Decadent Chocolate Peppermint Brownies: Your Ultimate Holiday Indulgence

Experience the ultimate festive delight with these irresistible Chocolate Peppermint Brownies. This recipe masterfully combines rich, intensely fudgy chocolate brownies with a lusciously creamy peppermint filling and a silky-smooth chocolate ganache. Each square is then finished with a joyful sprinkle of crushed peppermint candies, making them as visually appealing and festive as they are profoundly indulgent. Perfect for holiday gatherings, a cozy treat with hot cocoa, or simply satisfying that sweet, minty craving, these layered brownies are sure to become a cherished part of your seasonal baking tradition.

These brownies are more than just a dessert; they are an experience. The distinct layers of deep, dark cocoa, refreshing cool peppermint, and a luxurious, glistening ganache create a harmonious blend of flavors and textures. Every bite tastes like a gourmet, homemade version of a classic peppermint patty, elevated into a delightful brownie form. They are an absolute showstopper for any winter gathering, from intimate family dinners to grand holiday parties. Imagine serving these alongside a steaming cup of afternoon hot cocoa – pure bliss!

Elevate your holiday cookie tray this season by including these stunning peppermint brownies. They pair wonderfully with a variety of other festive treats. Consider serving them alongside some mini peppermint patty tarts, elegant chocolate-dipped cookie sticks, charming Christmas cutout cookies, nostalgic eggnog oatmeal cream pies, sophisticated cranberry pistachio biscotti, and vibrant chocolate orange cookies. This combination promises a truly unforgettable Christmas cookie spread that will impress all your guests and leave them craving more!

Why You’ll Adore These Peppermint Brownies

These chocolate peppermint brownies are more than just a festive treat; they’re a celebration of flavor and texture. Here’s why this recipe will quickly become a holiday favorite in your kitchen:

• A Symphony of Classic Holiday Flavors: The pairing of rich chocolate and crisp peppermint is a timeless combination, synonymous with the magic of the holiday season. These brownies perfectly capture that festive essence, delivering a burst of holiday cheer in every bite. It’s the flavor profile everyone expects and loves during this special time of year, making them an instant crowd-pleaser.
• Visually Stunning and Irresistible Layers: Prepare to dazzle your guests with the beautiful presentation of these layered brownies. They feature three distinct, mouth-watering layers: a foundation of intensely fudgy brownie, a creamy and refreshing mint filling, and a glossy, luxurious chocolate ganache. Topped with sparkling crushed candy canes, each brownie is a miniature work of art, promising an exquisite experience even before the first bite. The visual appeal makes them perfect for gifting or a dessert table centerpiece.
• Conveniently Make-Ahead Friendly: Hosting during the holidays can be hectic, but this recipe offers a stress-free solution. These brownies can be easily prepared a day in advance and refrigerated. This allows you to focus on other preparations on the day of your party or gathering, ensuring you have a spectacular dessert ready to go. Just remember to add the crushed peppermint candies right before serving to maintain their vibrant color and delightful crunch. This flexibility makes them ideal for busy bakers.
• Impressive Yet Achievable: Despite their sophisticated appearance and complex flavor profile, these brownies are surprisingly straightforward to make. The step-by-step instructions ensure that even novice bakers can achieve a professional-looking and tasting dessert. You’ll impress friends and family without spending hours slaving away in the kitchen.
• Perfect for Gifting: Homemade holiday treats make the best gifts. These peppermint brownies are ideal for sharing with neighbors, friends, and teachers. Their festive appearance and delicious taste make them a thoughtful and much-appreciated present during the holiday season. Package them in a nice box or tin for an extra special touch.

