Do you smell that? It’s the smell of the holidays in my kitchen. It’s warm chocolate and cool mint. It’s the smell of peppermint brownies baking in the oven.
I smile every time I see a candy cane. It’s pure nostalgia. It makes me think of Christmas trees and cozy afternoons. One year, I wondered: what if I put that feeling into a brownie?
I gave it a try. The results were amazing. They were rich. They were fudgy. They had a perfect minty kick. That’s when these peppermint brownies became a family tradition. Now, I’m sharing that joy with you.
Today, we’re making peppermint brownies. They are the perfect festive treat. These brownies are incredibly versatile. You can make them classic or healthy. You can even create a unique twist. They are perfect for new bakers and experts alike.
Let’s start our baking adventure. We’ll explore wonderful recipes and simple tips. Put on your apron. Let’s create something delicious together.
Classic Peppermint Brownies Recipes
I always start with the classics. A solid base recipe is the best place to begin. It helps you understand the flavors. From there, you can get creative. I have two favorite methods for classic peppermint brownies. They are both foolproof and fantastic.
Peppermint Brownies Ghirardelli
The secret here is the chocolate. I believe great brownies start with great ingredients. For an extra-rich flavor, I use Ghirardelli chocolate. Their baking bars melt so smoothly. The cocoa flavor is deep and luxurious.
Here’s my simple approach:
- Start with the chocolate base. Melt the Ghirardelli chocolate with butter. Do this slowly over a double boiler. It prevents the chocolate from burning. You’ll get a silky, glossy mixture.
- Gently stir in the sugar and eggs. Then, fold in the flour and cocoa powder. Keep the mixing light. This ensures a fudgy texture, not a cakey one.
- Now, for the magic touch. Add a teaspoon of peppermint extract. Be careful. Peppermint extract is strong. I suggest you start with half a teaspoon. Taste the batter. You can always add more.
- A fun tip? Add some crushed candy canes to the batter. They add little bursts of peppermint flavor and a festive look.
Bake them until the top is set, but a toothpick still has a few moist crumbs. Let them cool completely. The hardest part is waiting. But it’s worth it for that perfect, fudgy slice.
Peppermint Brownies Allrecipes
Sometimes, you just need a trusted guide. That’s where Allrecipes comes in. Their community-tested recipes are a lifesaver. I found a wonderful peppermint brownie recipe there years ago. It’s my go-to when I want something easy and delicious.
This recipe is famous for its user-friendly steps. I’ve adapted it slightly over time with my own tips.
To get the perfect texture and flavor, remember these things:
- Don’t overmix the batter. Once you add the flour, stir just until it disappears. Overmixing makes brownies tough.
- Use room temperature eggs. This helps them blend into the batter easily. It creates a smoother, more even texture.
- The recipe will call for peppermint extract. My advice? Add it slowly. The question “How much peppermint to put in brownies?” is common. I usually use ¾ to 1 teaspoon for a standard batch. But your taste buds are the boss.
One reader on the site had a genius idea. She added chopped York Peppermint Patties to the batter. I tried it. It was incredible. The patties melt into gooey pockets of minty chocolate. So, if you’re wondering, “Can you add peppermint patties to brownie mix?” The answer is a definite yes. Just chop them up and fold them in.
Another great trick from Allrecipes users? Swirl. Before baking, drop spoonfuls of peppermint frosting or cream cheese mixture on top. Then, use a knife to swirl it through the brownie batter. It looks beautiful and tastes even better.
Both of these classic methods deliver amazing peppermint brownies. The Ghirardelli method is for a chocolate-forward, decadent treat. The Allrecipes style is a reliable, crowd-pleasing favorite. You can’t go wrong with either one.
But you know what’s just as much fun as a classic? Getting creative and putting your own signature on things. Once you’ve mastered the base, the whole wonderful world of variations opens up. It’s where baking goes from a science project to pure art. Here are a few of my absolute favorite twists on the traditional peppermint brownie.
York Peppermint Brownies
Okay, let’s talk about a game-changer. I was experimenting one day—because honestly, that’s half the fun—and I thought, what if the peppermint was *inside* the brownie, all gooey and melty? That’s when I grabbed a bag of York Peppermint Patties. Funny enough, I mentioned this trick in the Allrecipes section, but it’s so good it deserves its own spotlight.
