Fudgy peppermint brownies: 1 amazing bowl

Oh my gosh, is it holiday baking time already? If you’re anything like me, you absolutely need a show-stopping treat that doesn’t require dirtying half your kitchen. That’s why I had to share my absolute favorite winter bake: the One Bowl Fudgy Peppermint Brownies! These peppermint brownies are pure chocolate bliss with that perfect cool, minty snap. I’m Avery Collins, and here at Devour Dish, we believe the best food is simple, reliable, and made with care, just like I learned growing up. You can check out my full story on the About page! This recipe is proof you can get rich, decadent results with barely any cleanup!

Why You Will Love These One Bowl Peppermint Brownies (Easy Peppermint Brownies Recipe)

When the holidays get busy, a straightforward recipe is a lifesaver. Trust me, these peppermint brownies are my go-to because they tick every single box for stress-free winter baking.

• They are gloriously Fudgy Peppermint Brownies—we don’t mess around with cakey textures here; these are strictly moist and rich!
• Everything goes into one bowl! Yes, these are truly One Bowl Brownies, meaning cleanup is minimal.
• The cool mint flavor paired with deep dark chocolate is perfect for any Holiday Brownie Recipe.
• They slice beautifully, making them the easiest Brownies for Gifting you can whip up this season.

Essential Ingredients for Rich Fudgy Chocolate Mint Peppermint Brownies

The beauty of this One Bowl Brownies method is that it relies on standard pantry staples, but the quality really shines through, especially when we are chasing that Rich Fudgy Chocolate Mint flavor profile. We aren’t messing around with complicated layers here; it’s all about making the base perfect.

You’ll notice the butter must be melted—that’s step one toward fudginess! Also, make sure you have exactly 4 large eggs; they bring just the right amount of structure without taking away that desirable chew. And please, make sure you have two separate batches of crushed peppermint candies: one for folding into the batter and one reserved for sprinkling on top later. A good quality cocoa powder is your friend here, too!

If you want to see more ways to achieve that deep chocolate flavor without a massive ingredient list, take a peek at my Flourless Chocolate Torte recipe!

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies for batter
• 1/2 cup crushed peppermint candies for topping

Step-by-Step Instructions for Perfect Peppermint Brownies

Okay, now for the fun part! Because these are my one-bowl peppermint brownies, we skip the electric mixer most of the time. This really helps keep that fudgy texture we are aiming for. Follow these steps exactly, and you’ll have dessert ready in under an hour.

Prepping the Pan and Oven for Your Peppermint Brownies

First things first, let’s get set up! Preheat your oven to 350°F (175°C). This temperature is key for setting the edges without drying out the middle. Next, grab that 9×13 inch baking pan. You absolutely must line it with parchment paper, making sure the paper hangs over the two long sides. Those overhangs are your lifesavers later when you need to lift those rich brownies out of the pan cleanly!

Mixing the Fudgy Peppermint Brownies Batter

In your biggest bowl—that’s the only one we need!—whisk the melted butter and sugar until they look happy together. Then, whisk in the eggs one at a time until everything looks smooth and shiny. Now, drizzle in both the vanilla and the peppermint extract. I always smell the peppermint extract and get so excited for the holidays at this moment!

Next, sift your dry things—the cocoa powder, flour, and salt—right over the wet mixture. This keeps lumps away! Use a spatula and mix gently until you just see no more flour streaks. Seriously, stop mixing when you see a few streaks left. Overmixing is the enemy of Fudgy Peppermint Brownies! Finally, fold in your chocolate chips and the first half cup of crushed peppermint candies for the batter.

Baking and Cooling Your Holiday Brownie Recipe

Pour that amazing chocolate mint batter into your prepped pan and smooth the top out. Now, take that second half cup of crushed peppermint candies and sprinkle them evenly over the surface. I press mine down ever so lightly so they don’t fly off during baking—they become part of the beautiful crust! Pop it in the oven for about 25 to 30 minutes.

Here is my big tip for fudginess: when you test it, the toothpick shouldn’t come out totally clean. You want moist crumbs clinging to it—that means the center is still perfectly gooey inside. If it’s completely dry, you’ve gone too far! Let those peppermint brownies cool completely on a wire rack—patience is key here, especially if these are Brownies for Gifting—before using the parchment handles to lift them out and cut them. If you want more tips on getting fudgy results, check out my guide on Sweet Potato Brownies!

