One Bowl Peppermint Brownies Recipe

Introduction

These one bowl peppermint brownies offer rich, fudgy chocolate combined with a refreshing hint of peppermint. Topped with a creamy peppermint ganache and crushed candy canes, they’re perfect for holidays or anytime you crave a festive treat.

Ingredients

• 12 Tbsp. unsalted butter
• 1 1/4 cups chocolate chips, divided
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 3/4 cup packed brown sugar (light or dark)
• 3 large eggs
• 2 Tbsp. vegetable oil
• 1 tsp. peppermint extract
• 3/4 cup all-purpose flour
• 1 1/2 tsp. espresso powder (optional)
• 1 cup chocolate chips (for ganache)
• 1/2 cup heavy cream
• 1 tsp. peppermint extract (for ganache)
• 1 tsp. unsalted butter (for ganache)
• Pinch of salt (for ganache)
• Crushed peppermint candies or candy canes (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper to prevent sticking. Set aside.
2. Step 2: In a large microwave-safe bowl, combine the butter and 1/2 cup of the chocolate chips. Microwave in 30-second intervals, stirring each time, until melted and smooth, about 1 minute 30 seconds total.
3. Step 3: Stir in the cocoa powder, salt, and espresso powder (if using) until fully combined.
4. Step 4: Add both the granulated sugar and brown sugar to the chocolate mixture and stir well.
5. Step 5: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
6. Step 6: Add the peppermint extract and vegetable oil, whisking until combined.
7. Step 7: Gently fold in the flour and the remaining 3/4 cup chocolate chips, mixing just until combined to avoid overmixing.
8. Step 8: Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid overbaking for fudgy brownies.
9. Step 9: Allow the brownies to cool completely in the pan.
10. Step 10: To prepare the ganache, place 1 cup of chocolate chips in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat until just warm, without boiling. Pour the warm cream over the chocolate chips and let sit for 3-4 minutes.
11. Step 11: Stir or whisk the ganache gently until smooth and creamy. Add the peppermint extract, butter, and a pinch of salt, stirring to combine.
12. Step 12: Spread the ganache evenly over the cooled brownies. Sprinkle crushed peppermint candies or candy canes on top.
13. Step 13: Refrigerate the brownies for at least one hour to allow the ganache to set firmly.
14. Step 14: Use a sharp knife to cut the brownies into squares for clean edges and serve.

Tips & Variations

• For a stronger coffee flavor, add the optional espresso powder or substitute with brewed espresso.
• Use peppermint oil instead of extract for a more intense minty taste; use sparingly as it’s potent.
• For a dairy-free version, replace butter with coconut oil and use dairy-free chocolate chips and cream alternatives.
• Swap crushed peppermint candies for chopped nuts or dried cranberries for a different texture and flavor twist.

Storage

Store these peppermint brownies in an airtight container in the refrigerator for up to 5 days to keep the ganache firm. Bring them to room temperature before serving for the best texture. Alternatively, freeze uncut brownies wrapped well for up to 3 months and thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without peppermint extract?

Yes, you can omit the peppermint extract for classic chocolate brownies, or try another extract like vanilla or almond for a different flavor profile.

How do I know when the brownies are done baking?

Check by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. This indicates a fudgy texture. Avoid overbaking to keep brownies soft and chewy.

One Bowl Peppermint Brownies Recipe

---

★★★★★

4.5 from 145 reviews

• Author: Julian
• Total Time: 1 hour 55 minutes
• Yield: 16 servings 1x

Pin Recipe

Print Recipe

Description

Delight in these rich, fudgy One Bowl Peppermint Brownies featuring a luscious chocolate ganache infused with peppermint extract and topped with crushed peppermint candies. Perfectly moist and bursting with chocolate and mint flavors, these brownies bake in a convenient single bowl and are ideal for holiday treats or anytime indulgence.

---

Ingredients

Scale 1x2x3x

Brownie Batter

• 12 Tbsp. unsalted butter
• 1 1/4 cups chocolate chips, divided (1/2 cup for melting, 3/4 cup for folding in)
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar (light or dark)
• 3 large eggs
• 2 Tbsp. vegetable oil
• 1 tsp. peppermint extract
• 3/4 cup all-purpose flour
• 1 1/2 tsp. espresso powder (optional)

Ganache Topping

• 1 cup chocolate chips
• 1/2 cup heavy cream
• 1 tsp. peppermint extract
• 1 tsp. unsalted butter
• Pinch of salt
• Crushed peppermint candies or candy canes for garnish

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
2. Prepare Pan: Grease an 8×8 inch baking pan and line it with parchment paper to prevent sticking. Set aside.
3. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the butter and 1/2 cup of the chocolate chips. Microwave in 30-second intervals, stirring each time, until the mixture is fully melted and smooth, about 1 minute 30 seconds total.
4. Add Dry Ingredients: Stir in the cocoa powder, salt, and espresso powder (if using) until well combined.
5. Add Sugars: Incorporate both the granulated sugar and packed brown sugar into the chocolate mixture and stir thoroughly.
6. Incorporate Eggs: Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
7. Flavor with Peppermint and Oil: Whisk in the peppermint extract and vegetable oil until the batter is smooth and combined.
8. Fold in Flour and Chocolate Chips: Gently fold in the all-purpose flour and the remaining 3/4 cup chocolate chips just until combined; avoid overmixing to maintain fudgy texture.
9. Bake the Brownies: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs remaining.
10. Cool: Allow the brownies to cool completely in the pan to set before frosting.
11. Prepare Ganache: Place 1 cup chocolate chips in a medium heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat until just warm, not boiling. Pour the warm cream over the chocolate and let it sit 3-4 minutes to melt. Stir gently until smooth and creamy. Stir in peppermint extract, butter, and a pinch of salt until well incorporated.
12. Frost Brownies: Spread the ganache evenly over the cooled brownies. Sprinkle the top with crushed peppermint candies or candy canes for a festive garnish.
13. Set Ganache: Refrigerate the brownies for at least one hour to allow the ganache to set firmly.
14. Serve: Use a sharp knife to cut the brownies into squares with clean edges and enjoy your peppermint brownies.

Notes

• Do not overbake brownies to ensure a fudgy texture; moist crumbs on the toothpick are ideal.
• Espresso powder is optional but enhances the chocolate flavor.
• Use parchment paper for easy removal and clean edges.
• Crushed peppermint candies add a festive crunch and extra mint flavor.
• For cleaner ganache spreading, ensure brownies are completely cooled before frosting.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peppermint brownies, chocolate brownies, fudge brownies, peppermint extract dessert, holiday brownies, easy brownies, one bowl brownies, peppermint ganache