Making York peppermint brownies is surprisingly simple, but there’s a trick to it. You don’t want the patties to completely vanish or, worse, burn. Here’s my method: Chop the patties into chunks, about the size of a chocolate chip or a little bigger. After you’ve poured half of your brownie batter into the pan, sprinkle about two-thirds of the patty pieces evenly over the top. Then, pour the rest of the batter over them and gently smooth it out. Finally, take the remaining patty pieces and press them lightly onto the very top. This creates a beautiful layered effect—some pieces will sink into the middle and become soft, creamy pockets, while the ones on top get a little chewy and stay visible.
Baking time is key. Since you’re adding a cold, creamy element, you might need to add 3-5 extra minutes to the usual bake time. But don’t overdo it! You’re still looking for that toothpick with a few moist crumbs, not a completely clean one. The scent that fills your kitchen? It’s magical. It’s like a peppermint patty decided to get cozy in a chocolate hug. By the way, if you love the combo of citrus and chocolate, you should try my Best Lemon Bars for a totally different, but equally amazing, flavor adventure.
Healthy Peppermint Brownies
Now, I know what you’re thinking. “Healthy” and “brownie” in the same sentence? Hear me out. Life happens. Sometimes you want that festive mint-chocolate joy but maybe you’re watching your sugar intake, avoiding gluten, or just trying to feel a bit lighter. I’ve been there, especially after the holidays. It took a few tries, but I finally landed on a version of healthy peppermint brownies that my whole family actually requests.
The base for these is usually a blend of almond flour and a touch of oat flour. Almond flour gives an incredibly rich, moist texture that’s perfect for fudgy brownies—plus, it’s naturally gluten-free. For sweetness, I swap refined white sugar for coconut sugar or a monk fruit blend. Coconut sugar has this lovely caramel-like note that works really well with chocolate, honestly. You’ll also want a good, high-quality cocoa powder. Dutch-processed is my go-to for a deeper flavor.
Here’s a quick rundown of the swaps and why they work:
- All-purpose flour → Almond flour: Adds healthy fats and protein, creates a dense, fudgy crumb. You might need an extra egg or a flax egg to help bind it.
- Granulated sugar → Coconut sugar: Lower glycemic index, adds a subtle caramel flavor that complements the mint beautifully.
- Butter → Avocado oil or melted coconut oil: Keeps them moist and dairy-free if needed. Avocado oil is basically flavorless, which lets the chocolate shine.
- Peppermint extract: This stays the same! Just be sure it’s pure extract, not an oil meant for diffusing. Speaking of which, don’t get this confused with peppermint brownies doterra—those are usually made with essential oils, which I don’t recommend for ingestion unless they’re specifically labeled as food-grade.
The result? A brownie that satisfies the craving without the guilt. They’re still decadent, I promise. The texture is slightly more delicate, so let them cool completely before you even think about cutting them. And if you’re into healthier twists on classics, you’d probably get a kick out of my Banana Bread Brownies. They’re a fantastic way to use up ripe bananas.
White Chocolate Peppermint Brownies
For a show-stopping holiday platter, you can’t beat these. White chocolate peppermint brownies are visually stunning with their snowy look and red candy speckles, and they offer a totally different flavor profile. The white chocolate is sweet and creamy, which pairs so elegantly with the sharp, cool peppermint. It’s a more delicate taste than a dark chocolate brownie, perfect for when you want something a little less intense.
My favorite way to do this is to make a standard blondie or vanilla brownie base. Melt white chocolate with your butter at the very beginning to get that flavor infused throughout. Here’s the thing with white chocolate: it’s finicky. You have to melt it slowly, on very low heat, or it will seize up into a grainy mess. A double boiler is your best friend here.
Balancing the sweetness is the real art. White chocolate is already very sweet, so you’ll need less sugar in your batter. And because it’s sweeter, you might actually want a *touch* more peppermint extract to cut through it. I’d start with 1 teaspoon in the batter, give it a taste, and see. For the topping, I mix a simple glaze of powdered sugar, a splash of milk, and a drop of peppermint extract. Drizzle that over the cooled brownies, then immediately shower them with finely crushed candy canes. The red and white looks so festive.
