Why You’ll Love This One-Bowl Peppermint Brownies
These brownies are simple, fast, and full of bright peppermint flavor. You mix and melt in one bowl, so you spend less time washing dishes. The dark chocolate gives a deep taste while the peppermint candy adds a fresh, cool crunch on top. They are rich but not heavy, and they cut into neat squares that work well for a party or a small treat at home.
This recipe is great for holiday baking and for anyone who likes mint and chocolate together. You do not need special tools. The method is easy for new bakers and quick enough for a last-minute dessert.
introduction
One-bowl recipes save time and make baking less messy. This peppermint brownie recipe uses a single heat-safe bowl to melt chocolate and butter, then you mix everything in the same bowl. If you like other one-bowl treats, check out this one-bowl white chocolate brownies for another easy option. Both recipes keep things simple and give great flavor without a lot of fuss.
In this introduction, I will walk you through why this recipe works and how it stays easy. The steps fit into a tidy order: melt, mix, fold, bake, and top. That order keeps the egg from cooking and helps the batter get the right texture.
Why Make This Recipe
Make these brownies when you want a quick, tasty chocolate treat with a peppermint twist. This recipe uses common pantry items and only needs two candy canes to get the mint flavor. The method brings out a glossy, slightly chewy center and a thin crisp edge by timing the bake just right.
You will like this recipe if you want something you can finish in about an hour from start to finish, including cooling. The flavor is familiar and crowd-pleasing, and the candy cane pieces add a festive look without needing frosting.
What You Need for One-Bowl Peppermint Brownies
Ingredients:
2 peppermint candy canes, 4 ounces dark chocolate chunks (around ⅔ cup), 10 Tablespoons butter, 1 ½ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons peppermint extract, ⅔ cup all-purpose flour, ⅓ cup cocoa powder, ¾ teaspoon salt
You also need:
- One square 8" (20 cm) metal pan lined with parchment paper.
- A large heat-safe bowl for melting the chocolate and butter.
- A whisk and a spatula or wooden spoon.
- A microwave or a double boiler for melting.
- A knife or toothpick to test doneness.
Keep your candy canes in a small bag or between parchment sheets to crush them with a rolling pin. The pan lined with parchment helps you lift the cooled brownies out easily.
How to Make One-Bowl Peppermint Brownies
Directions:
Crush two candy canes between parchment paper or in a plastic bag, then set aside. Line a square 8" (20 cm) metal pan* with parchment paper, and preheat the oven to 350°F/175°C. In a large heat-safe bowl, like glass, add the dark chocolate and butter. Melt in the microwave in 30-second intervals, stirring after each, or over a double boiler until no lumps remain. Add the granulated sugar and whisk together for one minute until the batter has cooled down some and looks grainy. Add the eggs to one side of the bowl and the extracts to the other. (This will avoid accidentally "cooking" the eggs with the peppermint extract.) Then, whisk the batter together vigorously for 2-3 minutes by hand or with an electric mixer until the batter has thickened slightly to the ribbon stage: You should be able to track a ribbon of batter flowing off the whisk before it disappears into the batter within five seconds.**, Sift the flour, cocoa powder, and salt into the chocolate batter, then add only half of the crushed candy cane pieces. Switch to a spatula or wooden spoon and fold the batter together until no streaks of flour or cocoa powder remain. The batter will be thick and glossy. Pour the brownie batter into the lined pan and spread to the edges if needed. Bake for 23-26 minutes, until the center does not jiggle when you tilt the pan side to side and a toothpick or knife inserted in the center comes out mostly clean with only a few crumbs (not batter) on it. Immediately after removing from the oven, sprinkle the remaining candy cane pieces over the top of the brownies. The residual heat will melt the candy just enough to stick to the top. Allow to cool completely, at least one hour, before cutting into squares and serving. Enjoy!
Step by step in simple terms:
- Preheat and line the pan.
- Melt chocolate and butter together until smooth.
- Mix in sugar, then add eggs and extracts separately and whisk well.
- Sift dry ingredients into the bowl and fold gently with half of the crushed candy.
- Bake until mostly set, then top with the rest of the candy while hot.
- Cool fully before cutting.
This method keeps the eggs from curdling and builds the right texture by whisking before adding flour.
Best Ways to Serve One-Bowl Peppermint Brownies
Serve these brownies at room temperature so the chocolate is firm but not hard. You can warm a square in the microwave for 7–10 seconds if you want a softer bite. These brownies pair well with:
- A small scoop of vanilla ice cream for a warm-and-cool contrast.
- A cup of strong coffee or hot chocolate to balance the mint.
- Fresh whipped cream and extra crushed candy for a dessert plate.
