Dessert

One Bowl Peppermint Brownies Recipe

Name: One Bowl Peppermint Brownies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: American
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 all-purpose flour; 1 1/2 tsp. espresso powder (optional); 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

BySana Jeannette December 27, 2025December 27, 2025

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Introduction

These One Bowl Peppermint Brownies combine rich chocolate flavor with a refreshing hint of peppermint, making them an irresistible treat during the holidays or any time you crave a minty twist. With a smooth peppermint ganache topping and crushed candy cane garnish, they’re as festive as they are delicious.

A square-shaped chocolate brownie forms the base layer, dark brown with a slightly rough texture on the sides. The top is covered in a thick, glossy dark chocolate ganache layer that spreads unevenly across the surface with shiny, wavy strokes. Scattered generously over the ganache are broken pieces of red and white striped peppermint candy canes, adding a bright, festive contrast. The brownie sits on a piece of parchment paper placed on a white marbled surface. Around the brownie are whole candy canes and sprigs of green pine, adding to the holiday vibe. 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 the oven to 350°F. Grease and line an 8×8 inch baking pan with parchment paper; set aside.

Step 2: In a large microwave-safe bowl, combine the butter and ½ cup of chocolate chips. Melt in 30-second intervals, 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 to combine.

Step 5: Whisk in eggs one at a time until fully incorporated.
Step 6: Add peppermint extract and vegetable oil; whisk to blend well.
Step 7: Fold in flour and the remaining chocolate chips just until combined—do not overmix.

Step 8: Pour the batter into the prepared baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Allow the brownies to cool completely in the pan before preparing the ganache.
Step 10: For 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 (do not boil).

Step 11: Pour the warm cream over the chocolate and let sit for 3-4 minutes to melt. Then whisk until smooth and creamy.
Step 12: Stir in peppermint extract, butter, and a pinch of salt until well combined.
Step 13: Spread the ganache evenly over the cooled brownies.

Step 14: Garnish with crushed peppermint candies or candy canes.
Step 15: Refrigerate the brownies for at least one hour to allow the ganache to set.
Step 16: Use a sharp knife to cut into squares and enjoy!

Tips & Variations

For a stronger espresso flavor, increase the espresso powder up to 2 teaspoons or omit it completely for a classic mint-chocolate taste.
Use white chocolate chips instead of regular chocolate chips in the ganache for a sweeter, creamier topping.
Ensure the brownies are completely cool before adding ganache to prevent it from melting and becoming runny.

Substitute peppermint extract with mint extract for a more subtle flavor if preferred.
Wrap brownies individually in parchment paper for gifting or parties to keep them fresh and portable.

Storage

Store the peppermint brownies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving to soften the ganache. For longer storage, freeze brownies wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.

How to Serve

The image shows several square brownie pieces arranged in a ring with one piece in the center showing a side view. Each brownie has two visible layers: a thick, dark brown chocolate cake base with a moist texture and chocolate chips inside, and a smooth, glossy dark chocolate ganache on top. The ganache layer is decorated with crushed peppermint candy pieces, which are white with red stripes, scattered unevenly on the surface. The brownies are placed on a white marbled texture surface, making the dark chocolate and bright candy pieces stand out. 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 the peppermint extract or replace it with vanilla or another favorite extract. The brownies will still be delicious but without the minty flavor.

How do I get clean cuts when slicing brownies with ganache?

Use a sharp knife and warm it slightly by running it under hot water, then dry it before slicing. Wiping the knife clean between each cut helps ensure smooth, clean edges.