If you love the flavor of a candy cane dipped in chocolate, you will adore these peppermint brownies. The base is a dense, fudgy from-scratch brownie made in one saucepan, and it is topped with a cool peppermint frosting, a glossy layer of chocolate ganache and a sprinkle of crushed candy canes. Every square has a fudgy chew, a creamy middle and a gentle crunch on top.
In this post I cover the ingredients, step-by-step directions, how to get that shiny crackly top, how to layer without smearing, and how to cut clean squares. You will also find easy variations, a table of common mistakes with fixes, and storage tips. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why These Peppermint Brownies Work
Brownies should be rich, not cakey. This recipe uses more butter and sugar than flour, which creates a dense, chewy crumb, and a generous amount of cocoa powder for deep chocolate flavor. A splash of peppermint extract in the batter ties the brownie to the frosting on top, so the mint tastes built in instead of added on.
- One saucepan. The butter, sugar and cocoa are mixed over low heat, so there is no mixer and almost no cleanup.
- Fudgy texture. A low amount of flour and a short bake keep the center moist.
- Shiny top. Whisking the eggs into the warm sugar mixture helps create a thin, crackly crust.
- Three layers. Brownie, minty frosting and ganache give every bite contrast.
- Great for sharing. They hold their shape and ship well for holiday gifts.
If you want to start with a classic base, my fudgy brownies use a similar method, and you can easily add the same peppermint toppings to them.
Ingredients You Will Need
These brownies use simple pantry ingredients. Quality matters when there are so few, so use a cocoa powder you enjoy and fresh eggs.
- Unsalted butter: 3/4 cup (170 g), melted. It carries the chocolate flavor and keeps the center fudgy.
- Sugar: 1 1/4 cups (250 g) granulated sugar for sweetness and that shiny top.
- Eggs: Three large eggs, at room temperature.
- Unsweetened cocoa powder: 3/4 cup (65 g). Natural or Dutch process both work.
- All-purpose flour: 3/4 cup (95 g), spooned and leveled.
- Peppermint extract: A small amount in the brownie and in the frosting. Use pure extract for the cleanest flavor.
- Semisweet chocolate chips: Some folded into the batter and some melted into the ganache.
- Powdered sugar and milk: For the peppermint frosting layer.
- Candy canes: Crushed into small pieces.
Take a moment to remove the wrappers from the candy canes first. It sounds obvious, but a bag full of sticky wrappers is a surprise nobody wants.
About the cocoa: natural cocoa tastes a little brighter and slightly tangy, while Dutch process cocoa is smoother, darker and mellow. Either one makes a delicious brownie here because the recipe does not rely on baking soda for lift. Whichever you choose, sift it if it looks lumpy so the batter stays smooth.
For the ganache, a good quality chocolate chip melts into a glossy layer, but chopped baking chocolate gives an even silkier finish. Avoid chocolate candy melts, which can set waxy and dull.
How to Make Easy Peppermint Brownies
Heat the oven to 350°F (175°C). Line a 9×9-inch metal pan with parchment paper, leaving two sides hanging over the edges as handles, and lightly grease the exposed sides.
- Melt the butter. In a medium saucepan over low heat, melt the butter, then remove the pan from the heat.
- Add sugar and cocoa. Whisk in the sugar, cocoa powder and salt until the mixture looks thick and glossy.
- Add eggs. Let the mixture cool for 3 minutes, then whisk in the eggs one at a time, followed by the vanilla and peppermint extract. Beat for a full minute until the batter is smooth and shiny.
- Fold in flour. Stir in the flour just until no dry streaks remain, then fold in the chocolate chips.
- Bake. Spread the batter into the pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Cool completely. Let the brownies cool in the pan for at least 1 hour. They must be cool before you add the frosting.
- Frost. Beat the butter, powdered sugar, milk and peppermint extract until fluffy, then spread over the cooled brownies. Chill 15 minutes.
- Add ganache. Melt the chocolate with the cream, stir until smooth, cool 5 minutes and spread over the frosting. Top with crushed candy canes.
Let the ganache set at room temperature for about an hour or in the refrigerator for 20 minutes before cutting. A fully set top gives you clean squares with sharp layers.
Tips for the Fudgiest Brownies
- Do not overbake. Brownies continue cooking in the hot pan, so pull them when the center is just set.
- Whisk the eggs well. Beating for a full minute traps tiny air bubbles that form the crackly top.
- Use a metal pan. Glass cooks the edges faster and can leave dry corners.
- Cool the layers. Frosting on a warm brownie melts and slides off, while cool ganache poured over a cold frosting stays neat.
- Use a hot knife. Dip a sharp knife in hot water, dry it and slice. Wipe between cuts.
- Line the pan properly. Parchment handles let you lift the whole slab onto a cutting board so you can cut straight down without scraping the pan.
- Taste your extract. Brands vary in strength, so begin with the amount in the recipe and adjust the frosting next time if you want more mint.
Patience is the most important ingredient in layered brownies. Each layer needs to cool and firm up before the next one goes on, and rushing the process is the reason most layered bars look messy. If you are short on time, use the freezer for 10 minutes between layers instead of the refrigerator.
