Your New Favorite Holiday Tradition: One-Bowl Peppermint Brownies

Hello, my friend, and welcome to the coziest corner of the internet! Can you smell it? That magical, once-a-year scent of chocolate and peppermint mingling in the air, promising pure, unadulterated joy. It’s the aroma of holiday parties, of snowy afternoons spent watching movies, and of little hands sneaking tastes from the mixing bowl. If your heart does a little happy dance at the thought of a rich, fudgy brownie that also feels like a festive celebration, you have absolutely come to the right place.

Today, we’re making my legendary One-Bowl Peppermint Brownies. These aren’t just any brownies. They are a chocolate lover’s winter dream come true: incredibly dense and fudgy, laced with a cool hint of peppermint, and swimming with melty chocolate chips. Then, we crown them with a layer of silky, smooth peppermint ganache and a festive crunch of crushed candy canes. The best part? (Besides eating them, of course.) We’re making the brownie base in just one bowl. That means more time for sipping hot cocoa and less time scrubbing dishes—a win-win in my book.

I truly believe that the best holiday memories are often made in the kitchen, and this recipe is designed to be as fun and stress-free as it is delicious. So, tie on your favorite (probably messy) apron, put on some cheerful holiday tunes, and let’s create something unforgettable together. Get ready to fill your home with the most incredible scent and become the undisputed holiday dessert hero for everyone you know!

A Sweet Slice of Memory

This recipe will always hold a special place in my heart because it was born from a beautiful, slightly chaotic, kitchen disaster. Picture this: It was my first year hosting my extended family’s Christmas Eve dinner. I was 22, wildly overconfident, and had planned an elaborate, five-layer peppermint-chocolate torte that was supposed to be my magnum opus. Long story short, the torte layers decided they had other plans and crumbled into a pile of delicious, but decidedly un-elegant, rubble.

With guests arriving in an hour, I felt a wave of panic—followed by a stubborn determination. I looked at that pile of chocolatey-peppermint rubble and thought, “This still tastes amazing. How can I save it?” I quickly mashed it into a brownie pan, whipped up a simple ganache to glue it all together, and frantically smashed some candy canes over the top for a festive touch. I served them with a laugh and a confession, calling them my “Christmas Eve Rescue Brownies.” And you know what? They were the hit of the night. Everyone raved about the fudgy texture and the perfect mint-chocolate balance. That messy, unplanned creation taught me a valuable lesson: the best recipes often come from the heart, not from perfection. This is the polished, perfected version of that happy accident, and I’m so thrilled to share it with you.

Gathering Your Cozy Ingredients

One of the secrets to these brownies’ incredible texture and flavor is the combination of simple, high-quality ingredients. Let’s walk through them together. I’ve included some of my favorite chef insights and substitution tips so you can bake with confidence!

For the Fudgy Brownie Base:

• 12 tbsp Unsalted Butter: This gives our brownies that rich, melt-in-your-mouth quality. Using unsalted lets you control the salt level. If you only have salted, just reduce the added salt in the recipe by a quarter teaspoon.
• 1¼ cups Chocolate Chips, divided: We use these twice! We melt one cup into the batter for intense chocolate flavor, and fold in the remaining ¼ cup for those wonderful, gooey pockets of chocolate. I prefer semi-sweet, but dark chocolate works beautifully for a less sweet option.
• ¾ cup Cocoa Powder: Use natural, unsweetened cocoa powder for that classic, robust brownie flavor. This is the backbone of our chocolatey goodness!
• ½ tsp Salt: Do not skip this! Salt is the secret weapon that makes the chocolate flavor pop and balances the sweetness perfectly.
• ¾ cup Granulated Sugar & ¾ cup Brown Sugar: The white sugar provides sweetness and a crackly top, while the brown sugar adds moisture and a subtle, warm molasses note that complements the chocolate so well.
• 3 Large Eggs: These are key for structure and that classic, shiny, paper-thin crust on top. Make sure they’re at room temperature for the best incorporation into the batter.
• 2 tbsp Vegetable Oil: A little extra fat ensures our brownies stay supremely moist and fudgy, even after baking.
• 1 tsp Peppermint Extract: This is where the holiday magic happens! Use pure peppermint extract, not mint extract, for that clean, cool flavor. A little goes a long way.
• ¾ cup All-Purpose Flour: The gentle structure-builder. We use just enough to hold our fudgy masterpiece together without making it cakey.
• 1½ tsp Espresso Powder (Optional): My favorite chef’s hack! This won’t make your brownies taste like coffee; it simply deepens and intensifies the chocolate flavor. I highly recommend it!