For a party, cut the brownies into small bite-size squares. Use a warm, sharp knife for clean cuts: run the knife under hot water, wipe it dry, and slice. Repeat warming the knife between cuts to keep edges neat.
How to Store One-Bowl Peppermint Brownies
Store the cooled brownies in an airtight container at room temperature for up to 3 days. If you want them softer, place a slice of bread inside the container — it helps keep the brownies moist. For longer storage, freeze them in an airtight container or wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
If you stack pieces, separate layers with parchment paper to keep the candy from sticking to other brownies.
Easy Tips to Make One-Bowl Peppermint Brownies
- Use good-quality dark chocolate for a richer flavor. Chunks melt well and give a glossy batter.
- Do not overbake. Check at 23 minutes and add small intervals until the center is just set.
- Crush candy canes to varied sizes: small bits melt into the top, while larger pieces add crunch.
- If you want a stronger mint flavor, increase peppermint extract to 2 1/2 teaspoons but add carefully — the extract can be strong.
- For a different look, stir in half a cup of chocolate chips or nuts before baking.
If you like one-bowl dessert ideas, you may also enjoy this one-bowl white chocolate brownies which uses a similar simple method but a different flavor profile.
Try These Variations of One-Bowl Peppermint Brownies
- Peppermint swirl: Melt a little white chocolate and drizzle on top, then swirl with a knife before the candy melts.
- Mint chips: Fold in mint chocolate chips for more mint pockets inside.
- Nutty peppermint: Fold in 1/2 cup chopped pecans or walnuts for crunch and depth.
- Less sweet: Use semi-sweet chocolate and reduce sugar by 2 tablespoons if you prefer less sweetness.
- Mini bites: Bake in a muffin tin for individual brownie bites. Reduce bake time and check often.
These swaps let you keep the one-bowl method while changing texture and flavor.
Common Questions About One-Bowl Peppermint Brownies (Minimum 3 FAQs)
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can. Milk chocolate will make the brownies sweeter and less rich. You may want to reduce the sugar by a little if you use milk chocolate.
Q: What if I do not have peppermint extract?
A: You can use a little more finely crushed candy canes, but peppermint extract gives a clear mint flavor. If you skip the extract, add an extra 1/4 to 1/2 teaspoon of vanilla to keep depth.
Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a cup-for-cup gluten-free flour blend. The texture may vary slightly, but they should still be tasty.
Q: Why do the directions say to put eggs on one side and extracts on the other?
A: Putting eggs and extracts on opposite sides keeps the strong alcohol-based extract from touching the egg directly while you add ingredients. This helps prevent the egg from cooking or curdling.
Q: How do I know when the brownies are done?
A: The center should not jiggle when you tilt the pan. A toothpick will come out with a few crumbs, not wet batter. The edges will pull away a little from the pan.
Final Thoughts
This one-bowl peppermint brownie recipe gives big flavor with little work. The method is simple and the result is a rich chocolate square with a crisp mint top. It works well for both everyday dessert and holiday treats. Follow the tips to get the texture you like and try a variation to make it your own.
Ready to Give It a Try?
Gather your pan, chocolate, and candy canes. Line the pan, melt, whisk, fold, bake, and top — then wait for that important cool-down time so the brownies cut cleanly. Once you try this version, it will be a repeat recipe for holidays and quick dessert needs.
Conclusion
If you want to see another simple take on a one-bowl brownie, check the full recipe and notes at One Bowl Peppermint Brownies recipe on Kroll’s Korner.
Print
One-Bowl Peppermint Brownies
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Rich and easy one-bowl brownies with a delightful peppermint twist, perfect for holiday baking.
Ingredients
- 2 peppermint candy canes
- 4 ounces dark chocolate chunks (around ⅔ cup)
- 10 tablespoons butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- ⅔ cup all-purpose flour
- ⅓ cup cocoa powder
- ¾ teaspoon salt
Instructions
- Crush two candy canes and set aside.
- Line an 8″ square metal pan with parchment paper and preheat the oven to 350°F (175°C).
- In a large heat-safe bowl, add dark chocolate and butter. Melt using a microwave in 30-second intervals, stirring after each, or over a double boiler until smooth.
- Add granulated sugar and whisk for one minute.
- Add eggs and extracts separately to avoid cooking the eggs. Whisk until the batter thickens to a ribbon stage.
- Sift in flour, cocoa powder, and salt, then fold in half of the crushed candy canes.
- Pour the batter into the lined pan and spread evenly.
- Bake for 23-26 minutes until the center is set and a toothpick comes out mostly clean.
- Sprinkle remaining crushed candy canes on top and let cool completely for at least one hour before cutting into squares.
Notes
For best texture, do not overbake. Check at 23 minutes and adjust baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg