Why You’ll Love Dark Chocolate Peppermint Brownies Recipe

I enjoy this recipe because it’s incredibly easy to prepare while delivering bakery-style results. The combination of dark cocoa, espresso powder, and melted butter gives the brownies a deep, fudgy texture, while peppermint adds a refreshing note that makes them perfect for holidays or anytime I want something special. I also like that they use simple pantry staples and come together in under an hour.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups all-purpose flour
½ cup dark cocoa powder
1 tablespoon espresso powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter melted
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup dark chocolate chips
15 starlight peppermint candies or 3 candy canes, crushed

Directions

1. I preheat the oven to 350 degrees F and grease a 9×13-inch pan with nonstick cooking spray.

2. In a medium bowl, I whisk together the flour, dark cocoa powder, espresso powder, baking soda, and salt, then set it aside.

3. In a separate bowl, I whisk the melted butter and sugar until smooth and well combined.

4. I add the eggs, vanilla extract, and peppermint extract, whisking again to incorporate everything.

5. I pour the dry ingredients into the wet mixture and stir until just combined, being careful not to overmix.

6. I fold in the dark chocolate chips.

7. I spread the batter evenly into the prepared pan and bake for 20–30 minutes, until the edges begin to brown.

8. About 5 minutes before the brownies finish baking, I sprinkle the crushed peppermint candies over the top and let them melt slightly as they finish cooking.

9. I allow the brownies to cool completely before slicing and serving.

Servings and Timing

Servings: 15
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• I substitute regular cocoa powder or semi-sweet chocolate chips when I want a milder chocolate flavor.

• I skip the peppermint extract if I prefer a softer mint flavor from the crushed candies alone.

• I swirl in a little cream cheese mixture for a cheesecake-style brownie.

• I top them with chocolate ganache for an extra rich finish.

• I mix chopped Andes mints into the batter for even more peppermint flavor.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them for up to 3 months, separating layers with parchment paper. To enjoy warm brownies, I reheat individual pieces in the microwave for about 10–15 seconds.

FAQs

Can I use mint extract instead of peppermint?

Yes, but I prefer peppermint because it gives a cleaner, brighter flavor.

How do I know when the brownies are done?

I look for set edges and a slightly soft center; they continue firming as they cool.

Can I leave out the espresso powder?

Yes, but I like using it because it enhances the chocolate flavor without adding coffee taste.

Can I make these brownies gluten-free?

I substitute a 1:1 gluten-free flour blend with good results.

Can I double this recipe?

Yes, I bake it in two pans or one larger sheet pan, adjusting time as needed.

Can I reduce the sugar?

I can reduce it by about ¼ cup, though the texture may become less fudgy.

Can I use oil instead of butter?

Butter gives better flavor, but I can use an equal amount of vegetable oil if needed.

Should I crush the peppermint candies finely?

I prefer a mix of fine pieces and small chunks for both flavor and texture.

Can I line the pan with parchment paper?

Yes, it makes lifting and cutting the brownies much easier.

Do these brownies freeze well?

They freeze beautifully and thaw quickly at room temperature.

Conclusion

I love making these dark chocolate peppermint brownies because they strike the perfect balance between rich chocolate and refreshing mint. They’re easy, festive, and always a hit whether I’m baking for a holiday gathering or simply craving a decadent treat.