Fudgy Peppermint Christmas Brownies
Loaded with peppermint baking chips and finished with a festive sprinkle topping, these Peppermint Christmas Brownies deliver big chocolate flavor with a refreshing minty twist. They’re rich, fudgy, and easy to make—guaranteed to disappear fast wherever you serve them.
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
Storage Directions
- 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.
Nutrition
Calories: 264kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 55mgPotassium: 101mgFiber: 2gSugar: 26gVitamin A: 270IUCalcium: 32mgIron: 1mg
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