This easy peppermint brownies recipe makes 16 rich, fudgy brownies in about 1 hour using a box of brownie mix, peppermint extract, melted chocolate, white chocolate drizzle, and crushed candy canes. With only 15–20 minutes of prep and approximately 25–30 minutes of baking, it is a simple Christmas dessert that looks special without requiring a complicated homemade batter.
Every bite combines a soft chocolate brownie center with cool peppermint flavor, a smooth semisweet chocolate topping, sweet white chocolate, and a crisp candy cane finish. These festive brownies are ideal for holiday cookie trays, potlucks, edible gifts, or a cozy dessert served alongside coffee after dinner.
Jump to RecipeWhy You’ll Love This Recipe
These peppermint brownies deliver the look and flavor of a bakery-style holiday treat while relying on a convenient boxed mix. The brownie base stays dense and fudgy, so you can spend your time creating the glossy chocolate topping instead of measuring cocoa powder, flour, and sugar.
The contrast of dark chocolate, white chocolate, and bright peppermint candy makes each square especially festive. The candy also provides a pleasant crunch against the soft brownie and creamy topping.
- Easy preparation: The brownie batter comes together in minutes.
- Reliable texture: A fudgy mix gives you a rich base when it is not overbaked.
- Holiday-ready appearance: Two chocolates and crushed candy canes create an attractive finish.
- Perfect yield: A 9-by-13-inch pan cuts into 16 generous brownies.
For another comforting dessert to add to a seasonal menu, our easy butterscotch pie offers a creamy caramel-style contrast to these chocolate peppermint squares.
Ingredients You’ll Need
Start with one box of fudgy brownie mix weighing about 18–19 ounces. Follow the package instructions, which generally call for two large eggs, one-third cup vegetable oil, and two tablespoons water.
Half a teaspoon of peppermint extract gives the brownies a recognizable candy-cane flavor without overpowering the chocolate. Use peppermint extract, not mint extract, because mint extract may taste more like spearmint.
For the topping, gather one cup of semisweet chocolate chips, one-half cup of white chocolate chips or vanilla baking chips, and one-third to one-half cup of crushed peppermint candies or candy canes. Choose finely crushed candy for a less crunchy texture, or leave a few slightly larger pieces for extra snap.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F and prepare a 9-by-13-inch baking pan. Line it with parchment paper, leaving a little overhang for easy lifting, or lightly grease the pan if you prefer to cut and serve the brownies directly from it.
Step 2: Prepare the brownie mix according to the directions on its package, using the listed eggs, oil, and water. Once the batter is smooth, stir in one-half teaspoon of peppermint extract so the flavor is evenly dispersed throughout the mixture.
Step 3: Scrape the batter into the prepared pan and spread it into an even layer. Bake for approximately 25–30 minutes, checking the package’s suggested baking time and looking for a center that is just set.
Step 4: Test the brownies with a toothpick near the center. It should come out with a few moist crumbs rather than wet batter; do not wait for the toothpick to be completely clean, because that usually means the brownies have lost their fudgy texture.
Step 5: Cool the brownies completely in the pan. This cooling time matters because warm brownies can make the melted chocolate slide, sink, or blend into the surface instead of forming a distinct topping.
Step 6: Place the semisweet chocolate chips in a microwave-safe bowl and heat them in 20–30-second intervals. Stir thoroughly after every interval, continuing gently until the chocolate is smooth, then spread it over the cooled brownies.
Step 7: Melt the white chocolate chips or vanilla baking chips separately using the same short microwave intervals and frequent stirring. Drizzle the melted white chocolate over the semisweet layer, then immediately scatter the crushed peppermint candies across the top.
Step 8: Refrigerate the pan for 20–30 minutes, or until the chocolate topping feels firm. Lift the brownies out if using parchment, then cut them into 16 squares with a sharp knife.
Pro Tips for Fudgy Brownies
The most important tip is to avoid overbaking. The center should be just set and retain a few moist crumbs on the toothpick; brownies that bake until completely dry can become hard once they cool.
