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These rich peppermint brownies are made in one bowl with a fudgy chocolate base, cool peppermint flavor, and a creamy chocolate ganache topping. Perfect for Christmas or holiday baking, this easy brownie recipe combines cocoa, chocolate chips, and crushed candy canes for a festive dessert everyone will love. Ideal for gifting or serving at parties, these brownies stay moist, chewy, and full of peppermint-chocolate goodness.

Ingredients

Brownies

12 Tbsp unsalted butter
1¼ cups chocolate chips, divided
¾ cup cocoa powder
½ tsp salt
¾ cup granulated sugar
¾ cup packed brown sugar (light or dark)
3 large eggs
2 Tbsp vegetable oil
1 tsp peppermint extract
¾ cup all-purpose flour
1½ tsp espresso powder (optional)
Crushed peppermint candies or candy canes, for garnish

Chocolate Ganache

1 cup chocolate chips
½ cup heavy cream
1 tsp peppermint extract
1 tsp unsalted butter
Pinch of salt

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper. Set aside.
Melt Butter and Chocolate
In a large microwave-safe bowl, combine the butter and ½ cup chocolate chips. Heat in 30-second intervals, stirring between each, until fully melted (about 1½ minutes total).
Add Cocoa and Salt
Stir in the cocoa powder, salt, and espresso powder (if using) until smooth.
Mix in Sugars
Add both the granulated and brown sugar to the mixture and stir until fully incorporated.
Add Eggs
Whisk in the eggs, one at a time, until the batter is thick and glossy.
Flavor and Oil
Mix in the peppermint extract and vegetable oil.
Add Flour and Remaining Chocolate Chips
Gently fold in the flour and the remaining chocolate chips just until combined. Avoid overmixing.
Bake
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
Cool Completely
Let the brownies cool completely in the pan before adding the ganache.
Prepare the Ganache
Place the chocolate chips in a medium heatproof bowl. In a small saucepan, warm the heavy cream over medium heat until just steaming (do not boil). Pour the hot cream over the chocolate and let sit for 3–4 minutes. Stir until smooth, then add the peppermint extract, butter, and salt, mixing until glossy.
Assemble
Spread the ganache evenly over the cooled brownies. Sprinkle with crushed peppermint candies or candy canes.
Chill and Serve
Refrigerate for at least 1 hour to allow the ganache to set. Slice into squares with a sharp knife for clean cuts and enjoy!

Why You’ll Love This Recipe

Made in one bowl—easy cleanup!
Rich, fudgy texture with a refreshing peppermint twist.
Perfect for holiday baking or festive gifts.
The smooth chocolate ganache makes them extra indulgent.

Tips

Don’t overbake the brownies; a few moist crumbs on the toothpick mean they’ll be fudgy, not dry.
For even cuts, chill the brownies before slicing and wipe your knife clean between cuts.
Use good-quality chocolate for the best flavor.
Make sure the brownies are fully cooled before adding ganache to prevent it from melting.

Variations and Substitutions

Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
No Peppermint? Substitute vanilla or almond extract.
Extra Chocolatey: Stir in white chocolate chips or chunks before baking.
Topping Options: Replace crushed candy canes with mini marshmallows or chocolate shavings.

FAQs

Can I make these ahead of time?
Yes! Store them covered in the fridge for up to 5 days or freeze for up to 3 months.

Do I need the espresso powder?
No, but it enhances the chocolate flavor without tasting like coffee.

Can I use oil instead of butter?
Butter gives a richer flavor, but you can replace half of it with oil for a moister texture.

Serving and Suggestions

Serve chilled or at room temperature.
Pair with a cup of hot cocoa, peppermint mocha, or coffee.
Wrap individual squares in festive paper for holiday gifts or party favors.
Add a scoop of vanilla ice cream for an extra treat!