These peppermint brownies are rich, fudgy, and bursting with minty goodness! The chocolate pairs perfectly with a hint of peppermint, making each bite a treat.
If you want to add a festive touch, top them with crushed candy canes! I can’t resist grabbing a square (or two) with a warm cup of cocoa. Yum!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for these brownies as it allows you to control the saltiness. You can swap with margarine, but I prefer the richness butter adds. If you need a dairy-free option, coconut oil works too!
Chocolate: Bittersweet or semi-sweet chocolate give a deep flavor. If you’re in a pinch, chocolate chips can substitute, though they may alter the texture. Milk chocolate is sweeter but can work if you prefer a milder taste.
Sugars: This recipe uses both granulated and brown sugar for added moisture and depth of flavor. You can replace brown sugar with coconut sugar or omit it for a less sweet version, but keep in mind it may affect texture.
Flour: All-purpose flour is essential for structure. For gluten-free brownies, use a 1:1 gluten-free baking blend. I’ve successfully made them with almond flour as well, but they’ll be denser.
Peppermint Extract: Fresh mint works too! Add finely chopped mint leaves instead of extract for a more natural flavor, but adjust the quantity to taste.
What’s the Best Way to Melt Chocolate for Brownies?
Melted chocolate is the key to rich brownies, but it’s essential to do it carefully! Here’s how to achieve that silky texture:
- Use a microwave-safe bowl or a double boiler for gentle heating.
- If using a microwave, heat in 30-second bursts, stirring in between until smooth.
- Overheating can make the chocolate seize! If it starts to harden, stir in a teaspoon of vegetable oil to bring it back.
- If using a double boiler, boil water underneath while stirring until melted. Just ensure the bowl doesn’t touch the water directly.
By following these tips, you’ll ensure a smooth and perfect brownie batter every time!
Peppermint Brownies (Rich and Fudgy Recipe)
Ingredients You’ll Need:
For the Brownie Batter:
- 1 cup (2 sticks) unsalted butter
- 8 oz bittersweet or semi-sweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Special Touch:
- 1 cup white chocolate chips or chunks (optional, for peppermint cream pockets)
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes, divided
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30-35 minutes to bake. After that, you’ll want to let the brownies cool completely, which might take another 30 minutes or so. In total, plan for about 1.5 hours before you can enjoy your sweet treats!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, take an 8×8-inch baking pan and line it with parchment paper, leaving some hanging over the sides. This will help you lift the brownies out later. Just give the parchment a light grease with some cooking spray or butter for easy removal.
2. Melt the Butter and Chocolate:
In a medium heatproof bowl, combine the butter and chopped chocolate. Now, melt them in the microwave using 30-second intervals, remembering to stir in between until it’s all smooth and melted. If you prefer the stovetop method, use a double boiler to gently melt the mixture.
3. Mix in the Sugars:
Once your chocolate mixture has cooled a bit, add in the granulated sugar and brown sugar. Whisk everything together until fully blended and shiny—it’s going to look amazing!
4. Add Eggs and Flavors:
Beat in the eggs one at a time, making sure to mix well after each egg. Then, stir in the vanilla extract and peppermint extract for that delicious minty flavor. Your mixture will be rich and glossy at this point.
5. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mix into your chocolate mixture, being careful not to overmix—just until everything is combined!
6. Layer Your Batter:
Now, pour half of the brownie batter into your prepared pan and spread it out evenly. If you’re using white chocolate chips, sprinkle them over this layer. Then, pour the rest of the batter over the white chocolate layer and smooth it out.
7. Top with Peppermint:
Finish by generously sprinkling the crushed peppermint candies or candy canes on top. This will add a lovely crunch and color when they bake!
8. Bake to Perfection:
Your brownies are ready for the oven! Bake them for 30-35 minutes. Test them by inserting a toothpick into the center—it should come out with a few moist crumbs but no raw batter.
9. Cool and Serve:
After baking, let the brownies cool completely in the pan on a wire rack. Once cool, lift them out using the parchment overhang, cut them into squares, and serve! Store any leftovers in an airtight container at room temperature (if they last that long!).
Enjoy the rich fudgy texture combined with creamy pockets of white chocolate and refreshing peppermint crunch! These brownies are perfect for holiday treats or any time you crave a minty-chocolate indulgence. Happy baking!
Can I Use Different Types of Chocolate?
Absolutely! While bittersweet or semi-sweet chocolate is recommended for a rich flavor, you can use milk chocolate for a sweeter taste or dark chocolate for a deeper chocolate flavor. Just keep in mind that different chocolates may slightly change the texture and sweetness of the brownies.
Can I Make These Brownies Gluten-Free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. When using gluten-free flour, make sure to choose one that includes xanthan gum, or add a small amount to help bind the brownies together properly.
How Long Do Leftover Brownies Last?
Leftover brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to maintain their texture!
Can I Skip the White Chocolate Chips?
You can definitely leave out the white chocolate chips if you prefer! The brownies will still be delicious and fudgy without them. If you’d like, you can also substitute with dark chocolate chips or leave them out altogether for a more minty focus.