Chocolate Peppermint Brownies Recipe

It’s the most wonderful time of the year! You’ll be ready to serve these peppermint brownies in holiday celebrations and Christmas parties. This easy brownie recipe features fudgy chocolate brownies made with bittersweet chocolate, cocoa powder, and coffee for a deep chocolatey flavor. It is highlighted with satisfying hints of peppermint extract and topped with crunchy crushed candy canes. Wrap them up in red and green ribbon and you have the perfect Christmas giveaways. You might also want to package some peppermint bark and mocha drink mix to come with it.

Tips on Making Peppermint Brownies

You can always skip a few steps and save yourself some time by using a boxed chocolate brownie mix. But trust us, this recipe makes the best fudge brownies ever. It’s easy to make, and it’s always extra special when made from scratch. Here are the best tips on how to nail making these chocolate peppermint brownies at home:

  • Keep everything at room temperature. Let the melted chocolate butter mixture cool down before mixing it with the eggs. Otherwise, hot chocolate will curdle the eggs. The batter will also split giving you a greasy end product.
  • Keep an eye on the chocolate while melting. They burn easily, and burnt chocolate seizes, making it hard to work with.
  • Mix in other delicious ingredients into the brownie batter. You can add some mint chips, white chocolate or dark chocolate chips, nuts, and even dried fruit. Alternatively, you can also top them with drizzles of chocolate ganache, chocolate glaze or cream cheese frosting and some themed candy decorations.
  • Bake them in a cupcake or muffin pan so that they’re at the perfect individual serving size. The chocolate mint brownies will also have crispy edges all around.
Chocolate Peppermint Brownies Recipe

How To Make Easy Triple Chocolate Peppermint Brownies

Time for holiday desserts! These peppermint brownies made with bittersweet chocolate are heavenly chocolatey with just the right amount of peppermint flavor.

Prep: 12 mins
Cook: 28 mins
Total: 40 mins


  • ¾ cup butter, (1½ sticks) unsalted
  • 1 lb bittersweet chocolate chips, or chunks from a chopped bar
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ tsp instant coffee powder
  • 1⅓ cups brown sugar
  • ¾ cup all-purpose flour
  • 2 tbsp chocolate cocoa powder
  • 1 tsp sea salt
  • 4 candy canes, crushed, for topping


  1. Preheat the oven to 350 degrees F.

  2. Line a 9x11-inch baking dish with parchment paper leaving extra 2-inch allowances on the long sides.

  3. Melt the butter and half of the bittersweet chocolate together using a double boiler or the microwave. Zap them on High for 30 seconds at first, and then in 15-second intervals, mixing in between each interval, until melted.

  4. Add sea salt and the remaining half of the chocolate into the melted chocolate butter mixture and let it sit to fully melt.

  5. Meanwhile, sift together the flour and cocoa powder.

  6. Mix together the instant coffee powder and warm water.

  7. In a large bowl, beat the eggs and sugar until the mixture becomes thick, pale, and creamy.

  8. Add the coffee, vanilla, and peppermint extracts into the eggs.

  9. Gently mix in the cooled down chocolate mixture.

  10. Fold in the dry ingredients just until combined. Do not overmix.

  11. Pour the batter onto the prepared baking pan. Bake it for 10 minutes.

  12. Take it out of the oven and sprinkle the crushed candy canes on top. Bake it again for another 15 to 18 minutes or until the top is crackly and a toothpick inserted comes out with a few moist crumbs.

  13. Let it cool for a few minutes for easier slicing. Serve and enjoy!


  • Sugar: 40g
  • :
  • Calcium: 148mg
  • Calories: 466kcal
  • Carbohydrates: 57g
  • Cholesterol: 41mg
  • Fat: 25g
  • Fiber: 2g
  • Iron: 1mg
  • Monounsaturated Fat: 6g
  • Polyunsaturated Fat: 3g
  • Potassium: 317mg
  • Protein: 6g
  • Saturated Fat: 14g
  • Sodium: 391mg
  • Trans Fat: 1g
  • Vitamin A: 571IU
  • Vitamin C: 1mg
Nutrition Disclaimer

Frequently Asked Questions

Why has my brownie sunk?

The main reason for this is overmixing. When the batter gets incorporated with too much air, the hot air temperature in the oven deflates it. It’ll still taste good, but you won’t get uniform portions when sliced.

What makes a brownie fudgy?

Fudgy brownies have a higher fat to flour ratio than cakey ones. The fat mainly comes from the butter and chocolate which we melted together. It’s also good to use all-purpose flour as it contains protein that provides structure to the already gooey brownies, which cake flour does not.

Brownie Recipes


Upgrade your Christmas brownies this year with some peppermint! These easy to make peppermint brownies will surely add to the holiday cheer in your dinner table.
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