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Homemade peppermint brownies cut into squares in baking pan
Isaac blogger

Peppermint Hot Chocolate Brownies

Rich fudgy brownies topped with soft marshmallows and a hint of peppermint. A festive holiday dessert that’s easy to make and perfect for parties or seasonal baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Brownie Base
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • 1 tsp peppermint extract
  • ½ cup chocolate chips (optional)
  • Topping
  • 1½ cups mini marshmallows
  • Crushed peppermint candy (optional)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare Pan
  4. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for lifting.
  5. Mix Dry Ingredients
  6. Whisk cocoa powder, flour, baking powder, and salt until evenly blended.
  7. Mix Wet Ingredients
  8. Whisk melted butter with both sugars until smooth. Add eggs one at a time, then peppermint extract.
  9. Visual cue: mixture should look glossy.
  10. Combine Batter
  11. Fold dry ingredients into wet mixture until no flour streaks remain. Fold in chocolate chips if using. Do not overmix.
  12. Bake
  13. Spread batter evenly in pan. Bake 20–25 minutes.
  14. Visual cue: toothpick near center should show moist crumbs, not wet batter.
  15. Internal temperature should be about 200°F (93°C) for fudgy brownies.
  16. Add Marshmallows
  17. Remove pan and sprinkle marshmallows evenly over top. Return to oven 2–3 minutes.
  18. Visual cue: marshmallows should puff and turn lightly golden. Watch closely to prevent burning.
  19. Cool & Slice
  20. Cool at least 15 minutes before cutting.
  21. Visual cue: top should feel set and slightly firm.

Notes

  • Do not overmix the batter or the brownies may become dense.
  • Use room-temperature eggs for a smoother batter.
  • Measure peppermint extract carefully since it is strong.
  • Store brownies in an airtight container up to 3 days at room temperature or up to 7 days refrigerated.
  • Warm briefly in the microwave if desired before serving.