Introduction

These one-bowl peppermint brownies combine rich dark chocolate with refreshing peppermint for a festive treat that’s easy to make. With crushed candy canes both inside and on top, they offer a delightful crunch and a burst of holiday flavor in every bite.

The image shows a stack of three thick, rich chocolate brownies with a slightly cracked crust on top, each layer dark brown and dense with a soft, moist texture inside. The brownies are sprinkled generously with crushed white and red peppermint candy pieces that add a bright contrast to the deep brown. More pieces of the peppermint candy are scattered around the base of the stack, which sits on a white marbled surface. The overall look is indulgent and festive, with the brownies positioned close together, emphasizing their thick and fudgy nature. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 peppermint candy canes
4 ounces dark chocolate chunks (around ⅔ cup)
10 tablespoons butter
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons peppermint extract
⅔ cup all-purpose flour
⅓ cup cocoa powder
¾ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Crush the two peppermint candy canes by placing them between parchment paper or inside a plastic bag and breaking them into small pieces. Line an 8-inch (20 cm) square metal pan with parchment paper and set aside.
Step 2: In a large heat-safe bowl, combine the dark chocolate chunks and butter. Melt them together either in the microwave in 30-second intervals—stirring after each—or over a double boiler until smooth and lump-free.
Step 3: Add the granulated sugar to the melted chocolate mixture and whisk for about one minute until the batter cools slightly and appears grainy.
Step 4: Add the eggs to one side of the bowl and the vanilla and peppermint extracts to the other side. This helps prevent the peppermint extract from cooking the eggs. Whisk vigorously by hand or with an electric mixer for 2 to 3 minutes until the batter thickens and reaches the ribbon stage—when a ribbon of batter falls from the whisk and disappears within five seconds.
Step 5: Sift the all-purpose flour, cocoa powder, and salt into the chocolate mixture. Add half of the crushed candy cane pieces. Fold everything together gently with a spatula or wooden spoon until no flour streaks remain and the batter is thick and glossy.
Step 6: Pour the brownie batter into the prepared pan and spread evenly to the edges. Bake for 23 to 26 minutes. The brownies are done when the center no longer jiggles when you tilt the pan and a toothpick inserted comes out mostly clean with only a few moist crumbs.
Step 7: Immediately after removing the brownies from the oven, sprinkle the remaining crushed candy cane pieces over the top. The residual heat will gently melt the candy to help it stick.
Step 8: Let the brownies cool completely, at least one hour, before cutting into squares and serving. Enjoy the festive peppermint flavor!

Tips & Variations

For a more intense peppermint flavor, increase the peppermint extract to 2 ½ teaspoons, but be careful not to overpower the chocolate.
Try adding a handful of chocolate chips or chopped nuts to the batter for added texture.
If you don’t have candy canes, crushed peppermint candies or candy sticks work well as substitutes.
Be careful not to overbake; brownies continue to cook slightly as they cool, so aim to pull them out when just set in the center.

Storage

Store cooled peppermint brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To refresh, let them come to room temperature before serving or warm briefly in the microwave for 10-15 seconds.

How to Serve

The image shows several square pieces of dark brown, fudgy brownies placed on white parchment paper over a white marbled surface. Each brownie is topped with small, rough white and red peppermint candy pieces that add a crunchy texture. In the background, there are whole and broken peppermint sticks with red and white stripes, adding a festive touch. The brownies have a slightly cracked top layer that looks soft and chewy underneath. The photo is close up, focusing on the details of the candy bits and the texture of the brownies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used, but it will result in a sweeter, less intense chocolate flavor. Adjust the sugar slightly if desired to balance sweetness.

Can I make these brownies gluten-free?

To make gluten-free brownies, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your cocoa powder and other ingredients are also gluten-free.