Ghirardelli® Peppermint Brownies Recipe -
Ghirardelli(R) Peppermint Brownies Recipe

Ghirardelli® Peppermint Brownies

Recipe by  

"These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint."

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Ingredients Edit and Save

Original recipe makes 16 brownies Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
  2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
  3. In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
  4. Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.
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  • Note: To serve these at a party, or to package them nicely to give away for the holiday season, cut the brownies smaller and place them in paper candy cups.

Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2010

I've turned these brownies into my specialty at my essential oil parties. Instead of adding peppermint extract, use a high quality peppermint essential oil like doTERRA's. I add 2-3 drops to the batter, depending on how strong you like them. Fantastic! Everyone asks for the recipe! I also leave out the peppermint candies. Peppermint EO has a smooth taste that also happens to be very good for you!

Most Helpful Critical Review
Jan 19, 2010

I made these brownies for christmas at my boyfriends parents house. I followed the directions to a T, I baked the brownies MAYBE 10 hours before we had dinner and they were ROCK SOLID. Only some of the brownies in the middle of the pan were SEMI soft. I greased the pan and it was so hard it stuck to the pan. I felt the melting of the chocolate was perfect and creamy but when you bite into it it was ROCK SOLID. Overall I wouldn't make this recipe again, I am easy to please and this recipe let me down. The taste was good nothing special, but was embarrassment for presentation.


16 Ratings

Dec 08, 2009

These brownies were really good! They were hard to get out of the pan without ruining the brownie, so grease your pan well. I also think that the actual presentation of the brownies with the candy cane is better than the taste of them. I just didn't like getting chunks of candy can stuck in my teeth as I was eating them. My boyfriend loved them though, and I'll probably make them again. Definitely a good holiday treat!

Dec 08, 2009

Very yummy! These brownies are easy, delectable and pretty! The brownies are very fudgy, so don't overbake them like I did. The recipe said to bake them until a tester comes out clean. Well, I ended up baking them an extra 8 minutes and the toothpick still wasn't clean. I took them out anyways and after they cooled I realized that I had overbaked them. So my recommendation is to bake them for 45 minutes and just take them out, don't test them. The only other problem was that the "frosting" separated where the mint layer was, so be sure to get the melted chocolate layers all mixed together when spreading. Otherwise, these are rich and delicious! A great addition to your holiday cookie tray!

Dec 28, 2010

A tip for those who had trouble getting the brownies out of the pan. When you bake brownies in a square pan, take a long-ish piece of foil and line the pan with it. Then, do it again after rotating the pan 90 degrees. Be as careful as you can to avoid holes as you smooth into the corners. Spray with cooking spray or baking spray (the amazing spray with flour that I always use if the recipe calls for greasing and flouring the pan). That way, you'll have two handles when it is time to remove the brownies from the pan. The edges of your brownies aren't very neat, but I just cut those off and save them for my hubby and kids. Hope that helps!

Dec 22, 2009

Excellent brownies! They got rave reviews at my annual cookie party and later at work! I must admit that I made a few additions... I added an extra shot of peppermint schnapps, extra mint chocolate chips to the brownie batter, and I crumbled the Dark Chocolate pieces and sprinkled them across the top (I'm not a big fan of frosting on brownies). They came out oooey & gooey and OH SO GOOD! Great for the holidays! :)

Dec 14, 2009

We really liked these brownies! I didn't have a 9x9 square, so I put them in my 8x8...I don't think I would do that again...they were REALLY thick. I increased the baking time by 10 min, and they were still a little underdone. I think I would put them in a biscuit pan next time. They taste yummy, but they're not the nice slim looking brownie in the picture...they were more like cake size! But really yummy and fudgy good!!!

Dec 26, 2009

These are VERY if you are a chocolate lover this is definitely for you. The Ghirardelli makes a world of difference for sure.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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