Blissful chocolatey, pepperminty amazingness. Fast and simple to make, and faster to make disappear. Healthier version of my favorite chocolate mint brownies.
These chocolate peppermint brownies are perfect to have on hand for after school snacks, afternoon tea breaks, and even dessert. They are dense and fudgy with moist crumbs and the perfect peppermint flavor.
This easy from scratch recipe bakes up fast and is one of my absolute favorites.
If you’ve looked around on the site, I’m sure by now that y’all know I love chocolate.
Like, I’m not trying to keep it a secret or anything.
And the other day I was really craving me some brownies!
They needed it fudgy and rich. And chocolate-y.
And then I thought, “Oh! I should add some peppermint!”
And so I came up with this amazing Chocolate Peppermint Brownie recipe.
Chocolate and peppermint is one of my favorite combinations, and these are truly superb!
This recipe uses an 8″ x 8” or 9″ x 9” pan, but you can double the recipe and bake it in a 9″ x 13” if you’ve got a crowd.
These amazing brownies come together quickly and as a bonus, your house smells pretty awesome as they bake!
I have no idea if they freeze well because I never have any left over to freeze. 🙂
If you don’t have raw chocolate powder, you can get some here, or just use cocoa powder.
In a pinch you can substitute 2 – 1 oz unsweetened baking squares for the chocolate powder and reduce the butter by 2 Tbsp.
Now, go grab your apron and let’s make some chocolate peppermint magic!
Chocolate Peppermint Brownies
- 10 Tablespoon butter (1 stick + 2 Tbsp)
- 6 Tablespoon raw chocolate powder or cocoa powder
- 1 cup organic evaporated sugar cane juice
- ½ cup organic, unbleached flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs
- 1 ½ teaspoons peppermint extract
Butter your pan well and set aside.
To start with, you need to heat the butter in a medium-sized saucepan just until melted.
Then in a small bowl combine the chocolate powder, sugar, flour, baking powder, and sea salt. And stir that all up well.
Now we’re going to add the chocolate mixture to the melted butter and stir until it’s well mixed.
Then add the eggs and the peppermint extract and mix it again.
The last step is to pour the brownie batter into your prepared pan and bake it at 350°F for 25 to 30 minutes.
It will pull away from the sides slightly when it’s done.
Be careful not to over bake, though, because it will continue to cook as it cools.
Let these amazing chocolate mint brownies cool a bit on a wire rack then cut into squares and enjoy!
I usually get 16 brownies from a square pan.
I love to eat then when they are still a little warm.
OK. I confess, I usually eat one when they first come out of the oven.
They are so. stinkin. good.
And can I just point out that serving the brownies warm with a scoop of vanilla ice cream is crazy good too!
And if there are any left to cool they are pretty good cold as well!
So, go ahead, indulge a little. I won’t tell. Promise.
Frequently Asked Questions About Chocolate Brownies
Sitting in the counter, I’ve had them stay good for up to a week in an airtight container. They tend to start drying out after about 3 days.
Yes you can. Wrap tightly with plastic wrap and pop into a zip top freezer bag. They will keep for 3 to 5 months. Allow to thaw on the counter.
If your batter has a lot of air bubbles, they will rise to the surface and pop leaving cracks behind. The more bubbles, the larger the cracks.
More delicious dessert recipes you should try:
Chocolate Peppermint Brownies
- 10 Tbsp butter 1 stick + 2 Tbsp
- 6 Tbsp raw chocolate powder
- 1 cup sugar
- 1/2 cup unbleached flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 eggs
- 1 1/2 tsp peppermint extract
- Heat the butter in a medium sized saucepan just until melted.
- In a small bowl combine the chocolate powder, sugar, flour, baking powder, and sea salt. Stir well.
- Add the chocolate mixture to the butter and stir until it’s well mixed. Add the eggs and peppermint extract and mix again.
- Pour into a well buttered pan and bake at 350 degrees F for 25 minutes.