Peppermint Brownies Recipe

Indulge in the ultimate holiday treat! These Peppermint Brownies are rich, fudgy, and bursting with refreshing peppermint flavor. A luscious double chocolate glaze adds the perfect finishing touch. This recipe is adapted from a Fine Cooking classic and guaranteed to impress.

Prep Time 30 mins
Cook Time 60 mins
Calories 207 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Peppermint Brownies 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peppermint Brownies

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How to Make Peppermint Brownies

  1. Preheat oven to 350°F (175°C). Center a rack in the oven.
  2. Grease and parchment-line a 9x13 inch baking pan.
  3. In a small saucepan, bring about 2 inches of water to a gentle simmer.
  4. In a heatproof bowl set over the simmering water (make sure the water doesn't touch the bottom of the bowl), melt 8 ounces (227g) unsalted butter and 8 ounces (227g) unsweetened chocolate, stirring occasionally until smooth (6-7 minutes). Remove from heat but keep bowl over the water.
  5. While chocolate melts, finely grind 1/2 cup (10g) fresh peppermint leaves with 1/2 cup (100g) granulated sugar in a food processor.
  6. In a medium bowl, whisk together 2 large eggs, 1 teaspoon peppermint extract, 1/4 teaspoon salt, and the peppermint sugar until well combined.
  7. Whisk in the melted chocolate mixture.
  8. Gradually add 1 1/2 cups (180g) all-purpose flour, gently folding until just combined.
  9. Spread batter evenly into the prepared pan.
  10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  11. Let cool completely in the pan on a wire rack (about 2 hours).
  12. Lift brownies from pan using parchment paper. Remove parchment paper.
  13. For the chocolate glaze:
  14. Return water to a gentle simmer. In a heatproof bowl over the simmering water, melt 6 ounces (170g) semisweet chocolate, 2 tablespoons light corn syrup, 2 ounces (57g) unsalted butter, and 2 ounces (57g) unsweetened chocolate, stirring until smooth.
  15. In a separate heatproof bowl over the simmering water, melt 4 ounces (113g) white chocolate until smooth. Remove from heat.
  16. Spread the semisweet chocolate glaze evenly over the cooled brownies.
  17. Drizzle melted white chocolate over the glaze. Drag a toothpick or skewer through the white chocolate to create a marbled effect.
  18. Gently tap the pan on the counter to settle the glaze.
  19. Refrigerate for at least 20 minutes, or up to 12 hours, until the glaze is set.
  20. Cut into 30 bars (approximately 2 inches square).
  21. Store covered at room temperature. Brownies improve in flavor and texture over a couple of days.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

59g

Fat

42g

Carbs

7g