Essential Ingredients for Your Peppermint Brownies

Crafting these delectable chocolate peppermint brownies requires a selection of high-quality ingredients, each playing a crucial role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need:

• Cocoa Powder: For an incredibly deep, rich chocolate flavor and a beautiful dark color in your brownies, I highly recommend using Dutch-processed cocoa powder. Unlike natural cocoa, Dutch-processed cocoa is less acidic, resulting in a smoother, more mellow chocolate taste that truly shines through.
• Eggs: Using room temperature large eggs is key to achieving perfectly chewy brownies with a uniform texture. Room temperature eggs emulsify more easily with other ingredients, creating a smoother batter and contributing to the brownies’ ideal structure and rise.
• Sugars (Granulated and Powdered): Granulated sugar provides the necessary sweetness and structure for the fudgy brownie base. Powdered sugar, also known as confectioners’ sugar, is essential for creating the creamy, melt-in-your-mouth texture of the peppermint layer. Its fine consistency ensures a smooth and lump-free filling.
• Sweetened Condensed Milk: This magical ingredient is the secret to the classic peppermint patty filling. When combined with powdered sugar and peppermint extract, it creates a rich, sweet, and wonderfully dense peppermint layer that perfectly complements the chocolate.
• Peppermint Extract: A crucial component for infusing that signature cool and invigorating peppermint flavor. Use pure peppermint extract for the best results, and feel free to adjust the amount to your personal preference for a milder or bolder minty kick.
• Semi-Sweet Chocolate: For the silkiest and most luxurious chocolate ganache, opt for a high-quality semi-sweet chocolate bar with 60-70% cacao content. Chopping the chocolate finely before adding the hot cream ensures it melts smoothly and completely, creating a glossy, pourable ganache.
• Heavy Whipping Cream: When heated and poured over the chopped chocolate, heavy whipping cream works its magic to create the decadent and glossy chocolate ganache topping. Its high fat content results in a rich and stable emulsion.
• Peppermint Candies (or Candy Canes): These are not just for garnish! Crushed peppermint candies or candy canes add a delightful crunch, an extra burst of vibrant peppermint flavor, and a beautiful festive pop of color. They should be added right before serving to maintain their texture and appearance.
• Vegetable Oil: Provides moisture and contributes to the ultra-fudgy texture of the brownies, keeping them soft and tender.
• Vanilla Extract: Enhances the overall flavor profile of the brownies, adding a warm, aromatic depth that complements the chocolate beautifully.
• Kosher Salt: A pinch of salt is vital for balancing the sweetness and intensifying the chocolate flavor, making every component taste brighter and more complex.
• All-Purpose Flour: Provides the necessary structure for the brownies without making them too cakey. Be careful not to overmix, which can lead to tough brownies.

For precise measurements and detailed quantities, please refer to the comprehensive recipe card below.

Creative Substitutions and Delicious Variations

While this recipe is perfect as written, don’t hesitate to personalize your chocolate peppermint brownies with these exciting substitutions and variations:

• Peppermint Extract Intensity: The amount of peppermint extract can be easily adjusted to suit your taste. For a milder, more subtle mint flavor, reduce the quantity slightly. If you prefer a bold, invigorating peppermint punch, feel free to add a little extra, tasting as you go.
• Chocolate Choices: Experiment with different types of chocolate to alter the flavor profile of your ganache and brownies.
  • For a more intense, slightly bitter finish that balances the sweetness, use dark chocolate (70% cacao or higher).
  • If you prefer a sweeter, creamier ganache, milk chocolate can be a delightful alternative, especially for those with a strong sweet tooth.
  • White chocolate could also be used for a striking visual contrast and a different flavor profile, either as a ganache or drizzled on top.
• Alternative Toppings: While crushed peppermint candies are traditional, there are many other ways to garnish these brownies:
  • Chocolate Curls: Shave a chocolate bar to create elegant chocolate curls for a sophisticated look.
  • Festive Sprinkles: Use holiday-themed sprinkles (red, green, silver) for an extra pop of color and celebratory feel.
  • Flaky Sea Salt: A sprinkle of flaky sea salt on top of the ganache before it sets can enhance the chocolate flavor and add a lovely textural contrast.
  • Nuts: Toasted pecans or walnuts could be folded into the brownie batter or sprinkled on top for added crunch.
  • Coffee Enhancement: A teaspoon of instant espresso powder added to the brownie batter will deepen the chocolate flavor without making the brownies taste like coffee.
  • Other Extracts: While it changes the “peppermint” aspect, consider almond or orange extract in the brownie batter for a different twist.
• Add-ins for Brownie Batter: Consider folding in chocolate chips, chopped nuts, or even mini marshmallows into the brownie batter for extra texture and flavor.
• Mint Color: For a more vibrant peppermint layer, you can add a tiny drop of green food coloring to the peppermint filling mixture.

