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Ultimate One-Bowl Fudgy Peppermint Brownies with Candy Cane Crunch

A close-up of a fudgy peppermint brownie topped with light green mint frosting and crushed candy canes.
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Make rich, fudgy peppermint brownies in a single bowl for easy prep and minimal cleanup. These decadent chocolate mint brownies are topped with a cool peppermint frosting and crushed candy canes, making them the perfect holiday dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup crushed peppermint candies or candy canes (for batter)
  • For Frosting:
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup milk or heavy cream
  • 1 teaspoon peppermint extract
  • 2–3 drops green or red food coloring (optional)
  • ½ cup crushed peppermint candies or candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Whisk in the eggs one at a time until incorporated. Stir in the vanilla extract and peppermint extract.
  4. Add the flour, cocoa powder, and salt to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
  5. Fold in the chocolate chips and the ½ cup of crushed peppermint candies.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  8. Let the brownies cool completely in the pan on a wire rack. This is important before frosting.
  9. Prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk/cream, until smooth. Mix in the peppermint extract and food coloring, if using.
  10. Once the brownies are cool, spread the peppermint frosting evenly over the top.
  11. Sprinkle the remaining ½ cup of crushed peppermint candies over the frosting.
  12. Allow the frosting to set slightly, then use the parchment overhang to lift the brownies from the pan. Cut into squares.

Notes

  • For the fudgiest results, slightly underbake the brownies by a minute or two.
  • Use high-quality cocoa powder to deepen the chocolate flavor in these chocolate peppermint treats.
  • If you do not have peppermint extract, you can substitute with 1 teaspoon of pure vanilla extract and use only peppermint candies for flavor.
  • These candy cane brownies store well in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://cookingbymia.com/peppermint-brownies-fudgy-one-bowl-recipe/