Tips for Making the Best Peppermint Brownies Every Time

When you’re making comfort food classics like these peppermint brownies, sometimes the difference between a good batch and an absolutely legendary batch comes down to just one tiny tweak. Since I’ve tested this recipe about a million times (all in the name of research, of course!), I wanted to share the few non-negotiables that guarantee fudge factor and fantastic flavor.

My absolute number one secret for turning these into the ultimate Fudgy Peppermint Brownies? A tiny bit of underbaking. The recipe calls for 25 to 30 minutes, right? If you pull them out at 27 minutes—a full two minutes early—and you see those moist little crumbs sticking to the toothpick, you win! They’ll finish setting themselves up on the rack and be impossibly moist later. Don’t worry, they won’t look raw; they’ll just be luxuriously gooey.

Also, think about your cocoa powder. Since this is such a chocolate-forward recipe, please spring for the good stuff. I find that Dutch-process cocoa powder offers a much deeper, almost black color and a smoother flavor profile than natural cocoa powder. It truly elevates these from basic to decadent! This technique is similar to how I get my Classic Chocolate Chip Cookies so rich—it’s all about the quality of the chocolate elements.

And finally, a quick note on the mint: if you ever see pure mint extract, feel free to use it, but be careful! Sometimes pure mint is much stronger than standard peppermint extract. You might only need 1/4 teaspoon instead of the full teaspoon listed. It’s always better to start small and add more extract later than end up with a brownie that tastes like toothpaste!

Ingredient Notes and Substitutions for Peppermint Brownies

Since this recipe is so delightfully simple, the ingredients we use—and how we treat them—really matter! I want to make sure you have all the information you need so that your brownies turn out perfectly fudgy and minty, no matter what you have on hand.

Let’s talk about extracts first because this is a common question I get during winter baking season. The recipe calls for peppermint extract, which is typically milder and carries that classic, familiar crispness we associate with candy canes. However, if you happen to have pure mint extract (sometimes labeled as spearmint or pure extract), you need to use it sparingly!

Pure mint extract is often much more potent than standard peppermint. If you substitute it one-for-one, you might end up with a brownie that tastes a little too much like mouthwash, and we certainly don’t want that! If you substitute, start with just 1/4 teaspoon of that pure mint extract and taste your batter before moving on. You can always stir in a tiny bit more, but you can’t take flavor out!

Now, for those crunchy toppings! If you are using whole candy canes right out of the package, you’ll need to crush them up. I find the easiest way is to toss them inside a large, sturdy zip-top bag. Put that bag down on the counter and use the bottom of a heavy pan—like a cast iron—to gently smash them. You aren’t trying to make dust; you want a mix of fine powder and small, chunky pieces. Those chunks give you the best little crunch when you bite into the top layer of your chocolate mint brownies.

If you are worried about sticking, remember that you can use the homemade cake goop trick I mentioned elsewhere in the post! It sets up perfectly and is much better than pan-frying the sugar bits into the bottom of your pan.

Storage and Serving Suggestions for Your Festive Chocolate Desserts

These peppermint brownies are pretty sturdy, which is one reason I love making them ahead of time for parties or cookie swaps! Because they are so fudgy, they actually get even better the second day once the mint oils have really permeated that rich, chocolate base.

If you are keeping them just for yourself to snack on throughout the week, just pop them into an airtight container at room temperature. Seriously, no fridge needed! They stay perfectly moist and delicious like this for about four to five days. If you want them to last longer—say, up to two weeks—you can wrap squares tightly in plastic wrap and freeze them. When you’re ready to eat one, just let it thaw on the counter for about 30 minutes.

When it comes to serving these Festive Chocolate Desserts, you have a couple of fantastic options. If you’re serving them warm, maybe with a dollop of vanilla ice cream or a swirl of whipped cream, they become incredibly decadent and gooey—which is heavenly, but be warned: they will be messier to cut!

My favorite way to serve them when they are completely cool is simply cut into neat squares. This makes them perfect for popping into small cellophane bags tied with a curly ribbon—instant, thoughtful gifts before the holiday rush hits. If you are looking for other ideas to round out your dessert table this season, make sure you browse all my favorite Desserts recipes here on the site!

Frequently Asked Questions About Fudgy Peppermint Brownies

I know even the easiest recipes can leave you with a couple of leftover questions floating around! That’s totally normal, especially when dealing with holiday baking magic. Here are some of the things I get asked most often about making these Fudgy Peppermint Brownies.