Let the brownies cool fully before spreading the semisweet chocolate. If the base is warm, the topping may melt unevenly and make clean cuts more difficult.
Microwave chocolate patiently. Short 20–30-second intervals prevent scorching, while stirring between intervals distributes the heat and helps the chips finish melting smoothly.
Add the peppermint candy immediately after drizzling the white chocolate. The pieces need to land while the chocolate is still soft so they adhere instead of rolling off when the topping firms.
For a stronger mint flavor, some versions use between one-half and one teaspoon peppermint extract. One-half teaspoon is a balanced starting point, especially when the brownies are also finished with peppermint candy.
If you enjoy festive drinks with dessert, serve these brownies with whipped coffee for a creamy coffee-and-chocolate pairing.
Easy Topping Variations
The chocolate topping gives these brownies a polished finish, but there is another convenient option. Spread a can of vanilla or chocolate frosting over the completely cooled brownies, then sprinkle the peppermint candy over the frosting while it is still soft enough to hold the pieces.
For the stated topping, semisweet chocolate provides a balanced base that keeps the dessert from becoming overly sweet. White chocolate or vanilla baking chips add a pale drizzle and a creamy sweetness that makes the red-and-white peppermint pieces stand out.
You can also adjust the candy texture without changing the quantity. Finely crushed candy creates a delicate peppermint crunch, while larger crushed pieces give the topping a more noticeable snap.
Serving, Cutting, and Storage
For the cleanest squares, chill the finished brownies until the topping is firm, then use a sharp knife. Wipe the blade between cuts if you want especially neat edges and clearly visible layers.
Serve the brownies at room temperature or slightly chilled. At room temperature, the brownie center feels softer; straight from the refrigerator, the chocolate topping has a firmer bite.
Keep the brownies covered so the surface and edges do not dry out. If you are preparing a holiday dessert platter, these can be made ahead and cut once the topping has fully set.
For a dessert spread with varied flavors, pair the peppermint brownies with our blueberry cake with lemon frosting. The fruity, bright cake offers a fresh counterpoint to the rich chocolate squares.
Ways to Serve a Holiday Dessert Platter
Arrange the brownies on a white or silver platter so the chocolate topping and crushed peppermint colors remain the focus. A few unwrapped candy canes or a light dusting of extra peppermint pieces can frame the platter without adding much work.
For a casual gathering, place the squares beside mugs of coffee or hot chocolate. For a larger dessert table, include savory comfort food first, such as this easy Big Mac casserole or a slice of easy taco pie, then bring out the brownies after the meal.
Because the recipe makes 16 brownies, it is easy to serve a crowd without needing individual desserts. Cut each square in half for a smaller tasting portion when the dessert table includes several other sweets.
Easy Peppermint Brownies Recipe
Ingredients
Method
- Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper or lightly grease it.
- Prepare the brownie mix according to the package directions, using the eggs, vegetable oil, and water listed for this recipe. Stir in the peppermint extract until evenly distributed.
- Spread the batter evenly in the prepared pan. Bake for the package's suggested time, generally 25–30 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before adding the topping.
- Melt the semisweet chocolate chips in the microwave in 20–30-second intervals, stirring after each interval. Spread the melted chocolate over the cooled brownies.
- Melt the white chocolate chips separately and drizzle them over the semisweet chocolate layer. Sprinkle with crushed peppermint candies while the chocolate is still soft.
- Refrigerate the pan for 20–30 minutes, or until the topping is firm. Cut into 16 squares and serve.
Notes
Final Thoughts
This easy peppermint brownies recipe is a dependable way to make a festive chocolate dessert with minimal preparation. The fudgy brownie base, smooth semisweet chocolate, white chocolate drizzle, and crushed candy canes create a memorable combination of textures and seasonal flavor.
Keep an eye on the baking time, cool the brownies completely before topping, and add the peppermint candy while the chocolate is still soft. With those simple details, you will have 16 attractive holiday brownies ready for sharing in about an hour.
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