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Classic Peppermint Brownies

These Classic Peppermint Brownies combine rich chocolate and refreshing peppermint flavors for a festive treat that's sure to become a cherished tradition.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Chocolate Mixture
  • 1 1/4 cups semisweet chocolate chips, divided Use high-quality chocolate brands like Ghirardelli or Nestle for the best flavor.
  • 3/4 cup vegetable oil Can replace with melted coconut oil for a subtle tropical flavor.
Sugars and Eggs
  • 1 cup granulated sugar Regular fine granulated sugar works perfectly.
  • 2/3 cup light brown sugar, packed Brown sugar adds moisture and a hint of caramel flavor.
  • 3 large eggs, room temperature Room temperature eggs blend better into your batter, making it smoother.
Flavorings and Dry Ingredients
  • 1 teaspoon vanilla extract Always opt for pure vanilla for the best aroma and taste.
  • 1/2 teaspoon peppermint extract Adjust according to your preference for minty intensity.
  • 1 cup all-purpose flour Standard flour works best for the desired texture.
  • 1 cup Dutch-processed cocoa powder Look for good brands like Hershey's or Valrhona.
  • 1/2 teaspoon kosher salt Balances the sweetness (you can reduce slightly if using salted butter).
Toppings
  • 2 tablespoons peppermint candies, finely crushed Can be replaced with crushed candy canes for a festive twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper for easy removal.
  2. In a medium microwave-safe bowl, combine 1/2 cup of chocolate chips with the vegetable oil. Microwave in 30-second intervals, stirring in between, until it’s melted and smooth. Let it cool slightly.
  3. In a stand mixer, beat together granulated sugar, brown sugar, eggs, vanilla, and peppermint extract on medium speed until thick, pale, and fluffy, about 3-4 minutes.
  4. Gradually pour in the melted chocolate mixture while mixing on low speed, ensuring it’s well incorporated.
  5. In a separate bowl, whisk together the flour, cocoa powder, and kosher salt, then slowly add it to the wet mixture. Mix until just combined, avoiding overmixing.
  6. Gently fold in the remaining 1/2 cup of chocolate chips.
Baking
  1. Pour the brownie batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top.
  2. Bake for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).
  3. While the brownies are still hot, sprinkle the finely crushed peppermint candies over them. Allow to cool completely in the pan.
  4. Once cooled, lift the brownies out by the parchment paper, cut into squares, and enjoy!

Notes

Brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For long-term storage, freeze individual pieces wrapped tightly in plastic wrap for 2-3 months.