A little insider tip? Add a handful of dark chocolate chips to the batter. The little pockets of bittersweet chocolate create an amazing flavor contrast that keeps the whole thing from being one-note. It’s like those fancy salt-and-sweet caramel combos. If you love the idea of a frosted, old-school treat, you have to check out the Lunchroom Ladies Brownies. That frosting technique—spreading it on warm brownies—is a total game-changer for melt-in-your-mouth texture.
You see, the beauty of a peppermint brownie is its versatility. Want a creamy surprise inside? Go for the York version. Need something that fits a healthier lifestyle? The almond flour brownies have you covered. Dreaming of a winter wonderland on a plate? The white chocolate variety is your answer. And honestly, the base recipe is so forgiving. That common question, “Can I add peppermint extract to my brownie mix?” is a resounding yes! A box mix is a perfect canvas for any of these ideas. Just fold in your patty pieces, or swap some of the oil for avocado oil, or stir in some white chocolate chips. Baking should be fun, not stressful.
And if you’re feeling really adventurous and want to combine all the best things—peanut butter, caramel, toffee, and chocolate—into one insane bar, I once created something truly epic. It’s not minty, but it hits all the other pleasure centers. You can find that recipe for my Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars on the blog. Sometimes you just need to go all out, right?
The point is, don’t be afraid to play. Start with a classic, then make it your own. That’s how food becomes tradition. Now, who’s ready to talk about the finishing touches? Because what’s a brownie without something fabulous on top…
Creative Additions and Toppings for Peppermint Brownies
Now we get to the really good part—the grand finale on top. I think of a finished brownie like a present. The base is the box, all sturdy and promising, but the topping is the ribbon and bow that makes you absolutely giddy to open it. This is where you can let your personality shine and take your peppermint brownies from great to absolutely unforgettable. Let’s talk about some of my favorite ways to dress them up.
Peppermint Brownies with Cream Cheese Frosting
Oh, cream cheese frosting. It’s the velvet cape of the dessert world, isn’t it? Tangy, sweet, and so incredibly lush. Pairing it with a rich, minty brownie is a stroke of genius, if I do say so myself. The cool creaminess cuts through the dense chocolate, and the flavors just sing together. I first tried this combo for a potluck years ago, and let’s just say I came home with an empty pan and a lot of new friend requests.
Making the frosting is the easiest part of the whole process. Here’s my no-fail, always-perfect recipe:
- 8 ounces (one block) of full-fat cream cheese, softened. Don’t even think about the low-fat stuff here; the texture and flavor won’t be right.
- ½ cup (1 stick) of unsalted butter, also softened to room temperature. This is non-negotiable for a smooth frosting.
- 3 to 4 cups of powdered sugar, sifted. Start with 3 cups, you can always add more.
- 1 teaspoon of pure vanilla extract.
- ½ to ¾ teaspoon of peppermint extract. We’re adding mint here too, but go slow—the cream cheese base makes the mint flavor pop differently.
- A tiny pinch of salt. Trust me, it brightens everything up.
Beat the cream cheese and butter together until they’re completely smooth and no lumps remain. This might take a few minutes. Then, slowly add the powdered sugar, about a cup at a time, beating well after each addition. Finally, beat in the extracts and salt. You’re looking for a spreadable, dreamy consistency.
Here’s the key application tip: let your brownies cool completely. I mean it. Put them in the fridge if you have to. If you spread this frosting on warm brownies, it will melt into a glorious but messy puddle (which, okay, still tastes amazing, but it’s not the look we’re going for). Once they’re cool, spread a generous, even layer over the top. For a final festive touch, sprinkle with a handful of crushed candy canes or even some mini chocolate chips. Then, you absolutely must let the whole pan chill in the fridge for at least an hour before slicing. It firms up the frosting and gives you those clean, beautiful squares. It’s worth the wait.
Peppermint Brownies with Brownie Mix
Listen, some days you want to bake from scratch, and some days you just need a victory, you know? There is absolutely zero shame in the box mix game. In fact, a good quality brownie mix is a fantastic canvas for creating something special with minimal effort. I always keep a box or two in the pantry for last-minute cravings or surprise guests. Turning it into peppermint brownies with brownie mix is so simple, and with a few tweaks, nobody will guess your secret.
The most basic upgrade is to simply add 1 teaspoon of peppermint extract to the batter along with the wet ingredients the box calls for. And yes, you can you add crushed candy canes to brownie mix—absolutely! Fold in about ½ cup of finely crushed candy canes for speckles and crunch.
