The holiday season is the perfect time to indulge in cozy, festive treats – and what could be better than combining the rich flavors of hot chocolate and peppermint into a decadent brownie?
These Peppermint Hot Chocolate Brownies are a perfect blend of fudgy, melt-in-your-mouth chocolate and a refreshing peppermint twist, topped with gooey marshmallows.
Whether you’re hosting a holiday party, wrapping up a gift, or just craving something sweet, these brownies will warm your heart and satisfy your sweet tooth.
Let’s get into why this treat is a must-try this winter!
Ingredients Needed to Make Peppermint Hot Chocolate Brownies
To bake these delicious peppermint brownies, you’ll need some basic ingredients you probably already have in your pantry, along with a few holiday essentials for the peppermint twist.
Here’s what you’ll need:
- Unsweetened cocoa powder: This will give your brownies that rich, chocolatey flavor.
- Flour: All-purpose flour works best for these fudgy brownies.
- Butter: Use unsalted butter to keep the flavor balanced.
- Sugar: Both granulated sugar and brown sugar will add sweetness and moisture.
- Eggs: Essential for binding and adding richness.
- Peppermint extract: A little peppermint extract adds that minty kick without overpowering the chocolate.
- Mini marshmallows: For the gooey topping!
- Chocolate chips (optional): For extra chocolatey goodness.
Optional ingredients for variations:
- Crushed peppermint candies: For extra minty flavor and crunch.
- Gluten-free flour: To make these brownies gluten-free.
Step-by-Step Instructions to Bake the Perfect Peppermint Brownies
Now that you have all your ingredients, let’s dive into the simple steps to make these irresistible peppermint brownies!
- Preheat the oven and prepare your baking pan:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Make the brownie batter:
- In a medium bowl, mix together the melted butter, sugar, and cocoa powder until smooth.
- Add the eggs, one at a time, whisking after each addition.
- Stir in the flour, baking powder, and salt until combined. Add peppermint extract and mix well.
- Bake the brownies:
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with just a few crumbs (not wet batter).
- Add the marshmallow topping:
- Once the brownies are done baking, remove them from the oven and immediately top with mini marshmallows.
- Return the pan to the oven for 2-3 minutes, just until the marshmallows puff up and start to turn golden brown.
- Let the brownies cool:
- Allow the brownies to cool in the pan for at least 15 minutes before cutting them into squares. This helps the marshmallows set and prevents the brownies from falling apart.
Tips for Making Peppermint Hot Chocolate Brownies Even Better
While these brownies are delicious as is, a few tips can elevate them to the next level:
- Perfect texture: Don’t overbake your brownies! For fudgy brownies, check them a little earlier than the recipe suggests. You want a few crumbs on the toothpick, not wet batter.
- Crushed peppermint candies: For extra minty flavor and crunch, sprinkle crushed peppermint candies on top of the marshmallows before baking.
- Swirl the marshmallows: Once you add the marshmallows, use a knife or toothpick to swirl them into the brownie batter for a pretty marbled effect.
- Make them festive: Garnish with a drizzle of chocolate ganache or some colorful sprinkles for a truly holiday-worthy dessert!
Serving and Storing Your Peppermint Hot Chocolate Brownies
Once these brownies are done, the fun part begins—enjoying them!
- Serve warm: These brownies are amazing served slightly warm, with a dollop of whipped cream or a scoop of vanilla ice cream. The warm, gooey marshmallows are absolutely irresistible.
- Store leftovers: Keep leftover brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge.
- Freeze for later: If you have leftover brownies (which is unlikely!), you can freeze them. Just wrap them tightly in plastic wrap and store in an airtight container for up to 2 months. To serve, warm them up in the microwave or oven for a few minutes.
Recipe FAQ’s
Can I use peppermint oil instead of peppermint extract?
While peppermint oil has a stronger flavor, you can use it, but reduce the amount to 1/4 teaspoon, as it’s more concentrated than extract.
Can I make these brownies ahead of time?
Yes! You can bake the brownies up to 2 days in advance. Store them in an airtight container at room temperature, and reheat them slightly in the microwave or oven before serving.
Can I freeze these brownies?
Absolutely! After the brownies have cooled completely, wrap them tightly in plastic wrap or foil and store them in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight or warm them up in the microwave before serving.
Peppermint Hot Chocolate Brownies
Ingredients
For the Brownies:
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon peppermint extract
- ½ cup chocolate chips optional for extra chocolate flavor
For the Topping:
- 1 ½ cups mini marshmallows
- ¼ cup crushed peppermint candies optional for extra crunch and minty flavor
Instructions
Preheat the Oven & Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking pan or line it with parchment paper to easily remove the brownies after baking.
Mix the Dry Ingredients:
- In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Stir well to ensure everything is evenly distributed.
Make the Brownie Batter:
- In a separate large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, one at a time, whisking after each addition until fully combined.
- Stir in the peppermint extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If you’re using chocolate chips, fold them into the batter now.
Bake the Brownies:
- Pour the brownie batter into the prepared pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Add the Marshmallow Topping:
- Once the brownies are done baking, remove them from the oven.
- Immediately top with mini marshmallows, spreading them evenly across the surface.
- Return the pan to the oven for 2-3 minutes or until the marshmallows puff up and begin to turn golden brown.
Cool and Serve:
- Let the brownies cool in the pan for at least 15 minutes before cutting them into squares.
- If desired, sprinkle crushed peppermint candies on top of the marshmallows for an extra festive touch.