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Easy Peppermint Brownies – simple delicious peppermint brownies from scratch in under 25 minutes – perfect for Christmas parties and cookie swaps! If you’re looking for a delicious and easy homemade brownie recipe full of festive cheer this festive season, you’re in luck!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
30 Minute Peppermint Brownie Recipe
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 love making fudgy, ooey, gooey brownies at Christmas – and these brownies are no exception.
They are spiked with peppermint extract and feature delicious holiday dessert flavor, then topped with crunchy candy canes for a delicious festive kick that will become your favorite new recipe for brownies!
I also make these in muffin tins – something I started doing back in 2010 – because it makes these brownies perfectly portioned and easy to serve – plus it gives them more perfectly crunchy crust to bite into!
Peppermint Brownies Toppings Ideas
If you’d like to dress your peppermint brownies up even more, I am outlining delicious and easy peppermint brownie toppings you’ll love:
- Drizzle Melted Chocolate over the top of the brownies.
- Top with cool whip or buttercream icing and candy canes and sprinkles.
- Drizzle royal icing over the top of the brownies and top with candy canes.
- Drizzle chocolate glaze over the top of the brownies.
- Make peppermint frosting by adding peppermint extract and crushed peppermint candies and spread over brownies.
Tips and Tricks to Perfect Peppermint Brownies
- If using a brownie mix, add eggs and liquid called for on box, and add in peppermint extract and crushed candy.
- Make sure you have a well prepared pan.
- Brownies stick to pans – use silicone pans and make sure it is well greased.
- Sprinkle a little of your flour mixture into the bottom of pans for best results.
- Use a large bowl for prep – this recipe makes a lot!
- For fudgy brownies, make in a 9×9 pan instead of muffin cups. Add to baking pan and cook 25-30 minutes, until toothpick inserted in middle comes out clean.
- Wait until brownies cool to cut into squares for best results.
Other Delicious Desserts You’ll Love
If you love these delicious and easy peppermint brownies, you’ll love these other deliciously easy homemade desserts The Best Fudge Brownies Recipe, Easy Pumpkin Dump Cake Recipe, Danish Dream Cake- Easy Coconut Caramel Cake, Smores Rice Krispie Treats, and German Chocolate Cake Batter Fudge.
Try these:
Other Christmas Recipes You’ll Love
If you love these festive Christmas brownies, you should check out some of my other favorite easy festive treats! Try Non Alcoholic Ginger Wassail, Traditional Gluehwein, White Cocoa Peppermint Latte, and Candy Cane Cake Batter Microwave Fudge.
Try these Favorites:
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Peppermint Chocolate Brownies
Equipment
Ingredients
- 1 ½ cup sugar
- ½ cup brown sugar
- ½ cup salted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 4 large eggs, room temperature
- ½ cup flour
- 1 cup cocoa, sifted
- 6 candy canes, crushed, 12 mini candy canes
Instructions
- Preheat oven to 350 degrees.
- Lightly grease silicone muffin pan with cooking spray or butter.
- In a large bowl, combine sugar, brown sugar, and butter and mix until soft.
- Add vanilla extract, peppermint extract, and eggs, mix thoroughly.
- Fold in flour and cocoa, mix well but do not overmix.
- Pour in 1/2 the crushed candy canes.
- Mix well.
- Pour into muffin pan, about 3/4 full.
- Bake until toothpick comes out completely clean, about 25 minutes.
- Sprinkle with other half crushed candy canes, let cool and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
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
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!
Hey jason- a stick of butter is 1/2 cup. Also, these would totally work in a mini muffin pan, just be sure to grease, grease grease it up!!!
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?
Yea I did. You can slightly wet the candies or the brownies- like a spray bottle- to get them to stick a bit
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 😉
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!