These Peppermint Brownies are everything you love about a classic brownie—rich, fudgy, and chocolatey—with the added hint of peppermint and a sprinkle of crushed candy canes. Perfect for holiday cookie swaps or an after-dinner treat!

I know everyone thinks of cookies this time of year, but brownies are my favorite holiday dessert. They’re so quick and easy to make, I almost always have all the ingredients on hand, and everyone seems to love brownies. I have nearly 30 different brownie recipes on my site, but this time of year, these Peppermint Brownies are the ones I make on repeat.

Whether you’re making a dessert for a holiday party or just a cozy treat for a night in with your family, these brownies are the answer. Extra chocolatey brownies, a little burst of mint, and the sprinkle of crushed candy cakes on top makes these brownies as festive as they are delicious. Plus, they look impressive enough to gift (if you can part with them!).

Trust me – once you add these to your holiday baking rotation, they’ll quickly become a favorite!

Why You’ll Love this Recipe:

• Holiday Flavor Combo: ‘Tis the season for chocolate and peppermint!
• Easy to Make: With simple ingredients and straightforward steps, these brownies are ready to impress without a lot of effort.
• Festive Appearance: Topped with crushed candy canes and white chocolate, they look as good as they taste—perfect for holiday gatherings or gifting.
• Make-Ahead Friendly: These brownies stay moist and flavorful for days, making them ideal for prepping ahead of time during the busy holiday season.

Ingredients and Substitutions

• Sugar
• Butter: For this recipe, use unsalted butter. If you’re dairy-free, substitute plant-based butter.
• Cocoa Powder: Use high-quality natural unsweetened cocoa powder for the richest flavor.
• Eggs: Use large, room temperature eggs. For egg-free brownies, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
• Vanilla Extract
• Peppermint Extract: Be careful – peppermint extract is strong, so a little goes a long way!
• Flour: Substitute in a 1:1 gluten-free all-purpose flour blend containing xanthan gum to keep these brownies gluten-free.
• Chocolate Chips
• Heavy Cream: For a non-dairy version, use coconut cream instead of the heavy cream.
• Crushed Candy Canes: Finely crush candy canes or peppermint candies, or buy pre-crushed peppermints designed for baking.

How to Make Peppermint Brownies

1. Melt the Butter and Cocoa: In a microwave-safe bowl, or in a heavy-bottomed saucepan on the stove, melt the butter and stir in the cocoa powder and sugar until smooth. Let it cool slightly.

2. Whisk the Wet Ingredients: Add the eggs, one at a time, along with the vanilla extract and peppermint extract. Whisk vigorously to incorporate air into the brownie batter.

3. Add the Dry Ingredients: Add the flour and sold, folding gently until just combined. Avoid overmixing to keep the brownies tender. Fold in the chocolate chips.

4. Bake the Brownies: Spread the batter evenly in the prepared pan and bake for 30-35 minutes, until the center is just set. Cool completely.

5. Make the Ganache: Gently heat the heavy cream and combine with the chopped chocolate, stirring until smooth. Pour over the brownies, then sprinkle with the crushed candy canes.

Baking with Peppermint Extract

If you’ve ever wondered whether mint and peppermint extract are interchangeable, the answer depends on your recipe. Peppermint extract is made exclusively from peppermint, which has a strong, cooling flavor. Mint extract, on the other hand, is a blend of peppermint and spearmint oils. Spearmint is less intense and slightly sweeter, giving mint extract a more subdued flavor profile.

For these brownies, I recommend sticking with peppermint extract, as the flavor mimics the crushed candy canes on top. Mint extract could work in a pinch, but the addition of spearmint might taste slightly herbal and change the overall flavor of the dessert. When it comes to holiday baking, peppermint is the star!

You may also notice that we’re only adding a very small amount – far less than you’d add if we were using vanilla extract. Why is this? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

Peppermint extract is incredibly concentrated because of the high concentration of essential oils in peppermint leaves, primarily menthol and methone. The menthol and other aromatic compounds readily release their scent and flavor when exposed to heat or mixed with fats (like butter and chocolate). This is why a small amount can flavor an entire batch of brownies, even when baked.

Recommended Tools

• 9″ Square Baking Dish: Metal baking pans conduct heat more efficiently and the lid makes this a perfect storage container for leftover brownies.
• Parchment Paper: Lining the baking pan with parchment paper makes it much easier to remove the brownies after baking.
• Mixing Bowl: Glass mixing bowls are microwave and dishwasher-safe.
• Natural Unsweetened Cocoa Powder: Using a high-quality cocoa powder results in the best tasting brownies!
• Peppermint Extract: While mint extract can work in a pinch, peppermint extract brings the flavor associated with candy canes and winter desserts.

Tips and Tricks for the Best Peppermint Brownies

1. Measure Peppermint Extract: If, like me, you’re used to just pouring what seems like a reasonable amount of vanilla extract into the batter, you want to actually measure the peppermint extract. It’s quite potent so start with the recommended amount and adjust to taste if necessary.
2. Don’t Overmix: Once you add the four, stir just until combined to avoid overworking the gluten, which can make the brownies tough.
3. Use High-Quality Cocoa Powder: For the richest chocolate flavor, use a high-quality, higher-fat unsweetened cocoa powder. Ghirardelli makes my favorite natural unsweetened cocoa powder.
4. Line the Pan: Lining the pan with parchment paper makes it easy to lift the brownies out of the pan, especially important once they’re covered with the ganache and candy canes.
5. Chill for Clean Slices: Refrigerate the brownies for 30 minutes before cutting if you want perfectly clean edges.
6. Storage: Keep the brownies in an airtight container at room temperature for up to 3 days or store in the refrigerator for up to a week for an extra fudgy texture. The brownies can also be frozen for up to 3 months.

More Minty Recipes:

• Chocolate Peppermint Cookies
• Baked Peppermint Mocha Donuts
• Peppermint Mocha Bundt Cake
• Mint Chocolate Cheesecake
• Mint Chocolate Chip Cake