Dessert

Peppermint Brownies Recipe

Bylilan Sage December 20, 2025December 20, 2025

Introduction

These peppermint brownies combine rich dark chocolate with refreshing peppermint for a festive twist on a classic treat. Topped with a smooth chocolate ganache and crushed candy canes, they make an irresistible dessert perfect for the holidays or any special occasion.

The image shows several square chocolate brownies laid out on a white marbled surface. Each brownie has a thick, smooth layer of shiny dark chocolate frosting on top. Scattered over the frosting are small pieces of crushed red and white peppermint candy, as well as tiny silver candy balls that add texture and color contrast. The brownies are arranged closely, with some peppermint crumbs also spread around them on the surface, creating a festive look. The edges of the brownies are cleanly cut, revealing a moist, dense chocolate cake underneath the glossy topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz. dark chocolate, coarsely chopped
½ cup (4 oz.) unsalted butter
¾ cup (5¼ oz.) granulated sugar
¼ cup (2 oz.) light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ teaspoon salt
1 tablespoon cocoa powder
⅔ cup (2¾ oz.) all-purpose flour
½ cup Andes mint chips
4 oz. dark chocolate (for ganache)
¼ cup heavy cream
Crushed candy canes (for topping)

Instructions

Step 1: Preheat the oven to 350ºF. Line an 8×8” baking pan with parchment paper and lightly grease it.
Step 2: In a medium bowl, whisk together the flour, salt, and cocoa powder.
Step 3: Place the chopped dark chocolate and butter in a large glass bowl. Microwave for 30 seconds, stir, and repeat until melted and smooth. Add both sugars and whisk until combined. Allow the mixture to reach room temperature.
Step 4: Whisk in the eggs until combined. Stir in the vanilla and peppermint extracts carefully, avoiding overmixing to keep the brownies fudgy.
Step 5: Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, gently fold the flour in until a bit of it remains visible. Fold in the Andes mint chips. Spread the batter evenly in the prepared pan.
Step 6: Bake for about 30 minutes, or until a toothpick inserted comes out with moist crumbs attached. Let the brownies cool completely.
Step 7: Heat the heavy cream in the microwave until bubbling (about 30 seconds). Add the 4 oz. dark chocolate, let sit for 1 minute, then stir until smooth. Spread this ganache evenly over the cooled brownies and sprinkle with crushed candy canes.
Step 8: Refrigerate for at least 1 hour, or until the ganache is set. Cut into 16 equal squares with a very sharp knife.

Tips & Variations

For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract.
You can substitute Andes mint chips with regular chocolate chips for a less minty version.
Use a serrated knife to cut through the ganache cleanly without cracking.

Storage

Store brownies in an airtight container at room temperature or in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months. Thaw at room temperature before serving. Reheat briefly in the microwave for a warm, gooey treat.

How to Serve

A stack of three thick, rich chocolate brownies is shown on a white plate, each layer separated by a thin piece of white parchment paper. The brownies have a dense, fudgy texture with a dark brown color and visible chunks of chocolate inside. The top brownie is decorated with pieces of crushed red and white peppermint candy, adding a contrast of color and texture. The background features a soft focus with more brownies and a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of dark chocolate?

Yes, you can substitute semi-sweet or milk chocolate if you prefer a sweeter brownie, but dark chocolate balances well with the peppermint for a rich flavor.

What if I don’t have Andes mint chips?

If Andes mint chips aren’t available, you can use chopped peppermint bark, crushed peppermint candies, or mint chocolate chips as a tasty alternative.