Indulging in peppermint brownies is one of the purest joys of the holiday season — and trust me, this delightful treat is worth every bit of your baking effort. I remember the first time I made them; the sweet aroma filling my kitchen was enough to have everyone eagerly waiting for a taste. These brownies combine the richness of chocolate with a refreshing peppermint twist, making them perfect for gatherings, cozy nights in, or as a memorable gift.
Bonuses? They’re straightforward to whip up and bring a balance of fudgy cheese with a glossy, silky-smooth ganache. Whether you’re a chocolate lover or just looking for a festive dessert, these peppermint brownies are bound to please anyone.
Why you’ll love this
- Rich chocolate flavor with a minty twist.
- Easy to follow with simple ingredients.
- Perfect for holiday gatherings or cozy nights at home.
- Customizable with various toppings or add-ins.
- Great for making ahead and freezer-friendly.
“Rich flavor, simple steps, and weeknight-fast — the kind of recipe everyone asks for again.”
What you’ll need
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Crushed peppermint for topping
Ingredient notes & swaps
- Unsalted butter keeps the sweetness balanced, but you can use salted if that’s all you have.
- Chocolate chips add extra gooeyness. Feel free to substitute with white chocolate or dark, depending on your preference.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
How do I make peppermint brownies?
Making peppermint brownies is straightforward and satisfying!
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter, then stir in the sugar until combined.
- Mix in the eggs and vanilla extract until the mixture is smooth.
- Add the flour, cocoa powder, and salt, stirring gently until just blended.
- Fold in the chocolate chips, then pour the batter into your prepared baking pan.
- Bake for 25-30 minutes, until the center is slightly undercooked. Allow brownies to cool.
- For the ganache, heat the heavy cream in a saucepan until just simmering.
- Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then stir until it’s velvety smooth.
- Pour ganache over the cooled brownies and sprinkle with crushed peppermint.
- Let it set before slicing and serving.
How should I serve it?
These brownies look stunning when cut into squares and placed on a festive platter. Serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream to enhance their richness. Drizzling extra ganache on top and garnishing with fresh mint leaves can elevate your presentation — perfect for impressing your guests!
Can I make it ahead? How do I store and reheat it?
You can prepare these brownies in advance and keep them fresh! Once cooled and set, store them in an airtight container at room temperature for up to three days. For longer storage, they’re freezer-friendly and can maintain quality for up to three months. Just thaw them in the fridge overnight and reheat slightly in the microwave before serving.
How do I fix common issues?
If your brownies turn out dry, it may have baked too long; aim for slight underbaking, as they continue to cook in the pan. For those that are overly fudgy, extending the baking time by a minute or two can help. If they taste bland, make sure the cocoa powder is fresh and adjust your salt slightly to enhance flavors.
Tips for success
- Melt the butter completely for thoroughly mixed ingredients.
- Use large eggs to maintain a good balance of moisture.
- Don’t overmix after adding flour; thoroughness will yield less dense brownies.
- If you love peppermint, consider adding a few drops of peppermint extract to the batter.
- Monitor smells while baking; the delicious scent will guide you when your brownies are perfectly done.
What variations can I try?
Want to switch up the flavors? Add 1/2 cup of nuts like walnuts or pecans for added texture. You can create delightful peanut butter swirls by mixing in creamy peanut butter into the batter before baking. For a touch of a festive flavor, a pinch of cinnamon can make these brownies stand out even more!
FAQs
Can I use dark chocolate instead of semisweet?
Yes! Dark chocolate will enhance the depth of flavor and gives a more intense chocolate taste to your brownies.
How can I adjust the sweetness?
You can reduce the sugar slightly if you prefer a less sweet treat, or use an alternative sweetener, but this might change the texture.
Can I use different types of peppermint?
Absolutely! Peppermint extract or candy canes are perfect substitutes; just be consistent with the amount used to keep that signature peppermint flavor!
Embrace the delightful essence of peppermint brownies and discover why they remain a staple in my baking routine. With just a few simple steps, you’ll be enjoying this rich, minty indulgence in no time!
Peppermint Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter, then stir in the sugar until combined.
- Mix in the eggs and vanilla extract until the mixture is smooth.
- Add the flour, cocoa powder, and salt, stirring gently until just blended.
- Fold in the chocolate chips, then pour the batter into your prepared baking pan.
- Bake for 25-30 minutes, until the center is slightly undercooked. Allow brownies to cool.
- For the ganache, heat the heavy cream in a saucepan until just simmering.
- Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then stir until it’s velvety smooth.
- Pour ganache over the cooled brownies and sprinkle with crushed peppermint.
- Let it set before slicing and serving.