Whenever the chilly air starts creeping in and the holidays are just around the corner, I find myself reaching for one treat that never fails to hit the spot—these peppermint brownies. The moment you open the oven, the rich chocolate aroma mingles with the crisp, refreshing scent of peppermint, instantly transporting you to a cozy winter evening with loved ones. Honestly, these peppermint brownies remind me of those peppermint hot cocoa moments, but with the added bonus of fudgy, chewy goodness you can hold in your hand. It’s like biting into a little piece of minty chocolate heaven. If you’re someone who’s torn between craving classic brownies or festive flavors, this recipe hits the sweet spot perfectly—decadent yet refreshing, familiar yet a bit unexpected.
What is Peppermint Brownies?
Think of peppermint brownies as the wonderful lovechild of a classic chocolate brownie and a peppermint candy cane. It’s essentially your go-to brownie base, rich and fudgy, with that unmistakable cool kiss of peppermint woven right through it—sometimes as a swirl, or sprinkled atop a glossy glaze. The peppermint flavor isn’t overpowering, just bright enough to wake up the chocolate and make each bite feel fresh and festive. The name is pretty straightforward, but the experience is anything but—mixing the legacy of traditional brownies with a bit of holiday magic (or all-year-round joy if you ask me). And if you’ve ever had peppermint bark or those winter mints wrapped in red and white, this will feel both nostalgic and totally new on your palate.
Why you’ll love this recipe?
What I love most about this peppermint brownie recipe is how simple it is to whip together, yet it looks like you spent hours in the kitchen. The flavor combination? Unbeatable. The chocolate stays rich and gooey, while the peppermint adds this subtle brightness that keeps everything perfectly balanced—kind of like when you add just the right pinch of salt to chocolate chip cookies. You won’t find yourself reaching for another brownie immediately because these will satisfy you beautifully in one go.
It’s also incredibly forgiving. I remember the first time I tried to add peppermint extract to regular brownies—I went overboard and it tasted like toothpaste (seriously). But through trial and error, I landed on this perfect ratio where the peppermint is there to enhance, not overtake. Plus, the ingredients are super budget-friendly. You don’t need fancy chocolates or exotic extracts, just simple basics most of us already have in the pantry. This recipe is a lifesaver on busy nights when you want a quick dessert, or the kids have a last-minute sugar craving—they ask for this one all the time.
And versatile? Absolutely. You can dress them up with crushed candy canes, a drizzle of peppermint glaze, or leave them plain and still get that cozy holiday vibe. If you love classics like fudge brownies or peppermint bark, think of this as your new go-to hybrid that’s just waiting to impress neighbors, coworkers, or anyone dropping by unexpectedly.
How do I make Peppermint Brownies?
Quick Overview
This recipe feels like a breeze from start to finish. You begin with a basic brownie batter, mix up a minty filling swirl—which is what makes these brownies extra special—pop them in the oven, and finally, add a shiny peppermint glaze that hardens just right. The result? A perfect sweet and minty balance in every bite with a luxurious fudgy texture that’s just irresistible. Trust me, you don’t need to be a pro baker for these to come out spot on.
Ingredients
For the Main Batter:
- 1 cup (2 sticks) unsalted butter – I always opt for good quality butter; it makes a noticeable difference in richness.
- 2 cups granulated sugar – feel free to tweak for sweetness, but this hits the perfect fudgy mark.
- 4 large eggs – room temperature for better mixing.
- 1 ½ cups all-purpose flour – sifted to avoid lumps.
- ¾ cup unsweetened cocoa powder – good quality cocoa powder really brings out that deep chocolate flavor.
- ½ tsp salt – just enough to enhance the chocolate.
- 1 tsp vanilla extract – because vanilla makes everything better.
For the Peppermint Filling:
- ½ cup cream cheese, softened – makes the swirl creamy without overpowering.
- ¼ cup powdered sugar – adds just enough sweetness to the filling.
- 1 tsp peppermint extract – start here and adjust to taste; it should be bright, not overpowering.
- 2-3 drops red food coloring (optional) – if you want that festive swirl look.
For the Peppermint Glaze:
- 1 cup powdered sugar – for that velvety gloss.
- 2 tbsp milk or cream – almond milk works beautifully if you want a dairy-free twist.
- ½ tsp peppermint extract – to tie it all together.
- Crushed candy canes for sprinkling (optional) – because crunch makes everything better.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper—trust me, lining it makes cleanup smooth and slicing these brownies a dream. I like to lightly spray and then line to avoid any sticky situations.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, and salt until evenly combined. This step helps avoid clumps and ensures your brownies have that perfect uniform color and texture.
Step 3: Mix Wet Ingredients
In a large bowl, melt the butter gently (microwave or stovetop). Stir in the sugar right away to let it start dissolving in the warm butter. Then, beat in the eggs one at a time, mixing until just incorporated. Finally, add the vanilla extract for that subtle aroma you’ll love.
Step 4: Combine
Slowly fold the dry ingredients into the wet mixture, mixing lightly until just combined. Overmixing is your enemy here—it’ll make the brownies tough. A few flour streaks are okay because the batter will smooth out once baked.
Step 5: Prepare Filling
In a small bowl, beat the softened cream cheese with powdered sugar and peppermint extract until smooth and creamy. If you want that classic holiday touch, gently fold in a few drops of red food coloring—just enough to get a beautiful pink swirl.
Step 6: Layer & Swirl
Pour half of the brownie batter into your prepared pan. Dollop the peppermint cream cheese filling evenly over the batter, then spoon the remaining batter on top. Grab a butter knife or skewer and swirl gently through the layers—a light hand here creates that gorgeous marbling effect without mixing everything into one color.
