Name: Peppermint Hot Chocolate Brownies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: .75 cup unsalted butter (softened); 1 cup granulated sugar; 3 large eggs (at room temperature); 0.5 teaspoon peppermint extract (or .25 teaspoon peppermint oil ); 1 cup all-purpose flour; 0.5 cup hot cocoa mix (I used Starbucks); 10 ounces semi-sweet chocolate chips (divided); 1 tablespoon crushed candy cane (or more to taste); 1 teaspoon fine sea salt; 1.5 cups miniature marshmallows; chocolate syrup (optional)

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Last Updated on October 26, 2022 by Lisa Johnson

These fudgy Peppermint Hot Chocolate Brownies have amazing flavor and they’re easy to make. Delicious chocolate brownies flavored with peppermint and topped with melted chocolate and mini marshmallows are the ultimate holiday treat!

Ten chocolate brownies squares topped with melted chocolate and mini marshmallows.

Recipe inspiration

This recipe was originally created as part of a cocoa and marshmallow Dessert Challenge. While I was searching for the miniature marshmallows in the pantry, I came across some Starbucks Peppermint Hot Cocoa Mix and I new exactly what I was going to make.

Chocolate and peppermint is my favorite flavor combination so it was a no brainer; Caffe Mocha, Boozy Peppermint Hot Chocolate, Peppermint Boozy Brownies, and Triple Chocolate Peppermint Cookies to name a few.

Mini marshmallow topped brownies sitting on a square white plate.

I originally shared this recipe January 2014. Updated October 2022.

What you will need

Unfortunately they no longer sell the peppermint hot cocoa mix, so I have recreated the recipe using a combination of hot cocoa mix and crushed candy cane.

Ingredients needed to make peppermint hot chocolate brownies.

Unsalted butter
Granulated Sugar
Large Eggs at room temperature
Hot cocoa mix – I used Starbucks but any brand will work.
All-purpose flour
A bit of sea salt to bring out the chocolate flavor.
Crushed candy cane
Peppermint extract or LorAnn Peppermint oil for a more intense flavor.
Semi-sweet chocolate chips – regular or mini, whatever you have on hand.
Mini marshmallows to replicate traditional hot chocolate.
Chocolate syrup is optional – I used it to make the brownies appear more dramatic.

Be sure to check out the detailed printable recipe card below

Looking down on twenty four brownie squares topped with mini marshmallows and drizzled with chocolate.

How to make Peppermint Hot Chocolate Brownies:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper, spray with cooking spray, and set aside.

Beat the sugar and butter together until light and fluffy. Add the eggs one at a time, and beat until well combined.

One egg on top of beaten sugar and butter mixture in a mixing bowl.

Add the extract and stir in the flour, hot chocolate mix, and salt.

Cocoa powder and flour on top of the butter sugar mixture in a mixing bowl.

Stir in the crushed candy cane and half of the chocolate chips.

Mini chocolate chips and crushed candy cane in a mixing bowl with brownie batter.

Pour into a prepared baking pan and spread out evenly with a silicone spatula.

Brownie batter spread out in a parchment paper lined baking pan.

Place in the oven and bake until the brownies begin to pull away from the sides of the pan and are set in the center, about 25 to 30 minutes.

Brownies baked in a parchment lined baking pan.

Remove from the oven and sprinkle with the remaining chocolate chips and the mini marshmallows evenly over the top of the hot brownies.

Chocolate chips and mini marshmallows on top of baked brownies in a baking pan.

Place a baking sheet over the top of the brownies so the chocolate and marshmallows will melt.

Let cool for at least 10 minutes before cutting. Cut into 24 squares and drizzle with chocolate syrup for even more chocolatey goodness.

A single chocolate brownie topped with melted chocolate and mini marshmallows resting on top of a platter full of brownies.

Recipe Notes & Tips

Allow brownies to cool completely before cutting for cleaner edges and less mess.
Use the ends of the parchment paper to lift the cooled brownies out of the pan.
It is best to cut the brownies on a cutting board to avoid cuts in the base of the baking pan that will end up rusting over time.
Cut brownies into 24 small squares or 12 large squares depending on your needs.
Store cooled brownies in an airtight container, or covered with plastic wrap at room temperature for 3 to 4 days. These brownies do not need to be refrigerated.
To freeze leftover brownies, wrap in plastic wrap, then aluminum foil and place in a zipper top bag. Freeze for up to 3 months. To defrost, allow brownies to defrost at room temperature. Heat in the the microwave in 15-second intervals to melt the chocolate if desired.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious chocolate and marshmallow dessert recipes

S’mores Brownies with graham cracker base.
S’mores Ice Cream Pie
Double Chocolate Hot Cacao Mix – in case you would like to make your own mix!
Outdoor S’mores with Homemade Peanut Butter

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Enjoy!!