Peppermint Swirl Brownies (Printable)
Fudgy chocolate brownies feature a creamy peppermint swirl with crushed candy toppings for a minty finish.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Peppermint Swirl
09 - 6 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 teaspoon peppermint extract
13 - 2–3 drops green food coloring (optional)
→ Decorations (optional)
14 - 1/4 cup crushed peppermint candies or candy canes
# How To Make:
01 - Set the oven to 350°F and line an 8-inch square baking pan with parchment paper, allowing excess paper to overhang for easy removal.
02 - Whisk together melted butter and granulated sugar in a large bowl until uniform.
03 - Add eggs and vanilla extract to the butter mixture and beat until smooth and homogenous.
04 - Sift cocoa powder, all-purpose flour, salt, and baking powder into the wet mixture. Gently fold until just combined to avoid overmixing.
05 - Transfer the batter evenly into the prepared pan, smoothing the surface.
06 - In a medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, peppermint extract, and optional food coloring, mixing to a creamy consistency.
07 - Spoon dollops of the cream cheese mixture over the brownie batter. Use a knife or skewer to swirl the cream cheese gently into the batter, creating a marbled effect.
08 - Sprinkle crushed peppermint candies on the surface if desired for added texture and flavor.
09 - Place pan in the oven and bake for 35 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs.
10 - Allow brownies to cool completely in the pan. Remove using parchment paper overhang and cut into 16 squares before serving.
# Expert Tips:
01 -
- The contrast of fudgy chocolate with cool, creamy peppermint is like a vacation in your mouth, especially when you bite into a chilled slice.
- These look absolutely stunning on a dessert plate or gift box, and everyone assumes you spent hours in the kitchen when you really didn't.
- They're vegetarian, naturally festive without being over-complicated, and honestly, they taste even better the next day.
02 -
- Room temperature cream cheese is non-negotiable. I once pulled mine straight from the fridge and ended up with little lumps scattered through the swirl that stayed there even after baking. Cold cream cheese doesn't blend smoothly with the other ingredients.
- The toothpick test is about moist crumbs, not clean. If your toothpick comes out clean, you've actually overbaked them and they'll be dry. That little bit of moisture in the crumbs means they'll be fudgy once they've cooled completely.
- Chilling these brownies in the refrigerator for a few hours before serving makes the slices cut so much cleaner and the peppermint swirl becomes extra silky. It also lets the flavors develop and marry together in the best way.
03 -
- If you love chocolate even more, fold 1/2 cup of chocolate chips into the brownie batter before spreading it in the pan. They'll melt slightly during baking and give you little pockets of extra richness.
- Your peppermint extract matters more than you'd think. Cheap versions taste plasticky and artificial, while quality extract tastes like actual peppermint candy. Splurge on this ingredient.