Peppermint Brownies Recipe (Fudgy with Chocolate Ganache)

These peppermint brownies are the ultimate holiday treat! Ultra-fudgy, rich, and loaded with peppermint flavor, these Christmas brownies feature a decadent chocolate peppermint ganache topping and crushed candy canes. Made in just one bowl with simple ingredients, this chocolate peppermint brownies recipe is perfect for holiday parties, cookie exchanges, or gift-giving.

Prep Time: 15 minutes
Bake Time: 35-40 minutes
Cool Time: 1 hour
Total Time: 1 hour 55 minutes
Yield: 16 brownies (8×8 pan)
Difficulty: Easy

Why This Peppermint Brownie Recipe Works

These holiday brownies with peppermint combine the best of both worlds: rich, fudgy chocolate brownies with festive peppermint flavor. The secret to their incredible texture is melting chocolate chips with butter before mixing—this creates an ultra-moist, dense brownie that stays soft for days.

The chocolate peppermint ganache topping adds an extra layer of decadence, while crushed candy canes provide a satisfying crunch and beautiful presentation. Best of all? Everything comes together in one bowl for easy cleanup!

Ingredients

For the Peppermint Brownies:

• 12 tablespoons (1½ sticks) unsalted butter
• 1¼ cups chocolate chips, divided (½ cup for melting, ¾ cup for mixing in)
• ¾ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• ¾ cup packed brown sugar (light or dark)
• ½ teaspoon salt
• 1½ teaspoons instant espresso powder (optional but recommended)
• 3 large eggs, room temperature
• 1 teaspoon peppermint extract
• 2 tablespoons vegetable oil
• ¾ cup all-purpose flour

For the Chocolate Peppermint Ganache:

• 1 cup chocolate chips
• ½ cup heavy cream
• 1 teaspoon peppermint extract
• 1 teaspoon unsalted butter
• Pinch of salt

For Topping:

• ¼ cup crushed candy canes or peppermint candies

Equipment Needed

• 8×8-inch baking pan
• Parchment paper
• Large microwave-safe bowl
• Whisk
• Rubber spatula
• Small saucepan (for ganache)
• Sharp knife (for cutting)

How to Make Peppermint Brownies

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter, then line with parchment paper, leaving an overhang on two sides for easy removal. Set aside.

Step 2: Melt Chocolate and Butter

In a large microwave-safe bowl, combine 12 tablespoons butter and ½ cup chocolate chips. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-1½ minutes total). This is your brownie base.

Step 3: Add Dry Ingredients

Add the cocoa powder, salt, and espresso powder (if using) to the melted chocolate mixture. Stir until well combined and smooth.

Step 4: Add Sugars

Add both the granulated sugar and brown sugar to the chocolate mixture. Stir vigorously until the mixture is thick, glossy, and well combined.

Step 5: Add Eggs

Whisk in the eggs one at a time, beating well after each addition. The mixture should become lighter and fluffier as you incorporate each egg. Be careful not to overmix.

Step 6: Add Flavoring and Oil

Whisk in the peppermint extract and vegetable oil until fully incorporated.

Step 7: Fold in Flour and Chocolate Chips

Using a rubber spatula, gently fold in the flour and remaining ¾ cup chocolate chips. Mix just until no flour streaks remain—don’t overmix or the brownies will be cakey instead of fudgy.

Step 8: Bake

Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should look set but the center should still appear slightly underdone. Don’t overbake!

Step 9: Cool Completely

Remove from oven and allow brownies to cool completely in the pan on a wire rack (at least 1 hour). This is crucial for the ganache step.

Step 10: Make the Ganache

Place 1 cup chocolate chips in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat just until it begins to steam and small bubbles form around the edges—don’t let it boil. Pour the hot cream over the chocolate chips and let sit undisturbed for 3-4 minutes. Then whisk until smooth and glossy. Add peppermint extract, butter, and a pinch of salt. Stir until combined.

Step 11: Top and Garnish

Pour the ganache over the cooled brownies and spread evenly with a spatula. Immediately sprinkle crushed candy canes over the ganache while it’s still wet. Refrigerate for at least 1 hour to set the ganache completely.

Step 12: Cut and Serve

Use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Tips for Perfect Fudgy Brownies

Don’t Overbake: The key to fudgy brownies is removing them when they look slightly underdone. They’ll continue to cook as they cool.

Use Quality Chocolate: Good chocolate chips make a noticeable difference in flavor. Use semi-sweet or dark chocolate chips for best results.

Espresso Powder is Secret Ingredient: It doesn’t make brownies taste like coffee—it enhances the chocolate flavor and depth. Highly recommended!

