Peppermint Brownies That Taste Like a Holiday Cheat Code (And Bake in Under an Hour)

Forget complicated desserts that require a pastry degree. These Peppermint Brownies are rich, gooey, and unapologetically festive—with just the right snap of mint to keep you coming back “for one more bite.” They’re the kind of treat that disappears at office parties and makes neighbors ask for the recipe like it’s insider trading. Best part?

You don’t need fancy tools, weird ingredients, or three hours of your life. Just some pantry staples, a whisk, and the willingness to be everyone’s favorite person this week.

The Secret Behind This Recipe

Peppermint can be a diva—too much and your brownie tastes like toothpaste, too little and it just reads “brownie.” The sweet spot here is using both peppermint extract in the batter and a crushed candy cane topping for texture and aroma. The brownie base is fudgy thanks to a higher fat-to-flour ratio and a smart mix of melted butter and cocoa.

A touch of espresso powder sharpens the chocolate flavor (you won’t taste coffee, promise). Finally, a quick ganache glaze locks in moisture and gives the crushed candy a glossy runway to shine.

What Goes Into This Recipe – Ingredients

• 1 cup (225 g) unsalted butter, melted and slightly cooled
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract (not mint extract; it’s different)
• 3/4 cup (75 g) unsweetened cocoa powder, Dutch-process preferred
• 1 cup (125 g) all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon espresso powder (optional but recommended)
• 3/4 cup (135 g) chocolate chips or chunks, semi-sweet

For the Peppermint Ganache:

• 1/2 cup (120 ml) heavy cream
• 1 cup (170 g) semi-sweet chocolate chips
• 1/4 teaspoon peppermint extract
• 2–3 candy canes, crushed (about 1/3 cup)

Let’s Get Cooking – Instructions

1. Preheat and Prep: Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.

   Lightly grease the parchment.

2. Whisk Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy, about 45 seconds. Add eggs one at a time, whisking after each. Stir in vanilla and peppermint extract.
3. Combine Dry Ingredients: In a separate bowl, whisk cocoa, flour, salt, and espresso powder until evenly combined.
4. Bring It Together: Add dry mixture to wet.

   Fold with a spatula just until you see no streaks. Batter will be thick—good. Fold in chocolate chips.

5. Bake: Spread batter into the pan, smoothing the top.

   Bake 24–28 minutes, until the edges are set and a toothpick comes out with moist crumbs (not wet batter). Don’t overbake unless you enjoy regret.

6. Cool: Let brownies cool in the pan on a rack for at least 30 minutes. This sets the crumb and prevents ganache slippage.
7. Make Ganache: Heat cream in a small saucepan until steaming (tiny bubbles at edge).

   Remove from heat, add chocolate chips, cover 2 minutes, then stir until silky. Stir in peppermint extract.

8. Glaze and Sprinkle: Pour ganache over cooled brownies, spreading evenly. Immediately sprinkle crushed candy canes over the top for crunch and that peppermint pop.
9. Set and Slice: Chill 20–30 minutes until ganache firms slightly.

   Lift out using parchment and slice with a hot knife, wiping between cuts for clean squares.

Storage Instructions

• Room Temp: Store in an airtight container up to 2 days. The candy topping may soften slightly—still delicious.
• Refrigerator: Keeps 4–5 days. Flavor deepens; texture gets fudgier.

  Let sit 10 minutes before serving.

• Freezer: Wrap individual squares tightly, then place in a freezer bag for up to 2 months. Thaw in the fridge overnight. Add fresh crushed candy for a revived crunch, if you’re fancy.

Why This is Good for You

• Mindful Indulgence: A square satisfies cravings without the “oops I ate half a cake” spiral.

  Built-in portion control, if you can behave.

• Dark Cocoa Perks: Cocoa contains antioxidants that support mood and focus. Chocolate therapy? Science is basically on your side.
• Peppermint Pick-Me-Up: Peppermint is known to aid digestion and boost alertness.