How do I get that beautiful crinkly top on my brownies?

Ah, the crinkle top—the sign of a truly professional-looking, fudgy brownie! It’s all about the sugar and butter mixing, honestly. Make sure you whisk your melted butter into the granulated sugar really well before you add the eggs. When you add the eggs, whisk them until the mixture looks satiny and just slightly lighter in color, almost dusty looking. This creates the thin layer of sugar that bakes on top and cracks into those gorgeous wrinkles. Don’t skip that initial vigorous whisking!

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

You certainly can try, but I wouldn’t recommend it if you want the real flavor punch of peppermint brownies! The candy canes on top provide that wonderful, noticeable crunch and a mild minty burst on the surface. But the extract is what flavors the actual chocolate dough throughout the entire bar. If you cut out the extract entirely, you’ll just have chocolate chips in a pan, and no one wants that! So, please keep the extract in there, even if you reduce the crushed candy canes slightly.

These are for gifting; can I use a smaller pan for thicker squares?

That’s a great idea for making gorgeous little treats! The recipe uses a 9×13 pan for standard fudgy strips, but yes, you can absolutely use a smaller pan, like an 8×8 inch pan, for super-thick, decadent squares. Just know that if you switch to an 8×8, you need to increase your total baking time significantly—probably up to 45 or even 50 minutes, depending on your oven. You’ll need to check that toothpick for moist crumbs much more carefully around the 40-minute mark!

My daughter loves cheesecake; can I make Layered Peppermint Brownies instead?

Oh, I love that idea for making things extra festive! We stick to the straightforward one-bowl version because wrapping up simple, rich brownies is so easy, but creating a Layered Peppermint Brownies treat is definitely possible. You would make a standard cream cheese or peppermint cream cheese layer, spread it over your brownie batter (right before you add the topping), and bake a little longer. If you want to see how I handle a smooth filling alongside a baked base, you should definitely check out my recipe for the Best Pumpkin Cheesecake—it gives you an idea of how to manage a smooth filling alongside a baked base.

Can I make these without the chocolate chips?

Yes, you absolutely can skip the semi-sweet chocolate chips if you don’t have them or prefer a smoother texture in the batter. Those chips are mostly there to add extra pockets of melty chocolate goodness and boost the fudginess even more. If you leave them out, you’ll still have incredibly rich Chocolate Mint Brownies because most of the fudginess comes from that high ratio of butter and cocoa powder to flour. Just fold in that extra half cup of peppermint candies if you omit the chips!

Estimated Nutrition for These Decadent Mint Brownies

I always make sure to share what I know about the nutrition, even though let’s be real, nobody is eating these peppermint brownies because they’re looking for a salad replacement! These numbers are just estimates, so take them with a grain of salt (or maybe a pinch of extra chocolate chips!). I put these values together based on standard ingredient measurements, but your final counts might shift a bit depending on the brand of cocoa you use or whether your peppermint candies were extra hefty.

We are looking at a rich, satisfying square here. These are definitely on the indulgent side, just as Decadent Mint Brownies should be! Remember, these figures are based on dividing the entire batch into 16 squares.

• Serving Size: 1 brownie square
• Calories: 280
• Sugar: 30g
• Fat: 16g (with 10g of that being saturated fat, thanks, butter!)
• Cholesterol: 60mg
• Carbohydrates: 34g
• Protein: 3g

It’s important to remember that because we are using melted butter and a high ratio of sugar for that classic fudgy texture, this isn’t a low-sugar treat, but it’s absolutely worth every single delicious bite for your Holiday Brownie Recipe!

Share Your Experience Making These Peppermint Brownies

I’ve poured my heart into making sure this One Bowl Fudgy Peppermint Brownies recipe is foolproof, reliable, and tastes like the very best part of the holidays. But honestly, the best part of sharing these recipes from Devour Dish is hearing from YOU! I want to know how they turned out in your kitchen.

Did you achieve peak fudginess? Were they as easy as promised with the Easy Peppermint Brownies Recipe method? Please take a moment to leave a quick star rating right below this section—it really helps other bakers decide to try them out.

If you have a moment, drop a comment below! Tell me if you served them warm, what you served them with, or if you ended up gifting them (they make the best Christmas Brownies!). If you snapped a picture, I’d love to see it! You can always reach out directly through my contact page if you have specific questions, but sharing your success story with the community is always the biggest reward for me.

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