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Easy 30-Minute Christmas Peppermint Brownies Recipe

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These Easy Christmas Peppermint Brownies are a quick, festive dessert made with a boxed brownie mix, a double dose of peppermint extract, and a generous topping of crushed candy canes. Ready in just 30 minutes, they’re perfect for holiday gatherings, cookie swaps, or last-minute treats.

Ingredients

Scale
  • 1 box (18.4 oz) brownie mix
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 teaspoon peppermint extract
  • 1/2 cup crushed candy canes (about 6–8 mini or 3–4 regular-sized)
  • Optional: 1/4 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium bowl, combine the brownie mix, egg, oil, water, and 1/2 teaspoon peppermint extract. Stir until just combined (about 20-30 strokes). The batter should be thick and glossy.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs attached, not clean.
  4. Cool the brownies completely in the pan on a cooling rack for at least 20 minutes.
  5. While the brownies cool, make the ganache: Place the chocolate chips in a small microwave-safe bowl. Heat the heavy cream in a separate microwave-safe cup for 45-60 seconds until steaming but not boiling. Pour the hot cream over the chocolate chips and let sit for 2 minutes without stirring. Then stir until smooth. Stir in the remaining 1/4 teaspoon peppermint extract.
  6. Crush the candy canes: Place them in a sturdy Ziploc bag, seal, wrap in a kitchen towel, and smash with a rolling pin or heavy skillet until you have a mix of fine crumbs and small chunks. Set aside about 2 tablespoons for garnish.
  7. Pour the ganache over the cooled brownies and spread evenly. Immediately sprinkle the crushed candy canes over the ganache while it’s still wet.
  8. Place the pan in the refrigerator for 15-20 minutes to firm up the ganache.
  9. Lift the brownies out using the parchment handles. Use a sharp chef’s knife to cut into 9 or 16 squares. Wipe the knife clean between cuts for neat slices.

Notes

Don’t overbake the brownies; the toothpick should have moist crumbs. Crush candy canes in a Ziploc bag for better control. Use peppermint extract, not mint extract. For clean slices, wipe the knife between cuts. The flavors improve after a day in the fridge.

Nutrition

Keywords: peppermint brownies, Christmas brownies, easy brownies, 30-minute brownies, holiday dessert, boxed brownie mix, candy cane brownies

Find it online: https://cookluma.com/easy-30-minute-christmas-peppermint-brownies-recipe/