Holiday Desserts: Irresistible One-Bowl Peppermint Brownies — Ultimate Holiday Desserts
If you love a show-stopping sweet that’s easy to make, these Holiday Desserts–worthy one-bowl peppermint brownies are for you. They’re fudgy, chocolatey, loaded with peppermint, and finished with a glossy ganache and crushed candy canes. Ready in one bowl, zero drama. Let’s dive in.
Brief introduction to the recipe
These brownies deliver the cozy vibe of a classic chocolate square with a festive peppermint punch. Think deep, fudgy centers, melty chocolate chips, and a cool peppermint crunch on top. They’re perfect for cookie exchanges, potlucks, or the lone midnight snack when the house is quiet and you need a little holiday joy. Seriously: who can resist?
Why you’ll love these peppermint brownies
- They’re a true one-bowl recipe — less mess, more dessert.
- They stay fudgy when slightly underbaked — the texture is everything.
- The peppermint twist makes them festive and bright without being overbearing.
- They look gorgeous on a platter — yes, even the messy ones.
Sound good? Good.
The story behind this peppermint brownie idea
I adapted my go-to homemade brownie base and thought, “Why not make this peppermint-forward?” I added peppermint extract, studded the batter with chocolate chips, and slapped on a peppermint chocolate ganache. The result? A candy-cane-studded crowd-pleaser that basically announces the holidays when you walk in with a tray. FYI: these were born from mid-December kitchen chaos and a serious peppermint craving. No regrets.
Ingredients breakdown — what each one does (short blurbs)
- Cocoa powder — gives deep chocolate flavor and that chocolatey edge. Use unsweetened for best results.
- White sugar + brown sugar — the sugar duo creates chew and that slightly caramel-y note. Don’t skip the brown sugar.
- Vegetable oil — keeps brownies moist and fudgy; it’s neutral in flavor.
- Butter — melt it at the start for richness and gloss.
- Flour — sift it to avoid lumps and to keep the batter light.
- Eggs — bind the batter and add structure. Beat one at a time. Pro tip: cold eggs work just fine here.
- Peppermint extract — the star of the show. A little goes a long way.
- Chocolate chips — dark or semi-sweet are my faves for contrast with peppermint.
- Salt — balances and enhances the sweet flavors.
- Instant espresso powder (opt.) — deepens chocolate flavor without tasting like coffee. Trust me.
- Heavy cream — for the ganache top; it makes it glossy and luxurious.
- Crushed peppermint candies / candy canes — for festive garnish and crunch.
How to make them — step-by-step (clean and simple)
Prep and preheat
Preheat the oven to 350°F. Line and grease an 8×8 pan with parchment so you can pull the whole slab out later. Important: parchment + butter = easy removal every time.
Melt and mix
Grab a large, microwave-safe bowl. Melt the butter with about half a cup of chocolate chips in 30-second bursts until smooth. Add cocoa powder, salt, and espresso if you’re using it. Stir until even.
Sugar and eggs
Add both sugars and stir. Whisk in the eggs one at a time — don’t overbeat. Add the peppermint extract and a little vegetable oil for shine.
Fold and finish
Gently fold in the flour and the rest of the chocolate chips just until combined. Over-mixing = tough brownies. Nobody wants that.
Bake
Pour the batter into your prepared pan and bake about 35–40 minutes. Key: pull them when a toothpick still has a few moist crumbs; the center should be slightly underdone. They’ll keep cooking as they cool.
Ganache and garnish
Cool the brownies completely. For the ganache, warm heavy cream (don’t boil), pour over chopped chocolate, let sit 3–4 minutes, then whisk until smooth. Stir in peppermint extract, butter, and a pinch of salt. Spread over the cooled brownies and immediately top with crushed candy canes. Chill to set.
Pro tips for perfect peppermint brownies (read these)
- Chill briefly after adding ganache so it firms up — this makes cutting cleaner.
- Use a sharp knife and wipe it clean between cuts for neat squares.
- Don’t overbake. Pull when slightly underdone for fudgy results.
- Quality matters. Use good chocolate and fresh peppermint extract for real flavor.
- Grease the pan, then line it with parchment. This double step prevents sticking and makes removal a breeze.
Variations to try (playful ideas)
- Peppermint bark brownies: Add a white chocolate drizzle and extra crushed peppermint.
- Brownie sandwich: Put a thin peppermint buttercream between brownies for a decadent layer.
- Cookie crunch: Fold in crushed chocolate cookies for an extra texture pop.
- Vegan option: Use flax “eggs,” coconut oil, and dairy-free chocolate. Results vary, but hey — experiment.
- Brownie + peppermint blondie swirl: Reduce cocoa, add more brown sugar for a blondie swirl that plays well with peppermint.
Best ways to serve these beauties
- Cut into small squares and arrange on a holiday tray with other Christmas Baking Recipes.
- Serve with hot cocoa or a peppermint mocha for a peppermint bomb of a dessert table.
- Wrap a few in wax paper and tie with twine for simple edible gifts — people love that.
- Bring them to parties as Christmas Snacks — they disappear fast.
Quick tips for storage and leftovers
- Refrigerate for up to 5 days in an airtight container. They’ll stay fudgy.
- Freeze for longer storage: wrap squares tightly and freeze up to 2 months. Thaw in the fridge.
