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    Home » Peppermint Brownies

    Peppermint Brownies

    Published: Nov 21, 2020 · Modified: Dec 7, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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!

    front view of Peppermint Brownies cut into squares

    Everyone makes baking Christmas cookies a tradition, but what about Christmas brownies?!  These peppermint brownies are rich, chocolatey and easy to make from scratch (along with these salted caramel brownies)!

    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, along with these peppermint cookies - yum!

    front view of a Peppermint Brownie showing the fudgy inside

    Peppermint Brownies: Ingredients and Substitutions

    Let's chat about the ingredients in these peppermint brownie, as well as possible substitutions.

    overhead photo of the ingredients in this Peppermint Brownie recipe
    • 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

    If you'd prefer, you can use this chocolate buttercream frosting instead of a ganache. It hardens well and is perfect to use if you're making these to put on a cookie tray.

    overhead photo of the ingredients in the chocolate peppermint ganache
    •  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. 
    front view of a stack of 4 Peppermint Brownies

    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. 

    two overhead photos showing how to make Peppermint Brownies

    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.

    two overhead photos showing how to make Peppermint Brownies

    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.

    two overhead photos showing how to make Peppermint Brownies

    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.

    two overhead photos showing how to make Peppermint Brownies

    Fold in peppermint bark

    Next, stir in in the chopped peppermint bark until evenly distributed.  

    two overhead photos showing how to make Peppermint Brownies

    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.

    two overhead photos showing how to make Peppermint Brownies

    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. 

    To store/freeze

    Store in an airtight container in the refrigerator for 5-7 days.

    To freeze, set individual brownies on a baking sheet and flash-freeze them until the ganache hardens. Then wrap them individually in plastic wrap and store in an airtight container or plastic bag in the freezer for up to 2 months.

    16 Peppermint Brownies with peppermint bark candies on top

    Recipe FAQs

    Can I double this recipe?

    Yes, you can double the ingredients and bake them in a 9x13" pan.

    What's the best peppermint candy to use?

    Choose your favorite peppermint bark. You can also use these peppermint baking chips, or chop up some Hershey's peppermint bells or peppermint kisses.

    What can I make with peppermint extract?

    Try these recipes:
    Chocolate Peppermint Cookies
    Peppermint Hot Chocolate
    Peppermint Bark

    front photo of a peppermint brownie with a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Peppermint Brownies

    Laura
    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!
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 25 mins
    chilling time 3 hrs
    Total Time 3 hrs 55 mins
    Course Dessert
    Cuisine American
    Servings 16 Brownies
    Calories 300 kcal

    Equipment

    • glass batter bowl
    • measuring cups
    • measuring spoons
    • spatula
    • 8x8" baking pan
    • 3 quart saucepan
    • whisk

    Ingredients
     
     

    Peppermint brownies:

    • ⅔ 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
    Prevent your screen from going dark

    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

    If you'd prefer, you can use this chocolate buttercream frosting instead of a ganache. It hardens well and is perfect to use if you're making these to put on a cookie tray.

    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).

    To double the recipe:

    Double the ingredient amounts and bake in a 9x13" pan. 

    To store/freeze

    Store in an airtight container in the refrigerator for 5-7 days.
    To freeze, set individual brownies on a baking sheet and flash-freeze them until the ganache hardens. Then wrap them individually in plastic wrap and store in an airtight container or plastic bag in the freezer for up to 2 months.

    Nutrition

    Serving: 1brownieCalories: 300kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 12gCholesterol: 48mgSodium: 111mgPotassium: 84mgFiber: 1gSugar: 25gVitamin A: 347IUVitamin C: 1mgCalcium: 41mgIron: 1mg
    Tried this recipe?Let us know how it was!

    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!
    • Try this puppy chow (the best ever) or this Reindeer Food (Christmas Puppy Chow) for a delicious & festive 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, white chocolate chip cookies, chocolate crinkle 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. 
    • Check out our roundup of all of our favorite Christmas Cookie Recipes!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Comments

    1. Eduardo

      January 10, 2021 at 6:51 am

      Great recipe for a rich brownie. I found really easy to make. However, I did not use the peppermint. I used instead Brazil nuts (in chunks) mixing them with the solid ingredients.

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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