Crafting Your Chocolate Peppermint Brownies: A Step-by-Step Guide

Creating these layered chocolate peppermint brownies is a rewarding process. Follow these detailed steps to achieve perfect, fudgy, and minty treats:

Step One: Prepare the Wet Ingredients. In a large mixing bowl, thoroughly whisk together the eggs, vegetable oil, water, vanilla extract, granulated sugar, and kosher salt until the mixture is completely smooth and well-combined. This forms the flavorful liquid base for your fudgy brownies.

Step Two: Incorporate Dry Ingredients. Sift the all-purpose flour, Dutch-processed cocoa powder, and powdered sugar directly into the wet ingredient mixture. Sifting is crucial here, especially for cocoa powder, which can be notoriously clumpy, ensuring a smooth, lump-free batter.

Step Three: Mix the Brownie Batter. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined and a smooth, cohesive brownie batter forms. Be careful not to overmix, as this can develop the gluten in the flour and result in tough, cakey brownies rather than fudgy ones.

Step Four: Bake and Cool the Brownies. Pour the prepared brownie batter into your greased and parchment-lined 8×8-inch pan. Spread it evenly to the edges. Bake according to recipe instructions until a toothpick inserted in the center comes out with moist crumbs. Once baked, remove the pan from the oven and transfer it to a wire rack to cool completely. This step is critical; warm brownies will melt the peppermint layer.

Step Five: Create the Peppermint Layer Base. In a clean bowl (preferably a stand mixer bowl), combine the sweetened condensed milk, peppermint extract, and half of the powdered sugar. Mix on low speed until just combined. The mixture will be quite crumbly at this stage, but that’s perfectly normal.

Step Six: Form the Peppermint Layer. Add the remaining powdered sugar and continue mixing until a crumbly paste forms. Turn the mixture out onto a piece of parchment paper that has been lightly dusted with powdered sugar. Use your hands to press and squish the peppermint mixture into a rough square or rectangle shape.

Step Seven: Roll Out the Peppermint Layer. Dust the top of the peppermint mixture with more powdered sugar, then place another piece of parchment paper on top. Using a rolling pin, carefully roll the filling out into an even, approximately 8×8-inch square. This ensures a consistent layer across your brownies.

Step Eight: Trim the Peppermint Layer. Place the pan of cooled brownies on top of the rolled-out peppermint layer (still between the parchment). Use a sharp knife to carefully cut off any excess edges of the peppermint filling, creating a neat 8×8-inch square that perfectly matches your brownie base.

Step Nine: Layer the Peppermint. Remove the top piece of parchment paper from the peppermint filling. Carefully flip the peppermint layer directly onto the cooled brownies in the pan. Gently press down all over the surface, ensuring the peppermint layer adheres well and extends to meet the sides of the pan. Place the pan in the refrigerator while you prepare the ganache.

Step Ten: Prepare the Chocolate Ganache. Place your finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy whipping cream until it just begins to bubble around the edges and is steaming. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to allow the chocolate to melt. Then, gently mix from the center, working your way outwards, until the ganache is completely smooth, glossy, and beautifully combined. Let it cool to room temperature before using.

Step Eleven: Top with Ganache and Chill. Once the ganache has cooled to room temperature, pour it evenly over the peppermint layer. Spread it gently with an offset spatula to create a smooth, even surface. Return the pan to the refrigerator and chill for at least 2 hours, or until the ganache is completely set and firm. This chilling time is essential for clean slices.

