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These Peppermint Brownies are classic fudge brownies with peppermint extract and mint chips for a chilly winter twist. This easy brownie recipe is topped with dark chocolate ganache and crushed candy canes.
Since I work from home and tend to be by myself a lot, I pretty much constantly have to be listening to something. I don’t like baking or working in silence, and while I usually have music on, I’ve also become majorly obsessed with podcasts.
I’m the kind of person who sits in front of the TV with my laptop, doing a million other things, just listening to the TV and therefore missing half of what is going on in the show…so podcasts are pretty much the perfect source of entertainment for me because I can get everything that’s going on without actually having to watch anything. I get to listen to transfixing journalists tell investigative stories, or hear food bloggers be interviewed, or hear inspiring words about bettering myself. They help give a little mental stimulation at a time when I’m usually all in my head.
There’s something about podcasting that seems like a more personal and intimate form of entertainment than most. You’re letting someone’s voice accompany you throughout your day, keeping you occupied as you drive or work or in my case, bake and edit photos of peppermint brownies.
While making these brownies, I listened to a recent Food Blogger Pro podcast about Pinterest. Learning + being productive + getting delicious brownies out of it? Win-win-win – especially the brownie part.
What makes these Peppermint Brownies so good?!
- Loaded with dark chocolate
- Super fudgy
- Filled with peppermint extract & Andes mint chips
- Topped with chocolate ganache
- Easy to make
- Perfect for the holidays
A dose of peppermint extract and a scoop of Andes mint chips take these luscious peppermint brownies into chilly mint territory. After they’ve cooled, you’ll top them with a rich chocolate ganache and garnish with crushed candy canes. Voila! Easy, beautiful peppermint brownies, with the loveliest hint of mint. This simple recipe is about to become a favorite – I know it. Enjoy!
If you love these brownies, you’ll love these too:
Peppermint Brownies
Ingredients
- 6 oz. dark chocolate, coarsely chopped
- ½ cup 4 oz. unsalted butter
- ¾ cup 5¼ oz. granulated sugar
- ¼ cup 2 oz. light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- ⅔ cup 2¾ oz. all-purpose flour
- ½ cup Andes mint chips
For the ganache
- 4 oz. dark chocolate
- ¼ cup heavy cream
- Crushed candy canes
Instructions
- Preheat oven to 350ºF. Line with parchment and lightly grease an 8x8” baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and peppermint extracts and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the Andes mint chips. Spread the batter in the prepared pan.
- Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Cool brownies completely.
- Heat the heavy cream for 30 seconds until the microwave until bubbling. Add the dark chocolate and let sit for 1 minute before stirring until smooth. Spread evenly over the cooled brownies and sprinkle with crushed candy canes.
- Place in the refrigerator for at least 1 hour or until the ganache is set before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
These look amazing! Do you know if there are any adjustments I would need to make for high altitude? We are at about 5,600 ft. here.
Hi – What kind of dark chocolate do you recommend for the peppermint brownies? I’m making them this weekend.
Thanks!
Trish Pines
Hi Trish, I use semi-sweet chocolate that I buy in the bulk bins at WinCo. I think it’s cocoa percentage is around 56%. You can use a darker chocolate if you prefer a darker, more bitter chocolate flavor. Semi-sweet chocolate chips would work as well! Enjoy :)
Thanks for the tips!
Can I use a different brownie mix and then use your ganache topping? Thanks!
Hi Colleen – definitely! You can use this ganache on top of any brownie recipe you’d like. Enjoy.
These are do good. Almost like fudge. I tried them today without the peppermint and they were still great!
Hi can I replace granulated sugar with caster sugar ?
Thanks!
I haven’t used caster sugar too much, but it should be fine!
Made these last night and they turned out wonderful. A very rich dark chocolate taste so I’m thinking to use milk chocolate instead of dark for the ganache next time I make these. Thanks for the festive dessert!
So glad you’re enjoying them, Ashley!! Thanks so much for the feedback :)
1/2 cup of butter is NOT 4 oz. Which is it?
Hi Kathleen, yes it actually is 4 oz.! It’s one stick of butter.
I just came upon your recipe and it looks amazing. My question is when you say Andes mint chips, do you mean Andes Crème de Menthe Baking Chips or Andes Peppermint Crunch Baking Chips? Thank you
Hi Rick, I believe at the time I wrote this recipe there was only one, and from what I remember I used the creme de menthe, but either will work!
How is this recipe on your website when it has cream and flour? I thought this was a vegan and gluten free blog? Is it not entirely?I’m genuinely curious.
Hi Sarah, I started my website when I was 16, but I didn’t start eating gluten-free until I was 21, and went vegan when I was 24, so there are many recipes from before that that people still use and love, so I don’t want to take them down. Hope this makes sense! It’s helpful if you don’t leave star reviews for recipes you haven’t tried, as it skews the data for people who may want to make this recipe. Thanks!