For the Peppermint Ganache & Topping:

• 1 cup Chocolate Chips: The base of our glossy, luxurious ganache topping.
• ½ cup Heavy Cream: When warmed and poured over the chocolate, it creates a smooth, pourable ganache. For a dairy-free version, full-fat coconut cream is a great substitute.
• 1 tsp Peppermint Extract & 1 tsp Unsalted Butter: The extract brings the minty flavor to the topping, and the little bit of butter adds an extra layer of shine and richness.
• Pinch of Salt: Again, this balances the sweetness of the ganache and topping.
• Crushed Peppermint Candies or Candy Canes: The festive finale! They add a beautiful pop of red and white color and a delightful crunchy texture.

Let’s Bake! Your Step-by-Step Guide to Brownie Bliss

Ready to make some magic? Follow these steps, and you’ll have a pan of perfect peppermint brownies in no time. I’ve sprinkled in all my best tips and tricks to ensure your success!

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). This gives it plenty of time to reach the perfect temperature. Now, line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides. This is my favorite hack for easily lifting the entire slab of brownies out of the pan for clean, stress-free slicing later. If you don’t have parchment, just grease the pan lightly with butter or baking spray.
2. The One-Bowl Melt: In your large, microwave-safe bowl, combine the 12 tablespoons of butter and 1 cup of the chocolate chips. Heat them in the microwave in 30-second bursts, stirring well after each one, until everything is completely melted and smooth. Chef’s Tip: Be patient here! Burnt chocolate is bitter, and we don’t want that. Taking it slow ensures a silky, lump-free base.
3. Whisk in the Goodness: To that same bowl of warm, melted chocolate and butter, whisk in the cocoa powder and salt. It will look thick and glossy. Next, whisk in both the granulated and brown sugars. Then, add the three eggs, one at a time, whisking well after each addition until the batter becomes smoother and shiny. Finally, whisk in the vegetable oil and that all-important teaspoon of peppermint extract.
4. The Final Fold: Now, switch to a spatula. Gently fold in the flour and the optional espresso powder until just a few streaks of flour remain. Then, fold in the remaining ¼ cup of chocolate chips. Chef’s Tip: The key to fudgy, not tough, brownies is to avoid over-mixing once the flour is in. A few small lumps are totally fine!
5. Bake to Perfection: Pour the thick, luxurious batter into your prepared pan and spread it into an even layer. Pop it into your preheated oven and bake for 30-35 minutes. You’re looking for the edges to be set and pulling away from the pan slightly, and the center should have a slight wobble, but a toothpick inserted about an inch from the edge should come out with a few moist crumbs attached. Remember: A clean toothpick in the center means you’ve overbaked them! We want that gooey, fudgy center.
6. The All-Important Cool: This is the hardest part, I know! But you must let the brownies cool completely in the pan on a wire rack. If you try to add the ganache to warm brownies, it will melt and slide right off. Use this time to clean up (it’ll only take a second!) or simply enjoy the heavenly smell filling your kitchen.
7. Create the Silky Ganache: Once the brownies are completely cool, it’s ganache time! Place the 1 cup of chocolate chips, the teaspoon of butter, peppermint extract, and pinch of salt in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it’s steaming and just begins to simmer around the edges—do not let it boil. Immediately pour the hot cream over the chocolate chip mixture. Let it sit, untouched, for 1-2 minutes to allow the chocolate to melt. Then, starting in the center, slowly stir until the mixture is smooth, glossy, and uniform.
8. Top, Chill, and Slice: Pour the beautiful ganache over the cooled brownies and use an offset spatula or the back of a spoon to spread it into an even layer. Immediately sprinkle the crushed candy canes generously over the top. Now, transfer the whole pan to the refrigerator for at least one hour to let the ganache set. This final chill makes slicing them into perfect, clean squares a total breeze.

