Best Peppermint Brownies Recipe – Perfect Fudgy Holiday Treat

Posted on November 16, 2025

Last December, I found myself staring at a box of candy canes leftover from decorating the Christmas tree. I’m not a big fan of eating them on their own, but crushed candy canes? On top of rich, fudgy brownies? Now we’re talking. After a few tweaks and experiments, I landed on a peppermint brownie recipe so good, it’s become a holiday tradition around here.

These brownies are ridiculously fudgy, perfectly chocolatey, and have just the right amount of peppermint flavor—not overpowering, but enough to make them festive. And the crunch of candy cane pieces on top? Total game-changer.

Why You’ll Love This Recipe

Alright, let me just say it: these peppermint brownies are holiday magic in a baking pan. Here’s why:

Super fudgy texture: None of that cakey brownie nonsense here. These are rich, dense, and almost gooey.
Easy to make: You don’t need any fancy equipment or techniques—just mix, bake, and enjoy.
Festive flair: The peppermint flavor and candy cane topping make these perfect for Christmas parties, cookie exchanges, or just cozy nights by the fire.
Customizable: You can tweak the peppermint to your taste, add extra toppings, or even make these gluten-free (I’ll explain how later).

Honestly, the best part? When you bring these to a holiday gathering, they’re always the first dessert to disappear. Everyone loves them.

What Ingredients You’ll Need

The best thing about these brownies is that they don’t require anything fancy. You probably have most of this stuff in your pantry already!

Unsalted butter (¾ cup / 170g) — Melted, because melted butter = fudgy brownies.
Granulated sugar (1 cup / 200g) — Sweetness and structure. You can use brown sugar for a slightly chewier texture.
Cocoa powder (½ cup / 50g) — I use unsweetened natural cocoa powder. Dutch-processed is fine too, but the flavor will be slightly different.
All-purpose flour (¾ cup / 90g) — Don’t overmeasure! Fluff it, scoop it, and level it off.
Eggs (2 large) — At room temperature, because cold eggs can mess with the batter texture.
Vanilla extract (1 teaspoon) — Use the real stuff. Trust me, it’s worth it.
Peppermint extract (½ teaspoon) — Be careful not to overdo it! A little goes a long way.
Salt (¼ teaspoon) — Balances the sweetness and enhances the chocolate flavor.
Crushed candy canes (½ cup / 75g) — For that festive crunch on top. I crush them in a zip-top bag with a rolling pin.

Quick note: If you’re gluten-free, you can swap the flour for a 1:1 gluten-free baking blend. It works beautifully!

Equipment Needed

You don’t need much to whip up these peppermint brownies. Here’s the lowdown:

8×8-inch square baking pan: The size matters—too big and the brownies will be thin; too small and they’ll take forever to bake.
Mixing bowls: One for wet ingredients, one for dry. Keeps things simple and tidy.
Whisk: Perfect for mixing the wet ingredients together smoothly.
Rubber spatula: For folding in the dry ingredients without overmixing.
Parchment paper: Makes lifting the brownies out of the pan a breeze.

Pro tip: If you don’t have parchment paper, grease the pan generously with butter to prevent sticking.

How to Make It: Step-by-Step

Let’s get those peppermint brownies in the oven! Here’s how I do it:

Preheat and prep: Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy removal later.
Melt the butter: In a microwave-safe bowl, melt the butter in 20-second intervals until completely melted. Let it cool slightly.
Mix the wet ingredients: Whisk the melted butter, sugar, eggs, vanilla extract, and peppermint extract together in a large bowl. Whisk until smooth and glossy—about 1 minute.
Combine the dry ingredients: In a separate bowl, sift together the cocoa powder, flour, and salt. Sifting helps avoid clumps.
Fold it all together: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Stop mixing as soon as you don’t see dry flour anymore. Overmixing = tough brownies.
Pour and bake: Pour the batter into the prepared pan and smooth the top with your spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Add the candy canes: As soon as the brownies come out of the oven, sprinkle the crushed candy canes on top. Press them lightly into the surface so they stick as the brownies cool.
Cool and slice: Let the brownies cool completely in the pan before slicing. This helps them set and makes cutting easier.

And just like that, you have peppermint brownies ready to impress your holiday crowd!

My Best Tips & Techniques

Here’s what I’ve learned from making these brownies dozens of times:

Don’t overmix: Once you add the dry ingredients, fold gently until just combined. Overmixing creates air pockets that make brownies cakey instead of fudgy.
Use room temperature eggs: Cold eggs can make the batter lumpy. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5-10 minutes.
Crush candy canes the easy way: Put them in a zip-top bag, seal it, and use a rolling pin to crush them into small pieces. No mess, no fuss.
Let them cool completely: I know it’s hard, but cutting warm brownies can get messy. Wait at least an hour if you want clean slices.

Trust me, these small details make a big difference.

Ways to Mix It Up

If you want to experiment, here are some fun variations:

Double Chocolate: Fold in ½ cup of chocolate chips before baking for extra gooeyness.
Mint Oreo Madness: Crush 5-6 mint Oreos and sprinkle them on top along with the candy canes.
Gluten-Free Version: Use a 1:1 gluten-free baking blend instead of all-purpose flour.
Extra Peppermint: Add ¼ teaspoon more peppermint extract if you want the flavor to really pop.

Get creative and make these brownies your own!

Serving Ideas & Storage

How to Serve:

These peppermint brownies are best served slightly warm or at room temperature. If you’re feeling fancy, drizzle melted white chocolate on top for extra holiday flair.

Storage:

Room Temperature: Store in an airtight container for up to 3 days. They stay moist and delicious.
Refrigerator: Keep them in the fridge for up to a week. I recommend warming them slightly before eating.
Freezer: Slice the brownies and freeze them in a single layer with parchment paper between slices. They’ll last up to 2 months.

Pro tip: Frozen brownies can be thawed at room temperature or warmed in the microwave for a quick treat!

Nutritional Info & Health Benefits

Here’s the breakdown for one brownie (based on a 9-slice batch):

Nutritional Info	Per Slice
Calories	215
Protein	3g
Carbs	29g
Fat	10g

While these brownies aren’t exactly health food, they’re made with simple ingredients and no artificial flavors. Plus, peppermint is known for aiding digestion—so there’s that!

Final Thoughts

So there you have it—my best peppermint brownies recipe! These are hands-down my favorite holiday treat, and I hope they become a tradition in your home too.

If you try this recipe, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @yourhandle. Seeing your creations truly makes my day.

Happy baking, and may your kitchen smell like chocolatey peppermint heaven!

FAQs

Q: Can I use milk chocolate instead of cocoa powder?

A: Not exactly. Cocoa powder is what gives these brownies their rich, fudgy base. You can add milk chocolate chips for extra sweetness, though!

Q: How do I know if the brownies are done?

A: Check with a toothpick—it should come out with a few moist crumbs, not wet batter. You’ll also notice the edges pulling away from the pan slightly.

Q: Can I make these ahead of time?

A: Absolutely! They taste even better the next day. Store them in an airtight container at room temperature or in the fridge.

Q: What’s the easiest way to crush candy canes?

A: Put them in a zip-top bag, seal it, and smash them with a rolling pin. No mess, no cleanup!

Q: Can I double the recipe?

A: Yes! Use a 9×13-inch pan and bake for 35-40 minutes. Perfect for holiday parties or gifting.

Pin This Recipe!