Decadent Peppermint Treats

December at my place usually means something chocolaty is in the oven, but honestly, I'm ruined for anything else after these peppermint brownies. I first made them when I needed a festive treat for a neighbor's cookie swap about three years back. The mix of rich, fudgy chocolate with cool, minty frosting and crunchy candy cane bits is unbeatable—no basic brownie compares now. People who try them always want to know how I made them. It happens every single time.

Irresistible Peppermint Brownies

• They’re basically the holidays in every bite with that gooey chocolate and fresh mint frosting
• These look pretty impressive, but you don’t need fancy decorating skills at all
• The bits of candy cane get a little soft in the topping, so every bite is the perfect mix of crunchy and creamy
• After a day in the pan, the flavors just get even better and everything blends together

Last December I baked these for my kid’s dance party and just watched moms totally lose their cool. One literally followed me out the door demanding all the details. There's not really a secret—just getting that minty chocolate balance down so neither flavor takes over. It took a few tries but now I can't mess them up.

Ingredients List

• All-purpose flour has to be measured just right if you want them chewy, not cakey—too much ruins the texture
• The eggs need to be at room temp before mixing so you get that shiny crackled top—straight from the fridge won’t work
• Unsalted butter lets you tweak the salt level just how you like. I’ve used salted in a pinch, but it kind of messes with the taste
• Dutch-processed cocoa powder makes the chocolate smoother, but regular cocoa works if that's all you have—whatever you do, skip the hot chocolate mix
• Pure vanilla isn’t extra—if you leave it out, the chocolate layer tastes kind of flat next to the mint

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Simple Step-by-Step Peppermint Brownies

• Pull out the brownies when a toothpick picks up a few moist crumbs and they’ll be the fudgiest
• Combine the dry stuff gently at the end using a spatula—mix only until you can’t see flour anymore, or they’ll get tough
• Add eggs in one at a time and stir well before tossing in the next—makes them glossy and gives the best texture
• Whisk that sugar with melted butter until it just starts looking lighter—don’t rush, or you’ll end up with a grainy bite
• Slowly melt the butter on super low heat and take it off as soon as it’s all melted to avoid a burnt flavor
• Set your oven just a little hotter if you know it runs cold—knowing how your oven bakes seriously matters

Good to Know

• Peppermint extract brands can be crazy strong, so less is more until you taste
• The center is always fudgier than the edges—you’ll have a crowd fighting for those middle pieces
• For super clean cuts and no dragging sticky bits, use a plastic knife
• Toss them in a container overnight—they're even better the next day

The first time I made these, I dumped in way too much peppermint extract and instantly regretted it—the frosting tasted like toothpaste. Brand strength really matters, so now I add a little at a time and taste as I go. My mom came up with the idea of adding crushed candy cane on top. No joke, it totally leveled them up—now they've got the crunch and some extra holiday colors.

Top Pairings

Put these out on some vintage Christmas plates, toss a few pine branches around, and you’ll have a holiday vibe in seconds. They look awesome all stacked up on a cake stand too. Serve them with a mug of hot cocoa and loads of real whipped cream, or if you’re feeling extra, a splash of peppermint schnapps in your hot chocolate makes everything feel fancier.

Fun Ways to Mix It Up

Pour warm dark chocolate over the mint layer, then sprinkle over the candy cane for a crazy good finish. Fold some white chocolate chips into the batter and you’ll get pockets of creamy sweetness. If you’re all about chocolate, melt half a bag of semisweet chips into the butter for a bigger chocolate punch.

Easy Storage

Leave these in an airtight box at room temp for four days. The mint flavor gets stronger after a while, so making them ahead works great. If you have to stack, stick parchment paper in between so nothing glues together. Pop them in the fridge for an even fudgier bite, though I think they’re yummiest at room temp. Want to freeze? They handle it well—just let them thaw uncovered and sprinkle on fresh candy canes if the color fades.

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Pro Tips from the Baker

• Skip parchment and line your pan with foil—it pops out way easier, so your squares come out clean
• If you chill them for a half hour before cutting, you’ll get nice-neat edges like a pro
• Bake just until the middle is a little underdone and that fudgy texture will win everyone over

These peppermint brownies are now what everyone expects me to bring for the holidays. My friends start hinting about them before fall even ends. There’s something about the deep chocolate flavor and fresh mint that just screams this season. They started as something random I tried but now they're a staple in my family's traditions. Even my kid—who usually can’t stand mint—grabs seconds. And my mother-in-law? She asks for the instructions every year like she’s never seen them before, even though she always remembers.

Recipe FAQs

→ Is it okay to prepare these chocolate treats in advance?

Of course! Keep them sealed in a container for up to 3 days at room temperature or refrigerate for a week.

→ Do these treats freeze well?

Yes, they freeze great. Use parchment between layers in an airtight container, and they’ll last in the freezer up to 3 months. Let them thaw in the fridge overnight.

→ What if mint extract isn’t available?

Crush a couple of candy canes into the frosting as a substitute. The flavor won't be as strong, but it still works.

→ Can I swap homemade brownies for a mix?

Totally! Follow the box instructions, then once cooled, add your peppermint frosting and crushed candy canes.

→ How do I know they’re baked just right?

Stick a toothpick in the center. A few moist crumbs are perfect, but wet batter means they need more time. Don’t bake too long or they’ll dry out.