These Fudgy Peppermint Brownies are the ultimate winter dessert. Rich, chocolatey, and bursting with cool peppermint flavor, they strike the perfect balance between indulgent and refreshing. Whether you’re baking for a holiday party or simply craving something sweet and seasonal, this recipe brings festive flavor to every bite.
Why Make This Recipe
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Combines deep chocolate flavor with refreshing peppermint.
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Easy, one-bowl batter, no mixer required.
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Perfect for holiday trays, cookie exchanges, or cozy nights in.
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Customizable with chocolate chips or crushed candy canes.
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Freezer-friendly and ideal for gifting.
Ingredients
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1 cup unsalted butter
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2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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½ teaspoon salt
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1 cup crushed peppermint bits
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½ cup chocolate chips (optional)
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Powdered sugar for dusting (optional)
Equipment
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9×13-inch baking pan
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Saucepan
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Mixing bowl
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Whisk or wooden spoon
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Parchment paper or nonstick spray
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Cooling rack
How to Make Fudgy Peppermint Brownies
Step 1: Prepare the Pan
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Preheat the oven to 350°F (175°C).
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Grease a 9×13-inch baking pan or line with parchment paper.
Step 2: Mix the Wet Ingredients
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In a saucepan over medium heat, melt the butter.
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Remove from heat and stir in the sugar, eggs, and vanilla extract until smooth.
Step 3: Add the Dry Ingredients
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Sift or whisk together the flour, cocoa powder, and salt.
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Stir into the wet mixture just until combined.
Step 4: Add Peppermint and Extras
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Fold in crushed peppermint bits and chocolate chips, if using.
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Pour the batter into the prepared pan and spread evenly.
Step 5: Bake and Cool
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Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
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Let cool completely before cutting into squares.
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Dust with powdered sugar, if desired.
Serving Suggestions
Serve warm or at room temperature. Pair with a scoop of vanilla ice cream, a mug of hot cocoa, or even peppermint mocha. For an extra festive touch, sprinkle additional crushed peppermint over the top just before serving.
Storage Instructions
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Store brownies in an airtight container at room temperature for up to 4 days.
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Refrigerate for up to 1 week for longer freshness.
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To freeze, wrap individual brownies in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature before serving.
Tips for Best Results
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Melt the butter gently to avoid a greasy texture.
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Do not overmix once the flour is added, this keeps the brownies fudgy.
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A few moist crumbs on the toothpick mean they’re perfectly baked.
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Use crushed candy canes for a bolder peppermint crunch.
Variations
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Add cream cheese frosting once brownies have cooled.
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Use dark chocolate cocoa powder for a richer, deeper flavor.
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Stir in chopped nuts for added texture.
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Make it gluten-free with a 1:1 gluten-free flour blend.
FAQs
Can I use dark chocolate cocoa powder instead?
Yes, it will add a deeper, more intense chocolate flavor.
Are there any egg substitutes I can use?
You can substitute each egg with ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water).
How can I make these brownies gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 brownies
Calories: ~260 per serving (without optional toppings)
Fudgy Peppermint Brownies : A Cool Twist on a Classic Favorite
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Melt the butter in a saucepan over medium heat. Remove from heat and stir in the sugar, eggs, and vanilla.
- Beat in the flour, cocoa, and salt until combined.
- Fold in the crushed peppermint bits and chocolate chips, if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool, then cut into squares and dust with powdered sugar if desired.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.