Easy Peppermint Brownies Recipe
Introduction
These Easy Peppermint Brownies are a delightful twist on a classic favorite. Rich chocolate combined with refreshing peppermint makes them perfect for holiday gatherings or any time you crave a festive treat.
Ingredients
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon peppermint extract or oil
- 2 large eggs
- 1/2 cup all purpose flour
- 1/2 cup chocolate chips (divided)
- 3 tablespoons peppermint crunch or crushed candy canes (divided)
Instructions
- Step 1: Preheat the oven to 325 degrees Fahrenheit. Line a 9×9-inch baking dish with foil or parchment paper and set aside.
- Step 2: Melt the butter in a medium saucepan over medium-low heat. Add the sugar, cocoa powder, and salt, stirring well to combine. Cook, stirring occasionally, until the mixture is very warm to the touch. Remove from heat and stir in the peppermint extract. Allow the mixture to cool for 5 to 10 minutes.
- Step 3: Add the eggs one at a time, beating vigorously after each addition to create a smooth batter.
- Step 4: Stir in the flour just until incorporated. Then fold in most of the chocolate chips and peppermint crunch, reserving some for topping.
- Step 5: Pour the batter into the prepared pan and spread it evenly. Sprinkle the reserved chocolate chips and peppermint crunch evenly over the top.
- Step 6: Bake for 20 to 25 minutes, or until the center is puffed and a toothpick inserted in the middle comes out with only a few moist crumbs attached.
- Step 7: Cool the brownies completely on a wire rack before cutting into squares and serving.
Tips & Variations
- For a stronger peppermint flavor, increase the peppermint extract slightly, but be careful not to overpower the chocolate.
- Use white chocolate chips instead of regular chocolate chips for a sweeter contrast.
- To make these brownies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
- Adding a pinch of espresso powder to the cocoa mixture can intensify the chocolate flavor without making the brownies taste like coffee.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for 10 to 15 seconds or let thaw at room temperature if frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use peppermint oil instead of peppermint extract?
Yes, peppermint oil can be used, but it is more concentrated. Use about half the amount specified for peppermint extract to avoid an overpowering flavor.
What if I don’t have peppermint crunch or candy canes?
If you don’t have peppermint crunch or crushed candy canes, you can omit them or substitute with crushed mint chocolate candies for a similar texture and flavor.
Print
Easy Peppermint Brownies Recipe
- Total Time: 40 minutes
- Yield: 16 brownies 1x
Description
These Easy Peppermint Brownies combine rich chocolatey goodness with a refreshing hint of peppermint, perfect for festive occasions or a delightful treat any time of the year. They feature a moist, fudgy texture topped with crushed peppermint candies and chocolate chips for a perfect balance of sweetness and crunch.
Ingredients
Brownie Batter
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon peppermint extract or oil
- 2 large eggs
- 1/2 cup all purpose flour
- 1/2 cup chocolate chips (divided)
- 3 tablespoons peppermint crunch or crushed candy canes (divided)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Line a 9×9 inch baking dish with foil or parchment paper and set it aside for easy removal of the brownies after baking.
- Melt Butter and Combine Cocoa Mixture: In a medium saucepan, melt the unsalted butter over medium low heat. Once melted, add the granulated sugar, unsweetened cocoa powder, and sea salt. Stir well to combine and continue cooking, stirring occasionally until the mixture is very warm to the touch but not boiling. Remove from heat and stir in the peppermint extract. Allow the mixture to cool for 5-10 minutes to avoid cooking the eggs in the next step.
- Add Eggs and Flour: Add eggs to the cooled mixture one at a time, beating vigorously after each addition to ensure a smooth batter. Then, gently stir in the all-purpose flour just until incorporated to maintain the fudgy texture. Fold in the majority of the chocolate chips and peppermint crunch pieces, reserving some to sprinkle on top of the batter before baking.
- Pour Batter and Add Toppings: Pour the prepared brownie batter evenly into the lined baking dish. Spread it smoothly using a spatula. Sprinkle the remaining chocolate chips and peppermint crunch over the top for an attractive finish and added flavor.
- Bake the Brownies: Place the pan in the preheated oven and bake for 20-25 minutes. The brownies are done when the center is puffed and a toothpick inserted into the middle comes out with a few moist crumbs but not wet batter.
- Cool Completely: Remove the brownies from the oven and allow them to cool completely on a wire rack. This will help them set properly and make cutting easier.
Notes
- Make sure the cocoa mixture cools down enough before adding eggs to prevent scrambling.
- Using peppermint extract or peppermint oil will affect the intensity of the mint flavor; adjust according to your preference.
- The brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint brownies, chocolate peppermint brownies, holiday brownies, fudgy brownies, peppermint candy dessert
