These Peppermint Brownies are rich, fudgy, and full of minty goodness. With a swirl of peppermint flavor, they are the perfect treat for chocolate lovers, especially during the holidays!
Who can resist a delicious brownie topped with a hint of refreshing peppermint? I love cutting them into small squares and sharing them with friends—just watch them disappear! 😋
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for baking because it lets you control the salt level. You can swap it for margarine if you’re dairy-free, but the flavor might change a bit.
Chocolate: Semisweet or bittersweet chocolate is best for deep flavor. If you don’t have chocolate bars, dark chocolate chips will work too. Consider using dairy-free chocolate for a vegan option!
Granulated Sugar: This adds sweetness and moisture. You could try coconut sugar as a healthier alternative, but it may slightly change the texture.
Peppermint Extract: I think the peppermint extract adds a great refreshing taste. If you can’t find it, use peppermint essential oil, but only a drop or two, as it’s more potent!
Crushed Peppermint Candies: These give a festive crunch. If you want less sugar, try using crushed nuts or chocolate chips instead for topping.
How Do You Bake Perfectly Fudgy Brownies?
Baking the brownies to achieve that fudgy texture is key. First, don’t overmix the batter after adding flour; this keeps them chewy!
- Preheat your oven properly. A hot oven helps the brownies rise and set correctly.
- Check them a few minutes early. Insert a toothpick in the center; it should come out with some moist crumbs, but not wet batter.
- Let them cool completely in the pan before cutting. This helps them set up nicely and avoids crumbling when you slice them.
With these tips, you’ll have a batch of rich, fudgy peppermint brownies that everyone will love!
Peppermint Brownies (Rich and Fudgy Recipe)
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup crushed peppermint candies or candy canes
- Optional: 1/2 cup white chocolate chips or cream cheese for layering
How Much Time Will You Need?
This recipe will take roughly 15 minutes to prepare and about 30 to 35 minutes to bake. After baking, you’ll want to let the brownies cool down completely before cutting them into squares. In total, allocate about an hour for preparation, baking, and cooling!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While it’s heating, line an 8×8 inch baking pan with parchment paper. Let some paper hang over the edges—this will help you lift the brownies out later!
2. Melt the Chocolate and Butter:
In a medium saucepan over low heat, combine the butter and chopped chocolate. Stir frequently until it’s all melted and smooth. Take it off the heat and let it cool for a few minutes.
3. Combine the Dry Ingredients:
Stir in the granulated sugar and cocoa powder until everything is well blended. Then add in the vanilla and peppermint extracts—this is what gives your brownies that delightful minty aroma!
4. Add the Eggs:
Now, add the eggs one at a time. Beat well after each addition; this helps incorporate air for that lovely texture. The batter will start to look glossy and smooth!
5. Mix in the Flour and Salt:
Gently fold in the all-purpose flour and salt until just combined. Be careful not to overmix—this keeps your brownies nice and fudgy!
6. Add Optional Ingredients:
If you want a twist, fold in the white chocolate chips or swirl some cream cheese into the batter for a marbled effect. Pour the batter into your prepared pan and smooth the top with a spatula.
7. Bake the Brownies:
Pop the pan in the oven and bake for 30 to 35 minutes. You’ll know they’re ready when a toothpick inserted near the center comes out with a few moist crumbs. For fudgy brownies, avoid overbaking!
8. Add the Peppermint Crunch:
As soon as you take them out of the oven, sprinkle the crushed peppermint candies on top. Gently press down so they stick to the warm brownies.
9. Cool and Cut:
Let the brownies cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift them out. Cut into squares with a sharp knife—try warming your knife for cleaner cuts!
10. Serve and Enjoy!
Now it’s time to dig in! These brownies are rich, chocolaty, and have a festive crunch from the peppermint—perfect for sharing during the holidays or whenever you want a little treat!
Enjoy your delicious peppermint brownies that are sure to bring smiles and cheer! 🎉
Can I Use Different Types of Chocolate in This Recipe?
Absolutely! Feel free to use any chocolate you prefer, such as milk chocolate for a sweeter version or dark chocolate for a more intense flavor. Just ensure it’s good quality for the best results!
What Should I Do If I Don’t Have Peppermint Extract?
No problem! You can substitute peppermint extract with peppermint essential oil, but only use a drop or two since it’s much more concentrated. Alternatively, you could simply use vanilla extract for a different flavor twist.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you prefer them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly!
Can I Make These Brownies Gluten-Free?
Definitely! You can replace the all-purpose flour with a gluten-free flour blend. Just be sure to choose a mix that works well for baking to get the best texture!
