Bars + Brownies Holidays Winter

Peppermint Hot Chocolate Brownies

peppermint hot chocolate brownies, cut into squares on white parchment paper
peppermint hot chocolate brownies cut into squares on white parchment paper
This post is sponsored by Ghirardelli.

I am a big fan of peppermint and chocolate during the Holiday season (my Chocolate Peppermint Ice Cream Cake is always enjoyed), as chocolate and mint have always been a favorite combination in the cold winter months. I like to include some kind of brownie in my cookie gift boxes, and decided to experiment with a Hot Chocolate version, full of chocolate, mint, and marshmallow.

After much testing, I decided to use my Cakey Brownies from 100 Cookies as the base; they are less rich than My Favorite Brownies so they work well with added ingredients. I added both a milk chocolate ganache and marshmallow fluff swirl, and then topped everything off with a dark chocolate drizzle and crushed peppermint.

Flavor Components of Peppermint Hot Chocolate Brownies:

  • Milk Chocolate & Marshmallow Cream Swirl: The milk chocolate ganache swirl is truly my favorite part of this brownie; the Ghirardelli Milk Wafers are delicious and compliment their Dark Wafers in the brownie base. Marshmallow adds a sweet note and contrasting color.
  • Brownie Base: I use my Cakey Brownie Base from 100 Cookies; it is less rich and has great texture. I added peppermint extract to the base.
  • Peppermint Candy: Your favorite crushed peppermint candy will work here; I use crushed candy canes or hard candies. Make sure to finely chop them, as biting into big chunks of hard peppermint is not pleasant.

The quality of the chocolate is the result of Ghirardelli’s commitment to control all steps of the chocolate-making process, from roasting the cocoa beans, to refining the product for smoothness and well-balanced flavor. In addition, the company understands that sustainable sourcing and knowing the origins of the cocoa beans speaks to the quality of the finished product.

ghirardelli dark chocolate wafers with brownies
peppermint hot chocolate brownies on white plate

How to Store Brownies:

Store brownies in an airtight container in the refrigerator for up to 2 days.

Can I Freeze These Brownies?

Brownies can be frozen; store the brownies in a freezer-safe bag or container for up to 2 weeks.

More Brownie Recipes:

peppermint hot chocolate brownies, cut into squares on white parchment paper

Peppermint Hot Chocolate Brownies

Servings: 24 brownies
Prep Time: 25 minutes
Cook Time: 30 minutes
These delicious brownies have a milk chocolate ganache and marshmallow fluff swirl, topped with a dark chocolate drizzle and crushed peppermint. Just like sipping your favorite hot chocolate, but in brownie form!
Sarah Kieffer
5 from 5 votes
Print Pin Rate


Milk Chocolate Swirl




For the milk chocolate swirl

  • Place the milk chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let it sit for 5 minutes. Remove the plastic and add peppermint extract. Whisk until completely smooth. Cool to room temperature.

For the brownies

  • Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan and line with a parchment sling.
  • In a small bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, whisk together the eggs, granulated and brown sugars, oil, and vanilla.
  • Place the chocolate and butter in a small, heavy-bottomed saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.
  • Add the chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Dollop the milk chocolate ganache and the marshmallow cream over the top, alternating the two. Drag the tip of a knife through the batter, creating swirls. *see note
  • Bake until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs, 26 to 32 minutes. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it.
  • Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan. If desired, decorate the top: Pour the warm, melted chocolate into a disposable piping bag (or small zip-top bag) and snip the end to make a small opening (for thin lines, the smaller the hole, the better). The chocolate will immediately want to start pouring out, so tip the end up unti you are ready to pipe, and be ready to pipe immediately). Quickly pipe the chocolate line lines across the brownie surface. Sprinkle the warm chocolate with the crushed peppermint, then let set. Cut into bars and serve. Store brownies in an airtight container at room temperature for up to 2 days.


*Leave a small space un-swirled in the center of the batter when assembling. This is the spot you want to insert your toothpick to check when the bars are done, as the ganache will remain wet throughout baking. 
  • Reply
    Elizabeth Felix
    Saturday, January 6, 2024 at 11:55 am

    5 stars
    I have been eyeing this recipe, all season, craving peppermint, not so much chocolate lover, but I do love a good brownie so the combo really appealed to me. I made these today and although a bit time-consuming they were really worth it! I did, however, have to substitute milk, chocolate chips for the wafers and dark chocolate chips for the other wafers. The only wafers I can find were the melting ones you use for dipping and Amazon is way too expensive and does not have small quantities so I will need to look for the wafers on the Ghirardelli site for future baking needs. The brownies came out perfectly at the 30 minute mark in my oven, loved the tip about leaving the center clear of topping!

  • Reply
    Tuesday, December 5, 2023 at 3:37 pm

    Can I sub regular chocolate chips for the wafers? Having a hard time finding them.

    • Reply
      Sarah Kieffer
      Tuesday, December 5, 2023 at 3:48 pm

      Yes, that works!

      • Reply
        Wednesday, December 6, 2023 at 5:33 pm

        Thank you! Made them today – haven’t tried yet, but they look delish!

  • Reply
    Monday, December 4, 2023 at 11:34 pm

    These sound fantastic! I only have glass baking pans. Can you tell me why they shouldn’t be used?

  • Reply
    Friday, November 10, 2023 at 8:02 pm

    5 stars
    fun brownie dish! Love the peppermint, or really anything to break up the typical chocolate overload of most brownies, so thank you!

  • Reply
    Tuesday, December 27, 2022 at 12:05 pm

    5 stars
    These are incredible! A bit more complicated than my usual brownie recipe but totally worth it. I added a little white chocolate drizzle on top as well to make them extra fancy!

  • Reply
    Tuesday, December 20, 2022 at 6:11 am

    5 stars
    I made these on a whim to fill up a spot in my Christmas cookie box, and they were a big hit! Who doesn’t love chocolate and peppermint?

5 from 5 votes (1 rating without comment)

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