These Peppermint Brownies are rich, fudgy, and layered with a cool burst of mint — the ultimate chocolate‑mint dessert for the holidays or whenever you crave something sweet.
Chocolate and peppermint are a classic pairing, and these peppermint brownies are a favorite in my kitchen. A thick, fudgy brownie base is topped with a creamy homemade peppermint layer and finished with a glossy chocolate glaze. They’re easy to make, impressive on a dessert tray, and disappear fast — especially during December when little helpers are allowed to assist with the rolling pin.
Great for parties, cookie exchanges, or enjoying next to a warm mug of cocoa.
Family is Everything
Making these peppermint patty brownies always brings back kitchen memories. Growing up in a large family, dinner together was important no matter the schedule, and those nights created lasting traditions around the table. My mom’s KitchenAid sat on the counter during so many of those moments — the same mixer that helped make my first batch of cookies and the springboard for experimenting with new treats.
Now I have my own white KitchenAid and my children in the kitchen with me. Pulling it out to make these brownies floods me with nostalgia and gratitude, and I love sharing both the recipe and the memories.
These peppermint patty brownies are surprisingly simple. While there are many incredible brownie recipes out there, this version is fast, forgiving, and reliably delicious. The peppermint topping tastes like a peppermint patty — only better — and the finished bars cut and serve beautifully.
Ingredients for Peppermint Brownies
Brownies
- Sugar — sweetens and helps keep the brownies tender.
- Brown sugar — adds moisture, chewiness, and a hint of caramel.
- Canola oil — provides richness and keeps the brownies moist.
- Vanilla extract — enhances the chocolate flavor.
- Eggs — bind the batter and give a fudgy texture.
- Cocoa powder — supplies the main chocolate flavor.
- Flour — provides structure.
- Baking powder — gives a small lift so brownies aren’t overly dense.
- Salt — balances sweetness and deepens chocolate notes.
- Chocolate chips — add extra pockets of chocolatey goodness.
Peppermint Topping
- Powdered sugar — creates a smooth, creamy texture.
- Peppermint extract — delivers the cool mint flavor.
- Corn syrup — keeps the topping glossy and prevents crystallization.
- Shortening — stabilizes the mixture and keeps the texture spreadable.
- Evaporated milk — adds richness and helps bind the topping.
Chocolate Glaze
- Semi‑sweet chocolate chips — melt into a smooth, rich glaze.
- Butter — adds shine and creates a soft, sliceable finish.
How to Make Peppermint Patty Brownies
- Prep: Preheat the oven to 350°F. Line a 9×13″ pan with foil and spray it with cooking spray.
- Make the brownies: In a stand mixer, beat the sugars, oil, and vanilla until smooth. Add the eggs one at a time. In a separate bowl, whisk together the cocoa, flour, baking powder, and salt. Fold in the chocolate chips, then add the dry ingredients to the wet mixture and mix until just combined. Pour into the prepared pan and bake until the center is set (about 35–45 minutes).
- Prepare the peppermint layer: In the mixer bowl, combine the powdered sugar, peppermint extract, corn syrup, shortening, and evaporated milk. Mix until the mixture comes together — it may be crumbly at first. Press it into a disc, place it on plastic wrap, fold the plastic over, and roll it into a 9×13″ rectangle to match the pan.
- Make the chocolate glaze: Place chocolate chips and butter in a microwave‑safe bowl. Melt in 20–30 second intervals, stirring between each, until smooth.
- Assemble: Once the brownies have cooled for 20–30 minutes, gently peel back the plastic wrap and lay the peppermint layer on top. Pour the chocolate glaze over the peppermint layer and let it set. Slice and serve.
Why You’ll Love This Brownie Recipe
- Festive flavor combination — deep chocolate balanced with cool peppermint.
- Three-layer texture — fudgy brownie base, creamy peppermint center, and a shiny chocolate glaze.
- Party-worthy — perfect for gatherings, cookie exchanges, and gift trays.
- Make-ahead friendly — chilling overnight enhances the flavors.
- Kid-approved — kids enjoy helping press and roll the peppermint layer and drizzle the glaze.
- Beautiful presentation — layered look without complicated decorating.
- Customizable — top with crushed candy canes for color and crunch if you like.
How Do You Know When Brownies Are Done?
Check doneness with a toothpick inserted into the center around the lower end of the recommended bake time. A few moist crumbs clinging to the toothpick indicate moist, chewy brownies. If the toothpick comes out clean, the brownies will be more cake‑like. If you see raw batter, bake a few minutes longer and test again.
FAQs
Let the bars cool completely — chilling in the fridge helps them set for cleaner slices. Heat a sharp knife in hot water, dry it, and slice. Wipe, reheat, and repeat for the best results.
Yes. Bake a 9×13″ batch following the box instructions, then add the peppermint topping and chocolate glaze from this recipe.
Yes. Cool completely and allow the glaze to set, then flash freeze the pan for 30–60 minutes. Layer slices with parchment between them in a sealed bag or container; they keep for up to two months.
Store leftovers in an airtight container at room temperature or in the fridge for 4–5 days. They’re delicious slightly chilled.
The combination of rich chocolate and cool peppermint is magical — these Peppermint Brownies feel special without being complicated. Whether you’re baking for the holidays, a party, or a cozy night at home, they come together easily and vanish quickly. Grab a glass of cold milk, cut a generous square, and savor every fudgy, minty bite.
More Holiday Desserts:
- Chewy Gingerbread Men Cookies
- Christmas Sugar Cookies with Royal Icing
- Peppermint Double Chocolate Cookies
- Gingerbread Bars with Cream Cheese Frosting
- Chocolate Covered Coconut Balls
Peppermint Brownies
Ingredients
For the Brownies
- 2 ¼ cups sugar
- ¾ cup brown sugar
- 1 ½ cups canola oil
- 1 teaspoon vanilla
- 6 large eggs
- 1 cup sifted cocoa powder
- 1 ½ cups flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
For the Peppermint Topping
- 7 ½ cups powdered sugar
- 1 teaspoon peppermint extract
- 5 tablespoons corn syrup
- 3 tablespoons shortening
- 5 tablespoons evaporated milk
For the Chocolate Glaze
- 1 cup semi‑sweet chocolate chips (or half milk/half semi‑sweet)
- ½ cup butter
Instructions
- Heat the oven to 350°F. Line a 9×13″ pan with foil and spray with cooking spray.
- In a stand mixer, beat together sugars, oil, and vanilla until smooth. Add eggs one at a time on low speed.
- In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Fold in chocolate chips so they don’t sink.
- Add the dry ingredients to the wet and mix on low until combined. Pour batter into the prepared pan and bake 35–45 minutes or until the center is set. Let cool 20–30 minutes.
- For the peppermint topping: in the mixer bowl, combine powdered sugar, peppermint extract, corn syrup, shortening, and evaporated milk. Mix until it comes together (it may be crumbly). Press into a disc, place on plastic wrap, fold over, and roll into a 9×13″ rectangle. Set aside.
- For the chocolate glaze: in a microwave‑safe bowl, combine chocolate and butter. Melt in 20–30 second intervals, stirring until smooth.
- Assemble: gently lay the peppermint layer over the cooled brownies, pour the chocolate glaze on top, and allow to set. Slice and enjoy.
Recipe Notes
Brownies can be frozen for 2–3 months.
Nutrition
Calories: 1174 kcal
Carbohydrates: 168 g
Protein: 8 g
Fat: 56 g
Saturated Fat: 17 g
Cholesterol: 106 mg
Sodium: 213 mg
Nutrition information is automatically calculated and should be used as an approximation.