But if you want to really elevate it and make it taste gloriously homemade, try these mix hacks:
- Swap the oil for melted butter. This one change adds a richness and depth that vegetable oil just can’t match.
- Use milk or even coffee instead of water. Milk makes it richer, and coffee—just a cup of cold brew or strongly brewed, cooled coffee—will make the chocolate flavor sing without tasting like coffee.
- Add an extra egg yolk. This tip is my little secret for box mixes. It gives the brownies a fudgier, more decadent texture that screams “from-scratch.”
- Stir in a handful of chocolate chips or chunks. Because more chocolate is never a bad idea.
By the way, if you’re staring at a half-used bag of candy canes after the holidays and wondering what to do, using them in a quick batch of brownies is a fantastic way of avoiding food waste while creating a new treat. It’s a win-win.
Peppermint Brownies Gluten Free
Making sure everyone at the table can enjoy a treat is so important to me. Whether it’s by choice or necessity, creating a stellar peppermint brownies gluten free version is totally doable. The goal is that same fudgy, satisfying bite, without anyone missing the wheat. I’ve had my share of gluten-free baking flops—we’re talking bricks and crumbs—so I’ve learned what works through, well, delicious trial and error.
The most critical choice is your flour blend. You can’t just swap in one type of gluten-free flour cup-for-cup and expect magic. You need a blend. A good, all-purpose gluten-free flour blend that includes a binder like xanthan gum is your best friend here. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are specifically formulated to act like regular flour in recipes. I use them cup-for-cup in my classic brownie recipe, and it works like a charm.
Here are a few other things to keep in mind for gluten-free success:
- Don’t overbeat the batter. Gluten-free batters can sometimes become gummy if they’re worked too much. Mix just until everything is combined.
- Let the batter rest for 5-10 minutes. This gives the flours time to absorb the liquids fully, which helps with the texture.
- Check your other ingredients. This is crucial. Your cocoa powder, baking powder, and peppermint extract should all be certified gluten-free. Cross-contamination is a real thing, even in powders and extracts.
- Baking time might be slightly different. Gluten-free goods can sometimes bake faster or slower. Start checking a few minutes before the recipe’s stated time.
The result? A brownie that’s just as rich, fudgy, and minty as the original. I serve these to my gluten-eating friends all the time, and they never have a clue. It’s the ultimate compliment! If you’re diving into the world of gluten-free baking, you’ll find tons of other inspiration, from blondies to lemon bars, in my collection of dessert bar and brownie recipes.
So there you have it—from a tangy crown of cream cheese frosting to the speedy magic of a doctored-up box mix, to an inclusive version that everyone can enjoy. The journey of a peppermint brownie is really what you make it. Whether you go classic, healthy, stuffed, frosted, or fast, the most important ingredient is the joy you bake into it.
Happy baking, friends. May your kitchen be warm, your chocolate be rich, and your holiday season be sweet.
FAQs: Your Peppermint Brownie Questions, Answered
Can I add peppermint extract to my brownie mix?
Absolutely, yes! It’s the easiest way to transform a standard mix. Add about 1 teaspoon of pure peppermint extract to the wet ingredients when you’re mixing up the batter. Start with ¾ teaspoon, taste a tiny bit (if you’re okay with raw eggs), and add more if you want a stronger mint kick. Just be sure it’s extract, not an essential oil meant for aromatherapy.
How much peppermint to put in brownies?
For a standard 8×8 or 9×9 pan of brownies (from scratch or a mix), I find 1 teaspoon of pure peppermint extract is the sweet spot. It gives a clear, refreshing mint flavor without tasting like toothpaste. If you’re using candy canes or patties in addition to extract, you might want to reduce the extract to ½ or ¾ teaspoon, as the candy will add its own minty punch.
Can you add crushed candy canes to brownie mix?
You can, and you should! It adds festive color and little bursts of crunchy mint flavor. The trick is to fold them in gently at the very end, just before pouring the batter into the pan. If you mix them too vigorously, the red stripes can bleed and turn your batter a weird pinkish color. For a cleaner look, you can also reserve some to sprinkle on top of the batter right before baking.
Can you add peppermint patties to brownie mix?
