There are desserts that taste good… and then there are desserts that feel like a moment. These Peppermint Hot Chocolate Brownies are the second kind.
They’re the dessert equivalent of putting on fuzzy socks, turning on your favorite holiday movie, and cozying up under a blanket with a warm mug in your hands. They taste like Christmas excitement wrapped in nostalgia — that first bite of something chocolatey when you were a kid, standing next to a tin of candy canes and believing the world was full of magic.
These brownies bring all of that back, but in a way that feels elevated, grown-up, and totally irresistible.
They start with a deeply fudgy brownie base. Not cakey, not dry — just rich, velvety chocolate with melty chips running through every bite. And then the real magic begins: a peppermint hot chocolate ganache that pours over the top like a warm winter blanket. It’s silky, cooling, chocolatey, and unbelievably luscious.
Finish it with crushed peppermint and mini marshmallows, and you have a dessert that looks like it belongs at a holiday bakery display… but came from your own kitchen in less than an hour.
These brownies are the perfect treat for December baking, holiday gifting, Christmas parties, or cozy nights in. They’re festive without being complicated, indulgent without being heavy, and so beautiful they practically sparkle on the plate.
This is the recipe you make once — and then you’re asked for it every single year.
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WHY YOU’LL LOVE THIS RECIPE
- Ultra fudgy brownies — dense, rich, and full of chocolate flavor.
- Easy one-bowl base — simple ingredients and barely any mess.
- Peppermint hot chocolate topping that takes the whole dessert from great to unforgettable.
- Festive without being fussy — candy canes and mini marshmallows make it picture-perfect.
- Make-ahead friendly — stays moist and delicious for days.
- Perfect for gifting or parties — cuts cleanly and looks beautiful on a dessert tray.
- Holiday flavor without overwhelming sweetness — chocolate and peppermint stay balanced.
INGREDIENT BREAKDOWN
For the Brownies
Unsalted butter: Creates the fudgy structure and rich chocolate foundation.
Granulated sugar: Sweeter and more stable than brown sugar, helping achieve that shiny top.
Eggs: Bind everything together and contribute to the soft, tender bite.
Vanilla extract: Rounds out the chocolate flavor and adds warmth.
All-purpose flour: Just enough to hold the brownies together without making them cakey.
Unsweetened cocoa powder: Delivers the deep, classic chocolate taste.
Baking powder: Gives the brownies a slight lift so they don’t feel too dense.
Salt: Enhances every bit of chocolate flavor.
Semi-sweet chocolate chips: Melt into little pockets throughout the batter.
Peppermint extract: A small amount adds festive coolness without overpowering the chocolate.
For the Peppermint Hot Chocolate Topping
Heavy cream: Makes the topping silky, smooth, and spreadable.
Semi-sweet chocolate: Creates a luxurious, rich ganache.
Peppermint extract: Adds that cool hot-chocolate-meets-candy-cane finish.
Crushed peppermint: Adds sparkle, crunch, and holiday charm.
Mini marshmallows: Optional, but highly recommended for a true “hot chocolate” vibe.
Instructions
- Step 1: In a large bowl, whisk together sugar, eggs, and vanilla until smooth. Whisk in butter slowly.
- Step 2: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Fold dry into wet, just until combined. Fold in peppermint extract and Chocolate chips.
- Step 3: Pour batter into greased and parchment lined 9×13 pan, bake for 30-35 minutes at 350 degrees.
- Step 4: Chill in refrigerator for 30 minutes to an hour, this will allow your slices to be cut more cleanly.
HOW TO MAKE PEPPERMINT HOT CHOCOLATE BROWNIES
1. Prep your pan
Line a 9×13 baking dish with parchment paper, leaving overhang. This makes lifting and cutting the brownies clean and easy.
2. Melt the butter
Warm it gently — either in a small saucepan or in the microwave — until just melted, not sizzling.
3. Mix wet ingredients
In a large bowl:
- Whisk sugar, eggs, and vanilla until smooth and slightly pale.
- Slowly whisk in the melted butter to keep the mixture glossy.
4. Add dry ingredients
In another bowl, sift together:
- Flour
- Cocoa powder
- Baking powder
- Salt
Fold into the wet ingredients until combined. Do not overmix.
5. Add peppermint + chocolate chips
Stir in:
- Chocolate chips
- Peppermint extract
The batter will be thick and shiny.
6. Bake
Spread batter into your prepared pan.
Bake at 350°F for 25–30 minutes, or until:
- The edges are set
- A toothpick inserted near the edge comes out with moist crumbs
Avoid overbaking — fudgy brownies need a slightly soft center.
7. Make the hot chocolate topping
Just before the brownies are done:
- Heat heavy cream until just simmering.
- Pour over the chopped chocolate and let sit 2 minutes.
