These easy chocolate peppermint brownies are ready in about 30 minutes. Gluten- and dairy-free, they’re fudgy and studded with dark chocolate, brightened with a touch of peppermint extract, finished with a silky dark chocolate peppermint ganache and a sprinkle of crushed candy canes for a festive crunch.
Chocolate and peppermint are a classic pairing, and during the holiday season I find myself making variations on this combo constantly. If you love these flavours, try other recipes inspired by the same idea. These brownies are one of my favourite quick treats to bring to gatherings because they look and taste special without much effort.
I keep coming back to this recipe for several reasons:
- Allergy friendly. They’re both dairy- and gluten-free but still rich and indulgent — perfect for sharing with people who need or prefer those options.
- Fast to make. Many brownie recipes take longer, but this one uses a short bake time to deliver fudgy results in about 20 minutes in the oven.
- Small batch. The recipe yields 16 small squares or 9 larger pieces — practical for holidays when you don’t want an overwhelming number of leftovers.
- Transportable and popular. They travel well and are a hit at morning teas, office parties, and casual get-togethers.
Key Ingredients
These brownies rely on a short list of pantry-friendly ingredients. Quality matters for the chocolate and cocoa to get a rich flavour.
Full ingredient amounts are in the recipe card below.
- Dairy-free butter – I prefer a vegan butter substitute rather than oil to keep the texture soft and rich. Use a good-quality dairy-free butter for best flavour.
- Dark brown sugar – adds moisture and chewiness. Regular brown sugar can be substituted if needed.
- Vanilla and peppermint extracts – vanilla rounds out the flavour while peppermint gives the festive lift.
- Eggs – help set the brownies while keeping them fudgy. Room temperature eggs work best.
- Cocoa powder – choose a good quality cocoa for deep chocolate flavour. Dutch-processed cocoa yields a smooth, rich result.
- Gluten-free plain flour – if you don’t require gluten-free, plain all-purpose flour can be used instead. For gluten-free results, use a reliable blend that performs well in baking.
- Dark chocolate – chopped or chips. Chopped bars create pockets of melted chocolate throughout the brownie, which I find especially lovely.
- Coconut milk – used to make the ganache; full-fat coconut milk makes a glossy, creamy topping.
- Candy canes – crushed and scattered on top for crunch and peppermint flavour.
Step-by-Step Instructions
No mixer required — just a whisk, a mixing bowl and a 20cm (8-inch) square baking pan. The process is straightforward and quick.
1. Preheat the oven to 180°C (350°F) and line a 20cm square pan with baking paper.
2. In a large bowl, whisk the eggs with the vanilla and peppermint extracts until slightly foamy. Add the dark brown sugar and the melted dairy-free butter, then whisk until the mixture is smooth and combined.
3. Sift the cocoa powder and gluten-free flour into the wet mixture and gently whisk until the batter is thick and smooth. Fold in the chopped dark chocolate or chocolate chips so the chunks are evenly distributed.
4. Pour the batter into the prepared pan and smooth the top. Bake for about 20 minutes — the surface should be set while the centre remains fudgy. Allow the brownies to cool completely in the pan for a denser, fudgier texture, or transfer to a wire rack if you prefer slightly lighter edges.
Make the Chocolate Peppermint Ganache
The ganache is quick to prepare and makes these brownies feel extra special.
Chop the dark chocolate and place it in a heatproof bowl. Gently warm the coconut milk until it’s hot but not boiling. Stir the peppermint extract into the warm coconut milk, then pour the milk over the chopped chocolate. Let it sit for 5–10 minutes so the chocolate softens, then stir with a spoon until the ganache is smooth and glossy.
Pour and spread the ganache over the cooled brownies, smoothing it with a spoon or an offset spatula. Crush candy canes in a bag with a rolling pin or in a mortar and pestle, then scatter the pieces over the ganache. Chill the pan in the fridge until the ganache sets, then slice into squares.
Recipe FAQs
Yes. If you don’t need the brownies to be gluten-free, substitute plain all-purpose flour in the same amount.
This recipe uses eggs for stability and texture. For an egg-free or fully vegan version, use a recipe specifically developed as vegan brownies and add peppermint to the batter; finish with the same ganache but ensure any candy canes or chocolate used are vegan-friendly.
Store brownies in an airtight container in the refrigerator for up to five days. They remain fudgy when cold; warm briefly in the microwave for a softer texture if preferred.
Yes. Once the ganache has set, slice and layer the squares with parchment paper in an airtight container. Freeze for up to three months and thaw in the fridge or at room temperature before serving.
If you make this recipe, please leave a comment and a rating in the recipe notes below — and share photos if you like.
Recipe
Chocolate Peppermint Brownies (Gluten & Dairy Free)
Fudgy, quick, and festive — these brownies combine deep dark chocolate with a peppermint ganache and crushed candy canes for a holiday-ready treat.
Course: Dessert
Cuisine: Australian-style
Prep Time: 10 minutes • Cook Time: 20 minutes • Total Time: 30 minutes
Servings: 16 brownies
Author: Sally
Equipment
- 20cm (8-inch) square baking pan
Ingredients
- 1/2 cup dairy-free butter, melted and cooled
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 eggs, room temperature
- 1/2 cup cocoa powder
- 1/2 cup plain gluten-free flour (or plain all-purpose flour)
- 1/4 cup chopped dark chocolate
For the chocolate ganache
- 1/4 cup chopped dark chocolate
- 1/4 cup coconut milk
- 1/4 teaspoon vanilla extract
- 2–4 candy canes, crushed
Instructions
- Preheat oven to 180°C (350°F) and line a 20cm square pan with baking paper.
- Whisk eggs with vanilla and peppermint until foamy. Add brown sugar and melted dairy-free butter and whisk to combine.
- Sift in cocoa powder and flour, whisking gently until smooth. Fold in chopped dark chocolate.
- Pour batter into the prepared pan and bake for 20 minutes or until the top is set but the centre remains fudgy. Cool completely.
- To make the ganache, place chopped chocolate in a bowl. Warm the coconut milk until hot but not boiling, stir in peppermint, then pour over chocolate. Let sit 5–10 minutes, then stir until smooth and glossy.
- Spread ganache over cooled brownies, sprinkle with crushed candy canes, and refrigerate until set. Slice into squares and enjoy.
Notes
Chocolate: Chopping a chocolate bar creates gooey pockets; chocolate chips work well too. For vegan results, confirm chocolate and candy canes are dairy-free.
Nutrition (approx.)
Calories: 152 kcal per brownie; Carbohydrates: 18 g; Protein: 2 g; Fat: 9 g; Sugar: 12 g. Nutritional values are estimates and will vary with ingredient brands and portion sizes.
This recipe was originally published on December 4th, 2021 and has been updated with improved instructions and photos.