing. Start checking for doneness at the 35-minute mark if your oven tends to run hot.

Once baked, let the brownies cool in the pan for 20 minutes. Use the parchment overhang to lift the brownies out of the pan and transfer them to a wire rack to cool completely.

Making the Peppermint Ganache

In a small saucepan, heat the heavy cream until hot but not boiling. Pour the cream over the chopped white chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until smooth. Stir in the quarter teaspoon peppermint extract. Allow the ganache to cool and thicken slightly, stirring every 5-10 minutes. For faster thickening, place the ganache in the fridge, but keep an eye on it to avoid over-setting.

Assembling the Brownies

Once the brownies have cooled completely, spread the ganache evenly over the top. Sprinkle with crushed peppermint candies for a festive touch. Refrigerate the brownies for about 20 minutes to help the ganache set before slicing.

Storage

Store the brownies in an airtight container in the refrigerator for up to 6 days. Bring them to room temperature before serving for the best texture. You can also freeze the brownies for up to 2 months. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before enjoying.

Tips & Tricks

• Perfect Ganache: Be sure to use high-quality white chocolate for a smooth, creamy ganache. Low-quality chocolate may result in a grainy texture.
• Avoid Overbaking: Remove the brownies from the oven as soon as a toothpick comes out clean or with a few moist crumbs to keep them fudgy.
• Pan Selection: Use a stainless steel pan for even heat distribution. Avoid glass pans, which can cause uneven baking.
• Easy Cleanup: Line the pan with parchment paper and leave an overhang for hassle-free removal and cleaner slicing.
• Decorating Tip: For extra holiday flair, drizzle melted dark chocolate over the ganache before adding the crushed peppermint.

Variations

• Double Chocolate Peppermint: Add an additional cup of semi-sweet chocolate chips oe white chocolate chips to the batter for extra richness.
• Mint Oreo Brownies: Sprinkle crushed Mint Oreos over the ganache for added crunch and flavor.
• Dark Chocolate Delight: Replace semi-sweet chocolate with dark chocolate for a more intense chocolate flavor.
• Festive Swirls: Before baking, swirl in melted white chocolate or peppermint ganache into the batter for a marbled effect.
• Make a Cinnamon Cream Cheese Frosting: If you’re not in the mood for peppermint, try topping these brownies with a cinnamon cream cheese frosting.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Why You’ll Love These Peppermint Brownies

These brownies combine the decadent richness of chocolate with the refreshing zing of peppermint, making them a standout dessert for the holiday season. The crunchy peppermint candy topping adds festive charm and a delightful texture. Whether for a party, a gift, or a cozy winter treat, these Peppermint Brownies are guaranteed to impress!

If you love these recipes, you’ll love these ones:

• Peppermint Bark
• Peppermint Macarons
• Pecan Pie Brownies
• Pumpkin Blondies
• Peppermint Bark Macarons

I’d love to see your creations! Share your photos and feedback on Instagram or Facebook, and let’s make this holiday season extra sweet together.

Peppermint Brownies

Camila Hurst

These Peppermint Brownies combine rich, fudgy chocolate with a refreshing peppermint ganache and a festive candy topping, perfect for holiday celebrations or a cozy winter treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 16 brownies

Calories 375 kcal

Ingredients

  

1x2x3x

Brownie Batter

• ¾ cup unsalted butter 170 grams
• 1 cup semi-sweet chocolate 170 grams
• 1½ cup granulated sugar 300 grams
• 3 large eggs room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• ¾ cup all-purpose flour 95 grams
• ½ cup unsweetened cocoa powder 50 grams
• ½ tsp salt
• ½ cup chocolate chips or chopped chocolate 85 grams

Peppermint Ganache

• 1 cup white chocolate chopped (170 grams)
• ⅓ cup heavy cream 78 ml
• ¼ tsp peppermint extract
• To decorate
• ¼ cup crushed peppermint candy

Instructions

 

Brownie Batter

• Pre-heat the oven to 350ºF.
• Grease a 8”x8” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
• Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar to the bowl and whisk until combined
• Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
• Add the vanilla extract, peppermint extract, and whisk to combine.
• Sift the flour, cocoa powder, and salt together and add it to the bowl.
• Add the chopped chocolate, or chocolate chips. Stir to combine.

To Bake

• Pour the brownie batter on the bottom of the prepared pan.
• Bake for about 40 minutes, until it’s set on top, the edges should be firm. A toothpick inserted in the brownies should come out clean without wet batter. However, sometimes you can stick the toothpick in the brownies and it will pull out some melted chocolate from the chocolate chunks you added to the batter, so test in several spots to ensure you are actually testing the batter and not the melted chocolate chunks.
• After 20 minutes, remove the brownie from the pan by pulling the edges of the parchment paper.

Peppermint Ganache

• Heat up the heavy cream until hot in a small saucepan or in the microwave.
• Place the chopped white chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream. Add the peppermint extract and mix to combine.
• Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.

To Decorate

• Once the brownies have cooled down completely, spread the ganache over the top. Sprinkle with the peppermint candies. You can place the brownies back in the fridge for about 20 minutes so the top has a chance to set before slicing and serving.

Notes

Baking Time: Oven temperatures can vary significantly, and the suggested baking time of 40 minutes is based on how long it took in my oven. However, if your oven runs hotter or is a convection oven, there’s a chance this baking time could overbake the brownies, resulting in a drier texture. To ensure moist and fudgy brownies, start checking for doneness at the 35 minute mark. Also, if your oven runs cold, you might need longer baking time. Don’t forget to do the toothpick test.

Storage: Store the brownies in an air-tight container in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.

For Easy Removal: Make sure to leave a slight overhang of parchment paper on two sides of the pan to act as handles. This will make it easier to lift the brownies out in one piece for cleaner slicing.

Oven: If you’re using a convection oven, you may need to reduce the temperature by 25°F and monitor closely.

Pan: Prefer a stainless pan over a glass pan, since stainless steel conducts heat more evenly and efficiently than glass. This allows for more consistent baking. Glass takes longer to heat up and retains heat longer. This can cause over baking around the edges and undercooking in the center, especially for thicker batters.

Nutrition

Serving: 1 brownieCalories: 375kcal

Keyword peppermint brownies

Tried this recipe?Let us know how it was!