These Peppermint Brownies are rich, chocolatey and easy to make from scratch. They have a gorgeous crinkly top with a gooey middle, and a chocolate & peppermint ganache. Christmas brownies make a great addition to any holiday cookie tray!
Everyone makes baking Christmas cookies a tradition, but what about Christmas brownies?! These peppermint brownies are rich, chocolatey and easy to make from scratch.
They have a gorgeous crinkly top with a gooey middle, and a glossy chocolate & peppermint ganache. Christmas brownies make a great addition to any holiday dessert tray.
Peppermint Brownies: Ingredients and Substitutions
Let’s chat about the ingredients in these peppermint brownie, as well as possible substitutions.
- Salted butter. Unsalted butter, coconut oil or ghee can also be used in this recipe, but salted butter is my favorite.
- Semisweet chocolate. Choose a high-quality chocolate for the best results. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well since it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips, because they are my favorite.
- Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar in all of my baking.
- Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
- Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
- All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. I recommend using pure, fine sea salt in baking and cooking! If you use iodized table salt decrease the amount of salt by half.
- Eggs. I have not tried using egg substitutes in this brownie recipe. If you do and it works well for you please let me know in the comments below!
- Peppermint bark. Choose your favorite variety of peppermint bark and chop it into chunks. You can also use these peppermint baking chips, or chop up some Hershey’s peppermint bells or peppermint kisses.
Peppermint Ganache: Ingredients & Substitutions
- Heavy Cream. I don’t recommend making any substitutions for the heavy cream. However, for a dairy-free version use full-fat coconut cream (the solid portion in the can).
- Chocolate chips. Same is true as in the brownies, any form of chocolate in milk to dark works in the ganache.
- Peppermint Extract. Choose a high-quality peppermint extract.
How to make Peppermint Brownies
As always, we’ll walk through how to make peppermint brownies step-by-step, and don’t forget to watch the video!
Combine dry ingredients
In a small bowl, Mix flour, cocoa powder and sea salt together then set aside.
Melt butter & chocolate
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
Beat eggs & sugar
In a large bowl with a hand-held mixer, or in the bowl of a standing mixer fitted with the wire whisk attachment, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Add melted chocolate & extracts
After the sugar is dissolved, add melted chocolate/butter mixture, vanilla, and peppermint extract and stir on low speed until batter is smooth and homogenous (uniform throughout).
Add dry ingredients
Once the batter is smooth, add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Fold in peppermint bark
Next, stir in in the chopped peppermint bark until evenly distributed.
Bake
Pour batter into prepared pan; bake until the top is set and the peppermint brownies are only very slightly “jiggly”, 25-30 minutes.
Cool
Set the brownies on a wire rack to cool while you make the ganache.
Make the ganache
While the Christmas brownies are baking, make the chocolate peppermint ganache. Warm the heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil.
Turn off heat and whisk in chocolate, sea salt, vanilla and peppermint extracts until the mixture is smooth and begins to thicken.
Pour onto brownies
Pour the chocolate ganache over the cooled brownies and spread it evenly over the surface. If desired, top with extra chopped peppermint bark.
Chill
Chill in the refrigerator for at least 3 hours, or until the ganache has set up. You can hasten this process by putting them in the freezer, however you will need to let them soften a bit before cutting/serving.
Serve
Cut into squares and serve. These peppermint brownies taste best when served at room temperature.
Store
Store any leftover Christmas brownies in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 1 week.
If you like this peppermint brownies recipe, try these:
- Cozy up with a mug of this peppermint hot chocolate and one of these peppermint brownies for the perfect Christmas treat!
- We take our cookies seriously around here, some of our favorite Christmas cookie recipes would make a great addition, alongside these peppermint brownies, to any cookie tray. Peanut butter blossoms, Cut Out Sugar Cookies, Chocolate Chip Cookies, Soft Gingerbread Cookies, and the best No-Bake Cookies.
- Brownies are my favorite dessert, here are some more brownie recipes: The BEST homemade brownies, flourless brownies, black bean brownies, and fudgy Paleo brownies.
- These Millionaire Bars are knock-your-socks-off amazing.
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Peppermint Brownies
Ingredients
Peppermint brownies:
- 2/3 cup all-purpose flour
- 1 TBS unsweetened cocoa powder
- ¼ tsp fine sea salt
- 6 oz semisweet chocolate (1 cup)
- ½ cup salted butter
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 large eggs
- ½ cup peppermint bark chopped
Peppermint Ganache:
- ½ cup heavy cream
- 1 cup chocolate chips
- pinch sea salt
- ¼ tsp peppermint extract
- ¼ tsp vanilla extract
Instructions
Make the brownies:
- Preheat oven to 350 degrees F, grease an 8x8” baking dish, set aside.
- Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
- Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
- Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
- Add melted chocolate/butter mixture, vanilla, and peppermint extract and stir on low speed until batter is smooth and homogenous (uniform throughout).
- Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
- Stir in in chopped peppermint bark until evenly distributed.
- Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
- Place brownie pan on a wire cooling rack to cool completely.
Make the ganache:
- Warm the heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil.
- Turn off heat and whisk in chocolate, sea salt, vanilla and peppermint extracts until the mixture is smooth and begins to thicken.
- Remove from the warm burner and let the ganache cool slightly while whisking.
Putting it together.
- Pour the chocolate ganache over the cooled brownies and spread it evenly over the surface.
- If desired, top with extra chopped peppermint bark.
- Chill in the refrigerator for at least 3 hours, or until the ganache has set up.
- Cut into squares and serve.
Video
Notes
Ingredient Substitutions
- Salted butter. Unsalted butter, coconut oil or ghee can also be used in this recipe.
- Semisweet chocolate. Choose a high-quality chocolate for the best results. The form of the chocolate doesn't matter too much. Chips, chopped bars, discs, etc. all work equally well since it's being melted. However the quality and cocoa content of your chocolate will affect the final outcome.
- Granulated sugar. Any granulated sugar works well in this brownie recipe (white, organic cane sugar, etc.)
- Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
- All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. I recommend using pure, fine sea salt in baking and cooking! If you use iodized table salt decrease the amount of salt by half.
- Eggs. I have not tried using egg substitutes in this brownie recipe. If you do and it works well for you please let me know in the comments below!
- Peppermint bark. Choose your favorite variety of peppermint bark and chop it into chunks. You can also use these peppermint baking chips, or chop up some Hershey's peppermint bells or peppermint kisses.
- Heavy Cream. I don't recommend making any substitutions for the heavy cream. However, for a dairy-free version use full-fat coconut cream (the solid portion in the can).
Nutrition
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