These rich and fudge-like brownies are full of festive cheer and loaded with lots of peppermint flavor! Say hello to the best peppermint brownie of your life!
I used the base of my homemade brownie recipe with frosting . They are rich and totally irresistible and I thought they would be amazing with peppermint extract and crushed candy canes on top!
If you love peppermint desserts you’ll also want to try my Chocolate Peppermint Cookies and Chocolate Peppermint Bundt Cake . Or if you’re craving more delicious brownies, check out my Sheet Pan Brownies , Black Bean Avocado Brownies or my Pumpkin Brownies !
This peppermint brownie recipe is also studded with chocolate chips and has a layer of decadent chocolate peppermint ganache on top. YUM!
You most likely will have the ingredients on hand in your pantry and can whip these up in the evening or for a party.
However, if you need to do your shopping still I recommend stocking up for all of your holiday baking essentials at Sprouts .
Sprouts always has a fantastic selection, is affordable and has the natural products I love to shop for.
Plus, they have everything you need for a variety of dietary preferences (organic, gluten free, vegan, paleo, etc.)
Grab your large microwavable safe bowl and let’s do this!
Ingredient Notes
Your grocery list for this peppermint brownie recipe is simple and straightforward and Sprouts has everything you need to make this one bowl wonder! You can scroll down to the recipe card for the full list of ingredients and measurements.
- Cocoa Powder : I recommend using the unsweetened cocoa powder for best results.
- White Sugar & Brown sugar: I love using the combination of both sugars.
- Vegetable oil: vegetable oil is preferred for brownies since it has a mild flavor.
- Butter: unsalted butter. You will melt it in the microwave in the very first step.
- Flour: Sift the flour to “fluff” the dry ingredients. This allows wet and dry ingredients to bind more easily and evenly.
- Eggs: Beat in eggs one at a time, and be careful not to overbeat the eggs. Room temperature eggs is usually recommended for most baking but it’s ok to embrace cold eggs in this recipe. It’ll turn out perfectly, trust me!
- Peppermint Extract : Of course, a necessity for these brownies!
- Chocolate Chips: I love using dark chocolate chips, use whichever you prefer.
- Salt: salt enhances the sweetness of the brownies
- Instant Espresso Powder (optional): espresso powder will give these brownies a darker, richer flavor and it won’t make them taste like coffee, don’t worry you’ll step get lots of peppermint flavor. It only enhances the flavors.
- Heavy cream: for the ganache layer.
- Peppermint candies/candy canes: crushed for garnish
Step By Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat oven to 350°F.
- Grease and line an 8×8 inch pan with parchment paper. Set aside.
- In a large microwavable safe bowl, combine the butter and ½ cup of the chocolate chips. Melt in 30 second increments until fully melted, stirring in between intervals. Shouldn’t take longer than 1 min 30 sec.
- Add cocoa powder, salt and espresso powder if using. Stir.
- Add in white and brown sugars. Stir.
- Whisk in eggs, one at a time.
- Whisk in peppermint extract and oil.
- Fold in flour and chocolate chips just until combined.
- Pour into prepared pan and bake for about 35-40 minutes.
- Allow to cool completely. Then make ganache, spread on top & garnish with crushed peppermint candies.
Expert Tips
- Stick them in the fridge for a while after you add the ganache so it firms up. The brownies are deliciously soft and chewy still after some fridge time!
- When cutting, wipe off any crumbs on the knife before the next cut. And be sure to use a nice sharp knife for clean cuts!
- Always use the best quality ingredients which of course you can always count on at Sprouts!
- Grease the pan with softened butter, and then line it with parchment paper. This allows for easy brownie removal and ensures brownies won’t stick to the pan.
- Be careful not to over bake the brownies. When you insert a toothpick in the middle, it should still come out a little gooey. Don’t worry, they continue to cook a little in the pan as the brownies cool.
More brownie recipes to love
Best Ever Brownies with Frosting
Brookies Cookies (Brownie + Chocolate Chip Cookie)
Black Bean Avocado Brownies
No Bake Date Brownies (GF, DF, Vegan option)
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One Bowl Peppermint Brownies
Ingredients
- 12 Tbsp. butter, unsalted
- 1 1/4 cups chocolate chips, divided
- 3/4 cup cocoa powder
- 1/2 tsp. salt
- 3/4 cup sugar
- 3/4 cup brown sugar, packed (light or dark)
- 3 large eggs
- 2 Tbsp. vegetable oil
- 1 tsp. peppermint extract
- 3/4 cup flour
- 1 1/2 tsp. espresso powder (optional)
- Peppermint Candies/Candy Canes, crushed for garnish
Chocolate Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tsp. peppermint extract
- 1 tsp. butter, unsalted
- pinch of salt
Instructions
- Preheat oven to 350°F.
- Grease and line an 8x8 inch baking pan with parchment paper. Set aside.
- In a large microwavable safe bowl, combine the butter and ½ cup of the chocolate chips. Melt chocolate and butter in 30 second increments until fully melted, stirring in between intervals.Shouldn’t take longer than 1 min 30 sec. 12 Tbsp. butter, unsalted, 1 1/4 cups chocolate chips, divided
- Add cocoa powder, salt and espresso powder if using. Stir. 3/4 cup cocoa powder, 1/2 tsp. salt, 1 1/2 tsp. espresso powder (optional)
- Add in white and brown sugars. Stir. 3/4 cup sugar, 3/4 cup brown sugar, packed (light or dark)
- Whisk in eggs, one at a time. 3 large eggs
- Whisk in peppermint extract and oil. 1 tsp. peppermint extract, 2 Tbsp. vegetable oil
- Fold in flour and chocolate chips just until combined. 3/4 cup flour
- Pour into prepared baking dish and bake for about 35-40 minutes or until a toothpick inserted into the center comes out mostly clean, it should still have a few moist crumbs on it. Careful not to over bake.
- Allow to cool completely.
- Then make ganache. Place chocolate in a medium heat-proof bowl and set aside. Heat cream in a small sauce pan over medium heat just until warm, do not let it boil. Pour the warm cream over the chocolate and let it sit for 3-4 minutes. The warm cream will melt the chocolate. Whisk/stir until smooth and creamy. Add in the peppermint extract, butter, pinch of salt and stir again. 1 cup chocolate chips, 1/2 cup heavy cream, 1 tsp. peppermint extract, 1 tsp. butter, unsalted, pinch of salt
- Spread evenly on top of cooled brownies & garnish with crushed peppermint candy canes. Peppermint Candies/Candy Canes, crushed for garnish
- Place in fridge for at least an hour for ganache to set up.
- Cut into squares with a sharp knife to make clean cuts and enjoy.
Video
Notes
- Stick them in the fridge for a while after you add the ganache so it firms up. The brownies are deliciously soft and chewy still after some fridge time!
- When cutting, wipe off any crumbs on the knife before the next cut. And be sure to use a nice sharp knife for clean cuts!
- Grease the pan with softened butter, and then line it with parchment paper. This allows for easy brownie removal and ensures brownies won’t stick to the pan.
- Be careful not to over bake the brownies. When you insert a toothpick in the middle, it should still come out a little gooey. Don’t worry, they continue to cook a little in the pan as the brownies cool.