Cool Completely Before Ganache: If brownies are even slightly warm, the ganache will melt and slide off instead of setting properly.

Cut with Hot Knife: Run your knife under hot water, wipe dry, then cut. Repeat for each cut for perfect edges.

Measure Flour Correctly: Spoon flour into measuring cup and level off. Don’t pack or scoop directly from the bag, which adds too much flour.

Recipe Variations

Peppermint White Chocolate Brownies:

• Use white chocolate chips instead of semi-sweet
• Add 2 teaspoons peppermint extract for stronger flavor
• Top with white chocolate ganache

Double Peppermint Brownies:

• Add ½ cup crushed candy canes directly to batter
• Increase peppermint extract to 1½ teaspoons
• Use peppermint baking chips if available

Mint Chocolate Chip Brownies:

• Use mint extract instead of peppermint for different flavor
• Add green food coloring for festive look
• Fold in Andes mints chopped into pieces

Non-Peppermint Version:

• Replace peppermint extract with vanilla extract
• Skip the candy cane topping
• Add chopped nuts or toffee bits instead

Gluten-Free Option:

• Use 1:1 gluten-free flour blend
• Ensure chocolate chips are certified gluten-free
• Rest batter 10 minutes before baking

Vegan Peppermint Brownies:

• Use vegan butter and dairy-free chocolate chips
• Replace eggs with flax eggs (3 tablespoons ground flax + 9 tablespoons water)
• Use coconut cream instead of heavy cream for ganache

Storage and Make-Ahead Tips

Room Temperature: Store in an airtight container at room temperature for up to 3 days. Layer with parchment paper to prevent sticking.

Refrigerator: Store in the refrigerator for up to 5 days for best freshness. The ganache stays firm and the brownies remain fudgy. Let sit at room temperature for 10 minutes before serving for best texture.

Freezer: Freeze unfrosted brownies wrapped tightly in plastic wrap, then foil, for up to 3 months. Thaw overnight in refrigerator and add ganache before serving. Or freeze fully assembled brownies for 2-3 months—just let ganache set completely first.

Make-Ahead Ganache: Make ganache up to 3 days ahead and store in refrigerator. Gently reheat in microwave (10-second bursts) until spreadable.

Gifting: Package in decorative boxes or tins lined with parchment paper. Keep refrigerated until gifting and include storage instructions.

Serving Suggestions

Holiday Presentation:

• Cut into smaller bite-sized pieces for parties
• Serve on festive holiday platters
• Add to Christmas cookie assortments
• Dust with extra powdered sugar for snow effect

Pairing Ideas:

• Serve with vanilla ice cream for a decadent dessert
• Pair with hot chocolate or peppermint mocha
• Serve alongside eggnog or milk
• Add to dessert boards with other holiday treats

Special Occasions:

• Christmas parties and holiday gatherings
• Cookie exchanges and bake sales
• Office potlucks
• Teacher appreciation gifts
• Neighbor gifts during the holidays
• New Year’s Eve dessert table

Frequently Asked Questions

Why do my brownies turn out cakey instead of fudgy?
You likely overbaked them or overmixed the batter after adding flour. Remove brownies when they still look slightly underdone, and fold flour in gently just until combined.

Can I use a different size pan?
Yes! A 9×9 pan will make thinner brownies (reduce baking time by 5-7 minutes). A 9×13 pan makes thinner bars (reduce time by 10-12 minutes).

Do I have to use espresso powder?
No, it’s optional. But it really enhances the chocolate flavor without making brownies taste like coffee. Highly recommended if you have it!

Can I make these without the ganache?
Absolutely! They’re delicious on their own. Just dust with powdered sugar or enjoy plain.

How do I know when brownies are done?
A toothpick inserted in the center should come out with moist crumbs but not wet batter. The edges should be set and the center should look slightly glossy.

Can I use peppermint baking chips instead of extract?
Yes! Use ½ cup peppermint baking chips in the batter and reduce extract to ½ teaspoon (or omit entirely).

My ganache is too thick. What do I do?
Gently reheat in microwave in 10-second bursts, stirring between each, until it reaches a spreadable consistency. You can also add 1-2 teaspoons more cream.

Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to avoid over-salting.

How do I crush candy canes without making a mess?
Place unwrapped candy canes in a sealed ziplock bag and crush with a rolling pin or meat mallet. Do this on a towel to reduce noise!

Can I double this recipe?
Yes! Double all ingredients and use a 9×13 pan. Baking time will increase to 40-45 minutes.

These peppermint brownies are guaranteed to become a holiday tradition! Rich, fudgy, and festive, they’re the perfect Christmas brownies for sharing with friends and family!