Introduction

Indulge in these rich, fudgy One Bowl Peppermint Brownies, perfectly balanced with chocolate and refreshing peppermint. Easy to make and topped with a creamy peppermint ganache, they are a festive treat that’s sure to impress.

The image shows 15 square brownies with a rich, dark brown chocolate layer as the base. Each brownie is topped with a thin layer of smooth chocolate frosting, sprinkled with crushed white and red peppermint candy pieces scattered unevenly on top. The brownies are arranged neatly in three rows on a white plate, placed on a white marbled surface. Some crumbs and candy pieces are scattered loosely around the plate, adding texture. Nearby, there is a small bowl of melted chocolate with a wooden spoon resting inside and a glass of milk partially visible. 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
1 cup chocolate chips (for ganache)
1/2 cup heavy cream
1 tsp. peppermint extract (for ganache)
1 tsp. unsalted butter (for ganache)
Pinch of salt (for ganache)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, then set aside.
Step 2: In a large microwave-safe bowl, combine the butter and ½ cup of the chocolate chips. Melt in 30-second increments, stirring between each, until smooth and fully melted (about 1 minute 30 seconds).
Step 3: Stir in cocoa powder, salt, and espresso powder if using.
Step 4: Add both sugars and stir until well combined.
Step 5: Whisk in the eggs one at a time until fully incorporated.
Step 6: Stir in peppermint extract and vegetable oil.
Step 7: Gently fold in the flour and remaining chocolate chips just until combined—do not overmix.
Step 8: Pour the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking.
Step 9: Let the brownies cool completely in the pan before adding the ganache.
Step 10: To make the ganache, place 1 cup chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until warm but not boiling. Pour the cream over the chocolate chips and let sit for 3-4 minutes, allowing the chocolate to melt.
Step 11: Whisk the ganache until smooth and creamy. Stir in peppermint extract, butter, and a pinch of salt until combined.
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 let the ganache set.
Step 14: Use a sharp knife to cut into squares. Serve and enjoy your festive treats!

Tips & Variations

For an extra coffee flavor, don’t skip the espresso powder—it enhances the chocolate depth without making the brownies taste like coffee.
Use dark or semi-sweet chocolate chips depending on your preferred sweetness level.
Try substituting peppermint extract for a hint of vanilla if peppermint isn’t your favorite.
Crushing the peppermint candies fresh just before garnish keeps them crunchy and vibrant.

Storage

Store brownies in an airtight container in the refrigerator for up to 5 days. The ganache topping will stay firmer when chilled. To serve, bring brownies to room temperature or warm slightly for a soft, gooey texture.

How to Serve

The image shows a white plate with fifteen square chocolate brownies arranged in a 3 by 5 grid on a white marbled surface. Each brownie has a smooth, dark brown chocolate top layer sprinkled with small red, white, and green crushed peppermint candy pieces. Around the plate, there are some scattered peppermint bits and a candy cane with red, green, and white stripes visible at the bottom right. To the top left of the plate, there is a small white bowl filled with melted chocolate and a wooden stick resting on the side. 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 peppermint extract?

Yes, you can omit peppermint extract or replace it with vanilla extract. The brownies will still be delicious but will lack the minty holiday flavor.

Can I freeze these brownies?

Absolutely. Wrap the cooled brownies tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

One Bowl Peppermint Brownies Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

These One Bowl Peppermint Brownies combine rich, fudgy chocolate with a refreshing hint of peppermint and a luscious peppermint chocolate ganache topping. Perfect for holiday gatherings or any chocolate lover, these brownies are moist, decadent, and easy to make with minimal cleanup.

Author: Lena
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

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 brown sugar, packed (light or dark)
3 large eggs
2 Tbsp. vegetable oil
1 tsp. peppermint extract
3/4 cup all-purpose flour
1 1/2 tsp. espresso powder (optional)

Ganache & Garnish

1 cup chocolate chips
1/2 cup heavy cream
1 tsp. peppermint extract
1 tsp. unsalted butter
Pinch of salt
Crushed peppermint candies or candy canes for garnish

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper for easy removal of the brownies.
Melt Butter and Chocolate: In a large microwave-safe bowl, combine the butter and 1/2 cup of the chocolate chips. Melt them together in 30-second intervals, stirring in between, until completely melted and smooth, about 1 minute 30 seconds total.
Add Dry Ingredients: Stir in the cocoa powder, salt, and espresso powder if using, mixing until well combined.
Add Sugars: Incorporate the white sugar and brown sugar into the mixture, stirring thoroughly.
Incorporate Eggs: Whisk in the eggs one at a time, ensuring each is fully blended before adding the next.
Add Flavor and Oil: Stir in the peppermint extract and vegetable oil until the batter is even.
Fold in Flour and Chocolate Chips: Gently fold in the flour and the remaining chocolate chips just until combined; do not overmix.
Bake: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Cool: Allow the brownies to cool completely in the pan on a wire rack.
Make Ganache: Place 1 cup chocolate chips in a medium heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat until just warm, not boiling. Pour the warm cream over the chocolate chips and let sit for 3-4 minutes to melt. Whisk until smooth and creamy. Stir in peppermint extract, butter, and a pinch of salt.
Assemble: Spread the ganache evenly over the cooled brownies. Sprinkle crushed peppermint candies or candy canes on top for garnish.
Set Ganache: Refrigerate the brownies for at least 1 hour to allow the ganache to set firmly.
Serve: Use a sharp knife to cut into squares for clean edges. Enjoy your festive peppermint brownies!

Notes

Do not overbake the brownies to keep them moist and fudgy.
Espresso powder is optional but enhances the chocolate flavor.
Crushing peppermint candies or candy canes adds a festive crunch and peppermint flavor.
Use parchment paper for easier removal and cleaner edges.
The ganache can be made ahead and refrigerated separately if desired.

Keywords: peppermint brownies, chocolate brownies, holiday brownies, peppermint chocolate ganache, fudgy brownies