These One Bowl Peppermint Brownies are fudgy, chocolatey, and packed with that cozy peppermint flavor that screams holiday treat.
Everything mixes up in one bowl — no fancy steps, no mess. Just rich chocolate, cool mint, and the easiest cleanup ever.
I make these every December when peppermint candy canes start popping up at the grocery store.
They’re perfect for parties, gift boxes, or just when you want something chocolatey and cozy without a lot of work.
Why I Love This Recipe
I grew up baking brownies with my mom during the holidays, but adding peppermint was something I started doing as an adult. It gives the brownies a fun, fresh twist without being overwhelming. It’s that bite of winter in a warm, chocolatey square.
- It all comes together in one bowl — no need to drag out the mixer
- The combo of cocoa + chocolate chips makes them super rich
- Peppermint adds a pop of flavor that makes them feel festive
- Perfect for bake sales or holiday parties
- Freezer-friendly, so you can make them ahead!
Servings: 9 large brownies
Cook Time: 25–30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
What You’ll Need
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ½ cup semisweet chocolate chips
- ¼ cup crushed peppermint candies (plus more for topping)
Tools Required
- Large mixing bowl
- Whisk or spoon
- Rubber spatula
- 8×8 inch baking pan
- Parchment paper
- Measuring cups and spoons
Pro Tips
- Use parchment paper with some overhang for easy brownie removal
- Don’t overmix once the flour goes in — it keeps the texture fudgy
- Let brownies cool before cutting for clean slices
- Crushing peppermint candies? Put them in a zip bag and roll with a rolling pin
- You can double the recipe and bake in a 9×13” pan — just bake longer
Substitutions and Variations
- Butter: Can use vegan butter or melted coconut oil
- Peppermint extract: Skip it if you prefer just chocolate
- Crushed peppermint: Use peppermint bark or mini candy canes
- Flour: Use gluten-free all-purpose flour blend 1:1
- Chocolate chips: White chocolate chips also taste amazing here
Make Ahead Tips
You can bake the brownies, let them cool, then wrap tightly and freeze them for up to 2 months. Just thaw overnight in the fridge or let sit at room temp for 30 minutes before serving.
How to Make One Bowl Peppermint Brownies
Step 1: Melt the butter
Melt ½ cup (1 stick) unsalted butter until fully liquid but not bubbling hot. Let it cool for 2–3 minutes so it doesn’t cook the eggs later.
Step 2: Mix in sugar, eggs, and extracts
Whisk in 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, and ¼ tsp peppermint extract into the melted butter until glossy and smooth.
Step 3: Add cocoa powder, flour, and salt
Stir in ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, and ¼ tsp salt until just combined. Don’t overmix!
Step 4: Fold in chocolate chips and peppermint
Gently fold in ½ cup semisweet chocolate chips and ¼ cup crushed peppermint candies.
Step 5: Pour into pan and bake
Pour batter into a parchment-lined 8×8 inch pan. Spread evenly. Bake at 350°F for 25–30 minutes or until a toothpick comes out with moist crumbs.
Step 6: Cool, slice, and serve
Let brownies cool completely in the pan. Slice into 9 squares and top with extra crushed peppermint if you like.
Macros (Per Brownie, Based on 9 Servings)
- Calories: 240
- Protein: 2.5g
- Carbs: 30g
- Sugar: 20g
- Fat: 12g
- Fiber: 2g
Why This Recipe Works (Quick Science)
- Butter + cocoa powder = rich chocolate flavor without needing melted chocolate
- Sugar dissolves in warm butter for that shiny crackly top
- Peppermint candies melt slightly while baking and create sweet little bursts
- Minimal mixing keeps the texture fudgy instead of cakey
Common Mistakes
- Overbaking: This dries them out — check at 25 minutes
- Hot butter + eggs too soon: Can scramble the eggs
- Too much flour: Use the spoon-and-level method to measure
- Skipping parchment: Makes it way harder to remove cleanly
What to Serve With
- A hot mug of cocoa
- A scoop of vanilla ice cream
- Fresh berries
- A drizzle of chocolate sauce
- Coffee or peppermint tea
FAQ
Can I double the recipe?
Yes, just bake in a 9×13 pan for 30–35 minutes.
Do they need to be refrigerated?
Nope! Store at room temp in an airtight container for up to 4 days.
Can I freeze these?
Absolutely. Wrap tightly and freeze for up to 2 months.
Do I need to crush the peppermint very fine?
A mix of fine and chunky is perfect — the smaller bits melt in, and the bigger ones give crunch.
