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Best Christmas Peppermint Brownies Recipe

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Fudgy chocolate brownies with a cool peppermint kick, topped with a crunchy candy cane and chocolate drizzle. This easy holiday recipe comes together in about 45 minutes and is perfect for Christmas gatherings, cookie exchanges, or a cozy night in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (about 6-8) crushed candy canes or peppermint candies
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving a little overhang on two sides.
  2. Melt the butter in a large microwave-safe bowl in 30-second bursts, stirring between each, until just melted. Let cool for a couple minutes.
  3. Whisk in the sugar until well combined. The mixture will look a little grainy.
  4. Add the eggs one at a time, whisking well after each one. The batter should look smooth and glossy.
  5. Stir in the vanilla extract and peppermint extract.
  6. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Sift the cocoa powder if clumpy.
  7. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Mix just until no streaks of flour remain.
  8. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 23 minutes.
  10. Let the brownies cool in the pan for 10 minutes, then use the parchment paper handles to lift them out onto a cooling rack. Cool completely (about 45 minutes to 1 hour).
  11. For the topping: Melt the chocolate chips and coconut oil together in a small microwave-safe bowl using 30-second bursts, stirring each time, until smooth. Drizzle over the cooled brownies.
  12. Immediately sprinkle the crushed candy canes over the chocolate drizzle before it sets. Press them in gently. Let the chocolate set completely before cutting (about 30 minutes at room temperature or 15 minutes in the fridge).

Notes

Don’t overbake—brownies are done when a toothpick comes out with moist crumbs, not clean. Room temperature eggs are important to prevent the batter from curdling. Crush candy canes in a zip-top bag with a rolling pin for a mix of small pieces and powder. Use good-quality cocoa powder for the best flavor. The flavors improve after a day. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: peppermint brownies, Christmas brownies, holiday brownies, fudgy brownies, candy cane brownies, easy brownie recipe

Find it online: https://dinadishes.com/best-christmas-peppermint-brownies-recipe/