These Peppermint Brownies are everything you want in a holiday treat—deeply fudgy, boldly minty, and packed with melty peppermint baking chips that make every bite feel like the holidays. They’re festive, reliable, and totally irresistible, perfect for Christmas parties, Santa’s cookie plate, and cozy nights with a cup of hot chocolate.
For more indulgent and utterly delicious brownie recipes, check out my Raspberry Brownies, Strawberry Brownies, and Ube Brownies.
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These Peppermint Christmas Brownies are the dessert I turn to the moment December hits, and suddenly every event becomes a “bring something festive” situation.
They’re ultra-fudgy, boldly minty, and loaded with peppermint baking chips — basically the holiday brownie equivalent of throwing on a cute sweater and instantly looking put-together.
I make these peppermint brownies for school bake sales, holiday parties, and the nights when I want a nosh while re-watching my favorite 80s Christmas movie for the 400th time. They’ve also become my go-to when I need something impressive but don’t have the bandwidth for royal icing, complicated cookies, or the patience to chill batter.
They’re simple, festive, and consistently delicious — the kind of brownies people cut “just a sliver” of and then immediately come back for a whole piece.
If you’re stocking your holiday table, add these alongside my Double Chocolate Andes Mint Cookies, Peanut Butter Balls, Fudgy Hazelnut Bonbons, and Cream Cheese Spritz Cookies.
Why You'll Love Peppermint Christmas Brownies
- Ultra-fudgy texture — These brownies bake up dense and rich with that moist, chocolatey center that stays perfectly fudgy even after they cool.
- Bold peppermint flavor — A full teaspoon of peppermint extract plus peppermint baking chips gives you a refreshing mint pop in every bite without overpowering the chocolate.
- Festive topping options — Go classic with crushed candy canes or keep things smooth with extra peppermint baking chips and holiday sprinkles — ideal if you love peppermint flavor but not the candy cane crunch (hi, same).
- Simple, one-bowl batter — Melt, whisk, stir, bake. Perfect for last-minute holiday parties or when you need something impressive without extra steps.
- Great for gifting and gatherings — They slice cleanly once chilled, travel well, and always get rave reviews… especially from the people who “just want a small taste” and then come back for seconds.
- Make-ahead friendly — These freeze beautifully, so you can bake a batch early in the month and stash them away for parties, potlucks, and cookie trays all season long.
Ingredients and Substitutions
Unsalted butter — Cut it into pieces so it melts quickly and evenly. Real butter is key for that rich, fudgy brownie texture, so I don’t recommend swapping it out.
Semisweet chocolate chips — These get melted with the butter to create the chocolate base. Any semisweet or dark chocolate chips work, so use whatever you like or already have in your pantry.
Unsweetened cocoa powder — I prefer natural cocoa powder for this recipe because it gives the brownies a smoother, more classic chocolate flavor. Dutch-process will still work if needed, but natural cocoa best balances the peppermint.
Granulated sugar — Adds sweetness and helps create that crackly, shiny brownie top everyone loves.
Cold eggs and an extra egg yolk — Using the eggs straight from the fridge keeps the batter thick, which helps the brownies bake up extra fudgy. The extra yolk adds richness.
Vanilla extract — Balances the chocolate and peppermint, keeping the mint flavor from being too sharp. For the best flavor, use pure vanilla extract.
Peppermint extract — Be sure to use peppermint extract, not generic “mint” extract, which can taste more like toothpaste (no fun!).
All-purpose flour — Just enough to hold the brownies together without making them cakey. Scooping lightly or measuring with a scale gives the best texture.
Salt — Essential for balancing sweetness and enhancing the chocolate flavor.
Peppermint baking chips — Any brand works. Trader Joe’s is all peppermint, while Ghirardelli has a peppermint bark–meets–chocolate blend. Both add texture and flavor to the batter, but peppermint chips are more mint-forward.
Crushed peppermint candies or additional peppermint chips — Go crunchy with candy canes or keep things smooth with extra chips if you're not a candy cane fan or prefer peppermint flavor without the crunch.
Holiday jimmies, nonpareils, or sprinkles — Sprinkle these on top with the peppermint chips. Jimmies stay softer after baking, while nonpareils give more crunch — just pick your preferred texture.
How to Make Peppermint Christmas Brownies
These brownies come together quickly with a simple melt-and-whisk batter, making them an easy win during busy holiday weeks. Here’s how to make perfectly fudgy, minty brownies step-by-step:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
To Prepare: Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper.
Step 1: Melt the chocolate chips and butter in the microwave on 30-second bursts, stirring between the intervals, until smooth and melted
Step 2: Whisk in cocoa powder and sugar.
Step 3: Whisk in the cold eggs and yolk, vanilla extract, and peppermint extract until smooth.
Step 4: Combine the flour and salt in a small bowl. Stir into the brownie batter until just combined.
Step 5: Fold in the peppermint baking chips.
Step 6: Spread the batter into the prepared pan. Sprinkle with the peppermint candies, or additional peppermint baking chips, plus holiday sprinkles.
Step 7: Bake for 25-30 minutes or until puffy and set in the center. Cool on a wire rack at room temperature completely before slicing and enjoying.
Recipe Variations
Feel like mixing things up? These brownies take well to all kinds of add-ins. Here are some easy ways to put your own spin on them:
- Peppermint Bark Brownies — Fold chopped peppermint bark into the batter and/or sprinkle it on top instead of the baking chips for extra chocolate–mint swirls and texture.
- Double Chocolate Peppermint Brownies — Swap dark chocolate chunks for the peppermint baking chips for a richer, more chocolate-forward brownie.
