A peppermint brownies recipe should give you a dense, fudgy chocolate base with a cool mint finish that doesn’t taste like toothpaste. This version uses real peppermint extract in measured amounts so the mint stays balanced against dark cocoa. You get clean slices, a crackly top, and a topping that sets firm enough to pack.
The method here avoids overbeating the eggs, which is the usual reason brownies turn cakey instead of chewy. We bake at a moderate oven temperature and pull the pan while the center still looks slightly underdone. After cooling, a thin peppermint layer and chocolate drizzle go on for contrast. If you enjoyed this, our recipe tags is worth trying next. Making this peppermint brownies at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Peppermint Brownies
- Fudgy interior with a thin crackly top from whipped eggs and sugar
- Mint flavor stays subtle because we use measured peppermint extract, not candy oils
- Topping sets firm at room temperature so squares travel well in a tin
- One pan, simple tools, and a clear bake cue instead of vague timing
Ingredients You’ll Need
- 200 g dark chocolate (70%), chopped
- 170 g unsalted butter
- 200 g granulated sugar
- 100 g brown sugar
- 3 large eggs, room temperature
- 60 g all-purpose flour
- 30 g Dutch-process cocoa powder
- 2 g salt
- 3 g peppermint extract
- 200 g white chocolate, chopped
- 30 g coconut oil
- 80 g crushed peppermint candies
Ingredient Substitutions
Dark chocolate (70%): Replace with an equal weight of semisweet chocolate chips if you want a milder cocoa note. Semisweet contains more sugar, so cut granulated sugar by 20 g to keep the base from turning cloying. The crumb stays similar but the color will be a shade lighter. The peppermint brownies works well for weeknight cooking when time is limited.
Peppermint extract: Swap for 1 tablespoon finely crushed dry mint leaves steeped in the melted butter, then strained. This gives a softer herbal mint rather than a sharp candy note and adds no alcohol. You lose the crisp cooling sensation, so add 1 g of extract back if you want more punch. Storing leftover peppermint brownies correctly keeps it tasting good for days.
White chocolate: Use an equal weight of candy melts for the topping if you need a faster set in humid kitchens. Candy melts contain vegetable fat and no cocoa butter, so the layer will be glossier and a bit softer under warm hands. Skip the coconut oil if using melts because they already flow thin when heated. For the best results with this peppermint brownies, read through all the steps before starting.
Crushed peppermint candies: Replace with 60 g crushed chocolate-covered mint thins for a denser, less brittle top. The added cocoa lowers the overall sweetness and gives a chewier bite under the white layer. Press them in gently so they don’t sink before the coating firms. For another easy option, check out our search recipes.
Step-by-Step Instructions
- Heat your oven to 180°C / 350°F and line a 20 cm square pan with parchment that hangs over two sides. Melt 200 g dark chocolate with 170 g butter over medium-low heat until smooth, then cool for 5 minutes so eggs won’t scramble later.
- Whisk 200 g granulated sugar and 100 g brown sugar with 3 eggs for 2 minutes until pale and thickened. This traps air for the crackly top. Slowly stream in the warm chocolate mixture while whisking to combine.
- Fold in 60 g flour, 30 g cocoa, and 2 g salt with a spatula until just combined, then stir in 3 g peppermint extract. Do not overmix once flour appears or the brownies turn tight and cakey.
- Pour batter into the pan and bake 25–30 minutes until the top looks set and a toothpick from the edge comes out with moist crumbs. The center should still wobble slightly; it firms as it cools.
- Melt 200 g white chocolate with 30 g coconut oil over medium-low heat until pourable. Spread over the cooled base, scatter 80 g crushed peppermint candies, and chill 20 minutes until the top snaps when touched.
- Lift the slab out by the parchment and cut with a warm knife into 16 squares. Wipe the blade between cuts so the white layer stays clean and the mint bits don’t drag.
Pro Tips
Room-temperature eggs whip to more volume in the sugar stage, which builds the thin shell on top. Pull them from the fridge 30 minutes before you start.
Use a metal pan rather than glass so the edges set before the middle overbakes. Glass holds heat and can leave you with a soft, sunken center.
For clean mint topping, let the brownie base reach room temperature before pouring the white layer. A warm base melts the coating and creates a muddy band.
Check brownie doneness cues from a trusted source if your oven runs cold, since carryover heat finishes the center. A few degrees off changes the bite from fudgy to dry.
Common Mistakes to Avoid
Baking until a center toothpick is clean is the fastest way to ruin fudgy brownies. Pull the pan when the middle still looks damp and let residual heat do the rest.
Adding extract before the chocolate cools can vaporize the mint and leave a flat taste. Wait until the batter is warm, not hot, then stir it in.
Skipping the parchment sling makes lifting the chilled slab a gamble. Without it, the firm topping cracks when you pry from the corners. You might also like our recipe search.
