These decadent Peppermint Brownies are easy to make from scratch and have a secret ingredient that makes them extra fudgy! Each bite has crunchy candy cane bits for the ultimate Christmas dessert! Bonus: these brownies are gluten-free too!
Want more Peppermint-inspired recipes? You’re going to love my Vegan Chocolate Cake with Peppermint Buttercream Frosting, my Gluten Peppermint Chocolate Cookies or my Vegan Peppermint Chocolate Mouse.
The Fudgiest Peppermint Brownies Ever
These quick and easy brownies are so incredibly moist and chocolatey, you’ll want to make them at least once a month! With just 10 minutes of prep time, you can whip them up on a whim whenever you’re hit with a chocolate peppermint craving. You can even omit the candy canes and use this recipe as a base for all of your favorite brownie flavors!
I know you’re dying to discover the special ingredient that makes these brownies so darn fudgy. Well, the secret is officially out – it’s melted chocolate! I find that using just cocoa powder results in a more cake-like brownie as opposed to the fudgy texture that I’m going for. Add in some melted chocolate and—voilá!—fudgy brownie perfection is achieved.
What You’ll Need
With their short and simple ingredient lineup, these brownies are pretty much as easy as your average box mix recipe. Only they’re way more indulgent!
- Butter: Unsalted.
- Semi-Sweet Chocolate Chips: You could also use dark or milk chocolate chips if you’d like.
- Vanilla Extract
- Cocoa Powder: Natural and unsweetened.
- Gluten-Free Baking Flour: Or equal parts all-purpose flour.
- Ground Cinnamon: Don’t omit this! It enhances the chocolate flavor even more.
- Sea Salt
- Crushed Peppermint Candies: Or candy canes.
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How to Make Fudgy Gluten Free Brownies
The instructions below will help you make homemade brownies like never before. Let’s get started!
Prep for Baking: Preheat the oven to 350°F. Grease an 8×8-inch glass baking dish with cooking spray, then line it with parchment paper extending up the sides of the pan for easy removal after baking.
Melt Chocolate: Add the chocolate chips and butter to a small bowl. Melt the mixture in the microwave, heating it in 30-second shifts and stirring it until the chocolate is smooth and completely melted. Reduce the microwave time accordingly to avoid burning the chocolate.
Let Rest: Pour the melted chocolate into a large bowl and let it rest for 5 minutes.
Add Eggs & Sugar: Whisk the eggs into the bowl one at a time. Then whisk in the sugar.
Add Remaining Ingredients: Add the vanilla extract, cocoa powder, gluten-free flour, ground cinnamon and sea salt. Scrape down the sides of the bowl as needed to make sure everything is incorporated. Finally, add half of the candy cane bits. Whisk everything together until completely combined.
Bake: Add the brownie mix to the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let Cool: Let the brownies cool for 10-15 minutes, then top them with the remaining crushed candy canes.
Cut & Serve: Cut and serve the peppermint brownies once they’re at room temperature or slightly warmer.
Tips for Success
If you’re on a mission to make the world’s fudgiest brownies, remember these tips and tricks. They’ll lead you right there!
- Prep Your Pan Properly: I recommend greasing your baking dish with cooking spray and also lining it with parchment paper. Make sure some of the paper goes above the sides of the pan so you can easily lift out the brownies later.
- Use a Double Boiler or Melting Pot: It’s easiest to melt the chocolate in a candy melting pot or a double boiler. If you have to use the microwave, don’t forget to stir the chocolate after each increment and reduce the cook time as needed – if you burn the chocolate, you’ll have to start all over again!
- Don’t Over-Bake: Over-baking your brownies will make them come out tough and chewy rather than soft and fudgy. Do a toothpick test as soon as they reach the 30 minute mark to determine whether or not they’re done.
- Cool Before Cutting: I know these brownies smell and look amazing as soon as they come out of the oven, but it’s really best to let them cool before you cut and serve them. Otherwise, you may have to eat them with a spoon.
You can use this easy recipe to make any kind of brownies you want! Let’s discuss a few variations that still include the peppermint.
- Double Chocolate Peppermint Brownies: If you’d like to add even more chocolate to these fudgy bars of bliss, feel free to top them with your go-to chocolate ganache. Wait until the brownies have cooled completely first, then add the crushed peppermint topping after spreading on the ganache.
- Peppermint Marshmallow Brownies: I love topping my brownies with mini marshmallows either right before they’re done baking or just after they leave the oven. They get all melty and look like Christmas snow! You can add the peppermint bits on top of the marshmallows or only use the amount that goes into the brownie batter.
- Frosted Peppermint Brownies: For those of you who love frosted brownies, you have to try topping these with my peppermint buttercream from this recipe! You’ll also find a super simple recipe for chocolate ganache in there if you’re leaning toward the double chocolate brownies described above.
How to Store Extra Brownies
Once cooled completely, these brownies can be kept in an airtight container at room temperature for up to 2 days. You can transfer them to the fridge and store them for 3-4 additional days if needed, but I doubt you’ll have any left by then! If you want to warm them up before enjoying them, microwave individual brownies for a few seconds before serving.
Can I Freeze These?
Yes, cooled brownies can be stored in the freezer for up to 3 months. Wrap each brownie (or the whole, uncut batch) in plastic wrap and freeze them in an airtight container or a freezer bag. Thaw out frozen brownies in the fridge before enjoying.Print
These decadent Peppermint Brownies are easy to make from scratch and have a secret ingredient that makes them extra fudgy! Each bite has crunchy candy cane bits for the ultimate Christmas dessert!
- 1/2 cup unsalted butter
- 8 oz. semi-sweet chocolate chips
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cocoa powder
- 1/2 cup 1:1 gluten-free baking flour
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup crushed peppermint candies or candy canes
- Preheat oven to 350°F.
- Grease an 8″x8″ glass baking dish with cooking spray. Then line the bottom with parchment paper and up the sides for easy removal after baking.
- In a small bowl, add chocolate chips and butter. Melt chocolate in the microwave, heating in 30 second shifts and stirring until chocolate is smooth and completely melted.
- Pour chocolate into a large bowl and let rest for 5 minutes.
- To the chocolate bowl whisk in eggs, one at a time. Whisk in the sugar.
- Next add vanilla extra, cocoa powder, 1:1 gluten free baking flour, ground cinnamon, sea salt. and half the candy cane mixture. Whisk everything together until completely combined.
- To the prepared baking dish, add the brownie mix.
- Bake for 30-35 minutes, or until toothpick comes out clean.
- Let cool for 10-15 minutes, top with remaining crushed candy canes.
- To Store: Cooled brownies can be kept in an airtight container at room temperature for up to 2 days. You can transfer them to the fridge for 3-4 additional days if needed. Microwave individual brownies for a few seconds before serving if desired.
- To Freeze: Wrap each cooled brownie (or the whole, uncut batch) in plastic wrap and freeze in an airtight container/storage bag. Store in the freezer for up to 3 months and thaw in the fridge before enjoying.
- Serving Size: 1 brownie
- Calories: 166
- Sugar: 10 g
- Sodium: 53 mg
- Fat: 11 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: brownies peppermint, fudgy brownies, gluten free brownies
More Peppermint Treats to Try
Want more holiday-worthy peppermint desserts? You can’t go wrong with any of the recipes below.