I still remember the first time I whipped these up—snow was falling outside, my toddler was painting the dog with yogurt, and I just needed a win. I grabbed one bowl, a bag of chocolate chips, and hoped for the best. These One Bowl Peppermint Brownies delivered: rich, fudgy, minty magic in every bite—with zero mixer and minimal cleanup.
Table of Contents
Ingredients You’ll Need
When I say this is a One Bowl Peppermint Brownies recipe, I mean it. No fancy mixers or extra dishes—just one bowl, peppermint, and pantry staples you probably already have. Here’s the breakdown:
Chocolate & Cocoa Powder
This combo gives these brownies their deep, luxurious flavor. Use semi-sweet or dark chocolate chips (or a mix). Unsweetened cocoa powder adds intensity—Dutch-process will give a slightly smoother finish, while natural cocoa has more bite.
Sugars & Eggs
White sugar keeps things sweet and chewy; brown sugar adds moisture and that soft, melt-in-your-mouth center. Eggs provide structure and richness—whisking them in one at a time helps achieve that crackly top we all love.
Butter & Oil
Butter gives a rich base flavor, while just a splash of oil keeps the texture ultra-moist without getting greasy. You could sub coconut oil in a pinch, but I like the balance of classic unsalted butter and neutral vegetable oil here.
Peppermint Extract
Go easy—this stuff’s powerful. One teaspoon gives a cooling lift without overwhelming the chocolate. If you’re not a peppermint person, you can skip it entirely or swap in vanilla extract.
Mix-Ins & Toppings
Chocolate chips folded into the batter mean melty chocolate pockets in every bite. Crushed candy canes on top add crunch, color, and festive flair. You can also toss in Andes mint baking chips if you’re feeling fancy.
Step-by-Step Instructions
Mix the Batter in One Bowl
Preheat your oven to 350°F. In a large microwave-safe bowl, melt 12 tablespoons of unsalted butter with ½ cup of chocolate chips in 30-second bursts—should take about 1.5 minutes. Stir until smooth.
Add ¾ cup cocoa powder, ½ teaspoon salt, and 1½ teaspoons instant espresso powder (if using)—the espresso won’t make it taste like coffee, it just boosts the chocolate flavor.
Stir in ¾ cup white sugar and ¾ cup packed brown sugar until glossy. Whisk in 3 eggs, one at a time, then add 2 tablespoons oil and 1 teaspoon peppermint extract. Stir until silky.
Fold in ¾ cup flour and the remaining ¾ cup chocolate chips—don’t overmix! The batter should be thick and glossy.
Bake the Brownies
Line an 8×8 inch baking pan with parchment paper and lightly grease it. Pour in the batter and smooth the top.
Bake for 35–40 minutes. You’re looking for a set edge with a slightly underdone center—it’ll keep cooking as it cools. A toothpick should come out with a few moist crumbs, not totally clean.
Let cool completely before topping (I know, it’s hard).
Add the Peppermint Topping
To finish these One Bowl Peppermint Brownies strong, make a quick ganache: heat ½ cup heavy cream (don’t boil), then pour it over 1 cup chocolate chips. Let sit 3–4 minutes, then whisk into a glossy, chocolatey topping. Stir in 1 tsp peppermint extract, 1 tsp butter, and a pinch of salt.
Spread the ganache over the cooled brownies. Sprinkle with crushed peppermint candies or candy canes for crunch and holiday sparkle.
Chill in the fridge for 1 hour to set. For clean edges, slice with a sharp knife and wipe between cuts.
Tips for the Best Peppermint Brownies
- Don’t overbake: The center should be slightly gooey when you pull them out. Overbaking = dry brownies. Let them firm up as they cool.
- Use parchment paper: It makes lifting and slicing a breeze.
- Chill before slicing: This helps the ganache set for those pretty, clean lines.
- Wipe your knife between cuts: This little move makes your brownies look bakery-worthy.
- Use quality chocolate and peppermint extract—it’s the secret behind truly unforgettable One Bowl Peppermint Brownies. The better the ingredients, the better the flavor.
FAQ
What are common brownie baking mistakes?
Overbaking is #1—it leads to dry, cakey brownies. Also, overmixing the batter can make them dense. Always let them cool fully before slicing to avoid a gooey mess.
Should you keep chocolate brownies in the fridge?
Yes, especially these! The ganache sets best when chilled. Store in an airtight container in the fridge for up to 5 days, or freeze once fully set for 2–3 months.
How much peppermint to add to brownies?
Stick with 1 teaspoon of peppermint extract in the batter, and another teaspoon in the ganache. More than that and you risk mint overload. Always taste-test if you’re unsur
More Brownie Recipes You’ll Love
If you’re into chocolate with a seasonal twist, you might also love my silky, spice-kissed pumpkin chiffon pie or my savory-sweet roasted pumpkin seeds recipe.
And if you’re craving something cozy for dinner first, try my dreamy, dairy-rich creamy pumpkin pasta—it’s the perfect warm-up before diving into One Bowl Peppermint Brownies for dessert.
For more festive recipe inspiration and baking guides, check out resources like Sally’s Baking Addiction or Serious Eats, especially if you’re curious about chocolate science or peppermint pairings.