For a full cookie platter, pair these brownies with my chocolate peppermint cookies and a tray of homemade peppermint bark. You can find more ideas in my dessert recipes collection.
Easy Variations
- Skip the frosting: Press crushed candy canes and chocolate chips into the warm brownies for a simpler version.
- Mint chocolate chips: Replace the semisweet chips with mint chocolate baking chips for a stronger flavor.
- Cookie crunch: Sprinkle crushed chocolate sandwich cookies over the ganache.
- White chocolate drizzle: Melt 1/4 cup of white chocolate and drizzle over the ganache before it sets.
- Double batch: Bake in a 9×13-inch pan for 30 to 35 minutes and double the toppings.
- Gluten-free: Use a cup-for-cup gluten-free flour blend in place of the all-purpose flour.
- Mini brownie bites: Bake in a mini muffin pan for 12 to 14 minutes and top with a dab of frosting.
- Espresso boost: Whisk 1 teaspoon of instant espresso powder into the cocoa to deepen the chocolate flavor without adding a coffee taste.
- Nutty crunch: Fold in 1/2 cup of chopped toasted walnuts for a classic brownie texture under the mint.
Serving and Gifting Ideas
These brownies are rich, so small squares go a long way. Cut the pan into 16 squares for dessert, or into 25 bite-size pieces for a party tray. A cold glass of milk, a mug of hot coffee or a scoop of vanilla ice cream melting alongside is the best pairing.
For gifts, layer the squares between sheets of parchment in a tin and tie it with a ribbon. Keep them cool until you hand them over, since the frosting layer is soft in a warm room. They are a fun contribution to a cookie swap, a teacher gift or a neighborhood treat plate.
Make Ahead Plan
Brownies are an excellent make ahead dessert. A bit of planning makes the layers easier.
| When | What to do | Why it helps |
|---|---|---|
| 3 days ahead | Bake the brownies, cool and wrap them tightly in the pan | Flavor deepens and they slice more cleanly |
| 1 day ahead | Add the frosting and ganache, then chill | Layers set firmly |
| 1 hour before serving | Lift out, slice with a hot knife and let squares come to room temperature | Best texture and flavor |
| Right before serving | Add the crushed candy canes | Keeps them crunchy |
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Cakey brownies | Too much flour or overmixing | Spoon and level the flour and stir only until combined |
| Greasy top | Butter too hot when the eggs were added | Cool the chocolate mixture for 3 minutes first |
| Underbaked center | Pan too small or oven too cool | Use a 9×9 pan and check the oven with a thermometer |
| Frosting slides | Brownies were warm | Cool completely before frosting |
| Too strong a mint taste | Extra extract | Measure carefully and use pure extract |
Storage and Food Safety
Because the frosting and ganache include butter and cream, I refrigerate these brownies if they will sit out longer than a couple of hours. The USDA recommends refrigerating perishable foods within 2 hours, and you can read the details on its page about leftovers and food safety.
Store the brownies in an airtight container, with parchment between the layers, for up to 4 days in the refrigerator. Let them sit at room temperature for 15 minutes before serving. To freeze, wrap the unfrosted brownies tightly for up to 3 months and add the toppings after thawing.
Frequently Asked Questions
How do I get a shiny, crackly top on brownies?
Whisk the eggs into the warm sugar and cocoa mixture for a full minute. This dissolves the sugar and creates a thin meringue-like crust as they bake.
Can I use peppermint candy instead of candy canes?
Yes. Crushed round peppermint candies or starlight mints work well.
How do I cut clean brownie squares?
Chill the brownies until the ganache is firm, then slice with a sharp knife dipped in hot water and wiped dry between cuts.
Can I make peppermint brownies without the frosting?
Yes. Skip the layers and sprinkle crushed candy canes and melted chocolate over the warm brownies for a simpler treat.
How long do peppermint brownies keep?
Stored airtight in the refrigerator, they keep for up to 4 days. Unfrosted brownies freeze well for up to 3 months.
Ready to bake? Here is the full printable easy peppermint brownies recipe with exact measurements and estimated nutrition.
Easy Peppermint Brownies
Ingredients
Method
- Heat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving an overhang.
- Melt the butter in a saucepan over low heat, remove from heat and whisk in the sugar, cocoa and salt.
- Cool for 3 minutes, then whisk in the eggs one at a time, plus the vanilla and peppermint extract. Beat for 1 minute until glossy.
- Stir in the flour until just combined, then fold in the chocolate chips.
- Spread into the pan and bake for 28 to 32 minutes, until a toothpick shows a few moist crumbs. Cool completely, at least 1 hour.
- Beat the butter, powdered sugar, milk and peppermint extract until fluffy and spread over the cooled brownies. Chill 15 minutes.
- Heat the cream until steaming, pour over the chocolate chips, wait 2 minutes and stir smooth. Cool 5 minutes, spread over the frosting and sprinkle with candy canes.
- Chill 20 minutes, lift out and cut with a hot knife into 16 squares.
Notes
I hope these fudgy, minty squares become a holiday favorite in your kitchen. If you make them, please leave a comment and a star rating below and let me know how you topped yours. Happy baking, friends!
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