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Homemade peppermint brownies topped with white frosting and crushed candy canes, stacked on a white plate with a festive, blurred Christmas background.

Peppermint Brownies

These Peppermint Brownies are rich, fudgy, and filled with festive flavor thanks to crushed candy canes and a touch of peppermint extract. A holiday favorite that's too good to save for just December!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best peppermint brownies recipe, Ghirardelli peppermint brownies, Peppermint Brownies, Peppermint brownies recipe, Peppermint brownies vegan, White chocolate peppermint brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 24 Brownies
Calories: 220kcal
Cost: $10

Equipment

  • 9x13-inch baking pan (Line with parchment for easy removal)
  • Mixing bowl (Large, for brownie batter)
  • Whisk or spoon (For mixing batter)
  • Measuring cups
  • Measuring spoons
  • Rolling pin (For crushing candy canes)
  • Zip-top bag (To hold candy canes while crushing)

Ingredients

  • 1 cup Unsalted butter - Melted
  • 8 oz Dark chocolate - Or use ¾ cup cocoa + 2 tablespoon oil
  • 1 ½ cups Granulated sugar
  • 3 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Peppermint extract - Use pure for best flavor
  • ¾ cup All-purpose flour
  • ½ teaspoon Salt
  • ½ cup Crushed candy canes - Plus more for topping
  • ½ cup White chocolate chips - Optional, for topping
  • ¼ cup Mini chocolate chips - Optional
  • Powdered sugar - Optional, for dusting

Instructions

  • Crush the candy canes inside a sealed zip-top bag using a rolling pin until chunky, not powdery.
  • Gently melt the butter with dark chocolate (or cocoa) until smooth, then let it cool slightly.
    Thick chocolate brownie batter being mixed in a large bowl with a wooden spoon, flour partially folded in, surrounded by baking ingredients on a wooden counter.
  • Whisk in the sugar, then add eggs one at a time, followed by vanilla and peppermint extract.
  • Fold in the flour and salt carefully until the batter is just combined—don’t overmix.
  • Stir in most of the crushed candy canes and white chocolate chips, saving some for topping.
  • Pour the batter into a lined 9x13 pan, then sprinkle remaining candy and chips on top.
    Pan of peppermint brownies topped with melted white chocolate and crushed candy canes, lined with foil and set on a marble counter with festive baking items around.
  • Bake in a 350°F oven for 25–30 minutes until the center is just set but still fudgy.
  • Let the brownies cool completely in the pan before slicing to get clean, firm pieces.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 60g | Calories: 220kcal | Carbohydrates: 28g | Protein: 2.5g | Fat: 11g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 40mg | Sodium: 80mg | Potassium: 120mg | Fiber: 1.5g | Sugar: 20g | Vitamin A: 150IU | Calcium: 25mg | Iron: 1.2mg