If there’s one dessert that can instantly put you in the holiday spirit, it’s Peppermint Brownies.
Imagine biting into a rich, fudgy brownie swirled with cool peppermint flavor, basically Christmas cheer in every square! They’re the kind of Festive Treats you can whip up without stress, but they still look (and taste) like you went all out. Perfect for snacking by the fireplace or gifting a little holiday joy, these peppermint brownies are sure to bring smiles with every fudgy, chocolatey bite.
All the Reasons to Bake Peppermint Brownies
Fudgy, dreamy chocolate bliss – each bite melts in your mouth like a little holiday hug.
Peppermint perfection – a refreshing twist that instantly screams “Christmas!” without overpowering the chocolate.
Super simple to make – no complicated steps, no stress, just mix, bake, and wow everyone.
Crowd-pleaser alert – perfect for family gatherings, festive parties, or even just sneaky midnight snacking.
A little indulgence – perfect for treating yourself without guilt this festive season.
Your Peppermint Brownies List
- Salted Butter: I recommend using real salted butter because it adds richness and a subtle savory balance that makes the chocolate pop.
- Light Brown Sugar: It’s best if you use light brown sugar for that gentle caramel flavor that keeps the brownies soft and moist.
- Eggs: Always use eggs at room temperature, they help the brownies bind perfectly and stay tender.
- Peppermint Extract: I recommend adding peppermint extract carefully; it’s powerful, and just the right amount gives that festive holiday kick.
- All-Purpose Flour: It’s best if you sift your flour, it keeps the batter smooth and prevents any lumps in your brownies.
- Cocoa Powder: I recommend unsweetened cocoa powder for that deep, rich chocolate flavor that everyone loves.
- Espresso Powder (optional): A small pinch can really enhance the chocolate notes; I recommend it if you want your brownies extra intense.
- Cornstarch: It’s best if you add cornstarch because it makes the brownies tender and fudgy without affecting the flavor.
- Baking Powder: Always use a small amount, it gives a gentle lift while keeping your brownies dense and chewy.
- Dark Chocolate Chips or Chunks: I recommend mixing them in for gooey pockets of chocolate in every bite; it’s pure indulgence.
- Powdered Sugar: Sift powdered sugar for the frosting, it keeps it smooth and easy to spread.
- Whole Milk: I recommend adding milk gradually so your frosting reaches the perfect creamy consistency.
- Crushed Peppermint Candy: Sprinkle it on top at the end for festive crunch and a beautiful holiday look.
How to Make Peppermint Brownies
Step 1: Prep Like a Pro (or Just Like Me!)
First things first, preheat your oven to 325°F (165°C). Grab an 8-inch square baking pan and line it with parchment paper. I always lightly butter the sides too, it’s a small trick that makes removing brownies a breeze and keeps those edges perfect.
Step 2: Create That Fudgy Base
Melt your salted butter until glossy and smooth. Stir in your light brown sugar until the mixture looks like soft, shiny caramel. Now, crack in the eggs, one at a time, and mix gently. Finally, stir in the peppermint extract, this is where your kitchen starts smelling like a cozy Christmas morning.
Tip: Don’t rush the eggs, mixing them in slowly helps keep the brownies tender and rich.
Step 3: Bring in the Dry Team
In another bowl, whisk together your flour, cocoa powder, espresso powder (if you’re feeling fancy), cornstarch, and baking powder. With a gentle motion, combine the dry ingredients into the wet base until smoothly unified. Stop mixing as soon as you see no streaks of flour, overmixing can make the brownies less fudgy, and we don’t want that.
Step 4: Chocolate Love
Fold in the dark chocolate chips or chunks. I like to save a few to sprinkle on top before baking.
Step 5: Bake with Patience
Spoon the batter into the waiting pan, smoothing the top into a uniform layer. Pop it in the oven for about 30 minutes. Check with a toothpick in the center: it should come out with a few moist crumbs but not wet batter.
Pro tip: Oven times can vary! Start checking at 28 minutes so your brownies stay perfectly fudgy.
Step 6: The Cool-Down Moment
Let the brownies cool completely in the pan. Trust me, this is important, if you frost them too soon, the frosting can melt and slide off.
Step 7: Frosting Magic
In a bowl, mix together the melted butter, cocoa powder, powdered sugar, and milk. Keep stirring until silky smooth. If it feels too thick, add milk just a tiny bit at a time.
Step 8: Sprinkle Some Festive Joy
Generously sprinkle crushed peppermint candy over the frosting. I love this step, the colors, the crunch, the smell, it instantly screams holiday season.
Step 9: Slice, Serve, and Smile
Use a sharp knife to cut the brownies into squares. A little trick: dip your knife in hot water and wipe it dry before slicing each row for clean edges. Now, grab one, take a bite, and soak in that fudgy, chocolatey, pepperminty bliss.