Step 7: Bake
Bake for 30-35 minutes. To test doneness, insert a toothpick near the center; a few moist crumbs sticking are perfect—it means fudgy, gooey brownies. If it’s too wet, give it a few extra minutes, but watch closely as you don’t want dry edges.
Step 8: Cool & Glaze
Let the brownies cool completely in the pan, or you’ll melt your glaze right off. Whisk together the powdered sugar, milk, and peppermint extract until smooth. Drizzle over the brownies in generous ribbons, then sprinkle crushed candy canes while the glaze is still wet, so they stick beautifully.
Step 9: Slice & Serve
Use a sharp knife and wipe it clean between cuts for neat squares. These brownies are best served at room temperature so the glaze isn’t too stiff and the minty chocolate flavor shines through. If you’re feeling fancy, add a dollop of whipped cream or a scoop of vanilla ice cream—totally optional but highly recommended!
What to Serve It With
For Breakfast: These peppermint brownies with a strong, steaming cup of dark coffee make a morning treat that’s just sweet enough to kickstart your day. I like mine alongside a cinnamon-spiced latte, which somehow brings out the mint in the brownies.
For Brunch: Plate the brownies with fresh fruit like sliced strawberries or a dollop of mascarpone and pair with sparkling water infused with mint—fancy but effortless. This combo has impressed guests at more than one holiday gathering.
As Dessert: After a big meal, these brownies are the perfect “little something” to share. Vanilla ice cream or peppermint bark crumbs on top add festive flair. A mug of hot peppermint tea or even a glass of creamy eggnog rounds it out beautifully.
For Cozy Snacks: Sometimes, I just reach for these brownies in a blanket burrito on the couch. Pop on a Christmas movie, pour some milk, and you’re set. The peppermint really feels like that cozy winter treat that warms you from the inside out—even if you’re just snuggling in your pajamas.
Top Tips for Perfecting Your Peppermint Brownies
Ingredient Quality: Don’t skimp on the cocoa powder. The difference between dutch-processed and natural cocoa is noticeable, and I go for dutch-processed for that deep, rich chocolate flavor every time.
Mixing: When folding the dry into wet ingredients, use a light hand—stop mixing as soon as the flour disappears. Overmixing will lead to cakey brownies, and we’re going for fudgy here.
Swirl Technique: Make sure the cream cheese filling is soft but not runny. You want it creamy enough to gently swirl without sinking to the bottom. For an extra festive look, use a toothpick to create delicate loops and waves instead of random swirls.
Extract Balance: Peppermint extract can easily overpower, so start with a small amount—1 teaspoon is plenty for a strong but smooth mint presence. Taste the filling before swirling it in if possible.
Baking Time: Every oven’s a little different. Check your brownies a few minutes early to avoid drying out the fudgy texture. The toothpick test is your best friend here.
Glaze Play: The glaze should be smooth but thick enough to hold its shape when drizzled. If it’s too thin, it’ll soak in; too thick, and it won’t spread nicely. Adjust with milk or powdered sugar until it coats the back of a spoon.
I learned these tips after several batches that either came out too cakey or too minty—trial and error pays off! Also, crushed candy canes on top are a must for that crunch and festive pop, but if you’re going simple, the glaze alone is pure magic.
Storing and Reheating Tips
Room Temperature: Keep your peppermint brownies in an airtight container for up to 3 days. This is perfect if you plan to eat them quickly—just avoid stacking to keep the glaze intact.
Refrigerator Storage: If you want to keep them longer, wrap tightly in plastic wrap or foil and place in a sealed container. They last about 5-7 days in the fridge, and I promise they actually taste better chilled with the glaze slightly firmed up.
Freezer Instructions: Wrap brownies individually or in portions using plastic wrap then foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temp before serving for best texture.
Glaze Timing Advice: If you plan to freeze the brownies, add the glaze after thawing to prevent it from cracking or discoloring. For short-term fridge or room temp storage, the glaze can go on right after cooling.
Frequently Asked Questions
Final Thoughts
I swear, these peppermint brownies have become my holiday standby; they’re that perfect guilty pleasure you don’t regret. The fudge meets fresh coolness of mint combo is something I come back to year after year—not to mention how ridiculously easy and quick they come together. If you’re like me and your family clings to the kitchen whenever dessert is around, this recipe is your secret weapon. I’d also recommend checking out my peppermint bark or peppermint mocha recipes if you want to stay in that minty sweet zone.
When you make these, please share! I love hearing your twists and tricks, and it really warms my heart to know this humble little recipe brings you joy like it does to me. Happy baking and may your kitchen always smell like chocolate and peppermint magic!
peppermint brownies
Ingredients
Main Ingredients
- 1.25 cups semisweet chocolate chips divided
- 0.75 cup vegetable oil
- 1 cup granulated sugar
- 0.67 cup light brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 0.5 teaspoon kosher salt
- 2 tablespoons peppermint candies finely crushed
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt 0.5 cup of chocolate chips with vegetable oil in the microwave in 15-second intervals, stirring until smooth. Let cool slightly.
- In a stand mixer, beat granulated sugar, brown sugar, eggs, vanilla extract, and peppermint extract on high speed for 5-6 minutes until pale and thick.
- Slowly mix melted chocolate mixture into the wet ingredients on low speed until just combined.
- Whisk together flour, cocoa powder, and kosher salt in a small bowl.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Fold in the remaining 0.75 cup of chocolate chips.
- Pour batter into the prepared pan and smooth the top. Sprinkle remaining chocolate chips evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Immediately sprinkle crushed peppermint candies over the hot brownies. Cool completely in the pan on a wire rack.
- Lift brownies from the pan using parchment overhang. Cut into squares and serve.