- If you want that fresh-out-of-the-oven vibe, microwave a piece for 6–8 seconds. Instant gooey bliss.
FAQs — short and useful
How long will these last?
Store in the fridge for up to 5 days. They also freeze well.
How do I make the ganache?
Heat cream until warm (not boiling), pour over chopped chocolate, wait 3–4 minutes, then whisk until silky. Stir in peppermint, butter, and salt.
Can I use mint extract instead of peppermint?
Peppermint extract has a cleaner, crisper profile. Mint works but may skew more herbal.
What’s the best pan?
Aluminum or nonstick pans bake evenly. An 8×8 gives nice thickness.
Why add espresso powder?
It deepens chocolate flavor without making brownies taste like coffee — IMO, a secret weapon.
Baking science — short and sweet
Brownies rely on the balance of fat, sugar, and eggs. Less flour, more fat = fudgier texture. Be gentle when folding to avoid developing gluten. That’s how you keep them soft, dense, and chewy.
Pairings and presentation ideas
- Top with a dollop of whipped cream and a mini candy cane for a frothy presentation.
- Dust lightly with powdered sugar for a snowy look.
- Serve with vanilla ice cream for a rich combo — hot + cold = ecstatic guests.
Why this counts as a top Peppermint Dessert and holiday winner
Because it hits the trifecta: easy method, intense flavor, and festive looks. Guests expect something photogenic and tasty — these brownies check both boxes. They’re also a great addition to any Peppermint Recipes lineup because they balance chocolate and peppermint without overdoing either.
Final thoughts — wrap-up and nudge to bake
If you want a showstopper that doesn’t require hours or complicated techniques, these one-bowl peppermint brownies deliver. They’re perfect for Winter Baking, they double as gorgeous Christmas Snacks, and they fit right into any Christmas Cooking plan. Baking Sweets doesn’t have to be intimidating — sometimes the best treats come from simple formulas plus a little holiday flair.
So — ready to make the fudgiest, peppermint-packed brownies of your life? Whip out that big bowl, melt some chocolate, and let the aroma of chocolate + peppermint take over your kitchen. TBH, you’ll probably get applause.
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Irresistible One-Bowl Peppermint Brownies — Ultimate Holiday Desserts
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 small brownies 1x
- Category: Dessert
Description
These fudgy peppermint brownies come together in a single large bowl (plus a small bowl for the ganache). Rich, chocolate-forward, and finished with a shiny peppermint ganache and crushed candy canes, they’re best when slightly underbaked — chewy, gooey, and totally festive.
Ingredients
- 12 Tbsp unsalted butter
- 1 1/4 cups chocolate chips, divided
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 3/4 cup granulated 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 instant espresso powder (optional)
- Peppermint candies or candy canes, crushed, for topping
For the Chocolate Peppermint Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1 tsp unsalted butter
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan, line it with parchment (leave an overhang for easy removal), and set aside.
- In a large, microwave-safe mixing bowl combine the butter and ½ cup of the chocolate chips. Microwave in 30-second bursts, stirring between intervals, until everything is fully melted and smooth (should be under 2 minutes total).
- Whisk the cocoa powder, salt, and the espresso powder (if using) into the melted chocolate until even.
- Stir in the granulated and brown sugars until the mixture looks glossy and well combined.
- Add the eggs one at a time, whisking after each addition until incorporated. Then whisk in the vegetable oil and the peppermint extract.
- Gently fold in the flour and the remaining chocolate chips just until the batter comes together. Don’t overmix — you want a dense, fudgy batter.
- Spread the batter into the prepared pan and smooth the top. Bake 35–40 minutes. Check doneness by inserting a toothpick into the center — it should come out with a few moist crumbs attached. Do not overbake.
- Remove the pan from the oven and let the brownies cool completely in the pan before adding the ganache.
Make the Ganache
- Place 1 cup chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan until it’s hot and steaming (do not boil).
- Pour the warm cream over the chocolate and let it sit undisturbed for 3–4 minutes so the chocolate softens. Whisk until the mixture is smooth and glossy.
- Stir in the peppermint extract, butter, and a pinch of salt. Taste and adjust peppermint if you want a stronger kick.
- Spread the ganache evenly over the cooled brownies. Immediately scatter the crushed peppermint candies on top and press lightly so they adhere.
- Chill in the refrigerator for at least 1 hour to let the ganache set fully.
Notes
- Finishing & Serving
- Lift the brownies from the pan using the parchment overhang. Use a very sharp knife and wipe it clean between cuts for neat squares.
- Serve chilled or at room temperature. These reheat nicely for a few seconds in the microwave if you want a gooey center.
- Helpful Notes & Tips
- Line and grease the pan. This double step prevents sticking and makes removal effortless.
- Pull them slightly underbaked. That’s the secret to the fudgiest texture — they’ll finish firming as they cool.
- Chill after ganache. Refrigerating once the frosting is on makes slicing cleaner and the ganache firmer.
- Wipe the knife between slices to keep edges tidy.
- If you prefer extra peppermint punch, add a little more extract to the ganache — but add cautiously; peppermint can overwhelm.
Nutrition
- Serving Size: 1small brownie
- Calories: 311kcal
- Sugar: 29g
- Sodium: 167mg
- Fat: 18g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 74mg