  Dessert that helps you rally—nice.

• Real Ingredients: Butter, cocoa, and minimal additives mean clean flavor and fewer mystery chemicals. Your taste buds can tell the difference, IMO.

Common Mistakes to Avoid

• Overbaking: Pull them when the center is just set with moist crumbs on the tester. Dry brownies are a trust issue.
• Too Much Peppermint: Measure peppermint extract carefully.

  It’s potent. Start at the listed amount; you can bump it next round if needed.

• Mixing Like a Manic: Overmixing develops gluten and makes brownies cakey. Fold gently until just combined.
• Hot-on-Hot Ganache: Pouring ganache over warm brownies makes it slide and pool.

  Cool first for a clean finish.

• Skipping Salt: That pinch balances sweetness and intensifies chocolate. Never skip the salt.

Different Ways to Make This

• Gluten-Free: Use a 1:1 gluten-free flour blend. Let batter rest 10 minutes before baking to hydrate starches.
• Dairy-Free: Swap butter for refined coconut oil or a quality vegan butter, and use coconut cream in the ganache with dairy-free chocolate.
• Extra Minty: Stir 1/2 cup Andes mint pieces into the batter and keep ganache peppermint-free to balance.
• Mocha Twist: Increase espresso powder to 1 teaspoon and top with chocolate-covered espresso beans, crushed lightly.
• Swirl Edition: Dollop 1/3 cup softened cream cheese sweetened with 2 tablespoons sugar over the batter; swirl with a knife before baking for a cheesecake vibe.
• Thin Mints Energy: Add a wafer crust: mix 1 1/2 cups chocolate cookie crumbs with 5 tablespoons melted butter, press into pan, par-bake 8 minutes, then add batter and continue.

FAQ

Can I use mint extract instead of peppermint?

Mint extract blends spearmint and peppermint and tastes softer, sometimes grassy.

You can use it, but reduce to 3/4 teaspoon total across batter and ganache to avoid an off flavor. Peppermint hits cleaner for desserts like this.

How do I know when the brownies are done?

Check at 24 minutes. The edges should be set and a toothpick inserted in the center should emerge with damp, fudgy crumbs.

If it’s wet batter, give it 2–3 more minutes. If it’s clean, you went too far—set a timer next time, FYI.

Can I double this for a 9×13 pan?

Yes. Double all ingredients and bake 28–34 minutes.

Start checking at 28. The center takes longer to set, but the cues remain the same: set edges, moist crumbs on the tester.

What cocoa should I use?

Dutch-process cocoa gives a smoother, deeper chocolate flavor and darker color. Natural cocoa works, but the flavor will be a touch brighter and the color lighter.

Use what you have; don’t overthink it.

My candy canes melted into the ganache. What happened?

Your ganache was too warm or your brownies weren’t cool enough. Let both cool slightly, then sprinkle candy just before the ganache fully sets so it adheres without dissolving.

Can I skip the ganache?

Absolutely.

Add an extra 1/4 cup chocolate chips to the batter and dust the cooled brownies with powdered sugar. Still a crowd-pleaser, just less glossy.

How do I get clean slices?

Chill the pan 20–30 minutes, use a long sharp knife warmed under hot water, and wipe the blade between cuts. It’s a tiny effort with magazine-cover results.

Can I make these ahead?

Yes.

Bake the brownies a day ahead, cool, and keep covered at room temp. Add ganache and candy 2–4 hours before serving to preserve crunch and shine.

Wrapping Up

These Peppermint Brownies deliver high-impact flavor with minimal fuss—fudgy base, cool mint, and a chocolate shell that makes everyone think you’re a baking wizard. They’re flexible, freeze well, and play nice at any party.

Make a pan, stash a square for yourself (non-negotiable), and watch them vanish. If holiday cheer had a taste, it’d be this—bold, minty, and dangerously lovable.