Serving Suggestions
Cut the squares small and plate with creamy pasta as a contrasting close to a rich dinner. The mint clears the palate after heavy cream sauces.
For a holiday board, set them next to fruity drinks so the chocolate reads as the anchor sweet. Keep the tin lid loose so the topping stays crisp.
Storage and Reheating
Store cut squares in an airtight container with parchment between layers for up to 5 days in the fridge. The white topping stays firm under cold air and the base keeps its chew.
You can freeze the uncut slab for freeze for up to 2 months wrapped in foil, then thaw overnight before slicing. Reheat a single square 10 seconds in a microwave if you want a soft edge, but don’t warm the whole tray or the mint layer blooms.
Recipe Variations
Double Mint Version
Stir 40 g crushed peppermint candies into the batter before baking for mint specks throughout. The base bakes 2 minutes longer because the candy adds moisture. Expect a stronger cool note and a slightly chewier crumb.
Flourless Swap
Replace the 60 g flour with 20 g extra cocoa and 30 g almond meal for a gluten-free slab. Bake at the same temperature but check at 22 minutes since almond meal browns faster. The texture turns more moist and dense with a faint nut finish.
Ganache Top
Skip the white layer and pour 150 g dark chocolate melted with 100 ml cream over the cooled base. Chill 30 minutes until set, then add candy bits. This gives a deeper cocoa bite with less sweetness and a softer cut.
Salted Version
Add 2 g flaky salt to the batter and finish the top with a pinch before chilling. The salt sharpens the mint and cuts the white chocolate’s sugar. Use salty finishes sparingly so the dessert stays balanced.
Peppermint Brownies
Description
A dense, fudgy dark chocolate brownie with a balanced peppermint finish and a firm white chocolate topping scattered with crushed mints. Clean slices, a crackly top, and a travel-friendly texture make these perfect for holidays or gifting.
Ingredients
Instructions
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Heat oven and line pan
Heat your oven to 180°C / 350°F using a metal 20 cm square pan for best edge set. Line the pan with parchment paper that hangs over two sides to form a sling for easy removal later. This preparation keeps the brownies from sticking and helps you lift the chilled slab out cleanly.
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Melt chocolate and butter
Melt 200 g dark chocolate with 170 g butter over medium-low heat in a saucepan until smooth and fully combined. Cool the mixture for 5 minutes so the warm liquid will not scramble the eggs when added later. The texture should be glossy and warm to the touch, not hot.
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Whisk sugars and eggs
Whisk 200 g granulated sugar and 100 g brown sugar with 3 eggs in a bowl for 2 minutes until pale and thickened. This step traps air to build the thin crackly top during baking. The mixture should look noticeably lighter and fall in a ribbon when lifted.
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Combine chocolate mixture
Slowly stream the warm chocolate mixture into the egg mixture while whisking to combine everything smoothly. The combined batter should be uniform with no streaks of egg visible. Avoid rushing so the eggs stay emulsified and the texture stays fudgy.
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Fold dry ingredients and mint
Fold in 60 g flour, 30 g cocoa, and 2 g salt with a spatula until just combined, then stir in 3 g peppermint extract. Do not overmix once the flour appears or the brownies will turn tight and cakey. The batter should look thick and evenly colored with no dry flour pockets.
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Bake the brownies
Pour the batter into the prepared pan and bake at 180°C / 350°F for 25–30 minutes until the top looks set and a toothpick from the edge comes out with moist crumbs. The center should still wobble slightly when the pan is nudged; it firms as it cools. Pull the pan while the middle looks damp to keep the interior fudgy.
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Make and add topping
Melt 200 g white chocolate with 30 g coconut oil over medium-low heat until pourable and smooth. Spread the coating over the cooled base, scatter 80 g crushed peppermint candies on top, and chill for 20 minutes until the top snaps when touched. The base must be at room temperature first so the white layer stays clean and does not muddy.
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Cut into squares
Lift the slab out by the parchment and cut with a warm knife into 16 squares. Wipe the blade between cuts so the white layer stays clean and the mint bits do not drag across the surface. The finished squares should show distinct layers and crisp topping edges.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 11g56%
- Cholesterol 45mg15%
- Sodium 90mg4%
- Total Carbohydrate 36g12%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store cut squares in an airtight container with parchment between layers for up to 5 days in the fridge; the white topping stays firm under cold air.
- Make ahead: Freeze the uncut slab for up to 2 months wrapped in foil, then thaw overnight before slicing with a warm knife.
- Pro tip: Use room-temperature eggs and a metal pan so edges set before the middle overbakes; for more easy bakes try our mac and cheese recipe.
- Serving: Cut small and plate after a rich dinner, or set on a holiday board next to fruity drinks so the chocolate reads as the anchor sweet.
