The holiday season brings around the most fantastical desserts, but a towering croquembouche or an intricate yule log can be a bit intimidating to attempt. If you’re looking for a Christmas confection without a 10-step recipe, these festive peppermint brownies are just the dessert to whip up.
Peppermint chocolate brownies are easy to bake, but that doesn’t mean they’re lacking in flavor. In fact, these treats are so remarkable that they’re among the top 10 brownie recipes on our site. They’re richly chocolaty with only a subtle peppermint flavor that’s nowhere near overpowering. And this peppermint brownies recipe is perfectly Christmas-y with crushed peppermint candies scattered in the brownies and on top of the shiny chocolate glaze.
Ingredients for Peppermint Brownies
- All-purpose flour: We prefer to use all-purpose flour in our brownie recipes. We find that this type of flour creates the perfect brownie texture: not too cakey but not overly dense and fudgy.
- Baking cocoa: Since there is no baking soda in this recipe, feel free to use natural cocoa powder or Dutch-processed cocoa. Natural cocoa powder is more chocolaty while Dutch-processed has a smoother, softer flavor.
- Baking powder: Brownies don’t need to rise much, so we need only 1 teaspoon baking powder.
- Canola oil: Neutral-flavored canola oil adds richness and moisture without making the brownies too dense, which happens with melted butter.
- Sugar: We sweeten these peppermint chocolate brownies with 2 cups granulated sugar.
- Eggs: You’ll need four room-temperature eggs for these peppermint chocolate brownies. To bring the eggs to room temp, take them out of the fridge 30 minutes before getting started.
- Vanilla extract: A touch of vanilla extract imparts a delicate sweetness to the brownies.
- Crushed peppermint candies: We don’t use peppermint extract in our peppermint brownies recipe. Instead, crushed peppermint candies in both the brownies and on top of the glaze add the perfect amount of peppermint flavor without being overpowering.
- Glaze: Poured on top of the brownies, the brownie’s glaze is made from melted chocolate chips and shortening. Peppermint candies are scattered all over for a beautiful finish and extra peppermint flavoring.
Directions
Step 1: Prepare the pan
Preheat the oven to 350°F. Line a 13×9-inch baking pan with aluminum foil, then grease the aluminum foil. Set the pan aside for later.
Step 2: Mix the batter
In a bowl, whisk together the all-purpose flour, baking cocoa, salt and baking powder. In a large bowl, use a hand mixer or stand mixer to beat the canola oil and sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Gradually stir the flour mixture into the egg mixture. Fold in the peppermint candies. Evenly spread the batter into the prepared pan, ensuring the batter reaches all sides and the four corners.
Step 3: Bake the brownies
Bake the brownies until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool the brownies in their pan on a wire rack at room temperature.
Step 4: Pour on the chocolate glaze
In a microwave, melt the chocolate chips and shortening together, and stir until the mixture is smooth. Spread the glaze evenly over the brownies. Scatter the crushed peppermint candies all over. Cut the brownies into bars.
Editor’s Tip: Make nice clean cuts in your brownies by running a sharp chef’s knife under hot water for a few seconds and wiping away the water with a clean towel. Make the first cut, then repeat the same process with every cut.
Recipe Variations
- Finish with a frosting: Prefer a thick, fudgy frosting on your brownies? Omit the glaze from this peppermint brownies recipe and whip up our rich chocolate frosting recipe instead!
- Add more peppermint flavor: These peppermint chocolate brownies have a subtle peppermint flavor. Add 1/4 teaspoon peppermint extract if you want a more pronounced peppermint taste.
- Sub in Andes mints: A few reviewers noted they swap in Andes mint candies for the peppermint candies and love the result! Andes will add more chocolate to the brownies but still provide that refreshing peppermint taste.
How to Store Peppermint Brownies
Either keep the brownies in their pan and cover the pan with storage wrap, or transfer the brownie bars to an airtight container. These peppermint chocolate brownies can be kept in the fridge for up to one week.
Can you freeze peppermint brownies?
Yes, you can freeze peppermint brownies. We recommend slicing them so they’re easier to take out, thaw and eat whenever the craving strikes. Transfer the brownie bars to an airtight container and keep them in the freezer for up to one month. Thaw the brownies overnight in the fridge.
Peppermint Brownie Tips
How do you know when peppermint brownies are done baking?
Peppermint chocolate brownies are done baking when a toothpick inserted in the center of the brownies comes out clean, the top is crackled and shiny, and the edges are pulling away from the pan.
What is the best cocoa powder for brownies?
The best cocoa powder to use for brownies is unsweetened cocoa powder. When making chocolate recipes, we recommend opting for one of the best unsweetened cocoa powder brands at the store. A high-quality cocoa powder imparts a rich and chocolaty flavor; the lower-quality cocoa pales in comparison.
