Fudgy Peppermint Brownies

Looking for a dessert that screams holiday spirit and satisfies your sweet tooth? Fudgy Peppermint Brownies are a decadent treat perfect for the holiday season or whenever you crave a minty twist to a classic dessert.

Rich, fudgy brownies are topped with a creamy, sweet, and minty middle layer, then a layer of glossy, velvety ganache and crushed candy canes, making them the perfect holiday treat. 

Love peppermint desserts? You will definitely want to try my recipes for fudgy mint crinkle cookies, peppermint hot chocolate brownies, and triple chocolate peppermint cookies too!

Most people save their peppermint treats for Christmas, but I love them so much I prefer to indulge throughout the year! I even have some tips to change them up and make them a year round treat.

Tools used to create this recipe

• 13 x 9 Baking Pan – You want to use a metal pan, not glass.
• Parchment Paper Sheets
• Silicone Spatula
• Food Scale – To measure the chocolate
• Hand Mixer
• Large Mixing Bowl

Key Ingredients

• Unsweetened Chocolate (Base): This is the heart of the brownie, giving it that deep, rich flavor and fudgy texture.
• Peppermint Schnapps: This is where the “boozy” magic happens. Peppermint schnapps infuses the batter with a subtle alcohol warmth while amping up the peppermint flavor.
• Semisweet Chocolate (Topping): Semisweet chocolate chips melt smoothly, resulting in a glossy, velvety ganache that sets firmly but remains soft enough to cut through easily.
• Crushed Candy Canes: Optional garnish that adds a bit of crunch to the top of the brownies, and let’s everyone know what flavor to expect.

Check out the printable recipe card below for the complete recipe and detailed instructions.

The hardest part about making them, is waiting for them to chill.

How to Make Fudgy Peppermint Brownies

Brownie Base:

• Preheat Your Oven: Set the oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly. This prevents sticking and makes cleanup easier.
• Melt the Chocolate: Combine unsweetened chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. You can also melt it over a double boiler for better control.
• Mix the Wet Ingredients: Whisk together granulated sugar, eggs, and vanilla extract until combined. Gradually add the melted chocolate mixture, stirring constantly to avoid cooking the eggs.
• Combine the Dry Ingredients: In a separate bowl, mix all-purpose flour, espresso powder (if using) and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
• Get Ready to Bake: Pour the batter into your prepared pan and smooth it out with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean (a few crumbs are fine for a fudgy texture).

Peppermint Filling:

• Combine the Filling Ingredients: Beat butter and powdered sugar together in a large bowl, gradually adding the heavy cream and peppermint extract or schnapps. Beat with a hand mixer until smooth. You want it thick, creamy, and spreadable.
• Top the Brownies: Spread over cooled brownie layer. Place in the refrigerator to chill, 30 – 60 minutes.

Chocolate Ganache Topping:

• Melt the Chocolate: Place semisweet chocolate chips, butter, and heavy cream in a medium bowl. Heat in the microwave for one minute, stir. Continue heating and stirring until chocolate is melted and mixture is smooth.
• Spread over Filling: Spread warm chocolate mixture over chilled bars. Sprinkle with crushed peppermint candies, if desired. 
• Chill: Place back in the refrigerator until completely chilled.
• Serve: Cut the finished brownies into 22 even pieces, or as many as you would like. For clean cuts, use a sharp knife, wiping it clean with a damp cloth between cuts. For extra precision, dip the knife in warm water and dry it off before slicing.

These decadent brownies layer the richness of chocolate with a refreshing peppermint twist, creating a treat that’s not just dessert, but the best brownies for holiday celebrations!

Expert Tips

• The filling can be made with CashewMilk or canned coconut milk for a lactose-free version. Almond or Rice milk will be too thin.
• If you do not want to add the peppermint schnapps, substitute 1 teaspoon of peppermint extract in the filling.
• To make these for St. Patrick’s Day, add green food coloring to the filling and top with chocolate shavings.
• The espresso powder does not add a coffee flavor to the brownies, it just enhances the chocolate flavor. If you do not have any in your pantry, just leave it out.
• To crush the peppermint candies: Place candies in a zipper top freezer bag and hit them with a rolling pin until crushed into small pieces.
• Peppermint boozy brownies store well in the refrigerator for up to 5 days in an airtight container. You can also freeze them for up to 3 months. Thaw in the refrigerator before serving.

I prefer mine without the crushed candy canes, so I only covered half of the brownies with the crushed candies.

Can I use a boxed brownie mix for the base?

Absolutely! Using a boxed mix is a great time-saver. Just follow the package instructions, and be sure to let the brownies cool completely before adding the peppermint layer.

How do I get the peppermint filling smooth?

For a smooth, creamy filling, ensure the butter is softened before mixing. Gradually add the powdered sugar and mix until fully incorporated. If the filling seems too thick, a splash of milk or cream can help achieve the desired consistency.

How do I make the ganache glossy?

Use high-quality chocolate (like Guittaird) and heavy cream for the ganache. Melt the chocolate slowly to avoid seizing, and whisk until smooth and shiny. Let it cool slightly before pouring it over the peppermint layer to prevent melting the filling.

How do I make them gluten-free?

Use a gluten-free brownie mix or your favorite gluten-free brownie recipe for the base. Ensure all other ingredients, like chocolate and extracts, are certified gluten-free.