Mint to Be: The Only Peppermint Brownies Recipe You’ll Ever Need

A Quick, Catchy Intro with a Viral Hook

You know those brownies that look like they’ve been kissed by a candy cane and taste like they were baked by elves on a sugar high? Yeah, these are those brownies.

Let’s be honest—the phrase “peppermint brownies” probably conjures up visions of dry, crumbly chocolate bricks with a faint whiff of toothpaste. But these? These peppermint brownies are rich, fudgy, and have just the right amount of mint to make you feel festive without feeling like you just brushed your teeth.

Why This Recipe Is Awesome

These peppermint brownies are the perfect blend of deep, dark chocolate and cool peppermint. They’re easy to make, require no fancy ingredients, and will impress anyone lucky enough to snag one.

The best part? You don’t need to be a pastry chef to pull these off. If you can stir, you can make these. And if you can’t stir, well… maybe stick to store-bought.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup chocolate chips
• 1/2 cup crushed peppermint candies or candy canes

Key Substitutions:

• No peppermint extract? Use 1/2 teaspoon of mint extract, but be cautious—it’s stronger.
• Gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-free? Use plant-based butter and dairy-free chocolate chips.

Tools & Kitchen Gadgets Used

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• 9×13-inch baking pan
• Parchment paper
• Cooling rack
• Knife

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Melt the butter. In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the sugar until combined.
3. Add eggs and extracts. Whisk in the eggs, one at a time, followed by the vanilla and peppermint extracts.
4. Combine dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
5. Mix wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in chocolate chips. Gently fold in the chocolate chips until evenly distributed.
7. Pour into pan. Spread the batter evenly into the prepared baking pan.
8. Bake. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Add crushed peppermint. Immediately sprinkle the crushed peppermint candies over the top of the brownies.
10. Cool and cut. Allow the brownies to cool completely in the pan on a cooling rack. Once cooled, lift them out using the parchment overhang and cut into squares.

Calories & Nutritional Info

• Calories per serving (1 brownie): Approximately 250
• Total fat: 12g
• Saturated fat: 7g
• Cholesterol: 60mg
• Sodium: 100mg
• Total carbohydrates: 35g
• Dietary fiber: 2g
• Sugars: 25g
• Protein: 3g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Common Mistakes to Avoid

• Overbaking: Nobody likes dry brownies. Check them at 30 minutes; they should be set but still fudgy in the center.
• Using too much peppermint extract: A little goes a long way. Too much, and your brownies will taste like toothpaste.
• Not lining the pan: Parchment paper makes removal and cleanup a breeze. Don’t skip it.
• Skipping the cooling time: Let them cool completely before cutting. Patience is a virtue, especially when it comes to brownies.

Variations & Customizations

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Vegan: Substitute eggs with flax eggs, use plant-based butter, and dairy-free chocolate chips.
• Extra Minty: Add a layer of peppermint frosting on top for an extra burst of mint flavor.

FAQ Section

Q: Can I use peppermint oil instead of extract?

A: Yes, but peppermint oil is much more concentrated. Use only a few drops to avoid overpowering the brownies.

Q: How should I store these brownies?

A: Store them in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Q: Can I freeze peppermint brownies?

A: Absolutely. Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Q: Can I add nuts to this recipe?

A: Sure! Chopped walnuts or pecans would add a nice crunch.

Q: What type of cocoa powder should I use?

A: Unsweetened natural cocoa powder works best.

Q: Can I make these brownies in a smaller pan?

A: Yes, but adjust the baking time accordingly. A smaller pan will result in thicker brownies that may need more time to bake.

Q: How do I know when the brownies are done?

A: Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.

Final Thoughts

These peppermint brownies are the perfect treat for the holiday season or any time you need a minty chocolate fix. They’re easy to make, customizable, and sure to impress. Once you try them, you’ll never go back to plain old brownies again.