Easy Holiday Brownies Recipe | Festive Peppermint Fudge Treats

These easy holiday brownies are rich, chewy, and filled with festive peppermint crunch. Made in one bowl and ready in under 40 minutes, they’re perfect for gifting, potlucks, or cozy nights in.
Tested twice best texture at 32 minutes bake time with glossy tops and gooey centers.

Easy Holiday Brownies Recipe | Festive Peppermint Fudge Treats

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• Author: Dominique
• Total Time: 42 minutes
• Yield: 16 squares 1x
• Diet: Vegetarian

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Description

One-bowl peppermint fudge brownies with glossy tops and candy cane crunch. Ready in about 40 minutes and perfect for gifting, potlucks, or cozy nights in. Tested twice; best texture at 32 minutes bake time.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks / 226 g) unsalted butter, melted
• 1 ½ cups (300 g) granulated sugar
• ¾ cup (150 g) brown sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• ½ tsp fine salt
• ½ cup (90 g) chocolate chips
• ½ cup (60 g) crushed candy canes or peppermint candies, divided

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Instructions

• Mix wet ingredients. In a large bowl, whisk melted butter and both sugars until smooth. Add eggs and vanilla; whisk until glossy.
• Add dry ingredients. Sift in flour, cocoa, and salt. Fold just until combined. Stir in chocolate chips and half the crushed candy canes.
• Bake and top. Spread in a greased 9×13-inch (23×33 cm) pan. Bake at 350°F (175°C) for 30–35 minutes, until the center is set but still moist. Immediately sprinkle remaining candy canes on top. Cool fully, then slice.

Notes

Swaps: Use melted coconut oil or plant-based butter for dairy-free; 1:1 gluten-free flour blend for gluten-free. For shiny tops, whisk batter an extra minute after adding sugar. Add ½ tsp espresso powder to deepen chocolate flavor. Store airtight up to 5 days or freeze up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie (1/16 pan)
• Calories: 250
• Sugar: 24 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg

Keywords: easy holiday brownies recipe, peppermint brownies, fudge brownies, Christmas dessert, one-bowl brownies, dairy-free option, festive chocolate brownies, candy cane brownies, holiday baking recipe

Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, melted
• 1 ½ cups (300 g) granulated sugar
• ¾ cup (150 g) brown sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• ½ tsp salt
• ½ cup (90 g) chocolate chips
• ½ cup (60 g) crushed candy canes or peppermint candies

Swaps & Notes

Step-by-Step Instructions

1. Mix wet ingredients. In a large bowl, whisk melted butter and sugars until smooth. Add eggs and vanilla; whisk until glossy.
2. Add dry ingredients. Sift in flour, cocoa powder, and salt. Fold gently until just combined. Stir in chocolate chips and half the crushed candy canes.
3. Bake and top. Pour batter into a greased 9×13-inch (23×33 cm) pan. Bake at 350°F (175°C) for 30–35 minutes, until the center is set but still moist. Sprinkle remaining candy canes on top immediately after baking. Cool fully before slicing.

Pro Tips & Variations

• Use a metal pan for chewier edges; glass pans yield softer centers.
• For shiny tops, whisk the batter an extra minute after adding sugar.
• Add ½ tsp espresso powder to deepen chocolate flavor.
• For a dairy-free peppermint swirl, drizzle melted coconut oil and crushed mints.
• Double the recipe for brownie gift boxes or bake sales.
• Top with white chocolate drizzle for a snowflake look.

Serving Suggestions

• Serve warm with vanilla ice cream and chocolate syrup.
• Cut into bite-size squares for holiday platters.
• Wrap individually for edible gifts.
• Pair with hot cocoa or peppermint tea.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze up to 2 months; thaw overnight in fridge.
• Reheat: Warm slices at 300°F (150°C) for 5–7 minutes.
• Food safety: Keep at room temperature no longer than 4 hours if frosted.

FAQs

Q1: Can I use boxed brownie mix?
Yes! Use one 18 oz box and stir in 2 tbsp cocoa powder and crushed candy canes for that peppermint twist.

Q2: How do I make these more fudgy?
Bake for 30 minutes instead of 35 and let them cool completely before cutting.

Q3: Can I skip peppermint?
Sure substitute chopped chocolate, toffee bits, or nuts for a classic fudge brownie flavor.

Nutrition (per serving)