This peppermint brownie recipe is the one I pull out every winter when the house smells like cocoa and the kids keep hovering around the oven asking, “Are they done yet?” I’ve tested a lot of brownie versions over the years, and peppermint can be tricky. Too little and you barely taste it, too much and it feels like you brushed your teeth with dessert. Nobody wants that.
What I wanted was a brownie that stayed deeply chocolatey first, with peppermint coming in right at the end. Think cozy, rich, and festive without being overwhelming. This recipe hits that sweet spot. The texture is fudgy in the center, slightly chewy at the edges, and topped with just enough mint to feel special.
These brownies are easy enough for a weekday bake but fancy enough for holidays, cookie swaps, or gifting. If you can melt butter and stir a bowl, you’re good to go.
Why you’ll love this recipe
- Deep chocolate flavor that still lets peppermint shine
- Fudgy centers with clean, sliceable edges
- No fancy tools or mixers required
- Easy to control the mint level
- Perfect for holidays, parties, or freezer treats
- Kid-approved but grown-up enough for guests
- Stays moist for days
What really makes these special is balance. I tested them with cocoa powder only, chocolate bars only, and a mix of both. The combo version won every time. You get richness without heaviness, and the peppermint feels intentional, not loud. These brownies don’t crumble, don’t dry out fast, and don’t need frosting to shine.
Tips for success
The biggest mistake with peppermint brownies is overdoing the extract. Peppermint extract is powerful, and brands vary. I always start small, then add a drop more if needed. You can’t take it out once it’s in.
Use melted butter, not oil. Butter gives these brownies structure and flavor. I tested oil once and the texture was softer but lacked that classic brownie bite.
Don’t overbake. Pull the pan when the edges look set but the center still looks slightly underdone. A toothpick should come out with moist crumbs, not wet batter and not clean. They firm up as they cool.
Let them cool completely before cutting. I know it’s hard, but warm brownies fall apart. Cooling gives you those neat bakery-style squares.
If your brownies turn cakey, it usually means too much flour or overmixing. Stir just until combined and stop.
Nutrition and health notes
Brownies are a treat, and that’s okay. These peppermint brownies are rich, so smaller portions go a long way. Cocoa powder contains antioxidants called flavanols, which are naturally present in cocoa beans. According to Harvard T.H. Chan School of Public Health, cocoa can be part of a balanced diet when enjoyed in moderation
Peppermint extract is used in very small amounts and mainly adds flavor rather than nutrition. Butter and sugar provide energy, so this is not an everyday snack, but it can absolutely fit into a balanced lifestyle.
If you want to reduce sugar slightly, you can cut it by about 10 percent without affecting texture too much. I tested this, and the brownies were still fudgy, just a bit less sweet.
Serving ideas and pairings
- Serve warm with a scoop of sampaguita ice cream for contrast
- Dust lightly with powdered sugar for a classic look
- Add crushed candy canes on top for crunch
- Pair with hot cocoa or coffee
- Cut into bite-size squares for dessert trays
- Serve alongside fresh berries to balance richness
- Add to lunchboxes as a surprise treat
- Pair with a fun drink like bug juice camp drink for parties
These brownies also work great as part of a dessert board. I like mixing them with lighter cookies and fruit so there’s something for everyone.
Storage and make ahead
These brownies store beautifully. Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If stacking, place parchment between layers to prevent sticking.
For longer storage, freeze them. Wrap individual squares tightly in plastic wrap, then place in a freezer bag. They keep well for up to 3 months.
To serve, thaw at room temperature or warm briefly in the microwave for 10 to 15 seconds. Don’t overheat or they’ll dry out.
Always use clean hands or utensils when handling leftovers to keep them fresh and safe.
Peppermint brownie recipe
Description
A rich, fudgy peppermint brownie recipe made with deep chocolate flavor and a refreshing hint of peppermint, perfect for holiday baking or anytime chocolate cravings.
Ingredients
For the Brownies
Optional Topping
Instructions
Step 1: Prep the pan and oven
Preheat your oven to 175 C. Line an 8 by 8 inch baking pan with parchment paper, leaving a little overhang. Trust me, lifting brownies out cleanly is a small joy you deserve.
Step 2: Mix the wet ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy. Add the eggs and whisk well until the mixture thickens slightly. Stir in the peppermint extract and vanilla. Go easy with the peppermint, I tested adding more and it quickly took over.
Step 3: Add the dry ingredients
Sift in the flour, cocoa powder, salt, and baking powder. Gently fold everything together just until you no longer see dry streaks. Overmixing here is how brownies lose that fudgy texture.
Step 4: Fill the pan
Pour the batter into the prepared pan and smooth the top. If you’re using chocolate chips or crushed candy canes, sprinkle them evenly over the surface and press them in lightly.
Step 5: Bake
Bake for 25 to 30 minutes. The brownies are done when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs. If it comes out clean, they’re overbaked, and nobody wants dry brownies.
Step 6: Cool completely
Let the brownies cool in the pan for at least 30 minutes before slicing. I know waiting is hard, but cutting too early makes them fall apart and messes with the texture.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 312.61kcal
- % Daily Value *
- Total Fat 16.72g26%
- Cholesterol 62.9mg21%
- Sodium 135.57mg6%
- Potassium 131.49mg4%
- Total Carbohydrate 41.25g14%
- Dietary Fiber 2.73g11%
- Sugars 31.11g
- Protein 3.68g8%
- Vitamin A 116.74 mcg
- Vitamin C 0.07 mg
- Calcium 47.96 mg
- Iron 1.59 mg
- Vitamin D 0.16 mcg
- Vitamin E 0.45 mg
- Vitamin K 1.44 mcg
- Vitamin B6 0.02 mg
- Vitamin B12 0.09 mcg
- Phosphorus 93.38 mg
- Magnesium 35.99 mg
- Zinc 0.62 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- I tested both natural and Dutch process cocoa, Dutch gives a deeper chocolate flavor.
- Peppermint extract is strong, start with less, you can’t undo it.
- These brownies firm up as they cool, so don’t overbake trying to make them look done.
- For cleaner slices, wipe your knife between cuts.
- They freeze beautifully, wrap individual squares and freeze up to 2 months.
- Want a thicker brownie? Use a smaller pan and add a few extra minutes to baking.
