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Perfect Christmas Peppermint Brownies – Easy Holiday Dessert Recipe

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These fudgy brownies with a cool peppermint kick and crunchy candy cane topping are a festive holiday dessert that started as a happy accident. They’re easy to make, perfect for cookie swaps, and taste even better the next day.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons peppermint extract
  • 1/2 cup (85g) white chocolate chips (optional)
  • 1/2 cup (60g) crushed candy canes (about 4–5 regular-sized)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large microwave-safe bowl, melt the butter in 30-second intervals until just melted. Let cool for 2-3 minutes.
  3. Add the granulated sugar to the warm melted butter and whisk until combined. Add eggs one at a time, whisking vigorously after each addition. Whisk for a full 2 minutes after adding the last egg until the mixture is thick, glossy, and slightly lighter in color.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder until no lumps remain. Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined (a few small floury patches are okay).
  5. Pour in the peppermint extract and fold until just combined. Fold in the white chocolate chips if using. The batter will be thick and fudgy.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not clean).
  7. Place the pan on a cooling rack and let the brownies cool completely in the pan, about 1-2 hours.
  8. Once completely cool, use the parchment handles to lift the entire block of brownies out of the pan. Sprinkle the crushed candy canes evenly over the top, pressing them in gently. If using, sprinkle with flaky sea salt. Cut into 24 squares using a sharp knife, wiping the blade clean between cuts.

Notes

For best results, use room temperature eggs and don’t overbake. Brownies taste even better on day two. Add crushed candy cane topping just before serving to keep them crunchy. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter sticks and dairy-free white chocolate chips.

Nutrition

Keywords: peppermint brownies, Christmas brownies, holiday dessert, fudgy brownies, candy cane brownies, easy brownie recipe

Find it online: https://ovenmila.com/perfect-christmas-peppermint-brownies-easy-holiday-dessert-recipe/