These easy chocolate peppermint brownies come together in about 30 minutes. Gluten- and dairy-free, they’re rich and fudgy with pockets of dark chocolate and a bright hint of peppermint. A thin layer of dark chocolate peppermint ganache and a scattering of crushed candy canes finish them for a festive touch.
Chocolate and peppermint are a classic pairing, and these brownies highlight that contrast perfectly: deep chocolate richness balanced by a cool peppermint note. They’re quick to make, transport well and are ideal for holiday gatherings, office morning teas, or a cozy dessert after dinner.
I reach for this recipe when I want something impressive without a lot of fuss. The batter comes together in one bowl, there’s no mixer required, and the brownies bake in just 20 minutes for a dense, fudgy texture.
Why this recipe is a favourite:
- Allergy friendly. Both dairy- and gluten-free without sacrificing flavour or texture.
- Fast. Ready from start to finish in about 30 minutes.
- Small batch. Makes 16 small brownies or 9 larger squares, which is perfect for holiday sharing.
- Delicious and portable. Great to bring to parties or to have on hand for spontaneous guests.
Key Ingredients
This recipe uses pantry-friendly ingredients. Use good-quality cocoa and chocolate for the best results.
The full ingredient list and quantities appear in the recipe card below.
- Dairy-free butter – I prefer a dairy-free buttery spread to keep the brownies soft and rich. Choose a quality brand for best flavour.
- Dark brown sugar – Adds moisture and a chewy, caramel-like depth.
- Vanilla and peppermint extracts – Vanilla rounds the flavour; peppermint adds the festive lift.
- Eggs – Provide structure and a fudgy crumb.
- Cocoa powder – Use a good-quality cocoa for a true chocolate flavour.
- Gluten-free flour – Brownies work wonderfully with gluten-free plain flour; you can substitute regular plain flour if preferred.
- Dark chocolate – Chopped bars create gooey pockets as the brownies bake; chips work too.
- Coconut milk – Used to make the dairy-free peppermint ganache.
- Candy canes – Crushed for a crunchy, minty topping.
Step-by-Step Instructions
These brownies are simple to make and require only basic equipment: a 20cm (8-inch) square pan, a bowl and a whisk.
1. Preheat the oven to 180°C (350°F). Line and lightly grease a 20cm square baking pan.
2. In a large bowl, whisk the eggs with the vanilla and peppermint extracts until slightly foamy. Add the brown sugar and melted dairy-free butter and whisk until fully combined.
3. Sift in the cocoa powder and gluten-free flour, then gently whisk until the batter is smooth and thick. Fold in the chopped dark chocolate or chocolate chips.
4. Pour the batter into the prepared pan and smooth the top. Bake for 20 minutes or until the top feels set but still soft; the centre should remain fudgy. Allow the brownies to cool completely on a wire rack, or leave them in the pan if you prefer an extra fudgy result.
Make the chocolate ganache frosting
Add a thin layer of dark chocolate peppermint ganache for a smooth, glossy finish.
Chop the dark chocolate and place it in a heatproof bowl. Warm the coconut milk until it’s hot but not boiling, then stir in a small amount of peppermint extract. Pour the warm coconut milk over the chocolate and let it rest for 5–10 minutes. Stir until the ganache is smooth and glossy, then spread it over the cooled brownies.
Crush candy canes using a rolling pin in a sealed bag or a mortar and pestle. Sprinkle the crushed candy canes over the ganache and chill the pan until the topping sets. Slice into squares and serve.
Recipe FAQs
Yes. Substitute plain all-purpose flour in the same quantity if you do not need a gluten-free version.
For an egg-free or fully vegan version, use a vegan brownie recipe developed without eggs, then add peppermint extract to the batter and finish with the same ganache and crushed candy canes—just ensure the candy canes are vegan if needed.
Store in an airtight container in the refrigerator for up to 5 days. They’re delicious cold and remain fudgy; warm briefly if you prefer them warm.
Yes. Once the ganache has set, slice and layer the squares with parchment between them in an airtight container. Freeze up to 3 months; thaw in the fridge or at room temperature before serving.
If you try this recipe, please leave a comment and a rating below — I’d love to hear how yours turned out.
More Easy Christmas Baking Recipes:
Chocolate Crinkle Cookies
Poinsettia Christmas Cupcakes
Vegan Cinnamon Sugar Cookies
Chocolate Puff Pastry Christmas Tree
Chocolate Peppermint Brownies (Gluten & Dairy Free)
Equipment
-
20cm (8-inch) square baking pan
Ingredients
- ½ cup dairy-free butter, melted and cooled
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 eggs, room temperature
- ½ cup cocoa powder
- ½ cup plain gluten-free flour
- ¼ cup chopped dark chocolate
For the chocolate ganache:
- ¼ cup chopped dark chocolate
- ¼ cup coconut milk
- ¼ teaspoon vanilla extract
- 2–4 candy canes, crushed
Instructions
- Preheat the oven to 180°C (350°F) and line a 20cm (8-inch) square baking pan with baking paper.
- Whisk the eggs, vanilla and peppermint extracts until foamy. Add the dark brown sugar and melted butter, whisking until combined.
- Sift the cocoa powder and gluten-free flour into the bowl. Gently whisk until thick and smooth, then fold in the chopped dark chocolate. Pour into the prepared pan.
- Bake for 20 minutes or until the top is set but still soft. Allow to cool completely.
- To make the ganache, heat the coconut milk until warm, stir in peppermint extract, pour over chopped chocolate and let sit 5–10 minutes. Stir until glossy and smooth, then spread over the cooled brownies.
- Sprinkle with crushed candy canes and refrigerate until the ganache sets. Slice and enjoy.
Notes
Nutrition
| Carbohydrates: 18 g
| Protein: 2 g
| Fat: 9 g
Nutritional information is an estimate and may vary based on exact ingredients used.
This recipe was originally published on December 4th, 2021 and has been updated with improved notes and new photos.