Step Twelve: Garnish and Serve. Just before you are ready to cut and serve your brownies, generously sprinkle the crushed peppermint candies or candy canes over the top of the set chocolate ganache. This timing is important to ensure the candies maintain their festive appearance and delightful crunch. Slice and enjoy your magnificent homemade chocolate peppermint brownies!

Expert Tips for Perfect Peppermint Brownies

Achieving bakery-quality layered brownies is easier than you think with these expert tips:

• Always Cool Brownies Completely: This is perhaps the most crucial tip! Ensure your brownie base is *completely* cooled to room temperature, and ideally chilled, before attempting to add the peppermint layer. Introducing the peppermint filling to warm brownies will cause it to slowly melt, creating a messy and unappeceptable result. Patience here is key to beautifully defined layers.
• Chill Thoroughly Before Slicing: After applying the peppermint layer and the chocolate ganache, refrigerate the entire pan of brownies until thoroughly chilled and firm. Cold brownies cut cleaner, preventing the layers from smudging or squishing together. This results in neat, sharp slices that showcase the stunning layers perfectly. A minimum of 2 hours is recommended, but overnight is even better.
• Add Candies Just Before Serving: The vibrant crushed peppermint candies are a beautiful and delicious topping, but they are also sensitive to moisture. If added too early, they will eventually melt into the chocolate ganache, losing their crisp texture and bright color. For the best visual appeal and textural contrast, sprinkle them on right before you plan to cut and serve the brownies.
• The Right Pan Makes a Difference: Using an 8×8-inch metal baking pan is ideal for these brownies. Metal pans conduct heat more efficiently than glass, leading to more even baking and a better crust. Lining the pan with parchment paper, leaving an overhang on two sides, will make it incredibly easy to lift the entire slab of brownies out for cleaner cutting.
• Room Temperature Ingredients for Brownies: As mentioned in the ingredient list, ensure your eggs are at room temperature. This helps them emulsify better with the fats, resulting in a smoother, more uniform batter and a truly fudgy brownie texture. If you forget, quickly warm them in a bowl of warm water for 5-10 minutes.
• Don’t Overmix the Brownie Batter: Mix the dry ingredients into the wet ingredients only until just combined. Overmixing develops gluten, which can lead to tough, cake-like brownies instead of the desired dense, fudgy texture. A few streaks of flour are better than an overmixed batter.
• Use a Hot, Clean Knife for Slicing: For impeccably clean cuts through the multiple layers, use a sharp, thin knife. Heat the knife under hot running water, wipe it completely dry, then make one clean slice. Repeat this process for every single slice, heating and wiping the knife between each cut. This prevents the layers from sticking to the knife and creates beautifully defined edges.

Behind the Recipe: My Testing Journey & Insights

Developing the perfect chocolate peppermint brownie recipe involved several rounds of testing and tweaking. Here are some key observations and decisions made during the process:

• Peppermint Layer Thickness and Stability: Early versions of the peppermint layer were made thinner and simply spread onto the brownies. While conceptually appealing, this approach proved problematic during cutting. The thinner layer lacked structural integrity and often oozed out, creating a messy presentation and a less satisfying eating experience. This led to the decision to create a more robust, rollable peppermint filling.
• The Necessity of Rolling the Peppermint Filling: Initially, I hoped to avoid the step of rolling out the peppermint filling, but rigorous testing confirmed its importance. Rolling the filling into a distinct square between parchment papers is truly the best method to achieve and maintain the intended “peppermint patty filling” texture. This technique ensures an even thickness and a clean layer that holds its shape beautifully when sliced, providing that delightful, structured bite you expect.
• Refrigeration is Non-Negotiable: Through testing, it became abundantly clear that storing these brownies in the refrigerator is an absolute must. If left at room temperature for extended periods, the peppermint layer tends to “weep” and ooze, compromising the integrity and appearance of the brownies. Furthermore, I discovered a personal preference for eating these brownies straight from the fridge; the cold temperature significantly enhances their chewiness and intensifies the refreshing peppermint flavor, making them even more enjoyable.
• Dutch-Processed Cocoa for Deep Flavor: While natural cocoa powder works, extensive testing confirmed that Dutch-processed cocoa consistently delivered a darker, richer, and more intense chocolate flavor, which is crucial for balancing the bright peppermint.
• Cooling Time is Paramount: Rushing the cooling steps between layers consistently resulted in sub-par brownies with melted, muddy layers. Patience during cooling is the most impactful step for achieving the distinct, beautiful layers seen in the final product.

