Peppermint brownie recipe

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.