Hamdi Saidani These Pioneer Woman Peppermint Brownies taste like Christmas hit a fudgy chocolate brownie with a candy cane. Bittersweet chocolate and cocoa powder melted with butter, a full tablespoon of peppermint extract stirred right into the batter, and crushed candy canes scattered on top of a melted chocolate drizzle. Ready in about 2 hours.
They’re minty enough that you actually taste the peppermint, not just a vague hint of it. If you prefer something softer, cut the extract in half. But honestly, go big. It’s December.
Why Butter Instead of Oil
Most boxed brownie mixes call for oil, but this recipe uses a full cup of salted butter. It gives the brownies a richer taste and a slightly cakey texture that holds up better under the chocolate drizzle and candy cane topping.
Oil makes brownies chewier and more fudgy. Butter makes them denser and more flavorful. For a holiday brownie that’s getting dressed up with toppings, butter is the right call.
How To Crush Candy Canes Without the Mess
Leave them in their wrappers, put a few in a zip-top bag, and smash them with a rolling pin. The wrappers keep the shards from flying everywhere, and the bag catches anything that escapes.
You want a mix of fine dust and bigger chunks. The dust sticks to the melted chocolate and the chunks give you that crunch when you bite down. Don’t pulverize them into powder or you lose the texture.
Peppermint Brownies Ingredients
- 1 cup salted butter, plus more for the pan
- 4 ounces bittersweet chocolate, broken into pieces
- 1/3 cup unsweetened cocoa powder
- 2 cups sugar
- 3 large eggs
- 1 tablespoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup semisweet chocolate chips
- Crushed candy canes or peppermints, for topping
How To Make Pioneer Woman Peppermint Brownies
- Prep the Pan: Preheat your oven to 350°F. Butter an 8-inch square baking pan, line it with parchment paper leaving overhang on two sides, and butter the parchment too.
- Melt the Chocolate: Melt the butter and bittersweet chocolate together in a saucepan over medium-low heat, stirring until smooth, about 3 minutes. Pull it off the heat and whisk in the cocoa powder until combined. Let it cool for about 5 minutes.
- Build the Batter: Stir the sugar into the chocolate mixture until combined. Add the eggs one at a time, mixing well after each. Stir in the peppermint extract, then add the flour and fold gently until just combined.
- Bake: Pour the batter into the prepared pan, spread it evenly, and tap the pan on the counter to release any air bubbles. Bake for about 40 minutes until a toothpick in the center comes out clean or with a few moist crumbs. Let cool 25 minutes, then lift out using the parchment and cool completely on a rack.
- Add the Topping: Microwave the chocolate chips at 50% power in 30-second bursts, stirring between each, until melted. Drizzle over the cooled brownies and sprinkle crushed candy canes on top. Let the chocolate set before slicing.
How To Know When They’re Done
Stick a toothpick in the center. Clean or a few moist crumbs means pull them out. Wet batter means more time. Moist crumbs are actually what you want because that’s what gives you a fudgy center.
Don’t overbake these. The peppermint flavor gets sharper as the brownies dry out, and you lose that dense, moist chocolate base that makes the mint work.
Can You Use Peppermint Oil Instead
Peppermint oil is much stronger than extract. If that’s all you have, use about 1/4 teaspoon instead of a full tablespoon. A few drops too many and the brownies will taste like toothpaste.
Peppermint extract is easier to control and you’ll find it in the baking aisle near the vanilla. A bottle lasts forever since you only use it a couple times a year.
How To Box These as a Gift
Cut the brownies into small squares, about 1 inch each, and you’ll get close to 30 mini mint brownie bites from the pan. Layer them in a box between sheets of parchment paper so the toppings don’t stick together.
Tie the box with a ribbon and you’ve got a homemade Christmas gift that takes less effort than a batch of decorated cookies. They look fancy, they taste incredible, and nobody needs to know how easy they were.
How To Store
Keep these brownies in an airtight container at room temperature for up to 5 days. Layer parchment paper between rows so the chocolate topping and candy canes don’t stick together. You can freeze them for up to 2 months, but add the chocolate drizzle and candy cane topping after thawing, not before.
Nutrition
- Calories: 312 kcal
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 65 mg
- Sodium: 107 mg
- Total Carbohydrate: 40 g
- Fiber: 2 g
- Sugar: 32 g
- Protein: 3 g
Try More Recipes
Pioneer Woman Peppermint Brownies
Description
These Pioneer Woman Peppermint Brownies taste like Christmas hit a fudgy chocolate brownie with a candy cane. Bittersweet chocolate and cocoa powder melted with butter, a full tablespoon of peppermint extract stirred right into the batter, and crushed candy canes scattered on top of a melted chocolate drizzle. Ready in about 2 hours.
They’re minty enough that you actually taste the peppermint, not just a vague hint of it. If you prefer something softer, cut the extract in half. But honestly, go big. It’s December.
Ingredients
Instructions
- Prep the Pan: Preheat your oven to 350°F. Butter an 8-inch square baking pan, line it with parchment paper leaving overhang on two sides, and butter the parchment too.
- Melt the Chocolate: Melt the butter and bittersweet chocolate together in a saucepan over medium-low heat, stirring until smooth, about 3 minutes. Pull it off the heat and whisk in the cocoa powder until combined. Let it cool for about 5 minutes.
- Build the Batter: Stir the sugar into the chocolate mixture until combined. Add the eggs one at a time, mixing well after each. Stir in the peppermint extract, then add the flour and fold gently until just combined.
- Bake: Pour the batter into the prepared pan, spread it evenly, and tap the pan on the counter to release any air bubbles. Bake for about 40 minutes until a toothpick in the center comes out clean or with a few moist crumbs. Let cool 25 minutes, then lift out using the parchment and cool completely on a rack.
- Add the Topping: Microwave the chocolate chips at 50% power in 30-second bursts, stirring between each, until melted. Drizzle over the cooled brownies and sprinkle crushed candy canes on top. Let the chocolate set before slicing.