Frequently Asked Questions About Peppermint Brownies

Storage Instructions for Your Peppermint Brownies

To maintain their optimal texture and prevent the layers from oozing, these chocolate peppermint brownies must be stored in the refrigerator. Keep them covered tightly in an airtight container for up to 3 days. It’s important to note that the crushed peppermint candies on top will gradually begin to melt and soften into the chocolate ganache over time, which is why it’s best to add them just before serving for peak freshness and crunch.

For longer storage, these brownies freeze beautifully! You can freeze them either sliced or as a whole slab, wrapped tightly in plastic wrap and then aluminum foil, for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator. Once thawed, you can sprinkle with fresh crushed peppermint candies for an extra festive touch if desired.

More Festive Holiday Recipes You’ll Love

If you enjoyed these chocolate peppermint brownies, you’re in for a treat! The holiday season is a wonderful time for baking, and we have many more delicious recipes that are perfect for festive gatherings, gifting, or simply enjoying with your loved ones. Explore these other cozy and celebratory desserts:

Important Culinary Considerations for Baking with The Cozy Plum

At The Cozy Plum, we believe that consistent and delicious results stem from attention to detail. Please keep these general cooking tips in mind when following our recipes:

• Understanding Salt Measurements: All our recipes are developed using Diamond Crystal kosher salt. This particular brand is known for being the least salty variety of kosher salt. If you are using Morton’s kosher salt or sea salt, you will need to reduce the amount by half, as these are approximately twice as salty. Please avoid using table salt, as its fine granule size can lead to over-salting and affect the flavor balance significantly.
• Accuracy Through Weight Measurement: While our recipe cards often provide both cup and metric measurements (you would typically switch between them using a toggle), for the most consistently accurate results, we strongly recommend baking by weight using a digital kitchen scale. Volume measurements can vary greatly depending on how ingredients are scooped and packed, leading to inconsistent outcomes. Weight measurements eliminate this variability.
• Scaling Recipes Effectively: Our recipe cards often include buttons (e.g., ‘1X’, ‘2X’, ‘3X’) to scale the ingredient quantities. Please note that while these buttons will adjust the ingredient amounts, they do *not* automatically adjust baking times or pan sizes. If you scale a recipe, you may need to recalculate baking times and choose an appropriately sized pan to ensure proper baking and prevent burning or undercooking.

Did you make this delightful recipe? We’d love to hear about it and see your creations! Share your photos with us by tagging @thecozyplum on Instagram & Facebook. Don’t forget to leave a star rating ★ below to let us know how much you loved it!

📖 Chocolate Peppermint Brownies Recipe

Chocolate Peppermint Brownies

By Callan Wenner

These impressive peppermint brownies feature layers of rich, fudgy chocolate brownies, a thick and creamy peppermint patty filling, and a smooth, decadent chocolate ganache. Crowned with a festive sprinkle of crushed peppermint candies, they are as beautiful as they are delicious, making them the perfect indulgent treat for any holiday occasion!

