Fudgy Peppermint Brownies

These decadent Peppermint Brownies are easy to make from scratch and have a secret ingredient that makes them extra fudgy! Each bite has crunchy candy cane bits for the ultimate Christmas dessert! Bonus: these brownies are gluten-free too!

Want more Peppermint-inspired recipes? You’re going to love my Vegan Chocolate Cake with Peppermint Buttercream Frosting, my Gluten Peppermint Chocolate Cookies or my Vegan Peppermint Chocolate Mouse.

The Fudgiest Peppermint Brownies Ever

These quick and easy brownies are so incredibly moist and chocolatey, you’ll want to make them at least once a month! With just 10 minutes of prep time, you can whip them up on a whim whenever you’re hit with a chocolate peppermint craving. You can even omit the candy canes and use this recipe as a base for all of your favorite brownie flavors!

I know you’re dying to discover the special ingredient that makes these brownies so darn fudgy. Well, the secret is officially out – it’s melted chocolate! I find that using just cocoa powder results in a more cake-like brownie as opposed to the fudgy texture that I’m going for. Add in some melted chocolate and—voilá!—fudgy brownie perfection is achieved.

What You’ll Need

With their short and simple ingredient lineup, these brownies are pretty much as easy as your average box mix recipe. Only they’re way more indulgent!

• Butter: Unsalted.
• Semi-Sweet Chocolate Chips: You could also use dark or milk chocolate chips if you’d like.
• Eggs
• Vanilla Extract
• Cocoa Powder: Natural and unsweetened.
• Gluten-Free Baking Flour: Or equal parts all-purpose flour.
• Sugar
• Ground Cinnamon: Don’t omit this! It enhances the chocolate flavor even more.
• Sea Salt
• Crushed Peppermint Candies: Or candy canes.

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How to Make Fudgy Gluten Free Brownies

The instructions below will help you make homemade brownies like never before. Let’s get started!

Prep for Baking: Preheat the oven to 350°F. Grease an 8×8-inch glass baking dish with cooking spray, then line it with parchment paper extending up the sides of the pan for easy removal after baking.

Melt Chocolate: Add the chocolate chips and butter to a small bowl. Melt the mixture in the microwave, heating it in 30-second shifts and stirring it until the chocolate is smooth and completely melted. Reduce the microwave time accordingly to avoid burning the chocolate.

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Let Rest: Pour the melted chocolate into a large bowl and let it rest for 5 minutes.

Add Eggs & Sugar: Whisk the eggs into the bowl one at a time. Then whisk in the sugar.

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Add Remaining Ingredients: Add the vanilla extract, cocoa powder, gluten-free flour, ground cinnamon and sea salt. Scrape down the sides of the bowl as needed to make sure everything is incorporated. Finally, add half of the candy cane bits. Whisk everything together until completely combined.

Bake: Add the brownie mix to the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let Cool: Let the brownies cool for 10-15 minutes, then top them with the remaining crushed candy canes.

Cut & Serve: Cut and serve the peppermint brownies once they’re at room temperature or slightly warmer.

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Tips for Success

If you’re on a mission to make the world’s fudgiest brownies, remember these tips and tricks. They’ll lead you right there!

• Prep Your Pan Properly: I recommend greasing your baking dish with cooking spray and also lining it with parchment paper. Make sure some of the paper goes above the sides of the pan so you can easily lift out the brownies later.
• Use a Double Boiler or Melting Pot: It’s easiest to melt the chocolate in a candy melting pot or a double boiler. If you have to use the microwave, don’t forget to stir the chocolate after each increment and reduce the cook time as needed – if you burn the chocolate, you’ll have to start all over again!
• Don’t Over-Bake: Over-baking your brownies will make them come out tough and chewy rather than soft and fudgy. Do a toothpick test as soon as they reach the 30 minute mark to determine whether or not they’re done.
• Cool Before Cutting: I know these brownies smell and look amazing as soon as they come out of the oven, but it’s really best to let them cool before you cut and serve them. Otherwise, you may have to eat them with a spoon.

Variation Ideas

You can use this easy recipe to make any kind of brownies you want! Let’s discuss a few variations that still include the peppermint.

• Double Chocolate Peppermint Brownies: If you’d like to add even more chocolate to these fudgy bars of bliss, feel free to top them with your go-to chocolate ganache. Wait until the brownies have cooled completely first, then add the crushed peppermint topping after spreading on the ganache.
• Peppermint Marshmallow Brownies: I love topping my brownies with mini marshmallows either right before they’re done baking or just after they leave the oven. They get all melty and look like Christmas snow! You can add the peppermint bits on top of the marshmallows or only use the amount that goes into the brownie batter.
• Frosted Peppermint Brownies: For those of you who love frosted brownies, you have to try topping these with my peppermint buttercream from this recipe! You’ll also find a super simple recipe for chocolate ganache in there if you’re leaning toward the double chocolate brownies described above.

How to Store Extra Brownies

Once cooled completely, these brownies can be kept in an airtight container at room temperature for up to 2 days. You can transfer them to the fridge and store them for 3-4 additional days if needed, but I doubt you’ll have any left by then! If you want to warm them up before enjoying them, microwave individual brownies for a few seconds before serving.

Can I Freeze These?

Yes, cooled brownies can be stored in the freezer for up to 3 months. Wrap each brownie (or the whole, uncut batch) in plastic wrap and freeze them in an airtight container or a freezer bag. Thaw out frozen brownies in the fridge before enjoying.

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More Peppermint Treats to Try

Want more holiday-worthy peppermint desserts? You can’t go wrong with any of the recipes below.

• Gluten-Free Chocolate Peppermint Cookies
• Peppermint Chocolate Mousse
• Edible Thin Mint Cookie Dough

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