Here is a simple, easy-to-follow article about this festive treat. Read on to learn how to make rich, fudgy peppermint brownies that are perfect for holidays and gatherings.
introduction
These fudgy peppermint brownies mix deep chocolate flavor with bright peppermint crunch. They bake fast and hold a soft, chewy center. You can make them for a party, a bake sale, or a quiet night at home. The recipe uses common pantry items and a few festive add-ins to make each bite feel special.
If you like simple brownie recipes, you may also enjoy the clear, one-bowl method shown for other easy bars in this guide to one-bowl white chocolate brownies. That post shows how to keep cleanup low and results high. Here, you will find a step-by-step plan to make fudgy peppermint brownies that stay soft and rich.
Why You’ll Love This Fudgy Peppermint Brownies
You will love these brownies because they balance two strong flavors: dark chocolate and cool peppermint. The chocolate keeps the texture rich and fudgy, while the crushed peppermint gives each bite a crisp, minty lift. This combo tastes like a little holiday party in your mouth.
The recipe is also fast. From mixing to oven takes only a few minutes, and the bake time is short. You do not need special tools or hard-to-find ingredients. The result is a crowd-pleaser that looks fancy but is actually very easy to make. The chocolate chips add gooey pockets, and the peppermint bits give a fun, crunchy contrast.
Why Make This Recipe
Make this recipe when you want a simple dessert that still feels special. The brownies are perfect for holiday plates, potlucks, or a cozy dessert after dinner. They store well and can be cut into small squares for trays or left as larger pieces for family servings.
This recipe also works as a base. You can add a glaze, top with frosting, or press extra peppermint on top after baking. You can change the chips to white chocolate or use different candies to match the season. The base keeps its fudgy texture no matter which small swaps you make.
What You Need for Fudgy Peppermint Brownies
You only need a few kitchen tools:
- A 9×13 inch baking pan, greased well or lined with parchment.
- A medium saucepan to melt butter and mix the first ingredients.
- A large bowl for mixing dry ingredients into the wet mixture.
- A rubber spatula or wooden spoon to fold in chips and peppermint.
- A whisk or fork for beating eggs and sugar.
- A cooling rack and a sharp knife to cut brownies when cool.
These items are common in most kitchens, so you likely have what you need already. If you want cleaner edges, line the pan with parchment and leave some overhang for easy removal.
How to Make Fudgy Peppermint Brownies
Follow these steps and watch your brownies come together. The directions below follow the simple order of mixing, folding, and baking.
- Preheat the oven to 350°F (175°C) and grease the 9×13 inch pan. Make sure the pan is well greased or lined so the brownies will come out cleanly.
- Melt 1 cup unsalted butter in a saucepan over low heat. Take the pan off the heat and stir in 2 cups sugar, 4 large eggs, and 1 teaspoon vanilla extract. Mix well so the sugar starts to blend with the warm butter and the eggs become smooth.
- Beat in 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Stir just until the dry ingredients are combined into a thick batter. Do not overmix; overbeating can make the brownies less tender.
- Fold in 1 cup chocolate chips and 1 cup crushed peppermint bits. Use a spatula to gently stir them through the batter so the chocolate and peppermint spread evenly.
- Spread the batter into the prepared pan. Smooth the top with a spatula so the brownies bake evenly.
- Bake for 20 to 25 minutes. Watch carefully near the end. You want the brownies to be set on the top but still fudgy in the center. A toothpick inserted in the center should come out with a few moist crumbs, not dry.
- Let them cool before cutting into squares. Cooling helps the brownies keep their shape and finish firming up. Cut into the size you need and enjoy your festive brownies.
These steps are easy to follow and forgiving. If you like extra peppermint on top, sprinkle a few more crushed bits just before the brownies finish baking or immediately after they come out of the oven so they stick to the warm top.
Ingredients:
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup crushed peppermint bits
- 1 cup chocolate chips
Best Ways to Serve Fudgy Peppermint Brownies
Serve these brownies warm or at room temperature. Warm brownies are soft and gooey, especially where the chocolate chips melt. For a simple treat, add a scoop of vanilla ice cream on top or on the side. The cold ice cream against the warm brownie is a classic pairing.
For parties, cut the brownies into small squares and arrange them on a platter. Dust with a little powdered sugar for a pretty touch, or drizzle melted chocolate across the top for a finished look. If you want a richer plate, top each square with whipped cream and a small candy cane piece. The peppermint pops better when there is a little contrast on the plate.
