These peppermint brownies taste like Christmas in a brownie. It is a fudgy chocolate brownie filled with chocolate chips and peppermint chips.
Classic brownies are one of the most popular treats to bake for a reason. These brownies add a Christmas twist on the classic brownie without giving up anything that makes them great. They are just as easy to make and just as delicious as a classic brownie recipe.
Here is why peppermint brownies are so good
These brownies are everything you could want in a Christmas baked dessert.
- Easy recipe: These brownies are so simple they can easily be made by anyone. No experience necessary.
- Fudgy texture: Like all the best brownies, these have a perfect fudgy center and crinkle top.
- Delicious: Rich chocolate flavor is a great place to start for flavor, but the peppermint adds extra fun! Peppermint and chocolate are a classic combination that make each other even better.
You need to try these brownies for yourself to see. They are so easy to make there is no reason not to!
Tips for making brownies
Here are my tips, so yours turns out like this recipe!
- Tip 1: To get a more fudgy texture you include more egg yolk and cornstarch.
- Tip 2: The extra egg yolk adds more fats to give that moist and soft texture compared to the more cakey texture from the gluten in the flour.
- Tip 3: The cornstarch helps by breaking down the gluten strands from the flour as well leading to a more fudgy brownie.
- Tip 4: When doing the toothpick test make sure that there is not wet batter. If there is you need to bake them for a few more minutes. There should be moist crumbs, but no batter.
How to bake peppermint brownies
Beating the sugar and eggs together until they are pale in color is what helps the brownies rise. Since there is no rising agent the air introduced into the eggs makes it rise. This means when adding the rest of the ingredients you should do it on low speed to avoid knocking out the air.
The Andes peppermint chips will give the brownies the great peppermint flavor. The chips will melt into the brownie batter.
Once the brownies are done baking they should be slightly underbaked as they will continue baking as they cool. Make sure you let them cool before cutting into them so they can finish baking. If you do not take them out while still underbaked the edges will become hard and overbaked.
Peppermint Brownie FAQ's
Why did my brownies sink?
This means that the brownies were too under done. You will probably have extremely fudgy brownies. Bake the pan of brownies again for another 5-10 minutes to cook them more.
If your brownies never rose then it means the air was knocked out of the eggs after beating them. The ingredients need to be mixed in slowly to avoid this.
My brownies are very hard.
This means the brownies are over baked. Make sure when you bake these, the center is slightly under done. You should get moist brownie crumbs when testing with a toothpick.
Can I make this in an 8X8 pan?
Yes you can. It will just make thicker brownies. They will require more bake time than a big pan due to being thicker.
How do I store the brownies?
You can store these brownies in an airtight container like a cake carrier. Store at room temperature up to 5 days. You can heat them slightly in a microwave or oven for warm brownies.
You can freeze the brownies in individual brownie slices. Place them in an airtight container and freeze for up to 30 days.
For more brownie recipes, check out my
- Fudgy M&M Brownies
- Better Than Boxed Brownies
- Salted Caramel Brownies
- Cheesecake Brownies
- Lemon Brownies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Peppermint Brownies
Ingredients
- 1 cup All-purpose flour
- 1 cup Unsweetened cocoa powder Dutch process cocoa powder
- 1 TBSP Cornstarch
- 1 teaspoon Salt
- 1 ½ cups White granulated sugar
- ½ cup Powdered sugar
- 3 Large eggs room temperature
- 1 Egg yolk room temperature
- ½ cup Unsalted butter melted
- ½ cup Oil canola or vegetable oil
- 1 teaspoon Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
- 1 cup Andes peppermint chips
Instructions
- Preheat the oven to 350℉. Spray a 9X9 inch baking pan with baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
- In a medium bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside.1 cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 tablespoon Cornstarch, 1 teaspoon Salt
- Using a mixer, beat the sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes. It will become pale in color.1 ½ cups White granulated sugar, ½ cup Powdered sugar, 3 Large eggs, 1 Egg yolk
- Add in the melted butter, oil, and vanilla. Mix on low speed until combined. Add in the dry ingredients and mix on low until just combined.½ cup Unsalted butter, ½ cup Oil, 1 teaspoon Pure vanilla extract
- Take off the mixer and use a baking rubber spatula to mix the batter. Add in the chocolate chips and peppermint chips and mix until combined.1 cup Semi-sweet chocolate chips, 1 cup Andes peppermint chips
- Pour the batter into the pan. Spread evenly.
- Bake for 33-40 minutes. Bake until the edges are set but the middle is slightly underdone.
- Place the hot pan on a cooling rack and cool completely before cutting. The brownies will continue to bake as it cools. Then, cut and serve.
Carla says
I have been searching for a good from scratch brownie recipe for years- this one is finally better than the boxed brownies. I actually didn’t have any peppermint so I made without but will be making asap with the peppermint. This is my new favorite!!