How to Serve These Festive Beauties

Once your brownies are chilled and sliced, it’s time for the grand finale! I love serving these on a beautiful rustic wooden board or a festive holiday platter. They are rich, so I usually cut them into 16 smaller squares—perfect for a little treat. For an extra-special touch, place them in pretty paper liners. They pair divinely with a glass of cold milk, a hot mug of coffee, or even a scoop of vanilla bean ice cream for the ultimate decadent dessert. They also make the most thoughtful homemade gift; just box them up in a cute holiday tin or cellophane bag tied with a ribbon!

Get Creative! Fun Recipe Variations

Feel like mixing it up? This recipe is a wonderful canvas for your creativity! Here are a few of my favorite twists:

• Double Chocolate Mint: Fold in ½ cup of Andes Mints baking chips into the brownie batter along with the chocolate chips for an extra burst of minty flavor.
• Peppermint Bark Brownies: After spreading the ganache, drizzle melted white chocolate over the top before adding the crushed candy canes for a true peppermint bark effect.
• Gluten-Free Swap: Easily make these gluten-free by using a 1:1 gluten-free all-purpose flour blend. I’ve had great success with brands like Bob’s Red Mill.
• Dark Chocolate Delight: For a more sophisticated, less sweet version, use all dark chocolate chips (60-70% cacao) in both the brownies and the ganache.
• Mocha Madness: Amplify the coffee flavor by adding an extra teaspoon of espresso powder to the batter and a pinch of instant coffee to the ganache.

More Thoughts from My Kitchen to Yours

Over the years, I’ve made this recipe more times than I can count, and it has evolved in little ways. I started adding the espresso powder after a fellow baker friend insisted it was a game-changer—and she was absolutely right! I also used to be impatient and would skip the full chilling time, which resulted in a delicious but messy, gooey slice. While there’s nothing wrong with that, I now swear by the chill for that perfect, clean cut.

One of my funniest kitchen memories involving these brownies was the year my dog, Barney, managed to sneak one off the counter. He left a trail of tiny, crushed candy cane pieces all the way to his bed, looking immensely pleased with himself. So, a word to the wise: keep these festive treats out of reach of your four-legged “sous chefs”! Most of all, have fun with this recipe. Baking is about joy, connection, and creating sweet memories, one fudgy, minty, irresistible brownie at a time.

Your Brownie Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the answers to the most common ones to help you troubleshoot like a pro!

Q: My brownies are very cakey and not fudgy. What happened?
A: The most common culprit is over-mixing the batter once the flour is added, which develops the gluten and leads to a cake-like texture. Next time, fold the flour in gently until it’s *just* combined. Also, make sure you’re not over-baking them. Remember, we want a few moist crumbs on the toothpick!

Q: Can I make these brownies ahead of time?
A: Absolutely! In fact, I think they taste even better the next day. Once cooled, sliced, and stored in an airtight container, they will stay fresh and delicious at room temperature for 2-3 days, or in the fridge for up to a week. They also freeze beautifully for up to 3 months.

Q: My ganache is too runny/grainy. How can I fix it?
A: If it’s runny, it might be because the cream was too hot or the ratio was off. Just let it sit at room temperature for 10-15 minutes; it will thicken as it cools. If it’s grainy, it usually means the chocolate seized, often from getting a tiny bit of water in it or being heated too aggressively. You can sometimes save it by whisking in a tablespoon more of warm cream until it smooths out.

Q: Is the peppermint extract flavor too strong?
A: Peppermint extract is potent! If you’re unsure or serving to kids, you can reduce it to ½ teaspoon in the brownie batter and ½ teaspoon in the ganache. You can always add more, but you can’t take it out. Taste as you go!

One Bowl Peppermint Brownies

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• Author: OliviaBennett

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Description

Rich, fudgy, and bursting with festive peppermint flavor, these brownies are the ultimate holiday indulgence. Made in just one bowl and topped with peppermint ganache and crushed candy canes, they’re perfect for parties, gifts, or cozy nights by the fire.

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Ingredients

Scale 1x2x3x

Fudgy Brownie Base:

• 12 tbsp unsalted butter

• 1¼ cups chocolate chips, divided

• ¾ cup unsweetened cocoa powder

• ½ tsp salt

• ¾ cup granulated sugar

• ¾ cup brown sugar

• 3 large eggs, at room temperature

• 2 tbsp vegetable oil

• 1 tsp peppermint extract

• ¾ cup all-purpose flour

• 1½ tsp espresso powder (optional)

Peppermint Ganache & Topping:

• 1 cup chocolate chips

• ½ cup heavy cream (or coconut cream for dairy-free)

• 1 tsp peppermint extract

• 1 tsp unsalted butter

• Pinch of salt

• Crushed candy canes or peppermint candies

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Instructions

1. Preheat & Prep:
   Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.

2. Melt Butter & Chocolate:
   In a large microwave-safe bowl, melt butter and 1 cup chocolate chips in 30-second bursts, stirring until smooth.

3. Mix the Batter:
   Whisk in cocoa powder, salt, sugars, eggs (one at a time), vegetable oil, and peppermint extract until glossy.

4. Fold in Dry Ingredients:
   Gently fold in flour, espresso powder (if using), and remaining ¼ cup chocolate chips. Avoid over-mixing.

5. Bake:
   Spread batter in prepared pan. Bake 30–35 minutes until edges are set and center has a slight wobble. Cool completely in the pan.

6. Make Ganache:
   Heat cream until steaming (do not boil). Pour over chocolate chips, add butter, peppermint extract, and a pinch of salt. Let sit 1–2 minutes, then stir until smooth.

7. Top & Chill:
   Pour ganache over cooled brownies, spread evenly, and sprinkle with crushed candy canes. Chill at least 1 hour before slicing.

Notes

• Fudgy vs. Cakey: Fold flour gently; avoid over-baking.

• Make Ahead: Store in an airtight container at room temp for 2–3 days, in the fridge up to a week, or freeze for 3 months.

• Peppermint Adjustments: Reduce extract if serving to kids.

• Fun Twists: Add Andes Mint chips, drizzle white chocolate for peppermint bark, or use gluten-free flour.

• Serving Suggestion: Cut into 16 small squares. Perfect with milk, coffee, or ice cream.

Nutrition

• Calories: 280 cal Per Serving
• Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 32g

Nutritional Information*

Prep Time: 10 min | Cook Time: 35 min | Chill Time: 1 hr
Total Time: 1 hr 45 min
Servings: 16
Calories: 280 | Fat: 17g | Saturated Fat: 10g | Carbohydrates: 32g | Sugar: 25g | Protein: 3g | Sodium: 85mg | Fiber: 2g

*Please note: Nutritional information is an estimate only and can vary based on specific ingredients and brands used.

Final Thoughts: A New Tradition, Straight from My Kitchen to Yours

And there you have it, my friend! My entire heart and soul, poured into one pan of the most festive, fudgy, and unforgettable peppermint brownies. This recipe is more than just a dessert; it’s a invitation to slow down and savor the sweet, simple moments of the season. It’s the joy of creating something beautiful with your own two hands, the warmth of the oven on a cold day, and the shared smiles that come from passing around a plate of something made with love.

I hope this recipe finds its way into your holiday baking lineup for years to come, becoming a cherished tradition that your family and friends look forward to as much as mine does. Remember, a little mess, a lot of laughter, and a pan of these brownies are all the ingredients you need for a perfect holiday moment.

Now, I’d love to see your creations! Did you add a personal twist? Did your kitchen smell as heavenly as I promised? Share your pictures and stories with me. You’re not just making my recipe; you’re becoming part of its story.

Wishing you a season filled with warmth, joy, and of course, incredible desserts.