- Stir until smooth and glossy.
- Add peppermint extract and mix again.
8. Assemble
Once the brownies are completely cool:
- Pour the peppermint ganache over the top.
- Spread evenly.
- Garnish with crushed candy canes and mini marshmallows.
- Refrigerate for about 30 minutes to let the topping set.
9. Slice + serve
Lift brownies from the pan and cut into clean squares.
RECIPE VARIATIONS
- Double chocolate peppermint: Add peppermint chips to the batter.
- Dark chocolate lovers: Use Dutch-process cocoa for a deeper, richer flavor.
- Mocha peppermint: Add 1 teaspoon espresso powder to enhance the chocolate.
- Peppermint swirl: Drop a little melted white chocolate on top and swirl through the ganache.
- Gluten-free: Substitute a 1:1 gluten-free flour blend.
SERVING SUGGESTIONS
These brownies pair beautifully with:
- A glass of cold milk
- Vanilla bean ice cream
- A cozy herbal tea
- A mug of homemade peppermint hot chocolate
For parties, cut them into bite-sized squares and sprinkle a little extra peppermint dust over the top for sparkle.
STORAGE
- Room temperature: 3–4 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Freeze unfrosted brownies up to 3 months. Add topping after thawing.
FAQ
Can I make these in a 9×9 pan?
Yes! They’ll be thicker. Bake 35–42 minutes and check often.
Do these brownies taste strongly of peppermint?
They’re lightly minty — just enough to feel festive without overwhelming the chocolate.
Can I use milk chocolate instead of semi-sweet?
You can, but the brownies will be sweeter. Semi-sweet balances the peppermint better.
Will the crushed candy canes melt?
Eventually, yes — after about a day. Add right before serving for the best crunch.
Can I skip the peppermint?
Absolutely. Replace with vanilla for classic hot chocolate brownies.
Can I double the topping?
Yes! If you want a thick, indulgent ganache layer, feel free to double it.
WHY THIS RECIPE WORKS
This recipe is engineered for:
- Maximum fudginess
- Perfect chocolate depth
- Balanced peppermint flavor
- Smooth, glossy ganache
- Beautiful holiday presentation
The butter-heavy batter keeps everything rich. The low flour content ensures fudginess. The peppermint enhances the chocolate instead of competing with it.
And the topping? It makes these brownies unforgettable.
Everything works together to create a dessert that feels like eating a warm mug of peppermint hot chocolate — but somehow even better.
FINAL THOUGHTS
These Peppermint Hot Chocolate Brownies are pure holiday joy baked into a pan. They’re nostalgic, cozy, fun, and so beautiful they practically glow. Every bite is a mix of cool peppermint, deep chocolate, silky ganache, and that festive crunch on top.
Make them for holiday parties. Make them for gifts. Make them for quiet nights when you just want something warm, cheerful, and chocolatey.
But most of all, make them because they bring the kind of simple holiday magic we all need more of — and because every December deserves a brownie this special.
Peppermint Hot Chocolate Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment or grease well.
- Melt the butter over low heat or in the microwave until just melted.
- In a large bowl, whisk together sugar, eggs, and vanilla until smooth.
- Slowly whisk in the melted butter.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet just until combined.
- Stir in chocolate chips and peppermint extract.
- Spread the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out with moist crumbs.
- While brownies bake, make the topping:
- Heat heavy cream until it begins to simmer.
- Pour over chopped chocolate and let sit 2 minutes.
- Stir until smooth, then add peppermint extract.
- Let brownies cool completely, then spread the peppermint ganache over the top.
- Garnish with crushed peppermints and mini marshmallows if you want that hot chocolate vibe.
- Refrigerate 30 minutes before cutting.
Notes
- Peppermint strength: Peppermint extract is strong, so measure carefully. Start with the listed amount, taste the ganache, and add more only if needed.
- Don’t overbake: Brownies are fudgiest when the center still looks slightly soft and a toothpick comes out with moist crumbs. Overbaking will make them cakier.
- Cooling is key: Let the brownies cool completely before adding the ganache. If they’re warm, the topping will slide right off.
- Ganache thickness: If you prefer an extra-thick hot chocolate layer, you can double the ganache.
- Topping tip: Add crushed peppermint and marshmallows just before serving if you want the crunch to stay crisp (peppermint slowly melts into the ganache over time).
- Pan size: This recipe is written for a 9×13 pan. If using a 9×9, increase the bake time to 35–42 minutes.
- Chocolate tip: High-quality chocolate makes a huge difference in the topping. Use a chocolate bar rather than chocolate chips if you have it.
- Clean cuts: For neat squares, chill the brownies after topping and slice with a hot knife wiped clean between each cut.
- Make ahead: These brownies taste even better on day two as the flavors deepen.
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