Definitely. It creates those amazing molten mint pockets. Chop the patties into chunks about the size of a nickel. After you’ve poured half your batter into the pan, sprinkle about two-thirds of the chunks over it. Cover with the remaining batter and sprinkle the rest on top. They might sink a little, but that’s part of the charm. You may need to add 3-5 extra minutes to the bake time.
What’s the difference between peppermint extract and oil, like for peppermint brownies doterra?
This is super important for safety. Pure peppermint extract is made for cooking and baking. “Peppermint brownies doterra” usually refers to using Doterra brand essential oils, which are highly concentrated and not all are safe for ingestion unless specifically labeled as a dietary supplement or food-grade. Stick with culinary extracts from the baking aisle to be safe. The flavor is perfect, and you won’t risk getting sick.
Do peppermint brownies need to be refrigerated?
It depends on the add-ons. Basic brownies with just extract are fine covered at room temp for 3-4 days. If they have cream cheese frosting, are stuffed with York patties (which have a creamy center), or are very fudgy and moist, they should be stored in the fridge. Always let them come to room temperature for about 20 minutes before serving for the best texture and flavor.
Can I use mint chocolate chips instead of extract?
For sure! Mint chocolate chips are a great shortcut. Use them in place of regular chocolate chips in any recipe. They’ll give you little pockets of minty chocolate throughout. You might still want to add a tiny drop of extract (¼ teaspoon) to the batter to boost the overall mint aroma, but it’s not strictly necessary.
Why did my candy cane topping on my white chocolate peppermint brownies get sticky?
Crushed candy canes are pure sugar, and sugar absorbs moisture from the air (it’s hygroscopic). If your frosting or glaze was even slightly wet when you sprinkled them on, or if the brownies are stored in a humid kitchen, the candy will start to melt and get sticky. To keep them crunchy longest, add the candy garnish right before serving.
Can I make peppermint brownies ahead of time?
Brownies are a fantastic make-ahead dessert! You can bake them 1-2 days in advance. Let them cool completely, then wrap the whole pan tightly in plastic wrap or store them in an airtight container. If you’re adding cream cheese frosting, I’d frost them the day you plan to serve them. Unfrosted brownies also freeze beautifully for up to 3 months.
My brownies are too cakey. How do I make them more fudgy?
A common issue! For fudgier brownies, use more fat (butter/oil) and chocolate, and less flour. Don’t overmix the batter once you add the dry ingredients—just fold until combined. Also, pull them from the oven when a toothpick inserted has a few moist crumbs clinging to it, not when it comes out completely clean. Overbaking is the #1 cause of cakey brownies.
Equipment
- Double boiler or heatproof bowl
- Mixing bowls
- Whisk or spatula
- Baking pan (8x8 or 9x9)
- Toothpick for testing doneness
Ingredients
- 1 cup Ghirardelli chocolate, chopped or your favorite chocolate
- ½ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract or to taste
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- optional crushed candy canes or York Peppermint Patties
Instructions
- Melt the Ghirardelli chocolate with butter in a double boiler until smooth.
- Stir in the sugar and eggs until well combined.
- Gently fold in the flour, cocoa powder, and salt until just incorporated.
- Add peppermint extract, starting with ½ teaspoon and adjust to taste.
- If desired, fold in crushed candy canes or chocolate pieces.
- Pour the batter into a prepared baking pan and smooth the top.
- Bake until the top is set, but a toothpick comes out with moist crumbs (about 20-25 minutes).
- Allow cooling completely before slicing into squares.
Notes
Nutrition
Hello! I’m Sarah Mitchell, and I’m passionate about bringing creativity and innovation to baking. My love for baking started in high school when I first tried my hand at decorating cupcakes for a class project. What began as a fun hobby quickly became a full-time passion. I’ve spent the past decade working in bakeries and dessert shops, honing my skills in everything from simple cookies to intricate wedding cakes.
After working in some of the top bakeries across the country, I realized that baking was about more than just following recipes — it was about infusing your personality into each creation. At BakingSecret.com, I love creating recipes that push boundaries while staying true to the heart of classic baking. I specialize in creating delicious and visually stunning pastries that will wow your guests.
When I’m not baking, I enjoy teaching baking classes, trying out new cake decoration techniques, and traveling to find inspiration in global dessert traditions. I’m so excited to share my tips and tricks with you to help elevate your baking game!