One Bowl Peppermint Brownies - Perfect Dessert Recipe for Chirstmas and Holiday

If you’re looking for a treat that screams “holiday cheer” without making you wash a sink full of bowls, this Peppermint Brownies Recipe has your name written all over it. One bowl, minimal fuss, and maximum chocolatey goodness—how’s that for winning at Christmas Cooking?

These fudgy beauties are loaded with rich cocoa flavor, topped with a silky chocolate ganache, and finished off with a snowfall of crushed peppermint. It’s basically the ultimate peppermint dessert for your holiday table. The best part? They’re just as fun to make as they are to eat (okay, maybe eating wins).

Here’s the game plan: don’t overbake. The magic happens when they’re slightly underdone—gooey in the middle, chewy on the edges. Stick a toothpick in the center, and if it comes out with a little chocolate on it, you’re golden. Oh, and always use the best quality ingredients—life’s too short for meh chocolate.

Pro tip: Grease your pan with softened butter, then line it with parchment paper. That way, you can lift out your brownies without leaving half of them stuck in the pan. Once you pour on that ganache, pop the pan into the fridge for a bit so it firms up (trust me, they’re still soft and chewy after chilling).

When it’s time to slice, wipe the knife clean between cuts for those perfect bakery-style squares. And yeah, use a sharp knife—this is holiday baking, not a sawing contest.

Bring these peppermint brownies to your next party, and watch them disappear faster than you can say “save me a piece.” Between their festive look and irresistible taste, they belong in your go-to peppermint recipes and Christmas baking recipes collection. Because IMO, no holiday desserts table is complete without a little peppermint sparkle in the mix.

Peppermint Chocolate Brownies Recipe

Prep Time: 10 minutes | Chill Time: 1 hour | Bake Time: 35 minutes | Total Time: 1 hour 45 minutes
Yields: 16 small brownie squares
Recipe by: Aleda
Category: Dessert

Ingredients

• 12 tablespoons unsalted butter
• 1 ¼ cups chocolate chips, divided
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• ¾ cup packed brown sugar (light or dark)
• 3 large eggs
• 2 tablespoons vegetable oil
• 1 teaspoon peppermint extract
• ¾ cup all-purpose flour
• 1 ½ teaspoons espresso powder (optional)
• Crushed peppermint candies or candy canes, for topping
• For the Chocolate Ganache:
• 1 cup chocolate chips
• ½ cup heavy cream
• 1 teaspoon peppermint extract
• 1 teaspoon unsalted butter
• A pinch of salt

Directions

1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter, then line it with parchment paper to make removal easy. Set aside.
2. In a microwave-safe bowl, combine the butter and half a cup of chocolate chips. Melt them together in 30-second bursts, stirring after each, until smooth and fully melted—this should take about 1 to 1.5 minutes.
3. Stir in the cocoa powder, salt, and espresso powder if you’re using it.
4. Add both the white and brown sugars to the mixture and stir well to combine.
5. Crack in the eggs one by one, whisking thoroughly after each addition.
6. Mix in the peppermint extract and vegetable oil until everything is blended smoothly.
7. Gently fold in the flour and the remaining chocolate chips, being careful not to overmix.
8. Pour the batter into your prepared pan and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center—it should come out with a few moist crumbs attached, not completely clean. Avoid overbaking!
9. Let the brownies cool fully before moving on to the ganache.
10. To make the ganache, place the chocolate chips in a medium heatproof bowl. Warm the heavy cream over medium heat until hot but not boiling, then pour it over the chocolate. Let sit for 3-4 minutes so the chocolate melts.
11. Whisk the mixture until glossy and smooth. Stir in peppermint extract, butter, and a pinch of salt.
12. Spread this luscious ganache evenly over the cooled brownies. Sprinkle with crushed peppermint candies or candy canes.
13. Refrigerate for at least an hour to allow the ganache to firm up while keeping the brownies soft and chewy.
14. When ready, use a sharp knife wiped clean between cuts to slice the brownies into neat squares. Serve and enjoy!

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