Rich and Fudgy Peppermint Brownies
Prep time
Cook time
Total time
These rich and fudgy peppermint brownies easy to make and are the perfect festive dessert. Studded with chocolate and peppermint chips, they're both delicious and decadent!
Yield: 24 bars
  • 1 c. all-purpose flour
  • 1¾ c. unsweetened cocoa powder
  • 2½ c. sugar
  • 1⅓ c. (2 sticks + 6 tbsp) butter
  • 4 eggs
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ tsp. peppermint extract
  • ¾ c. Andes peppermint crunch baking chips or chopped peppermint bark
  • ½ c. semi-sweet chocolate chips
  • ¼ c. bittersweet chocolate chips (60%)
  1. Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment or foil, set aside. In a large saucepan, melt butter. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes.
  2. In the bowl of a stand mixer, combine the cooled (really it can be slightly warm) butter mixture, the vanilla and peppermint extracts. With mixing speed on low add one egg at a time, mixing just until incorporated.
  3. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the three kinds of chips.
  4. Spread the brownie batter evenly into the prepared pan. Place in oven and bake for 22-28 minutes or until the brownies are set. Remove from oven and allow to cool for 45 minutes before cutting and serving.
-This recipe is for a 9×13 pan. You can make a half recipe and bake it in an 8×8 square pan for about the same amount of time.

Recipe source: my Triple Chocolate Brownies
Recipe by Life Made Simple at