Peppermint Swirl Chocolate Brownies

This Peppermint Swirl Chocolate Brownies recipe pairs fudgy chocolate brownies with a top layer of peppermint and melted dark chocolate swirled together! It's a richer take on my homemade peppermint patties!

Like my fudgy brownie bites, pumpkin frosted brownies, double chocolate mint brownies, and salted pecan pie brownies, these peppermint-swirled brownies are a decadent treat that hits the spot during winter and the holidays. Besides tasting great, they're very simple to make!

Making Peppermint Swirl Chocolate Brownies

For the brownies, gather these ingredients:

Ingredients: all-purpose flour, salt, baking powder, unsweetened cocoa powder, vegetable oil, dark chocolate, water, granulated sugar, eggs, and vanilla extract

Baking equipment: 9 inch square baking pan, flour-based baking spray, a spatula, and something for mixing: a stand mixer with a paddle attachment, a hand mixer, or a large bowl and whisk.

Like most brownie recipes, these come together easily. The key is to mix the batter only until combined. Don't overmix the batter! Too much mixing builds up the gluten in the flour, which changes the texture of the brownies.

Bake these peppermint swirl brownies for 32-35 minutes at 350ºF. Every oven runs differently, so start checking at the earliest time!

Brownie Mix Shortcut

If you'd rather skip making the brownies from scratch, any brand of boxed brownie mix (18.3 ounce box) works. You can also stir in 1 teaspoon of espresso powder and 1 teaspoon of vanilla extract for extra flavor.

Making the Peppermint Swirl Topping

Ingredients: powdered sugar, unsalted butter, evaporated milk, peppermint extract, vanilla extract, dark chocolate (ideally a bar, not chips), and vegetable shortening.

Make the peppermint swirl topping once the brownies have nearly cooled. I like using my stand mixer with the paddle attachment for this, but a hand mixer works just as well. The topping thickens as you beat it, so whisking by hand may be more of a workout.

The goal is a smooth, creamy texture, so make sure everything is fully blended. When that's done, set it aside while you melt the chocolate.

Put the dark chocolate and vegetable shortening in a microwave-safe bowl. Heat at 50% power in 30-45 second bursts until melted and smooth. Stir with a spoon or small spatula to check that it's ready.

Spread the peppermint over the cooled brownies. It will be thick but still spreadable. Right away, spoon the melted dark chocolate across parts of the peppermint layer. Use a toothpick (my favorite) or a knife to make the swirls.

Cover the brownies and refrigerate for about 30-45 minutes so the chocolate sets and the peppermint firms up. Before cutting, let them sit at room temperature for 15 minutes, or run a sharp knife under hot water to cut clean squares.

Baking Tools I Recommend

Good to Know First

• Coat the 9-inch square pan generously with a flour-based baking spray. I always reach for Baker's Joy, which has never let me down!
• To cut outside the pan, add a parchment paper sleeve. Grease the pan with baking spray, press the parchment sleeve inside, then spray again.
• The suggested bake time for this peppermint swirl brownie recipe is 350ºF for 35-38 minutes.
• If the middle still jiggles a little, they can come out. Another test: if a toothpick comes out with brownie crumbs, they're done. If it has wet batter on it, leave them in and keep checking!
• Wait until the brownies are mostly cool before spreading on the peppermint filling and melted chocolate.
• Cover and refrigerate the brownies for 30-45 minutes so the peppermint topping and melted chocolate can set.
• To cut, let them stand at room temperature for about 15 minutes. Or take them from the fridge and slice with a sharp knife that has been run under hot water. The second option also gives clean, neat cuts!
• Store the brownies in a tightly sealed container in the fridge for 3-5 days. They'll likely be gone well before then!

Find More Bars and Brownies Here!