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Peppermint Brownies

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peppermint brownies- these are so easy to make for Christmas parties and are SO good!

 

peppermint brownies- these are so easy to make for Christmas parties and are SO good!

Can you tell I’m in a major sweets phase? These Peppermint Brownies are some of the yummiest treats I’ve whipped up in a while, and they are perfect for all the holiday parties coming up! I’m partnering my tried-and-true brownie recipe from scratch (an adaptation from my culinary idol, Alton Brown), and crushed candy canes, along with some additional peppermint-y flavors! You can have these delicious, gooey brownies from start to finish in under 30 minutes, and I’m showing my favorite trick for making quick-cooking brownies that don’t leave a mess in your pans.

WIN!

(ps if you didn’t see my loaded s’mores brownie post, you might want to check it out. Not only are they yummy- but I’m sharing a slightly embarrassing moment from the shopping trip where I picked up the ingredients for these brownies.)

The tip for quick-cooking brownies is to cook them… in silicone muffin pans! I love making brownies this way- they are cleaner, you don’t have to scrape and scrape a pan forever, and they are perfectly portioned for you. PLUS, they cook faster than in a big pan! SCORE!

You could use a regular muffin pan, but I’d grease it like there was no tomorrow if you do. Also maybe sprinkle a little flour to be sure. There is nothing worse than cleaning out muffin pans in my book, so I am trying to slowly add more silicon ones into my gear.

The best holiday brownies ever- peppermint brownies! These are so good and easy to make from scratch!

Peppermint Brownies
Serves: 12 brownies
 
Ingredients
  • 4 large eggs, room temperature
  • 1½ cup sugar
  • ½ cup brown sugar
  • 1 stick melted butter (1/2 cup)
  • 1 cup cocoa, sifted
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • ½ cup flour
  • 6 crushed candy canes- 12 mini candy canes
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease silicone muffin pan with cooking spray or butter.
  3. In a large bowl, combine sugar and butter and mix until soft.
  4. Add vanilla and eggs, and mix thoroughly.
  5. Fold in flour and cocoa, mix well but do not overmix.
  6. Pour in ½ crushed candy canes.
  7. Mix well.
  8. Pour into muffin pan, about ¾ full.
  9. Bake until toothpick comes out completely clean, about 25 minutes.
  10. Sprinkle with other half crushed candy canes.
Nutrition Information
Serving size: 1 brownie

 

Peppermint brownies- these are so easy to make and so delicious! Like peppermint cocoa in brownie form!

27 thoughts on “Peppermint Brownies”

  1. So I just made these…they JUST came out of the oven and ohmahgoodness! I did make some variations such as: I used Truvia baking blend instead of the white sugar, I added mini chocolate chips and 1 T. coffee syrup (because that’s how I like my brownies), and I used the Andes peppermint baking chips inside and crushed candy canes in top, also, I used the mini muffin pan (12 min was perfect time) and my small cookie scoop so they are all the same size. I got 34 lovely little hip huggers and they won’t last long. These are divine! I will promptly place half of them into the freezer (for science) and plate 1/4 of them for friends. These are going to make the perfect little treat for when I want “something small and sweet”. Thank you so much for this recipe!!

  2. I hope you don’t mind but I’m sharing your recipe in a post coming soon. 🙂 I’ll make sure to link to your blog and let everyone know the pictures weren’t mine. This looks amazing and I’ll have to try it soon!! xx

  3. Not an experienced baker but I really want to try these.
    2 quick questions – what measurement is a stick of butter? Half a cup? (See. Inexperienced.)
    Also – would this work in a mini muffin tin if I watched it like a hawk so it didn’t burn?

    Thanks!

  4. I walked away while these were cooling and now I can’t get the extra crushed candy to stick to the top.
    Did you put it on right out of the oven?

  5. Made these this evening, as we’re entertaining some folks and instead of putting them into a muffin pan, I used a 9″ round cake pan. They baked for almost 40 minutes and they are still so sticky in the middle. As in, completely undercooked. I don’t have any more time until they need to be done, so I had to cut out the middle and serve up the edges. They’re delicious, and that’s using Andes brand peppermint crunch baking chips and no peppermint extract.

    Will have to make these again, but do them in the muffin tin, since my attempt at making them as a bigger pan didn’t work. I did find that the batter was extra thick, compared to other from-scratch recipes I’ve used in the past. Wonder if that has something to do with it too.. Either way, delicious! I may have to use the goopy mess pieces to mix in with some vanilla ice cream 😉

    1. Kasey, that is a great note. I will add it in! I have to admit, I only really ever make brownies in muffin pans because… well… I am super impatient!

      You could also re-bake the gooey bits slowly at 250 degrees until dry- they would be extra tasty “breadcrumbs” for ice cream!

  6. Did you use a mini muffin pan or a regular sized one? I’m making these for an event and I need to know if I have to double the recipe or not! Thanks 🙂

  7. Ooohhh, I’ve been craving brownies…and peppermint is my fave! I’ll be making these and your no-bake sugar cookie candy cane balls tonight! I love how quick, easy and delicious your recipes are. Now I have no excuse not to bake. 🙂

    Lisa

  8. I’m wondering if these freeze well? I’m making them for teacher gifts (I’m in Australia) and want to make them and freeze them for parties next week 🙂

  9. We’re having a snowy December afternoon here and decided to give these a try… OMG, amazingly yummy!! I’ll definitely be making these again!! I wasn’t ready to take the candy canes off my tree so I used some starlight mints I had, 3 = 1 regular candy cane, according to my scale, and had way too much fun pulverizing them with a hammer 😉 I used 1/4 tsp peppermint oil, since that’s what I had, and it’s perfect. My only issue is that they’re a little sticky (much like a candy cane without a wrapper) it’s but totally worth it! I might add some chocolate chips next time for some extra chocolate, but I’m not sure yet. 🙂 Thank you for sharing!!

  10. Do you need peppermint extract with the candy canes: the extract is on the list of ingredients but not in the instructions.

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