Why You’ll Love This Recipe
These one bowl peppermint brownies are the ultimate holiday indulgence — rich, chewy, and delightfully refreshing. The combination of deep, fudgy chocolate and cool peppermint makes every bite taste like winter magic. Best of all, they come together quickly in a single bowl, with minimal cleanup and maximum flavor. I baked a batch of these last Christmas for a cookie exchange, and they disappeared before the party even started! Whether you’re making them for gifting, a cozy movie night, or a festive dessert platter, these brownies strike the perfect balance of sweetness and peppermint freshness.
One Bowl Peppermint Brownies: Fudgy, Festive, and Perfectly Minty
- Total Time: 35 mins
- Yield: 9–12 brownies
- Diet: Vegetarian
Description
These One Bowl Peppermint Brownies are fudgy, rich, and perfectly festive for the holidays. With deep chocolate flavor, cool peppermint essence, and a crunchy candy cane topping, they’re easy to make in one bowl for quick cleanup — the perfect Christmas treat!
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips (optional)
- 1/4 cup crushed candy canes or peppermint candies (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- In a large microwave-safe bowl, melt the butter. Whisk in sugar, eggs, vanilla extract, and peppermint extract until glossy and smooth.
- Add cocoa powder, flour, salt, and baking powder. Stir until just combined — do not overmix.
- Fold in chocolate chips if using, then pour the batter into the prepared baking pan.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Sprinkle crushed candy canes over the warm brownies, pressing them lightly into the surface.
- Cool completely before slicing into squares. For cleaner cuts, refrigerate for 30 minutes before cutting.
Notes
- For a more indulgent treat, drizzle with melted white chocolate before adding the candy canes.
- Use a mix of dark and milk chocolate chips for deeper flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter — Adds richness and gives the brownies their signature fudgy texture.
Granulated sugar — Sweetens and balances the bold chocolate flavor.
Brown sugar — Adds moisture and a touch of caramel depth.
Eggs — Provide structure and give the brownies their chewy consistency.
Vanilla extract — Enhances the chocolate flavor and softens the peppermint’s sharpness.
Peppermint extract — The key to that refreshing holiday twist.
Unsweetened cocoa powder — Gives the brownies a deep, dark chocolate intensity.
All-purpose flour — The foundation that keeps the brownies dense but not dry.
Salt — Balances the sweetness and intensifies the cocoa flavor.
Chocolate chips — Create pockets of melted chocolate throughout each bite.
Crushed candy canes or peppermint candies — For that festive crunch and decorative finish.
Directions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
In a large microwave-safe bowl, melt the butter in 20-second intervals until completely melted. Whisk in both sugars until glossy and smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and peppermint extracts.
Sift in the cocoa powder, flour, and salt. Mix gently until just combined — do not overmix. Fold in half of the chocolate chips.
Pour the batter into the prepared pan, spreading evenly. Sprinkle the remaining chocolate chips and crushed candy canes on top.
Bake for 25–30 minutes, or until the edges are set and the center looks slightly underbaked (they’ll continue to firm up as they cool). Cool completely in the pan before slicing. For clean, beautiful squares, chill the brownies for 30 minutes before cutting.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes 9–12 brownies. Preparation takes 10 minutes, baking 25 minutes, and cooling about 30 minutes. Total time: approximately 1 hour.
Storage/reheating
Store brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. To freeze, wrap individual brownies tightly and store for up to 2 months. Reheat gently in the microwave for 10–15 seconds to restore their fudgy texture.
Variations and Customizations
Double Chocolate Peppermint — Stir in white chocolate chips for a striking color contrast.
Peppermint Mocha — Add 1 teaspoon espresso powder to enhance the chocolate flavor.
Frosted Brownies — Top with peppermint buttercream or chocolate ganache for extra indulgence.
Candy Cane Swirl — Swirl crushed candy cane directly into the batter before baking.
Gluten-Free — Substitute a 1:1 gluten-free flour blend.
Mint Chocolate Chip — Add green-tinted mint chips for a playful holiday look.
Vegan Version — Use plant-based butter, flax eggs, and dairy-free chocolate chips.
Spicy Hot Chocolate Twist — Add a pinch of cinnamon or cayenne for warmth and spice.
Festive Bark Brownies — Top with melted white chocolate and crushed peppermint for a decorative finish.
Mini Brownie Bites — Bake in a mini muffin tin for perfectly portioned treats.
FAQs
Can I make these without peppermint extract?
Yes, skip it for classic fudgy brownies or replace it with vanilla for a milder flavor.
Can I use melted chocolate instead of cocoa powder?
Yes, substitute ½ cup melted dark chocolate and reduce the butter slightly.
How do I keep brownies fudgy?
Avoid overbaking — remove them when the center still looks slightly soft.
Can I make these in advance?
Yes, they actually taste better the next day once the flavors settle.
What kind of cocoa powder works best?
Dutch-processed cocoa gives richer flavor and darker color.
How do I crush candy canes neatly?
Place them in a sealed plastic bag and gently crush with a rolling pin.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase the baking time by 5–7 minutes.
Can I add nuts?
Yes, chopped walnuts or pecans add great texture.
Can I use mint chocolate instead of extract?
Absolutely — melt it into the batter for a smooth minty flavor.
How do I get clean brownie slices?
Chill before cutting and wipe the knife clean between each slice.
Conclusion
One bowl peppermint brownies are the perfect blend of rich chocolate and cool mint — a treat that brings instant holiday cheer. They’re simple, decadent, and beautiful, with that signature fudgy center and festive peppermint crunch. Whether you serve them at a party, package them as gifts, or enjoy one with a cup of cocoa by the fire, these brownies are guaranteed to make your holiday season a little sweeter and a lot more delicious.
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