Peppermint Brownies Recipe

Name: Peppermint Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz unsweetened chocolate; 16 tablespoons (2 sticks) unsalted butter; 3 eggs, at room temperature; 2 cups sugar; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1/4 teaspoon salt; 1 cup flour; 4 oz semisweet chocolate, finely chopped; 1/4 cup crushed candy canes (about 3 candy canes)

Servings: persons

1
Preheat oven to 350 F. Line a 9-inch square baking pan with aluminum foil, leaving an overhang on opposite sides (so you can easily lift the brownies out). Spray the prepared pan with cooking spray.
2
Add the unsweetened chocolate and butter to a heatproof bowl, and set it over a pan of simmering water. Stir occasionally until the chocolate and butter have melted completely. Cool the mixture to room temperature. In a large bowl whisk together the eggs, sugar, vanilla, peppermint extract and salt until well combined. Add the chocolate mixture, whisking to combine, and then use a rubber spatula to fold in the flour.
3
Pour the batter (it'll be fairly thick) into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove the pan from the oven and sprinkle the chopped semisweet chocolate evenly over the top of the brownies. Return the pan to the oven for 1 minute, or until the chocolate softens. Use an offset spatula to spread the chocolate in an even layer over the brownies. Sprinkle immediately with the chopped candy canes.
4
Cool the brownies completely in the pan then use the foil handles to lift the brownies from the pan and cut them into squares.

1318

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 oz unsweetened chocolate, 16 tablespoons (2 sticks) unsalted butter, 3 eggs, at room temperature, 2 cups sugar, and more.

Yes, Peppermint Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions