So Here’s the Deal with These Peppermint Brownies…

If you’ve ever had one of those days (the kind where your to-do list seems to breed overnight like bunnies), you know what it’s like to crave something sweet and minty; enter my Easy Peppermint Brownies Recipe. I probably make these more around December, but honestly, my youngest started asking for them in July—something about “Christmas in summer” which, fine, makes me laugh every time I see him waving candy canes in the heat. One time, I made a batch while chatting on the phone with my sister, and I completely forgot the flour—don’t do that. We tried to eat them anyway, like fudgy pudding with spoons. Not my best work, but it still tasted like chocolate and mint, and really, isn’t that the heart of the thing?

Why I Never Get Tired of Baking These (and Sometimes I Do Anyway)

I make these when I want something quick but not so basic everyone groans when they hear “brownies again.” My family goes absolutely bonkers for that peppermint kick (my partner calls them “toothpaste brownies”—but in a loving way, I hope). They’re also great for sneaking in an extra handful of chocolate chips if you’re feeling a bit decadent… which, let’s be honest, I usually am. Actually, these brownies were my saving grace the year I forgot to buy a birthday cake for my aunt; we popped a candle in and everyone just rolled with it. The only tricky thing is, the peppermint candies sometimes get a bit stuck in your teeth—but it’s worth it.

What You’ll Need (And What You Can Swap Out If You Forgot Something)

1/2 cup (about 115g) unsalted butter (I sometimes use margarine when the fridge is looking bleak; it’s… almost as good)
1 cup sugar – plain old granulated is my default, but you can sneak in half brown sugar for chewiness
2 large eggs (Medium works fine too, if that’s all you’ve got. I’ve never noticed a huge difference)
1 tsp vanilla extract — imitation works in a pinch, but go for the real stuff if you can
1/3 cup unsweetened cocoa powder (Dutch-process is what my grandma swore by, but any cocoa will do)
1/2 cup plain flour (all-purpose—my friend swears by gluten-free mix, and she claims nobody notices)
1/4 tsp salt, just a pinch – I never measure this precisely, if I’m honest
1/2 tsp baking powder
1/2 cup chocolate chips (dark, milk, or white—no judgment here. Sometimes I skip them, and it’s still good)
1/2 tsp peppermint extract—don’t eyeball it, it’s powerful stuff (actually, I do eyeball this, but that’s risky…)
1/3 cup crushed peppermints or candy canes—whatever you have left onboard after the holidays

Let’s Get This Brownie Show Rolling

Prep the pan. Line an 8-in square tin with baking paper, leaving a bit of paper over the edge so you can yank the brownies out later. Trust me, don’t skip this or you’ll be scraping brownies out with a spatula for days.
Butter, sugar, and eggs go first. Melt the butter gently (microwave or stovetop, your call). Stir in sugar until it looks glossy and almost like caramel—not that you need to be fancy about it. Add the eggs, one at a time. Beat it all together for a minute or so; I use a fork, but a whisk is less rustic.
Next comes the flavor. Pour in the vanilla and peppermint extracts. Give it a sniff. (This is where I sneak a tiny taste—salmonella can’t catch me.)
Dry meets wet. Sift, or just dump (no one’s judging), flour, cocoa, salt, and baking powder right in. Fold gently. It’ll look almost too thick at this point—don’t panic, that’s how it should be.
Chocolate chips and peppermint crunchies. Chuck in most of your chocolate chips and half the crushed candies. Stir roughly; the chips will melt a bit, which is the goal. Save some for the top.
Into the oven (eventually). Spread batter into your tin. Sprinkle remaining chips and candy on top. Oven goes at 350°F (180°C). Bake for 22–27 minutes (closer to 25 in my dodgy old oven). A toothpick should come out with a few goopy crumbs clinging for dear life—if it’s bone dry, you’ve gone too far.
Cool as long as you can stand it. Wait until it’s “mostly cool” (which for me is… ten minutes, tops). Then ah, slice into messy squares and try not to inhale them all. Or do.

What I Wish I’d Known When I Started

Once, I doubled the peppermint by mistake—it tastes like toothpaste, really. Go easy, don’t free-pour!
Let brownies rest before slicing. Otherwise, they stick to your knife (unless you’re into messy, rustic chunks… which I sometimes am).
Regular peppermint candy canes work fine; fancy ones are only for show-offs (or if you find them on clearance).

Variations I’ve Tried (and One I Wouldn’t Recommend)

I once swapped the peppermint extract for orange extract: so-so, meh. Not my favorite, but if you like citrus and chocolate, there’s potential. Swapped out half the chocolate chips for chopped Andes mints… wow, that was good. Added walnuts once; kids revolted, so, your mileage may vary. One time I tried swirling in some cream cheese before baking—it looked impressive, but honestly, the flavor didn’t pop as much as I’d hoped (stick with the peppermint theme, in my opinion).

Gear You’ll (Probably) Need (but Here’s a Cheeky Hack)

8-in square baking tin (If you only have a round cake tin—use it! Your brownies will be like pie slices. Tastes the same, looks slightly unexpected.)
Baking paper
Mixing bowl (or two if you hate washing mid-step, which… who doesn’t?)
Whisk, fork, or wooden spoon—honestly, as long as it can stir, it’ll work.

How to Store ’Em (Though They’ll Disappear Fast)

Keep these in an airtight tin at room temp for up to three days (theoretically—I’ve never seen them last longer than one night in our house). You can actually freeze them, if by some miracle you have leftovers: just wrap individually, then pop in a bag. Thaw on the counter and they’re almost as fudgy as day one. I think these taste even better on day two, a bit chewier and richer.

How I Like to Serve Brownies (Don’t Judge)

Warm, with a scoop of vanilla ice cream and—if I’m really being extra—a drizzle of chocolate syrup. My friend swears by eating them cold straight from the fridge, but I just… can’t. It’s like eating chocolate bricks. Oh, and sometimes we crumble brownie bits over plain Greek yogurt for breakfast. Yeah, maybe not the healthiest, but call it a treat!

Brownie Pro Tips (Learn From My Mishaps!)

If you try to cut them while still too hot, you’ll just end up with a chocolatey mess—tasty, but not pretty.
Rushing the mixing step makes them a bit tough; take two minutes, stir gently, and you’ll actually notice the difference.
If you sprinkle the crushed candy too early, it’ll melt into weird sugary puddles—wait until the last five minutes of baking, or even after!

FAQ: Stuff I’ve Been Asked (Or Should Have Been)

Can I double this for a party? Oh, absolutely! Just bake in a larger pan and increase the bake time by about 5–8 mins. Keep an eye though—my friend Meg let hers go too long, and her brownies could’ve been used as coasters.
Help! I’m out of eggs, what can I use? I’ve used flaxseed ‘eggs’ in a pinch (mix 1 tbsp ground flax with 2.5 tbsp water, let it sit, then throw it in). Texture changes a smidge, but it works for emergencies.
How minty are these brownies? I’d call it a refreshing hit, not a slap in the face. If you’re nervous, start with less. You can always add a touch more next time.
Can I skip the peppermint and just make chocolate brownies? Of course! Leave out the extract and candy, maybe pop in vanilla or nuts if you’re feeling it. Check Sally’s easy brownie recipe for inspo—she knows her stuff, honestly.
What if my brownies sink in the middle? Happens to the best of us. Usually means they were underbaked or too much air got whipped in. Still tastes brilliant with ice cream, I promise.
Is there a way to make these a little healthier? Uh, possibly. You might try applesauce for half the butter—that’s a trick from King Arthur Baking. I like my brownies full strength, but you do you!

Anyway, I hope this brownie adventure makes your kitchen a little more joyful, slightly messy, and extremely delicious. If you give it a whirl or come up with a bonkers variation, do drop me a line. And if you want more chocolate-minty ideas—check Love & Lemons’ peppermint bark recipe, which inspired my obsession in the first place. Cheers, mate!

Easy Peppermint Brownies Recipe