Peppermint Brownies are delicious Christmas treats that have a perfect balance of mint and chocolate. Top them with crushed candy canes for an ultra festive look and a crunchy texture to contrast the gooey fudgy brownies.
Do you love the combination of mint and chocolate? I do!
Peppermint Brownies are the perfect combination of these two classic holiday flavors and they’re so easy to make!
Make a classic brownie batter using simple baking ingredients. Add in some peppermint extract to infuse the brownies with a minty flavor. Then, bake them up until fudgy and moist!
Make them extra special with a layer of melted chocolate drizzled on top and sprinkle with crushed candy canes for even more peppermint flavor and a festive holiday look.
These peppermint brownies will be the talk of any party or cookie exchange this year.
Bring them along with some hot cocoa to a winter get-together.
Everyone will love these minty treats, so make sure you have them on your holiday baking rotation!
You'll also love these fun Gingerbread Brownies Bites, Cranberry Banana Bread, and Pretzel Christmas Trees! They're all easy, tasty, fun and festive.
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Why Make This Recipe
A great way to add festive flavor to a classic brownie recipe.
Perfect for holiday parties and cookie exchanges.
They use simple baking ingredients you can find anywhere.
Customize them by adding your favorite chopped nuts or different colors and flavors of candy canes.
Ingredients
Melted Butter - This is used to help the brownies stay moist and chewy.
Sugar -Gives this basic brownie batter a classic sweet flavor.
All-Purpose Flour - Flour is essential to hold everything together, yet not take away from the chewy texture of the peppermint brownies.
Peppermint Extract - Turns regular brownies into peppermint brownies giving them a fresh minty flavor.
Eggs -These help bind the ingredients together and give the peppermint brownies structure.
Candy Canes - For a festive look and delicious peppermint flavor, candy canes are crushed and sprinkled on top of the peppermint brownies.
Unsweetened Cocoa Powder - This is used to give the peppermint brownies their classic chocolate flavor.
Solid Chocolate - This gets melted and drizzled on top of the candy cane topped brownie for additional chocolate flavor and texture.
Please scroll down to the recipe card below for the full quantities.
Instructions
Wondering how to make this peppermint brownies recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 350°F/175°C. Lightly grease an 8x8-inch square pan with spray oil or butter, or line with baking parchment paper and set aside.
Mix the wet ingredients: In a bowl, add the butter, sugar, and peppermint extract. Whisk until everything is fully combined, then add the eggs one at a time and whisk them into the mixture.
Add the dry ingredients: To the bowl with the butter, sugar, and egg, sift in the cocoa powder and flour and mix until just combined making sure there are no white streaks of flour in the brownie batter.
Bake the brownies: Add the brownie batter to the prepared baking dish and bake for 20 minutes or until the edges start to brown but the center is still slightly soft. Let the brownies cool completely.
Crush the peppermint sticks: Add the candy canes to a ziploc bag and use a rolling pin the crush them up.
Garnish and serve: Cut the brownies into squares and drizzle melted chocolate on top. Add the crushed candy canes while the chocolate is still wet. Let the chocolate harden and set before serving.
Cook's Tips
Ensure all your ingredients are at room temperature before starting.
No need for a mixer, you can mix these peppermint brownies by hand with a whisk.
If you want really pepperminty brownies, add an extra ½ - 1 teaspoon of peppermint extract.
I like to use unsweetened cocoa powder instead of alkalized (dutch-processed) cocoa powder as it gives a more intense chocolate flavor.
Alkalized cocoa powder tends to have a more mellow chocolate flavor which helps balance the flavor of peppermint.
Make sure you’re using peppermint extract instead of peppermint oil. The peppermint oil has pepper particles in it that are rather gritty and the flavor can be overpowering.
For easy cutting, place the peppermint brownies into the freezer for about 30 minutes before cutting them.
Variations
You could try adding different flavors of candy canes, such as orange or raspberry.
For a crunchy texture and nutty flavor, try chopping up some nuts and adding them into the peppermint brownie batter or on top.
Add frosting or royal icing to the peppermint brownies for a different texture and color on top.
Fold in chocolate chips, butterscotch chips, white chocolate chips, or M&M’s into the brownie batter for extra sweet flavor and texture.
Storage & Freezing
Storing: The peppermint brownies will last in an airtight container at room temperature for 4-5 days.
Freezing: Individually wrap the peppermint brownies in cling film (plastic wrap) then place them all into a freezer bag or airtight container carefully. Freeze for up to 3 months. Thaw in the fridge overnight or leave them on the counter to defrost before serving.
FAQs
Yes, peppermint brownies can be made ahead of time. Make them, cool them completely, then store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
I recommend using food-grade peppermint extract as opposed to peppermint oil. This can be found in the baking section at your local grocery store or online.
Yes, peppermint brownies are also delicious without the crushed candy canes on top. Feel free to decorate the top with your favorite frosting, dessert sauce, or Christmas sprinkles.
More Christmas recipes
We hope that you love this tasty mint brownies recipe! Be sure to also check out these other side dishes too!
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📖 Recipe
Peppermint Brownies
Equipment
- Mixing Bowl
- 8x8-inch square pan
Ingredients
- ½ cup melted butter
- ¾ cup sugar
- 1 teaspoon peppermint extract
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour plain flour
To decorate
- 3.5 oz 100g chocolate
- 3 candy canes
Instructions
- Preheat the oven to 350°F/175°C. Lightly grease an 8x8-inch square pan with spray oil or butter, or line with baking parchment paper.
- Whisk the butter, sugar and peppermint extract in a medium bowl together well.
- Whisk in the eggs, one at a time.
- Sift in the cocoa powder and flour, and gently stir to combine (don’t overmix, but ensure there are no streaks of flour).
- Pour the batter into the pan and spread out to the edges. Bake for 20 minutes or until the centre is just about set (don’t overbake or it will be cake-like and not chewy and soft).
- Cool completely then remove from the pan and cut into squares.
- Crush the candy canes (I put them into a bag and crush with a rolling pin).
- Melt the chocolate, then drizzle over the cooled peppermint brownies. Sprinkle with the crushed candy canes.
Notes
Yes, peppermint brownies can be made ahead of time. Make them, cool them completely, then store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. What type of peppermint extract should I use?
I recommend using food-grade peppermint extract as opposed to peppermint oil. This can be found in the baking section at your local grocery store or online. Can I omit the candy canes?
Yes, peppermint brownies are also delicious without the crushed candy canes on top. Feel free to decorate the top with your favorite frosting, dessert sauce, or Christmas sprinkles. Ensure all your ingredients are at room temperature before starting. No need for a mixer, you can mix these peppermint brownies by hand with a whisk. If you want really pepperminty brownies, add an extra ½ - 1 teaspoon of peppermint extract. I like to use unsweetened cocoa powder instead of alkalized (dutch-processed) cocoa powder as it gives a more intense chocolate flavor. Alkalized cocoa powder tends to have a more mellow chocolate flavor which helps balance the flavor of peppermint. Make sure you’re using peppermint extract instead of peppermint oil. The peppermint oil has pepper particles in it that are rather gritty and the flavor can be overpowering. For easy cutting, place the peppermint brownies into the freezer for about 30 minutes before cutting them.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Gina
These were so festive and fun! Great way to use candy canes and they looked so pretty in a dessert spread at the kids party we took them too. Everyone loved them!
Justine
I loved these! They were so minty, yum.
Brandy
Wow! These were amazing! Such a great treat that really gets you in the holiday spirit! Can't wait to make again!
Jenni
These were SO delicious! The instructions were really easy to follow and they turned out exactly like I imagined! I will be making these all winter long!