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Peppermint Brownies

Stack of peppermint brownies topped with crushed candy canes on a white parchment background.

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These peppermint brownies are rich, fudgy, and full of holiday flavor with crushed candy canes and peppermint extract. Perfect for Christmas baking, parties, and gifting.

Ingredients

Scale
  • 2 peppermint candy canes, crushed
  • 4 oz (113 g) dark chocolate chunks (about 2/3 cup)
  • 10 tbsp (140 g) butter
  • 1 1/2 cups (300 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp peppermint extract
  • 2/3 cup (90 g) all-purpose flour
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 3/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8″ square metal pan with parchment paper.
  2. Crush candy canes between parchment or in a sealed bag using a rolling pin. Set aside.
  3. In a large heat-safe bowl, melt the butter and chocolate together in the microwave in 30-second intervals, stirring after each, until smooth.
  4. Add sugar to the melted chocolate and whisk until grainy but combined.
  5. Add eggs, vanilla, and peppermint extract. Whisk vigorously for 2–3 minutes until the mixture reaches the ribbon stage.
  6. Sift in flour, cocoa powder, and salt. Add half of the crushed candy canes. Fold everything gently using a spatula until just combined.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 23–26 minutes. Start checking at 20 minutes. Brownies are done when the center is set and a toothpick comes out with moist crumbs.
  9. Immediately sprinkle remaining crushed candy canes on top. Let brownies cool in the pan for at least 1 hour before cutting into squares.

Notes

  • Use a metal pan for more even baking and a better texture.
  • Do not overmix after adding dry ingredients to avoid cakey texture.
  • Cool completely before slicing for clean cuts.
  • Brownies can be stored at room temperature for 3 days or in the fridge for up to 5 days.
  • Freeze individually wrapped slices for up to 2 months.

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