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Mint Chocolate Peppermint Brownies Recipe for Holiday Treats

These peppermint brownies deliver a chewy, slightly fudgy texture loaded with crushed candy canes and bright peppermint flavor. They’re finished with a white chocolate drizzle and more crushed candy canes for a festive, crunchy topping. Decadent, easy, and ideal for the holidays.

WHY YOU’LL LOVE THEM

Simple to prepare. The method is straightforward and done entirely by hand—no stand mixer required.

Perfect brownie texture. Thick, chewy brownies with a slightly fudgy center and a glossy crinkled top, plus a pleasant crunch from the candy canes.

Festive and beautiful. These brownies are perfect for Christmas gatherings, holiday parties, or as a seasonal treat to share.

Step by Step Instructions

Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper. The parchment makes it easy to lift the brownies out of the pan once cooled.

Brownie Batter

Chop the baker’s chocolate and melt it in a microwave-safe bowl in 15-second intervals, stirring between each interval until smooth. Set aside to cool slightly.

In a large mixing bowl combine the melted butter and sugar and whisk by hand until smooth.

Add the eggs and whisk vigorously for about 5 minutes. This step helps break down the eggs and creates the shiny crackle top associated with classic brownies. Stir in the vanilla and peppermint extracts.

Pour in the melted chocolate and whisk until fully combined.

Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture with a rubber spatula just until combined—do not overmix. Gently fold in the chocolate chips and the crushed candy canes.

Transfer the batter to the prepared pan and spread it into an even layer.

Bake for 28–30 minutes, or until the edges are set and the center no longer looks wet. Allow the brownies to cool completely in the pan to room temperature before removing and decorating.

Decorating the Brownies

When cooled, lift the brownies from the pan using the parchment and cut into 16 squares. Arrange the pieces on parchment so each is easy to decorate.

Melt the white chocolate chips in the microwave in 15-second bursts, stirring between each until smooth.

Spoon the melted white chocolate into a piping bag or a zip-top bag and snip a small corner. Drizzle the white chocolate over the brownies in thin lines.

Immediately sprinkle extra crushed candy canes over the white chocolate. Chill briefly in the fridge to set the topping, then serve.

STORING THE BROWNIES

Store brownies at room temperature in an airtight container. Properly stored, they will keep well for up to four days.

TIPS FOR MAKING PERFECT Peppermint BROWNIES

  • Use room-temperature eggs so they blend more easily into the batter.
  • Whisk the eggs well for five minutes after adding them to create the glossy, crinkled top.
  • Mix entirely by hand to avoid overworking the batter.
  • It’s better to err on the side of slightly underbaked than overbaked to keep a fudgy center.
  • Let the brownies cool completely in the pan; they continue to set as they cool, and slicing too early can leave them overly gooey.

If you make these peppermint brownies, please leave a star rating and a comment below to let others know how they turned out.

For more baking inspiration, check out the author’s social profiles on Pinterest and Instagram.

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Peppermint Brownies

Jessie M

These peppermint brownies have a chewy, slightly fudgy texture and are packed with crushed candy canes and peppermint flavor. They’re topped with white chocolate and more crushed candy canes for a festive finish.

Prep Time
25
Cook Time
28

Course dessert
Cuisine American

Servings
16 brownies

Equipment

  • 8×8 square baking pan

Ingredients

  

Brownie Batter

  • 4 oz semi sweet baker’s chocolate, melted
  • 1/2 C salted butter, melted
  • 1 C white sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3/4 C all-purpose flour
  • 1/4 C unsweetened cocoa powder
  • 1/2 tsp salt
  • 3/4 C semi-sweet chocolate chips
  • 5 regular-sized candy canes, crushed

Topping

  • 1/2 C white chocolate chips, melted
  • 2 regular-sized candy canes, crushed

Instructions

 

  • Preheat oven to 350°F and line an 8×8-inch square baking pan with parchment paper.

Brownie Batter

  • Chop and melt the baker’s chocolate in 15-second microwave intervals, stirring between each. Set aside.
  • Combine melted butter and sugar in a large bowl and whisk by hand until smooth.
  • Add the eggs and whisk vigorously for 5 minutes to create a glossy top.
  • Stir in vanilla and peppermint extracts, then whisk in the melted chocolate until combined.
  • Sift in flour, cocoa, and salt. Fold the dry ingredients into the wet with a rubber spatula until just combined.
  • Fold in chocolate chips and crushed candy canes, then spread the batter into the prepared pan.
  • Bake 28–30 minutes until edges are set and the center is no longer wet. Cool completely in the pan before removing and decorating.

Topping

  • Slice cooled brownies into 16 pieces and arrange on parchment.
  • Melt white chocolate in 15-second microwave intervals, stirring until smooth.
  • Transfer melted white chocolate to a piping bag, snip a corner, and drizzle over the brownies.
  • Sprinkle crushed candy canes over the drizzle and chill briefly to set. Enjoy!

Keyword
brownie, brownies, candy cane, candy cane brownies, chocolate, christmas, fudgy, peppermint, peppermint brownie, peppermint brownies