Introduction

These One Bowl Peppermint Brownies combine rich chocolate with a refreshing hint of peppermint, perfect for the holiday season or any time you crave a festive treat. Made with a fudgy base and topped with a creamy peppermint ganache, they’re simple to prepare and delightfully delicious.

A square chocolate brownie with a thick, shiny layer of dark chocolate frosting spread unevenly on top, sprinkled generously with broken pieces of red and white striped candy canes. The brownie sits on a sheet of parchment paper, placed on a white marbled surface. Around the brownie, whole candy canes and some green pine branches add a festive feel. The texture of the brownie base looks dense and fudgy, while the frosting is smooth and glossy, creating a rich contrast with the crunchy candy topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 Tbsp. unsalted butter
1 1/4 cups chocolate chips, divided
3/4 cup cocoa powder
1/2 tsp. salt
3/4 cup sugar
3/4 cup packed brown sugar (light or dark)
3 large eggs
2 Tbsp. vegetable oil
1 tsp. peppermint extract
3/4 cup flour
1 1/2 tsp. espresso powder (optional)
Crushed peppermint candies or candy canes for garnish
For the Chocolate Ganache:
1 cup chocolate chips
1/2 cup heavy cream
1 tsp. peppermint extract
1 tsp. unsalted butter
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F. Grease and line an 8×8 inch baking pan with parchment paper and set aside.
Step 2: In a large microwave-safe bowl, combine the butter and ½ cup of the chocolate chips. Melt in 30-second intervals, stirring between each, until fully melted—about 1 minute 30 seconds total.
Step 3: Stir in the cocoa powder, salt, and espresso powder if using.
Step 4: Add the white and brown sugars to the mixture and stir well.
Step 5: Whisk in the eggs one at a time until smooth.
Step 6: Add the peppermint extract and vegetable oil, mixing thoroughly.
Step 7: Fold in the flour and the remaining chocolate chips just until combined—do not overmix.
Step 8: Pour the batter into the prepared baking dish and bake for 35–40 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
Step 9: Let the brownies cool completely in the pan.
Step 10: To make the ganache, place 1 cup of chocolate chips in a medium heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until warm but not boiling, then pour it over the chocolate. Let it sit for 3–4 minutes.
Step 11: Whisk the ganache until smooth and creamy. Stir in peppermint extract, butter, and a pinch of salt.
Step 12: Spread the ganache evenly over the cooled brownies. Garnish with crushed peppermint candies or candy canes.
Step 13: Refrigerate for at least one hour to allow the ganache to set.
Step 14: Use a sharp knife to cut into squares and enjoy your festive peppermint brownies.

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder.
If you prefer a stronger peppermint taste, add an extra 1/2 teaspoon of peppermint extract to the ganache.
Replace the vegetable oil with melted coconut oil for a subtle coconut undertone.
Use dark chocolate chips in the ganache for a richer, more bittersweet topping.
Press whole mini candy canes on top instead of crushed for a decorative look.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days to keep the ganache firm. For longer storage, wrap them tightly and freeze for up to 3 months. To serve after freezing, thaw in the refrigerator overnight and bring to room temperature before cutting.

How to Serve

The image shows sixteen square brownie pieces arranged on a light beige paper over a white marbled surface. Each brownie has a thick dark chocolate layer on top, shiny and smooth, sprinkled evenly with crushed red and white peppermint candy pieces. The brownies are dark brown and dense, with some whole chocolate chips visible inside the middle piece that is slightly pulled out from the group. Around the brownies, there are whole peppermint sticks and small candy crumbs scattered, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without the espresso powder?

Yes, the espresso powder is optional and mainly enhances the chocolate flavor. You can omit it if you prefer or don’t have it on hand.

How do I get clean cuts when slicing the brownies?

Use a sharp knife and wipe it clean between each cut. Chilling the brownies in the fridge for at least an hour after adding the ganache helps the topping set and makes cutting easier.