Peppermint Brownies (Candy Cane Brownies Recipe)

These peppermint brownies are the ultimate Christmas brownie. Each bite is rich, fudgy, and loaded with just the right amount of cool peppermint crunch. They’re festive enough for Christmas parties and cookie trays, but simple enough to bake on a weeknight when a peppermint chocolate craving hits. If you’ve been looking for a peppermint brownies recipe that actually delivers on both texture and flavor, this one checks every box.

Why You'll Love These Peppermint Brownies

There’s nothing quite like homemade brownies, and this recipe starts with the foundation of my grandma’s “secret” brownie recipe. It's the one we’ve made in my family for years because it bakes up ultra-fudgy in the center with chewy edges and a shiny top. From there, I tested different ways to add peppermint without overpowering the chocolate. The result is a Christmas brownie that actually tastes like a fudgy brownie first, but with just enough crushed candy canes and peppermint candy pieces to give it a refreshing, crunchy holiday twist. You won’t get that artificial mint flavor you sometimes find in peppermint desserts; instead, you get balanced, naturally cool peppermint in every bite.

These candy cane brownies are also incredibly straightforward to make, even if you’re not an experienced baker. There’s no mixer required, no fancy techniques, and you don’t have to fuss with melting chocolate over a double boiler if you don’t want to. You whisk, fold, bake, and you’re done. In about 30 minutes, you can have a pan of warm, gooey peppermint brownies ready to slice. I walk you through bake times and visual cues so you can pull them at just the right moment for that fudgy, not cakey, texture.

They’re perfect for a lot more than just dessert, too. These brownies hold up beautifully on Christmas cookie trays, in holiday tins, and on dessert buffets alongside things like white trash snack mix, Christmas crack, and salted caramel fudge . They’re the kind of treat people remember and ask for next year because they feel like a special holiday recipe, but are easy enough to become part of your regular December baking lineup. If you love chocolate and peppermint together—like peppermint bark or peppermint hot chocolate—these peppermint brownies are going to be a new favorite.

Ingredients for Peppermint Brownies

• ½ cup unsalted butter
• 1 cup sugar
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon peppermint extract
• ½ teaspoon sea salt
• 2 eggs
• ½ cup flour
• ½ cup dark chocolate chips or chopped chocolate pieces
• 2 tablespoon crushed peppermint candies or crushed candy canes

By the way, this peppermint bark and peppermint fudge use many of the same ingredients as these brownies. If you're looking for two more chocolatey recipes, give them a try as well.

How To Make Peppermint Brownies

Step 1: Prep the pan and oven

Preheat your oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on two sides so you can easily lift the brownies out after baking. This helps with clean slicing and prevents sticking.

Step 2: Make the brownie base

In a medium saucepan, melt the butter over medium heat. Once melted, reduce the heat to low and add the sugar, cocoa powder, and salt. Stir constantly until the mixture is smooth and well combined. It will be thick and glossy. Keep it on the stove just until it’s warm to the touch, then remove from the heat. You don’t want it bubbling—just warm enough to help dissolve the sugar and bloom the cocoa.

Step 3: Add the eggs and dry ingredients

In a medium saucepan, melt the butter over medium heat. Once melted, reduce the heat to low and add the sugar, cocoa powder, and salt. Stir constantly until the mixture is smooth and well combined. It will be thick and glossy. Keep it on the stove just until it’s warm to the touch, then remove from the heat. You don’t want it bubbling, just warm enough to help dissolve the sugar and bloom the cocoa.

Step 4: Top with chocolate and peppermint

Pour the brownie batter into the prepared pan and spread it into an even layer with a spatula. Sprinkle the remaining chocolate chips evenly over the top, then scatter the crushed peppermint candies (or candy canes) on top as well. This gives you extra pockets of chocolate and a festive peppermint crunch on the surface.

Step 5: Bake and cool before slicing

Bake the brownies for about 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. The edges should look set and slightly pulled away from the sides of the pan. Place the pan on a wire rack and let the brownies cool completely in the pan before lifting them out using the parchment and slicing into squares. This cooling time helps the brownies set to that perfect fudgy texture.

Expert Tips To Make The Best Peppermint Brownies

• Use good cocoa and real butter for deep chocolate flavor. Because the brownie base is simple, the ingredients really matter. Use a good-quality unsweetened cocoa powder (not hot cocoa mix) and real unsalted butter, not margarine. This gives you a deeper, more “bakery-style” chocolate flavor that can stand up to the peppermint and candy pieces.
• Warm the butter–sugar–cocoa mixture, but don’t cook it. When you melt the butter and stir in the sugar, cocoa, and salt, you’re essentially making a quick, stovetop brownie “paste.” You want it to be smooth and warm to the touch, not boiling. Warming helps dissolve the sugar and bloom the cocoa, which creates that shiny top and fudgy texture. If the mixture is piping hot when you add the eggs, they can scramble, so let it cool for a minute or two if needed.
• Let the mixture cool slightly before adding the eggs. If the pan feels very hot, give it a few minutes off the heat. The mixture should still be warm—but not so hot that it steams—when you whisk in the eggs. This prevents curdling and helps you get a smooth, cohesive batter. Add the eggs one at a time, whisking well after each, until the batter looks thick and glossy.
• Measure the flour carefully for a fudgy texture. Too much flour is the fastest way to turn fudgy brownies into cakey or dry brownies. Spoon the flour into your measuring cup and level it off, or weigh it if you can. Once you add the flour, stir just until you no longer see dry streaks. Overmixing at this stage develops more gluten and can make the brownies tougher.
• Use pure peppermint extract, not mint extract. Peppermint extract gives you that classic candy cane flavor. Mint extract often has spearmint in it, which can taste more like toothpaste in chocolate recipes. A little peppermint extract goes a long way, so stick to the amount in the recipe; if you want extra peppermint flavor, it’s better to add more crushed candy canes on top than to overdo the extract.
• Fold in the chocolate chips gently. Adding half the chocolate chips to the batter and sprinkling the rest on top gives you melty bits inside and a pretty chocolate-studded top. Fold the chips in gently with a spatula so they’re evenly distributed. If you overmix or use very warm batter, some of the chips may melt into the batter—which is not a disaster, but you’ll lose some of the texture contrast.
• Use the right pan and line it well. An 8x8-inch pan is ideal for thick, fudgy peppermint brownies. Lining it with parchment paper (with overhang on two sides) makes it much easier to remove the whole slab and cut neat squares. If you use a larger pan, the brownies will be thinner and may bake faster, so adjust your bake time and start checking early.
• Don’t overbake; go on the side of slightly under. For fudgy brownies, it’s better to pull them a touch early than to overbake. Start checking around 22–25 minutes. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. The center will continue to firm up as the brownies cool in the pan. If you wait until the toothpick is completely clean, the brownies will end up more cakey and dry.
• Add crushed peppermint at the right time. Sprinkling crushed peppermint or candy canes on top before baking gives you a nice melted-in effect, but if your oven runs hot, some pieces can overmelt or caramelize. If you want a brighter look and more crunch, you can bake the brownies with just the chocolate chips on top, then sprinkle on extra crushed candy canes during the last 2–3 minutes of baking or even right after they come out of the oven while they’re still warm.
• Cool completely before slicing. It’s tempting to cut into the peppermint brownies while they’re warm, but letting them cool completely in the pan helps them set and gives you cleaner slices. Once cooled, lift them out using the parchment and use a sharp knife, wiping the blade between cuts for the neatest edges—especially if you plan to serve them on a cookie tray or in gift boxes.

Peppermint Brownies FAQS

Can I make peppermint brownies ahead of time?

Yes, peppermint brownies are great for making ahead, especially during the holidays. You can bake them 1–2 days in advance, let them cool completely, and store them tightly covered at room temperature. The flavors actually deepen a bit overnight, and the peppermint and chocolate have time to meld, which makes them even better for cookie trays and dessert platters.

How do I store peppermint brownies and how long do they last?

Once completely cooled, store the brownies in an airtight container at room temperature for 3–4 days. If your kitchen is warm, you can refrigerate them to extend their freshness up to about a week. Just let them come back to room temperature before serving so the texture is soft and fudgy, not firm from the cold.

Can I freeze peppermint brownies?

Yes, peppermint brownies freeze very well. Let them cool fully, slice into squares, and place them in a single layer to firm up in the freezer. Then transfer the squares to a freezer-safe bag or container with parchment between layers. They’ll keep for about 2–3 months. Thaw at room temperature or in the fridge, still wrapped, then unwrap and serve once they’ve softened.

Can I use boxed brownie mix for peppermint brownies?

You can. If you’re short on time, you can start with a boxed brownie mix and fold in peppermint extract, chocolate chips, and crushed candy canes. The flavor and texture won’t be quite the same as the from-scratch version, but it’s a good shortcut. Bake according to the box directions, then sprinkle crushed peppermint candies on top during the last few minutes of baking or right after they come out of the oven.

Should I use candy canes or peppermint candies?

Both work. Crushed candy canes and crushed round peppermint candies behave similarly in this recipe. Candy canes tend to be a bit more delicate and give you more varied pieces (small bits and shards), while the round mints can be slightly harder. Whichever you use, crush them into small pieces—not powder—so you get a nice crunch and visible peppermint on top without hard chunks.

Can I skip the peppermint extract and just use candy canes?

Yes, you can make these brownies with just crushed candy canes if you prefer a milder peppermint flavor. The brownies will still pick up peppermint from the candy pieces. If you like a stronger mint flavor, use both the peppermint extract in the batter and the crushed candy on top for the best balance.

Can I use mint extract instead of peppermint extract?

It’s better to stick with peppermint extract. Mint extract usually contains spearmint, which can taste more herbal or toothpaste-like in chocolate desserts. Peppermint extract gives that classic, clean candy cane flavor that pairs best with brownies.

Are these peppermint brownies fudgy or cakey?

This recipe is designed to be fudgy, not cakey. You’ll know they’re done when a toothpick inserted near the center comes out with a few moist crumbs, not completely clean. Overbaking will make them more dry and cake-like. If you prefer ultra-fudgy brownies, lean toward the shorter end of the bake time and let them cool completely before slicing.

How do I keep brownies from sticking to the pan?

Line your baking pan with parchment paper and leave some overhang on two sides so you can lift the brownies out after they cool. Lightly spraying the pan before adding the parchment can help the paper stay in place. This makes it much easier to remove the brownies and cut neat squares without losing any to the bottom of the pan.

Can I add other mix-ins like Andes mints or chocolate chunks?

Absolutely. If you want to amp up the mint and chocolate, you can fold in chopped Andes mints, chocolate chunks, or extra chocolate chips into the batter. Just be mindful not to overload the batter with too many mix-ins, or it may affect how evenly the brownies bake. A handful or two is usually plenty for added texture and flavor.

My Final Thoughts

That's how to make peppermint brownies!  I know I'm biased, but I think these are the best brownies you'll ever have. The chocolate and peppermint together are an explosion of deliciousness that is like no other. And the brownies are perfectly moist, chewy, and fudgy.

You seriously won't find a better dessert for Christmas than this one. I make them every single year, and they've become a staple for my family during the holiday season.  Anyway, I hope you like these easy peppermint brownies as much as my family and I do. As always, if you give them a try, leave a comment below and let me know what you think! 

More Holiday Recipes To Try

This brownie recipe makes holiday baking simple, and we have a bunch of other recipes just like it on the blog!

Give some of these easy dessert recipes a try next:

• Fantasy fudge
  
• Christmas crack
• No bake christmas cookies
• Christmas cookie fudge
• No chill cut out sugar cookies
• Gingerbread cookie recipe without molasses
  

Also, for more tasty recipes just like these peppermint brownies, don't forget to follow us on Tiktok, YouTube, and Instagram. We post new ones on them every single day.