These Peppermint Brownies are rich, fudgy, and finished with a festive peppermint crunch on top. Made with cocoa powder and chocolate chips for double the chocolate flavor, they’re the ultimate holiday treat. For even more minty holiday inspiration, check out more of my Peppermint Recipes. You can also grab my homemade brownie mix for any time you crave one!
Ingredients & Substitutions
- Semisweet Chocolate Chips: Melted into the batter for a fudgy texture and sprinkled on top for extra chocolate. Dark chocolate chips can be swapped for a more intense flavor.
- Vegetable Oil: Keeps the brownies moist and chewy. Any neutral oil works here: canola, sunflower, or even melted coconut oil.
- Granulated Sugar & Light Brown Sugar: The mix of white and brown sugar balances sweetness and adds a hint of caramel flavor.
- Eggs: Whipped with sugar for structure and a glossy top. Bring them to room temperature for the best volume. Out of eggs? Check out a few egg substitutes.
- Vanilla Extract: Enhances the chocolate flavor.
- Peppermint Extract: A little goes a long way to give these brownies their holiday twist.
- All-Purpose Flour: Provides structure. Spoon and level to measure accurately.
- Dutch-Processed Cocoa Powder: Deepens the chocolate flavor and color. Natural cocoa can be used, but the flavor will be slightly lighter.
- Kosher Salt: Balances the sweetness.
- Peppermint Candies: Crushed and sprinkled on top while the brownies are hot, so they melt slightly into the surface. Crushed candy canes also work here.
FAQs
Can I make these brownies ahead of time?
Yes! Bake, cool, and slice the brownies up to 2 days in advance. Store them in an airtight container at room temperature until ready to serve.
Can I freeze peppermint brownies?
Absolutely. Wrap cooled, sliced brownies tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Do I have to use Dutch-processed cocoa?
No, natural cocoa powder works too. Dutch-processed will give a richer color and flavor, while natural cocoa has a slightly lighter taste.
Can I use candy canes instead of peppermint candies?
Yes! Crushed candy canes melt just like peppermint candies and add a festive look.
Serving Suggestions
- Holiday Dessert Tray (like my Christmas Dessert Charcuterie Board): Pair with Peppermint Bark and Sugar Cookies for a festive spread.
- Gift Giving: Wrap cooled brownie squares in cellophane bags with a ribbon for homemade holiday gifts.
- Warm Treat: Serve slightly warmed with a scoop of no-churn vanilla ice cream for a cozy winter dessert. Or, top a brownie with no-churn mint chocolate chip ice cream to really enhance the peppermint flavors.
Tips & Tricks
- Beat the eggs and sugars long enough to get that shiny, crinkly top.
- Don’t overbake. Brownies should be fudgy with a few moist crumbs on the toothpick.
- Sprinkle the peppermint candies immediately after baking so they melt slightly into the top.
How To Store Classic Peppermint Brownies
Room Temperature: Store brownies in an airtight container for up to 3 days.
Refrigerator: Keep in a sealed container for up to 1 week. Bring to room temperature before serving for the best texture.
Freezer: Freeze for up to 2 months, tightly wrapped.
Classic Peppermint Brownies
Ingredients
- 1 ¼ cups (227.5 g) semisweet chocolate chips, divided
- ¾ cup (163.5 g) vegetable oil
- 1 cup (200 g) granulated sugar
- ⅔ cup (133 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup (125 g) all-purpose flour
- 1 cup (118 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
- 2 tablespoons peppermint candies, finely crushed
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting. Set aside.
- To a medium microwave-safe bowl, add ½ cup of chocolate chips and the vegetable oil. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar, brown sugar, eggs, vanilla, and peppermint extract. Beat on high speed for 5-6 minutes, or until the mixture is pale, thick, and has doubled in volume. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, slowly pour in the melted chocolate mixture. Mix until just combined.
- In a small bowl, whisk together the flour, cocoa powder, and kosher salt.
- Add the flour mixture to the wet ingredients and mix on low speed until just combined.
- Fold in ½ cup of chocolate chips.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly over the top.
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Immediately after baking, sprinkle the crushed peppermint candies over the hot brownies. Cool completely in the pan on a wire rack.
- Once cooled, lift the brownies from the pan using the parchment overhang. Cut into squares and serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are delicious and perfect for the holdays. But, I could enjoy the chocolate mint brownies any time!
Elizabeth
I like these brownies, especially how fudgy they are. If you like chocolate and peppermint, you will love these!
Bella
These are so festive and delicious! I loved mine with some ice cream on top.
Stephanie
I never turn down a brownie, and these are really great. I love the peppermint flavor in there.