If serving at a bake sale or potluck, wrap the squares in parchment or small clear bags. They store well and look attractive with a ribbon.
How to Store Fudgy Peppermint Brownies
Store brownies at room temperature in an airtight container for up to 3 days. Place a sheet of parchment between layers to keep them from sticking. If you need to keep them longer, move the container to the refrigerator for up to a week. Let chilled brownies come to room temperature before serving so the texture softens.
For longer storage, freeze the brownies. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag for up to three months. Thaw in the fridge overnight or at room temperature for a few hours. For ideas on storing bars and keeping them moist, you might find the tips in this post on storing and serving brownies and bars helpful. Those tips apply well to peppermint brownies too.
Easy Tips to Make Fudgy Peppermint Brownies
- Do not overbake. Take them out when a toothpick shows moist crumbs. This keeps the center fudgy.
- Use good quality cocoa powder and chocolate chips for the best flavor.
- Crush peppermint bits coarsely for crunch and flavor. Very fine powder can make the texture sandy.
- Let the brownies cool fully before cutting for clean edges. If you want neat slices quickly, chill them for 30 minutes, then cut with a hot, dry knife.
- If you prefer extra shine and richness, warm a little extra chocolate and butter and spread a thin glaze over the cooled brownies.
These small steps help you make consistent results even if you are a beginner baker.
Try These Variations of Fudgy Peppermint Brownies
- Double chocolate: Stir in an extra half cup of chocolate chips or replace some cocoa with melted chocolate for a richer bar.
- White chocolate peppermint: Use white chocolate chips instead of regular chips and add a drizzle of melted white chocolate after baking.
- Nutty crunch: Add a half cup of chopped nuts like pecans or walnuts with the chips for extra texture.
- Peppermint frosting: Top cooled brownies with a simple buttercream flavored with peppermint extract and sprinkled with crushed peppermint.
- Mini peppermint pieces: Use mini candy canes pressed into the top before baking for a decorative finish.
These swaps keep the core fudgy texture but change the flavor profile to match what you like or what you have on hand.
Common Questions About Fudgy Peppermint Brownies
Q: Can I use store-bought candy canes for the peppermint bits?
A: Yes. Break candy canes into small pieces and crush lightly. Do not grind to a powder. Small pieces give a nice crunch and bright mint flavor.
Q: How do I make the brownies less sweet?
A: Reduce sugar by up to 1/4 cup. Taste the batter if you wish, but less sugar can change the texture slightly. You can also use dark chocolate chips to add more bitter chocolate balance.
Q: Can I use margarine or salted butter?
A: Margarine will change flavor and texture. If you use salted butter, reduce added salt to keep the balance. Unsalted butter gives the best control over taste.
Q: Can I freeze the whole pan instead of pieces?
A: Yes. Cool fully, wrap the whole pan tightly in plastic wrap and foil, and freeze. Thaw overnight in the fridge before serving.
Q: Are these brownies cakey or fudgy?
A: They are fudgy. The short bake time and ingredient ratios keep the center soft and rich rather than light and cake-like.
Final Thoughts
These fudgy peppermint brownies are an easy way to bring holiday flavor to your table with little fuss. The recipe uses simple steps and common ingredients, and it rewards you with a dense, chocolatey square that pairs well with many toppings. Whether you make them for a crowd or a quiet treat, they deliver a classic chocolate-and-mint taste that most people enjoy.
Ready to Give It a Try?
Grab your pan, melt the butter, and stir the batter. The recipe moves quickly and gives you time to add personal touches like extra peppermint on top or a soft glaze. Bake with care and keep an eye on the center so the brownies stay fudgy. Once cool, cut and share — these brownies will disappear fast.
Conclusion
If you want another take on peppermint brownie ideas or extra inspiration for a fudgy holiday bake, check this helpful post from a trusted source: Fudgy Peppermint Brownies – Butternut Bakery.
Print
Fudgy Peppermint Brownies
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Rich, fudgy brownies infused with peppermint and topped with crushed mint for a festive treat.
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup crushed peppermint bits
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
- Melt the unsalted butter in a saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract.
- Beat in flour, cocoa powder, salt, and baking powder until just combined.
- Fold in chocolate chips and crushed peppermint bits.
- Spread the batter into the prepared pan and smooth the top.
- Bake for 20 to 25 minutes, until set on top but still fudgy in the center.
- Let cool before cutting into squares.
Notes
For extra minty flavor, sprinkle more crushed peppermint on top before baking. Serve warm with ice cream for an indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg