Fudgy Peppermint Holiday Brownies

This festive peppermint brownie recipe transforms ordinary chocolate brownies into a holiday sensation with the perfect balance of rich chocolate and cool peppermint. The candy cane pieces create a beautiful sparkle while adding a delightful crunch against the fudgy texture.

I first made these brownies for a neighborhood Christmas party, and they disappeared faster than any other dessert. Now they're requested at every winter gathering, and my kitchen always smells like chocolate and peppermint throughout December.

Ingredients

• Butter: Adds richness and helps create that perfect fudgy texture. Use unsalted for better control of flavor
• Sugar: Balances the bitter cocoa and provides the right structure
• Eggs: Bind everything together while creating that perfect crackly top
• Strong brewed coffee: Enhances chocolate flavor without tasting like coffee. Choose a dark roast for best results
• Peppermint extract: Infuses the entire brownie with cool mint flavor. Be precise with measurement as it's potent
• Flour: Keeps these brownies fudgy rather than cakey. Measure by spooning into cups and leveling
• Cocoa powder: Provides intense chocolate flavor. Dutch processed gives a smoother taste
• Kosher salt: Enhances all flavors and balances sweetness. The larger crystals distribute better
• Crushed candy canes: Add festive color, texture and additional peppermint flavor. Choose brighter colored canes for visual appeal

Step-by-Step Instructions

Prepare Your Oven:

Preheat oven to 350 degrees Fahrenheit. Position your rack in the center of the oven for even heat distribution. This ensures your brownies bake evenly with that perfect balance of crisp edges and fudgy center.

Create The Base:

In a large bowl stir together melted butter and sugar until completely combined. The mixture should look somewhat grainy but uniform. Make sure your butter has cooled slightly so it doesn't cook the eggs in the next step.

Add Wet Ingredients:

Stir in eggs, coffee and peppermint extract until thoroughly combined. Mix until the batter becomes smoother and slightly shiny. The coffee adds depth without tasting like coffee, while the peppermint extract infuses the entire batter with holiday flavor.

Incorporate Dry Ingredients:

Add flour, cocoa powder and salt and mix until just combined. Avoid overmixing which can make brownies tough. Stop stirring as soon as no dry streaks remain. The batter will be thick and fudgy looking.

Add First Candy Layer:

Fold in half of the crushed candy canes with a gentle hand. These pieces will melt slightly during baking, creating pockets of peppermint flavor throughout the brownies. Just a few strokes should incorporate them evenly.

Prepare For Baking:

Line an 8×8 baking dish with parchment paper, leaving overhang on two sides to easily lift brownies later. Pour batter into the pan and use a spatula to spread it in an even layer, reaching all corners.

Add Topping:

Sprinkle most of the remaining crushed candy canes evenly across the top of the batter. Reserve a small amount for garnishing after baking. The candy will partially melt, creating a beautiful stained glass effect.

Bake To Perfection:

Bake for 20-25 minutes or until the edges start to pull away from pan and the center is set. For fudgier brownies, aim for the shorter time. A toothpick inserted should come out with a few moist crumbs attached.

Finishing Touches:

Sprinkle with the reserved crushed candy canes while still warm. This final addition keeps some pieces crunchy and vibrant. Let cool completely for at least an hour before slicing for clean cuts that showcase the pretty layers.

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The peppermint extract is truly the secret hero of this recipe. My grandmother used to say good peppermint extract is like perfume for baked goods. I remember the first time I made these with her, she had me smell the extract before adding it and said, "Just enough to make them sing, not enough to make them shout."

Storage and Make-Ahead Tips

These peppermint brownies actually taste even better the day after baking as the flavors have time to meld together. Store them in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking. For longer storage, freeze the cut brownies individually wrapped in plastic, then placed in a freezer bag for up to 3 months. Allow to thaw at room temperature for about an hour before serving.

Perfect Substitutions

Don't have peppermint extract? Try using crushed starlight mints or even mint chocolate chips instead of regular chocolate chips. For a caffeine-free version, replace the coffee with hot water mixed with a teaspoon of espresso powder or simply use hot water. White chocolate chips make a wonderful addition if you want more sweetness and visual contrast against the dark brownies.

Serving Suggestions

Transform these brownies into an elegant dessert by warming slightly and topping with a scoop of vanilla ice cream. The contrast between warm brownie and cold ice cream creates a delightful sensation. For holiday parties, cut into smaller squares and arrange on a tiered serving platter with other holiday cookies. They also make excellent gifts when packaged in holiday tins or clear cellophane bags tied with festive ribbon.

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Holiday Gifting Ideas

These peppermint brownies make thoughtful homemade gifts during the holiday season. Cut them into squares and place in decorative holiday tins lined with parchment paper. You can also stack them in clear cellophane bags tied with red and green ribbon for a festive touch. Include a handwritten recipe card for an extra personal touch that lets your friends recreate this holiday treat themselves.

Frequently Asked Questions

→ Can I make these peppermint brownies without coffee?

Yes, you can omit the coffee entirely or substitute it with 2 tablespoons of hot water. The coffee enhances the chocolate flavor without adding coffee taste, but the brownies will still be delicious without it.

→ How should I store these brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months by wrapping individually in plastic wrap and storing in a freezer-safe container.

→ Can I use peppermint candy instead of candy canes?

Absolutely! Any hard peppermint candy can be crushed and used as a substitute for candy canes. Starlight mints or other peppermint candies work perfectly.

→ How do I know when the brownies are fully baked?

The brownies are done when the edges start pulling away from the sides of the pan and the center appears set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.

→ Can I reduce the amount of peppermint extract?

Yes, peppermint extract is quite potent. If you prefer a milder mint flavor, start with 1 teaspoon instead of 2, and rely more on the candy canes for the peppermint flavor.

→ Why do I need to let the brownies cool before cutting?

Cooling for at least an hour allows the brownies to set properly. Cutting them while hot will result in messy, crumbly pieces. Patience yields neater squares with better texture.