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    Home » Dessert

    Peppermint Fudge Brownies

    Published: Dec 4, 2013 · Modified: Nov 29, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    These Peppermint Fudge Brownies are rich, fudgy, gooey and delicious! They have a slight tingle from the peppermint extract without being overpowering and are topped with the most luscious chocolate-marshmallow ganache.

    Peppermint Fudge Brownies on a white platter with candy canes.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    The holidays are a time to deck the halls AND desserts, as far as I'm concerned. These Peppermint Fudge Brownies are a classic treat dressed up in its holiday best!

    Rich and fudgy, peppermint-infused brownies are topped with a sweet chocolate marshmallow ganache and topped off with a sprinkle of crushed candy canes for a festive flourish!

    They're everything you'll want to bring to a holiday potluck and will steal the show on a Christmas dessert table.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • Peppermint Fudge Brownies
    Peppermint Fudge Brownies on a red cupcake liner.

    Ingredients

    Brownie Batter:

    • Unsalted butter
    • Milk chocolate chips or chopped milk chocolate bar
    • Granulated sugar
    • Instant coffee
    • Vanilla extract
    • Peppermint extract
    • Eggs
    • Cocoa powder
    • All-purpose flour
    • Sea salt

    Fudge Topping:

    • Milk chocolate (or semi-sweet) chocolate chips
    • Heavy cream
    • Marshmallow fluff

    Garnish:

    • Crushed candy canes
    • Semi-sweet chocolate chips, melted

    Instructions

    Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line an 8x8 inch pan with overlapping parchment paper, making it easier to lift the brownies out once baked.

    Melt Chocolate and Butter: In a large heat-safe bowl, microwave butter and chocolate in 30-second intervals, stirring each time until melted and smooth.

    Combine Wet Ingredients: To the melted chocolate and butter, add sugar, instant coffee, vanilla extract, peppermint extract, and eggs. Whisk together until smooth and thoroughly combined.

    Mix Dry Ingredients: In a separate bowl, sift together cocoa powder, flour, and salt. Add this dry mixture to the wet ingredients and gently fold together until just combined. Be cautious not to overmix; the batter will be thick and sticky. Incorporate chocolate chips into the batter.

    Bake Brownies: Spoon the batter into the prepared pan and bake for 18-20 minutes. Look for a just-set top with slightly puffed edges. Avoid overbaking to retain their fudgy texture.

    A Peppermint Fudge Brownie on a red cupcake liner.

    Recipe FAQ's

    How do I store these brownies?

    Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

    Can I freeze these brownies?

    Yes. Let the brownies cool completely. Ensure they're well wrapped (either individually or as a whole) in plastic wrap and aluminum foil or in a freezer-safe airtight container. Thaw at room temperature then top with frosting just before serving.

    Can I skip the instant coffee?

    The instant coffee enhances the chocolate flavor but can be omitted if preferred. It won't drastically alter the recipe.

    How do I get clean cuts without the brownies sticking?

    Chill the brownies in the refrigerator before cutting. Using a sharp knife dipped in hot water and wiped dry between cuts can also help achieve clean edges. Some people also swear by using a plastic knife!

    What can I substitute for marshmallow fluff in the frosting?

    If you don't have marshmallow fluff, you can omit it entirely for a slightly different texture and flavor.

    Variations & Substitutions

    • Peppermint Mocha Brownies:
      Add 2 tablespoons of instant espresso powder to the batter along with the instant coffee for a stronger coffee flavor. Top the baked brownies with a drizzle of chocolate ganache infused with a hint of peppermint extract for a decadent mocha twist.
    • White Chocolate Peppermint Brownies:
      Replace the milk chocolate chips in the batter with white chocolate chips. For the topping, use white chocolate chips and add a touch of peppermint extract to the fudge topping.
    • Peppermint Patty Brownies:
      Place whole peppermint patties evenly spaced on top of the batter before baking in place of the chocolate chips. As the brownies bake, the patties will melt slightly, creating a gooey and minty surprise in each bite.
    • Peppermint Swirl Cheesecake Brownies:
      Create a cheesecake swirl by making a simple cheesecake batter (cream cheese, sugar, egg, and vanilla extract) and swirling it into the brownie batter before baking. Add crushed candy canes on top for a festive touch.

    Diet-Specific Substitutions

    These diet-specific versions have not been tested, but could work with the substitutions below:

    • Gluten Free: Use a gluten-free all-purpose flour blend as a 1:1 substitute for regular all-purpose flour in the recipe. Make sure the other ingredients such as chocolate chips and extracts are certified gluten-free.
    • Vegan: Substitute unsalted butter with a plant-based butter alternative. Use dairy-free milk chocolate chips or chopped dairy-free chocolate bars. Replace eggs with a suitable egg substitute, such as a commercial egg replacer. Ensure that the marshmallow fluff, if used, is vegan-friendly.
    Peppermint Fudge Brownies on a white platter with candy canes.

    Peppermint Fudge Brownies

    Dianna Muscari | The Kitchen Prep
    These Peppermint Fudge Brownies are rich, fudgy, gooey and delicious! They have a slight tingle from the peppermint extract without being overpowering and are topped with the most luscious chocolate-marshmallow ganache. A perfect holiday treat!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Chilling Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 servings

    Ingredients
      

    • 10 tablespoons unsalted butter
    • ¼ cup milk chocolate chips or chopped milk chocolate bar
    • 1 cup sugar
    • 1 tablespoon instant coffee*
    • 1 teaspoon vanilla extract
    • ½ teaspoon peppermint extract
    • 2 eggs
    • ½ cup cocoa powder
    • ½ cup all-purpose flour
    • ¼ teaspoon salt
    • ¼ cup milk chocolate chips

    For Fudge Topping

    • ⅓ cup milk chocolate {or semi-sweet} chocolate chips
    • 2½ tablespoons heavy cream
    • 2 tablespoons marshmallow fluff

    For Garnish

    • ¼ cup crushed candy canes
    • ¼ cup semi-sweet chocolate chips melted

    Instructions
     

    • Preheat oven to 350°F. Prepare an 8x8 inch pan by lining with overlapping sheets of parchment paper This will make it easier to lift the brownie out when it's done.
    • In a large, heat-safe bowl, microwave butter and chocolate at 30 second intervals, whisking each time until melted and smooth.
    • To the chocolate/butter mixture, add sugar, instant coffee, vanilla extract, peppermint extract and eggs. Whisk together until smooth and well incorporated.
    • In another bowl, sift together the cocoa powder, flour and salt. Add to the wet mixture and fold together until just incorporated. Do not overmix. The batter will be thick & sticky. Mix in the chocolate chips.
    • Spoon batter into your prepared pan and bake for 18-20 minutes until the top is just set and the edges look a bit puffed. These should be fudgy, so try not to overbake them.

    For Fudge Topping

    • Meanwhile, in a small bowl, melt chocolate and heavy cream for your topping by microwaving for 30 second intervals, stopping to mix until shiny and smooth.
    • Once melted, add the marshmallow fluff and mix well until the mixture is uniform. Set aside to cool slightly.
    • When the brownie is ready, remove from oven and allow to cool for about 20 minutes. Once cooled, pour the truffle topping over the brownie, smoothing out evenly over the top. Sprinkle with candy cane pieces.
    • Refrigerate for 30 minutes to 1 hour until the topping is set. This will make it easier to cut and get pretty pieces.
    • Remove from the refrigerator and cut into squares. If you want to garnish even further, drizzle or pipe the squares with melted semi-sweet chocolate before moving onto a serving platter.

    Notes

    *Instant coffee or espresso powder aren't usually detectable in brownies or chocolate-flavored dishes; they simply add an extra boost to the chocolate flavor. However, found that these had a tiny hint of coffee flavor to them. If you're not fond of the taste, you can decrease the amount added to the recipe or omit it altogether.
    Variations
    • Peppermint Mocha Brownies:
      Add 2 tablespoons of instant espresso powder to the batter along with the instant coffee for a stronger coffee flavor. Top the baked brownies with a drizzle of chocolate ganache infused with a hint of peppermint extract for a decadent mocha twist.
    • White Chocolate Peppermint Brownies:
      Replace the milk chocolate chips in the batter with white chocolate chips. For the topping, use white chocolate chips and add a touch of peppermint extract to the fudge topping.
    • Peppermint Patty Brownies:
      Place whole peppermint patties evenly spaced on top of the batter before baking in place of the chocolate chips. As the brownies bake, the patties will melt slightly, creating a gooey and minty surprise in each bite.
    • Peppermint Swirl Cheesecake Brownies:
      Create a cheesecake swirl by making a simple cheesecake batter (cream cheese, sugar, egg, and vanilla extract) and swirling it into the brownie batter before baking. Add crushed candy canes on top for a festive touch.
    These diet-specific versions have not been tested, but could work with the substitutions below:
    • Gluten Free: Use a gluten-free all-purpose flour blend as a 1:1 substitute for regular all-purpose flour in the recipe. Make sure the other ingredients such as chocolate chips and extracts are certified gluten-free.
    • Vegan: Substitute unsalted butter with a plant-based butter alternative. Use dairy-free milk chocolate chips or chopped dairy-free chocolate bars. Replace eggs with a suitable egg substitute, such as a commercial egg replacer. Ensure that the marshmallow fluff, if used, is vegan-friendly.

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    Reader Interactions

    Comments

    1. Terri Truscello says

      December 07, 2013 at 6:45 am

      Peppermint and chocolate is always a winning holiday combination!

      Reply

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    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

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