- Mint Chocolate Chip Brownies — Use classic mint chocolate chips (both in the batter and on top) instead of peppermint chips for a creme de menthe–style flavor.
- Candy Cane Crunch Brownies — Stir crushed peppermint candies into the batter instead of the baking chips for extra crunch throughout—not just on top.
Chelsea's Recipe Pro-Tips
- Line your pan with parchment paper — It makes lifting the finished brownies out of the pan so much easier and gives you cleaner slices. No need to spray it, either — the batter has plenty of butter, so it won’t stick.
- Measure the flour carefully — Brownies only need a small amount of flour, so spoon it into the cup and level the top with a knife (or use a kitchen scale) to help keep the texture fudgy instead of cakey.
- Stir until just combined — Overmixing develops the gluten, which can make the brownies tough instead of fudgy.
- Don’t overbake — Pull the brownies when a toothpick comes out with moist crumbs for the richest, fudgiest texture.
- Let the brownies fully chill before slicing — This helps them set into that perfectly fudgy texture and gives you cleaner, sharper slices.
- Slice with a plastic knife or a sharp knife dipped in hot water — A plastic knife naturally prevents sticking, while a hot, clean metal knife glides through the dense brownies without tearing the edges.
- Use any brand of peppermint baking chips — Trader Joe’s gives pure peppermint flavor, while Ghirardelli adds little bursts of chocolate. Both melt beautifully, so use whichever you prefer.
Storage Directions
- Storing: Keep brownies in an airtight container at room temperature for up to 3 days, or covered in the fridge for up to 7 days.
- Freezing: Freeze brownies in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature before serving.
FAQs
Certainly—double the ingredients and bake in a 9x13-inch pan, adding an extra 10-15 minutes of baking time as needed until a toothpick inserted in the center comes out with moist crumbs.
Yes, you can. The brownies will taste more like classic fudgy chocolate brownies with peppermint chips folded in. For a similar minty flavor without extract, you can substitute 2-3 drops of food-grade peppermint oil.
You can top these with chopped peppermint bark, extra peppermint chips (as I did in these photos), crushed pretzels, holiday M&Ms, mint M&Ms, or festive sprinkles. All of these bake well and add a fun holiday twist without relying on candy canes.
Yes — a 1:1 gluten-free all-purpose baking flour works well in this recipe. The brownies stay fudgy, but the texture may be slightly more delicate, so it's extra important to let them cool completely before slicing.
Save this Recipe for Later on Pinterest
More Holiday Dessert Recipes
- Loaded Christmas Chex Mix
- Mounds Bar Recipe
- Chocolate Coconut Cookies
- Chocolate Rice Crispy Treats
- Browned Butter White Chocolate Chip Cookies
If you liked and made this Peppermint Christmas Brownies Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Fudgy Peppermint Christmas Brownies
Ingredients
- 10 tablespoons unsalted butter cut into small pieces
- ⅓ cup semisweet chocolate chips
- ¾ cup unsweetened cocoa powder
- 1 ¼ cup sugar
- 2 large cold eggs
- 1 large cold egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- ¼ teaspoon salt
- ¾ cup (94g) all-purpose flour
- ¾ cup peppermint baking chips or Ghirardelli peppermint bark mix-ins
- ¼ cup crushed peppermint candies or additional peppermint baking chips
- 2 tablespoons holiday jimmies, nonpareils, or sprinkle mix (if using baking chips)
Instructions
- Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper. I recommend leaving at least two ends overhanging for an easy release after baking.
- Melt the butter and chocolate chips in the microwave on 30-second bursts, stirring between the intervals, until smooth and melted.
- Whisk in cocoa powder and sugar.
- Whisk in the cold eggs and yolk, vanilla extract, and peppermint extract until combined and smooth.
- Combine the flour and salt in a small bowl. Stir into the brownie batter until just combined, being careful not to overmix.
- Fold in the peppermint baking chips.
- Spread the batter into the prepared pan. Sprinkle with the peppermint candies (or additional peppermint baking chips) plus holiday sprinkles.
- Bake for 25-30 minutes or until puffy and set in the center. Cool on a wire rack at room temperature completely before slicing and enjoying.
Notes
- Storing: Keep brownies in an airtight container at room temperature for up to 3 days, or refrigerate in an airtight container for up to 7 days.
- Freezing: Freeze brownies in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature before serving.
- Line your pan with parchment paper — It makes lifting the finished brownies out of the pan so much easier and gives you cleaner slices. No need to spray it, either — the batter has plenty of butter, so it won’t stick.
- Measure the flour carefully — Brownies only need a small amount of flour, so spoon it into the cup and level the top with a knife (or use a kitchen scale) to help keep the texture fudgy instead of cakey.
- Stir until just combined — Overmixing develops the gluten, which can make the brownies tough instead of fudgy.
- Don’t overbake — Pull the brownies when a toothpick comes out with moist crumbs for the richest, fudgiest texture.
- Let the brownies fully chill before slicing — This helps them set into that perfectly fudgy texture and gives you cleaner, sharper slices.
- Slice with a plastic knife or a sharp knife dipped in hot water — A plastic knife naturally prevents sticking, while a hot, clean metal knife glides through the dense brownies without tearing the edges.
- Use any brand of peppermint baking chips — Trader Joe’s gives pure peppermint flavor, while Ghirardelli adds little bursts of chocolate. Both melt beautifully, so use whichever you prefer.
Not only are the fun and festive they are delicious!
thanks so much, Kerri! <3 So glad you liked them!