Mistakes to Avoid When Making Peppermint Brownies
Overmixing the batter: I know it’s tempting to keep stirring, but overmixing can make your brownies cakier instead of fudgy. Fold gently and stop as soon as the flour disappears.
Skipping room temperature eggs: Cold eggs can make the batter clumpy. I always let mine sit on the counter for a few minutes, trust me, it makes mixing so much easier.
Baking too long: Brownies continue to cook as they cool. Take them out when a toothpick comes out with a few moist crumbs, overbaked brownies = sad, dry brownies.
Frosting too soon: Patience is key! Frosting warm brownies can melt it all off. Always wait until the brownies are completely cool.
Ignoring your oven: Oven temperatures can vary. I recommend checking your brownies a few minutes before the suggested bake time. A quick peek saves a lot of “oops” moments.
Using the wrong pan prep: If your parchment paper slips or edges aren’t greased, you might struggle to remove the brownies in one piece. Take an extra minute to prep the pan, it’s worth it.
What to Serve With Peppermint Brownies
- Creamy hot chocolate – the ultimate cozy companion for fudgy peppermint goodness.
- Whipped cream with crushed candy cane on top – adds lightness and festive crunch.
- Vanilla or peppermint ice cream – softens the richness and makes every bite extra indulgent.
- Warm spiced latte or chai – cinnamon and nutmeg notes play beautifully with the peppermint chocolate.
- Mini marshmallows or a drizzle of chocolate sauce – simple touches that elevate the holiday experience.
Love the peppermint vibe? You might also enjoy my mint brownies, they’re fudgy, chocolaty, and just a little minty twist away from holiday perfection!
How to Store Peppermint Brownies
At Room Temperature: Pop your brownies in an airtight container and they’ll stay fresh for 3 days. Put parchment between layers so they don’t stick together.
In the Fridge: Keep them in a sealed container for up to a week. This helps the frosting stay nice and firm and keeps that peppermint crunch just right.
Freezer Magic: Wrap each brownie in plastic wrap, then toss them in a freezer-safe bag. They’ll last up to 3 months. Pro tip: Let them thaw at room temp and sprinkle a little extra crushed peppermint, it feels like you just baked them!
Quick Treat Tip: Want them warm and gooey? Pop a brownie in the microwave for 10–15 seconds. Instant cozy chocolate heaven!
More Sweet Holiday Treats
Festive Peppermint Brownies Everyone Will Love
Ingredients
For the Brownies:
- ½ cup salted butter melted
- ¾ + 1 tablespoon light brown sugar
- 2 large eggs at room temperature
- ¾ tsp Peppermint Extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
- ¾ tsp espresso powder optional
- 1 tablespoon cornstarch
- ½ tsp baking powder
- ½ cup chocolate chips or chunks
For The Frosting
- ¼ cup salted butter melted
- ½ cup cocoa powder
- 2 ⅓ cups powdered sugar sifted
- 2-3 tablespoons whole milk.
- crushed peppermint candy for decoration
Instructions
- Start by preheating your oven to 325°F (165°C) and lining an 8-inch square baking pan with parchment paper. You can also lightly butter the sides so the brownies lift out cleanly and the edges stay perfect.
- Melt the salted butter until it’s smooth, then stir in the light brown sugar until it becomes glossy and soft. Beat in the eggs one at a time, mixing gently, and then add the peppermint extract. Your kitchen will instantly smell like the holidays!
- In a separate bowl, combine the flour, cocoa powder, espresso powder if using, cornstarch, and baking powder. Carefully fold these dry ingredients into the wet mixture, just until no flour streaks remain.
- Fold in the dark chocolate chips or chunks, reserving a few to scatter on top before baking. These little melty pockets make every bite extra special.
- Spoon the batter into the waiting pan, finishing by smoothing the top with your spatula for a polished look. Bake for about 30 minutes, testing with a toothpick in the center, it should come out with a few moist crumbs attached.
- Every oven is a little different, so start checking around 28 minutes for perfectly fudgy brownies. Wait for the brownies to cool entirely in the pan before spreading on the frosting.
- For the frosting, mix the melted butter, cocoa powder, powdered sugar, and milk until smooth and creamy. If it’s too thick, add a splash of milk little by little. Spread it gently over the cooled brownies.
- Sprinkle crushed peppermint candy over the frosting. It adds crunch, a burst of holiday color, and that signature peppermint aroma. Enjoy!
Notes
- Don’t skip sifting cocoa and flour for smooth batter.
- Store leftover brownies with a slice of bread in the container to keep them soft longer.
- You can use dark chocolate chips, milk chocolate or white chocolate for a fun twist.
