Peppermint Brownies

If you’re looking for something that screams holiday spirit, these peppermint brownies are it. I make them every year when there’s a pile of leftover candy canes from the tree. They’re rich, fudgy, with that classic crackly top, and those crushed peppermint bits give them a little crunch and a hit of cool mint. Honestly, they’re one of my go-tos for Christmas cookie boxes and they always get a big smile at parties.

When I bake these, the house smells like chocolate and peppermint—the perfect backdrop for wrapping presents or sipping hot chocolate. And yes, they’re incredible with a scoop of vanilla ice cream on top.

Ingredients for Peppermint Brownies

One of my favorite things about these brownies is how easy they are to throw together with pantry staples. No need for fancy ingredients.

• Candy canes. These crushed bits aren’t just for show—they give a surprising crunch and a festive pop of color. I always save a couple from the tree just for baking.
• Dark chocolate chunks or chips. I go for semisweet or dark to keep them from being too sugary. Milk chocolate can make the brownies overly sweet.
• Butter. Salted butter is my pick because it adds a nice balance, but unsalted works too if that’s what you have.
• Granulated sugar. This is the secret to that shiny, crinkle top everyone loves.
• Eggs. They’re the glue that holds everything together and keep the brownies moist.
• Vanilla extract. Just a splash for that cozy, classic brownie flavor.
• Peppermint extract. This is what really sells the holiday vibe. Don’t skip it.
• All-purpose flour. Just enough to hold the brownies together without making them cakey.
• Cocoa powder. Go for something good quality if you can—it really makes a difference.
• Salt. A little extra to balance the sweetness, though I cut it back if I’m using salted butter.

I usually gather everything on the counter before I start so I’m not digging through the pantry mid-recipe. Makes it feel a lot more relaxed.

Quick Tips to Make Peppermint Brownies

These brownies come out rich and fudgy every time if you keep a couple of things in mind:

• Don’t overmix once you add the flour—just enough to bring it together.
• Watch your baking time carefully. I always start checking a little early because every oven’s a bit different.
• Crush the candy canes so you get small chunks—not dust. That way you get little surprises of peppermint in every bite.

And yes, they taste just like your favorite box mix brownies, but with way more personality.

Things to Prep for Peppermint Brownies

I always line my pan with parchment paper before starting. It might seem like an extra step, but it makes pulling the brownies out so easy—no sticking or tearing. An 8-inch square pan gives you thick, chewy brownies. A 9-inch pan will work, but they’ll be a little thinner, so keep an eye on baking time.

For the candy canes, I like to lay them between two sheets of parchment and smack them with a rolling pin. The kids love helping with this part (it’s pretty satisfying), and it keeps the peppermint from flying everywhere.

Melting the Chocolate and Butter

This part is so simple. I use the microwave in short bursts—30 seconds at a time, stirring in between—so the chocolate doesn’t scorch. If you’re not into microwaves, the stovetop with a double boiler works fine too.

There’s something calming about stirring warm chocolate and watching it turn silky smooth. I usually let it cool for a minute or two before adding the sugar so it doesn’t scramble the eggs later.

Adding Sugar, Eggs, and Extract

This is where you build that signature crinkle top. I whisk the sugar into the melted chocolate until it’s a bit grainy but cooler to the touch. Then in go the eggs, vanilla, and peppermint extract.

Whisking a little longer here is worth it. It brings in just enough air so the brownies aren’t dense bricks, but they stay fudgy. I look for that ribbon stage where the batter falls in thick ribbons back into the bowl.

I’ll be honest—sometimes I go a bit overboard and whisk too long, but they still turn out great. Brownies are forgiving like that.

Folding in the Dry Ingredients

I always sift the flour, cocoa powder, and salt right into the wet ingredients. It only takes an extra minute, but it keeps the batter lump-free. Then I switch to a spatula to gently fold everything together. This helps keep the brownies dense and fudgy rather than airy and cake-like.

At this point, I add in half of the crushed candy canes. They melt a bit while baking, leaving little minty pockets that make every bite fun.

Baking Peppermint Brownies

I spread the thick batter evenly in the lined pan, using a spatula to get it into the corners. It’s a bit of a workout, but totally worth it.

My trick for fudgy brownies is pulling them just before they’re fully set. I start checking around 20 minutes. I tilt the pan slightly—if the center wobbles, back in for another couple of minutes. I want a toothpick to come out with a few moist crumbs, not wet batter.

As soon as they’re out of the oven, I sprinkle the rest of the candy canes over the top. The heat softens them just enough to stick without melting away completely. It’s the final festive touch.

Cutting Peppermint Brownies

Waiting to cut these is the hardest part. They need at least an hour to cool so they set up properly. If I’m in a rush, I’ll pop the pan in the fridge, but usually I try to be patient.

A sharp knife is your friend here. I wipe it clean between cuts to get those nice, neat squares. There’s something so satisfying about seeing that perfect fudgy crumb with little pops of peppermint.

These brownies are a tradition in my house every December, and they make a fantastic homemade gift. Wrap a few in parchment and tie with string, and you’ve got a thoughtful treat that feels like it came straight from the heart.

FAQs about Candy Cane Brownies

How long do these keep?
I store them in an airtight container at room temperature for 2-3 days, but they also freeze well. Just wrap them tightly and thaw at room temp.

Can I use milk chocolate instead of dark?
You can, but I find they get too sweet for my taste. Dark chocolate gives that deep, balanced flavor that pairs better with peppermint.

What if I don’t have candy canes?
You can use peppermint candies instead. Just crush them the same way. Or skip them altogether for classic brownies with peppermint extract.

I hope you give these peppermint brownies a try. They’re a holiday staple in my kitchen, and there’s nothing quite like sharing a batch with friends or family over coffee or hot chocolate.

Try other recipes:

• Mochi Brownies
• Low Calorie Brownies
• Healthy Brownies