This Chocolate Peppermint Swirled Brownies recipe pairs a fudgy chocolate brownie base with a creamy peppermint layer and a swirl of melted dark chocolate on top. The result is a rich, festive dessert that’s perfect for the holidays or any time you crave a chocolatey, minty treat.
These brownies are similar in decadence to other favorite brownie recipes like fudgy brownie bites, pumpkin-frosted brownies, and double chocolate mint brownies. They’re indulgent yet straightforward to make, with a homemade brownie layer and a quick peppermint topping that comes together in minutes.
Table of Contents
- How to Make Chocolate Peppermint Swirled Brownies
- Brownie Mix Alternative
- How to Make the Chocolate Peppermint Swirled Topping
- Recommended Brownie Baking Tools
- Quick Tips Before Starting
- Enjoy More Bars and Brownies
- Chocolate Peppermint Swirled Brownies Recipe
How to Make Chocolate Peppermint Swirled Brownies
These brownies have two components: a fudgy chocolate base and a minty peppermint topping finished with melted dark chocolate swirls.
Ingredients for the brownies: all-purpose flour, salt, baking powder, unsweetened cocoa powder, vegetable oil, dark chocolate, water, granulated sugar, eggs, and vanilla extract.
Equipment: 9-inch square baking pan, flour-based baking spray, spatula, and either a stand mixer with a paddle attachment, a hand mixer, or a large bowl and whisk for mixing.
Whisk the dry ingredients together first, then add the wet ingredients and mix only until just combined—overmixing will develop gluten and change the brownies’ texture. Spread the batter into the prepared pan and bake at 350°F. Start checking for doneness at 32 minutes; the brownies are done when they no longer look wet in the center but may still have a slight jiggle. Recommended bake time is about 32–35 minutes depending on your oven. Allow the brownies to cool completely before adding the topping.
Brownie Mix Alternative
If you prefer convenience, any 18.3-ounce boxed brownie mix can be used instead of the homemade batter. To deepen the chocolate flavor, stir in 1 teaspoon espresso powder and 1 teaspoon vanilla extract to the mix before baking.
How to Make the Chocolate Peppermint Swirled Topping
Ingredients for the peppermint topping: powdered sugar, unsalted butter (softened), evaporated milk, peppermint extract, and a touch of vanilla extract.
Ingredients for the melted chocolate: dark chocolate (preferably chopped from a bar) and a tablespoon of vegetable shortening to smooth the melt.
Use a stand mixer or hand mixer to beat the powdered sugar, softened butter, evaporated milk, peppermint extract, and vanilla until the mixture is smooth and creamy. The peppermint filling will thicken as you mix; a paddle attachment makes this easy. Set the peppermint filling aside while you melt the chocolate.
Melt the dark chocolate and shortening in a microwaveable bowl in 30–45 second bursts at 50% power, stirring between intervals until smooth. Spread the peppermint layer over the cooled brownies, then spoon the melted dark chocolate over the top in several spots. Use a toothpick or knife to swirl the chocolate into the peppermint layer to create a marbled effect.
Cover and refrigerate the finished brownies for 30–45 minutes so the topping can firm up. For cleaner slices, let the chilled brownies sit at room temperature for 15 minutes before cutting, or run a sharp knife under hot water and dry it before slicing.
Recommended Brownie Baking Tools
Helpful tools include a reliable 9-inch square pan, a flour-based baking spray, a stand mixer or hand mixer, a rubber spatula, and a sharp knife for slicing. Parchment paper strips make removal and cutting easier if you prefer to lift the brownies from the pan.
Quick Tips Before Starting
- Spray the 9-inch pan generously with a flour-based baking spray for easy release.
- Line the pan with a parchment paper sling if you want to remove the slab for cleaner cutting.
- Bake at 350ºF and start checking at 32 minutes. Brownies are done when a toothpick comes out with moist crumbs but not raw batter.
- Let brownies cool almost completely before spreading the peppermint layer to prevent melting and sliding.
- Refrigerate the finished brownies for 30–45 minutes to help the topping set before slicing.
- To slice cleanly, either warm your knife under hot water and dry it between cuts, or let the brownies rest at room temperature for 15 minutes after refrigeration.
- Store leftovers in a tightly sealed container in the refrigerator for 3–5 days.
Enjoy More Bars and Brownies
Super Easy Lemon Bars
Salted Brownie Cookies
The Best Salted Pecan Pie Brownies
Classic Fudge Nut Bars
Chocolate Peppermint Swirled Brownies
Ingredients
brownies
- 1 cup All-Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Vegetable Oil
- 3 oz Dark Chocolate, melted
- 1/4 cup Water
- 1 1/2 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
peppermint topping
- 3 cup Powdered Sugar, firmly packed
- 4 tbsp Unsalted Butter, softened
- 1/4 cup Evaporated Milk
- 2 tsp Peppermint Extract
- 1/2 tsp Vanilla Extract
melted chocolate
- 3 oz Dark Chocolate, melted
- 1 tbsp Vegetable Shortening
Instructions
brownies
- Melt 3 oz dark chocolate in a microwave-safe bowl in 30–45 second intervals until smooth. Set aside to cool slightly.
- Preheat the oven to 350ºF and position the rack in the second slot. Spray a 9-inch square pan with a flour-based baking spray. If using parchment, line the pan with a parchment sling and respray.
- Whisk together the flour, salt, baking powder, and cocoa powder. Add vegetable oil, melted dark chocolate, water, sugar, eggs, and vanilla. Mix until just combined—do not overmix.
- Spoon the batter into the prepared pan and bake 32–35 minutes at 350ºF. If the center still jiggles slightly or a toothpick has moist crumbs, they can be removed. If the toothpick shows raw batter, continue baking and check again.
- Allow the brownies to cool completely before adding the topping.
chocolate peppermint swirled topping
- Beat powdered sugar, softened butter, evaporated milk, peppermint extract, and vanilla with a stand or hand mixer on medium-high until smooth and creamy. Set aside.
- Melt 3 oz dark chocolate with 1 tbsp vegetable shortening in a microwave-safe bowl at 50% power in 30–45 second increments until smooth.
- Spread the peppermint mixture over the cooled brownies. Spoon melted chocolate over the peppermint in several spots and swirl with a toothpick or knife.
- Cover and refrigerate for 30–45 minutes to set. For cleaner slices, let the brownies sit at room temperature for 15 minutes before cutting, or warm a sharp knife under hot water, dry it, and slice.
Notes
- To remove brownies from the pan easily, line with a parchment paper sling and spray before adding batter.
- Check doneness by a slight jiggle in the center or by a toothpick that comes out with moist crumbs—not wet batter.
- Wait until brownies are mostly cooled before spreading the peppermint filling to avoid melting the topping.
- Refrigerate covered for 30–45 minutes to let the peppermint and chocolate set before slicing.
- For neat slices, either let refrigerated brownies sit 15 minutes at room temperature or cut with a hot, dry knife between cuts.
- Store in an airtight container in the fridge for 3–5 days.
- The peppermint filling is adapted from a homemade peppermint patties recipe.
Nutrition
Carbohydrates: 54 g |
Protein: 3 g |
Fat: 16 g |
Saturated Fat: 6 g |
Sugar: 44 g
Nutritional information is an estimate and will vary based on the specific ingredients you use.