These chocolate peppermint brownies combine rich, fudge chocolate brownies with a creamy peppermint filling and smooth chocolate ganache. Finished with a sprinkle of crushed peppermint candies, they're as festive as they are indulgent!
The layers of deep cocoa, cool peppermint, and a silky ganache create the perfect combination of flavors and textures that taste like a homemade version of a peppermint patty in brownie form! Perfect winter gatherings, or with a cup of afternoon hot cocoa.
Serve these on a holiday cookie tray alongside some mini peppermint patty tarts, cookie sticks, Christmas cutout cookies, eggnog oatmeal cream pies, cranberry pistachio biscotti, and chocolate orange cookies for the perfect Christmas cookie spread!
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Why You'll Love This Recipe
Classic holiday flavors - chocolate and peppermint are the ultimate festive pairing for the holiday season.
Irresistible layers - three distinctive layers of fudgy brownie, creamy mint filling, and glossy ganache (topped with crushed candy canes) make for a stunning presentation.
Make ahead friendly - these can easily be made a day ahead of time and refrigerated until party day. Just don't add the crushed peppermint candies until you're ready to serve them!
Ingredients
- Cocoa powder. I love to use dutch-processed cocoa powder for a deeper color and more robust flavor in the brownies.
- Eggs. Room temperature eggs make the brownies perfectly chewy and help them set up.
- Sugars. Granulated sugar is used in the brownies and powdered sugar is used to create the peppermint layer.
- Sweetened condensed milk. This ingredient combines with powdered sugar and peppermint extract to create that classic peppermint patty filling.
- Peppermint extract. A touch of pure peppermint extract creates the perfect counter balance to the chocolate.
- Semi-sweet chocolate. Use a chocolate bar that's 60-70% cacao and chop it up! This will create the smoothest ganache.
- Heavy whipping cream. Hot cream mixes with the chopped chocolate to create the glossy ganache.
- Peppermint candies. Crushed peppermint candies or candy canes get added right before serving for an extra pop of color and peppermint flavor!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Peppermint extract - adjust the amount to taste for a milder or stronger flavor.
- Chocolate - use dark chocolate for a more bitter finish, or milk chocolate for a sweeter finish.
- Toppings - swap crushed candy canes for chocolate curls, festive sprinkles or flaky sea salt.
How to Make This Recipe
One: Whisk together the wet ingredients until smooth.
Two: Sift in the dry ingredients (cocoa powder is notoriously clumpy).
Three: Fold together the ingredients until a smooth brownie batter forms.
Four: Pour into a prepared 8x8" pan and bake until done. Cool completely.
Five: Mix together the ingredients for the peppermint layer until combined (but will remain slightly crumbly).
Six: Add it to a piece of parchment dusted with powdered sugar and squish it into a square/rectangle.
Seven: Dust with more powdered sugar, add another piece of parchment, and roll it out into an even layer until 8x8".
Eight: Add the pan on top, then cut off the sides of the peppermint filling.
Nine: Flip the peppermint filling into the pan and gently push down all over. Press the edges to meet the sides of the pan, too.
Ten: Add the hot cream to the chopped chocolate and mix until smooth. Cool to room temperature.
Eleven: Spread on top of the peppermint layer and refrigerate until ready to cut and serve.
Twelve: Sprinkle on the crushed peppermint candies right before cutting and serving.
Expert Tips
- Cool the brownies completely before adding the peppermint layer. Warm brownies will slowly melt the peppermint layer.
- Chill before slicing. Cold brownies cut cleaner and will produce the best layers.
- Add candies just before serving. The crushed peppermint candies will eventually melt into the ganache, so it's best to add them right before cutting and serving.
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Testing Notes
- I tried versions where the peppermint layer was thinner and got spread on, but it didn't hold up through cutting and oozed all over the place.
- I didn't want to have to go for a rolled pepperming filling, but it really is the best way to keep the intended "peppermint patty filling" texture.
- Storing these in the fridge is a must, as they weep and ooze if left at room temperature. I actually preferred eating them from the fridge, as they were chewier, and the cold enhanced the peppermint flavor.
Recipe FAQs
Yes! Make them up to one day ahead and refrigerate until ready to serve. Add the peppermint candies before slicing and serving.
Sure! Add the peppermint extract into the chocolate ganahce before spreading it onto the brownies to keep the chocolate peppermint flavor.
Use a sharp, thin knife and warm it up under hot water. Slice, then wipe it off and reheat it under the water before making the next slice. Repeat for every slice!
Storage
Store the brownies covered in the refrigerator for 3 days. The layers will ooze if stored at room temperature. Note that the peppermint pieces will begin to melt into the chocolate ganahce as the time goes on.
Freeze the brownies (sliced or unsliced) for up to 3 months. Thaw in the fridge before enjoying.
More Holiday Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Chocolate Peppermint Brownies
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Offset spatula optional, but helpful
Ingredients
Brownies
- 2 large eggs room temperature
- ½ cup vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- 1 teaspoon kosher salt
- ¾ cup all-purpose flour
- ⅔ cup dutch-process cocoa powder
- ½ cup powdered sugar
Peppermint Layer
- ¾ cup sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- 4 cups powdered sugar
Chocolate Ganache
- 5 oz semi sweet chocolate chopped
- ¾ cup heavy whipping cream
- Candy canes or peppermint candies crushed, for garnish
Instructions
Brownies
- Preheat the oven to 325℉ and grease and parchment line an 8x8” pan. Set aside.
- In a large bowl, whisk together the eggs, vegetable oil, water, vanilla, sugar, and salt.2 large eggs, ½ cup vegetable oil, 2 tablespoons water, 1 teaspoon vanilla extract, 1 ½ cups granulated sugar, 1 teaspoon kosher salt
- Sift in the flour, cocoa powder, and powdered sugar and fold it in until just combined.¾ cup all-purpose flour, ⅔ cup dutch-process cocoa powder, ½ cup powdered sugar
- Pour the batter into the prepared pan and spread it evenly. Bake for 40 minutes, then remove to a wire rack to cool completely.
Peppermint Layer
- Add the sweetened condensed milk, peppermint extract, and half (2 cups) of the powdered sugar to the bowl of a stand mixer (or use a hand mixer). Mix on low speed to combine, then scrape down the sides.¾ cup sweetened condensed milk, 1 ½ teaspoons peppermint extract, 4 cups powdered sugar
- Add the second half of powdered sugar and mix again until a crumbly paste forms. Use a rubber spatula to finish bringing it together.
- Dust a sheet of parchment paper with powdered sugar, then add the peppermint filling. Use your hands to pat it into an even square. Dust with more powdered sugar, then add another sheet of parchment paper on top.
- Use a rolling pin to roll the filling out into an even square slightly bigger than the 8x8” pan. Add the pan of brownies to the top, then use a sharp knife to cut the edges off.
- Remove the top of the parchment, then flip the peppermint filling on top of the brownies and pull off the other piece of parchment.
- Gently pat the filling down all over and press it to meet the edges. Refrigerate while you make the chocolate ganache.
Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl and set aside.5 oz semi sweet chocolate, ¾ cup heavy whipping cream
- Heat the heavy cream until it just starts to bubble around the edges and is steaming. Pour over the chopped chocolate and let it sit for 1 minute.
- Mix the ganache from the center, working out towards the edges until smooth and combined. Cool to room temperature.
- Pour it on top of the peppermint filling and spread evenly. Refrigerate to set, then sprinkle with crushed peppermint candies before slicing.Candy canes or peppermint candies
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