Prep Time
20 mins

Cook Time
40 mins

Chill Time
2 hrs

Total Time
3 hrs

Course
Dessert, Snack

Cuisine
American

Servings
16

Calories
415 kcal

Equipment

• 8×8 inch pan
• Parchment paper
• Mixing bowls
• Fine mesh sieve
• Stand mixer with paddle attachment (or hand mixer)
• Offset spatula (optional, but helpful)

Ingredients

Brownies

• 2 large eggs (room temperature)
• ½ cup vegetable oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 ½ cups granulated sugar
• 1 teaspoon kosher salt
• ¾ cup all-purpose flour
• ⅔ cup Dutch-process cocoa powder
• ½ cup powdered sugar

Peppermint Layer

• ¾ cup sweetened condensed milk
• 1 ½ teaspoons peppermint extract
• 4 cups powdered sugar

Chocolate Ganache

• 5 oz semi-sweet chocolate (chopped)
• ¾ cup heavy whipping cream
• Candy canes or peppermint candies (crushed, for garnish)

Instructions

Brownies

1. Preheat your oven to 325℉ (160°C). Grease and line an 8×8-inch pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
2. In a large bowl, whisk together the room temperature eggs, vegetable oil, water, vanilla extract, granulated sugar, and kosher salt until the mixture is smooth and evenly combined.
3. Sift the all-purpose flour, Dutch-process cocoa powder, and ½ cup powdered sugar into the wet ingredients. Gently fold the ingredients together with a rubber spatula until just combined. Be careful not to overmix the batter.
4. Pour the brownie batter into the prepared pan and spread it evenly to the edges. Bake for 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and transfer to a wire rack to cool completely. This is crucial before adding the next layer.

Peppermint Layer

5. In the bowl of a stand mixer (or using a hand mixer), combine the sweetened condensed milk, peppermint extract, and half (2 cups) of the powdered sugar. Mix on low speed to combine, then scrape down the sides of the bowl.
6. Add the second half of the powdered sugar and mix again until a crumbly paste forms. Finish bringing the mixture together with a rubber spatula until it forms a cohesive dough.
7. Dust a sheet of parchment paper generously with powdered sugar. Transfer the peppermint filling to the dusted parchment. Use your hands to pat it into an even square or rectangle. Dust the top with more powdered sugar and place another sheet of parchment paper on top.
8. Using a rolling pin, roll the filling out into an even layer, slightly larger than an 8×8-inch square. Place the cooled pan of brownies on top of the rolled peppermint (still between parchment) and use a sharp knife to carefully cut the edges off the peppermint filling, creating an exact 8×8-inch square.
9. Remove the top piece of parchment paper from the peppermint filling. Carefully flip the peppermint filling onto the cooled brownies in the pan and peel off the other piece of parchment.
10. Gently pat the peppermint filling down all over, pressing it to meet the edges of the brownie pan. Refrigerate the pan while you prepare the chocolate ganache.

Chocolate Ganache

11. Place the finely chopped semi-sweet chocolate in a heatproof bowl. Set aside.
12. In a small saucepan, heat the heavy cream over medium heat until it just begins to bubble around the edges and is steaming. Do not bring to a rolling boil.
13. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to allow the chocolate to melt.
14. Starting from the center of the bowl, gently mix the ganache with a whisk or spatula, gradually working outwards until it is completely smooth, glossy, and combined. Let the ganache cool to room temperature, ensuring it’s still pourable but not hot.
15. Pour the cooled ganache on top of the chilled peppermint layer and spread it evenly with an offset spatula. Refrigerate the brownies again for at least 2 hours, or until the ganache is fully set.
16. Just before slicing and serving, sprinkle generously with crushed candy canes or peppermint candies for a beautiful finish and an extra burst of flavor.

Notes

• Store the brownies covered in an airtight container in the fridge for up to 3 days. They will not hold up well at room temperature.
• For the best appearance and texture, only add the crushed peppermint candies right before you are ready to slice and serve. Adding them too early will cause them to soften and melt into the ganache over time.

Nutritional Information (Estimate per serving)

Calories: 415 kcal
Carbohydrates: 65 g
Protein: 4 g
Fat: 17 g
Saturated Fat: 7 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 4 g
Trans Fat: 0.1 g
Cholesterol: 42 mg
Sodium: 178 mg
Potassium: 187 mg
Fiber: 2 g
Sugar: 57 g
Vitamin A: 243 IU
Vitamin C: 0.4 mg
Calcium: 64 mg
Iron: 2 mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.