Peppermint Brownies are the perfect treat to leave out for Santa! These start with a fudgy almond flour brownie, and then are topped with a peppermint fudge. Sprinkle on crushed candy canes for an extra festive treat!
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
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The Perfect Christmas Brownie!
Move over Christmas cookies, these Christmas brownies will steal the show!
My son has a strong preference for brownies over cookies, so we are changing up our Christmas cookie lineup this year.
This recipe starts with my favorite fudgy brownies recipe, and is topped with a peppermint fudge layer (similar to a chocolate ganache). Add crushed candy canes for extra peppermint flavor and a festive appearance!
My almond flour brownie recipe has become our go-to option. It has a moist crumb and fudgy texture. Team chewy brownies over here.
This recipe is made simply with cocoa powder, almond flour, eggs, and coconut oil — so no electric mixer is required! During the busy holiday season, simple recipes like this can save the day.
These brownies are perfectly baked in my Sharp European Convection Oven. It’s the perfect tool for all of our holiday baking needs.
After the brownies cool, I melt the chocolate to make the fudge layer on my Sharp Induction Cooktop. It’s steady, low cooking options mean I don’t have to worried about scorching or burning.
Hop on over to the Sharp USA Website to see if these are the right fit for your dream kitchen!
What You’ll Need
Almond Flour Brownies
- Almond Flour
- Cacao Powder (or natural cocoa powder)
- Arrowroot Powder
- Coconut Sugar (or brown sugar)
- Baking Soda
- Sea Salt
- Coconut Oil (warmed but not hot)
- Eggs (room temperature or your batter will be very thick!)
- Vanilla Extract
Peppermint Ganache Topping
- Dark Chocolate Chips
- Cashew Butter
- Coconut Oil
- Peppermint Extract
- Candy Canes (optional, I buy dye-free candy canes from YumEarth, or sub crushed peppermint candy)
How to Make Peppermint Brownies
Step 1: Line a 9×9 baking dish or similar sized square pan with parchment paper. Preheat oven to 350º F.
Step 2: In a medium size mixing bowl, combine the almond flour, arrowroot powder, cacao powder, baking soda, and sea salt. Stir to combine.
Step 3: In a separate large bowl, whisk together the coconut oil, coconut sugar, eggs, and vanilla. Whisk to combine.
Step 4: Add the dry ingredients into the bowl with the wet ingredients, and stir until no dry ingredients remain.
Step 5: Add the brownie batter to the prepared baking dish. Use a rubber spatula or wet hands to spread it out. The batter will be thick. Bake brownies for 18-20 minutes (try the toothpick test at 18 minutes to see if they are ready!).
Step 6: Add chocolate chips to a microwave-safe bowl or into double boiler. Melt chocolate chips in the microwave or in a double boiler, stirring often and being careful not to burn.
Step 7: Into the melted chocolate, add the coconut oil, cashew butter, and peppermint extract.
Step 8: Pour the chocolate mixture over the top of brownies. Sprinkle with crushed candy canes, if using. Refrigerate to allow the fudge to set.
FAQ & Tips
To cut brownies cleanly: Cover the pan in plastic wrap, and freeze the brownies prior to pouring the fudge on them. Pour the fudge over frozen brownies so that it sets quickly. Wait about 5-10 minutes until the fudge is set but not hardened, and cut the brownies. If the fudge is refrigerated and the coconut oil hardens, they will crack when cut.
How to Store Brownies
Once brownies have set, slice them. Pack them in airtight container and refrigerate up to 2 weeks, or freeze up to 3 months.
Sit the brownies out at room temperature prior to serving to soften the fudge.
Variations
Peppermint Bark Brownies: Instead of dark chocolate, use white chocolate chips for the topping, and omit the cashew butter to make the topping less like fudge. Stir the crushed candy cane into the white chocolate.
Brownie Bites: If you’re like me and love the edges of the brownies, then make these as brownie bites! Instead of using a square pan, use a silicone mini muffin pan. Add a spoonful of batter to each muffin hole and adjust baking time to 12-14 minutes. Freeze the baked brownies before removing them from the silicone liner.
Other Christmas Cookie Recipes
- Peppermint Chocolate Macaroons
- Festive Christmas Macarons
- Ginger Sugar Cookies
- Gluten Free Snickerdoodles
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Christmas Peppermint Brownies
Equipment
Ingredients
- 1 1/4 cup almond flour blanched
- 1/3 cup cacao powder or natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup coconut sugar
- 2 eggs room temperature
- 6 tablespoons coconut oil melted, warm but not hot
- 1 teaspoon vanilla extract
Peppermint Fudge
- 1 cup dark chocolate chips
- 3 tablespoons cashew butter
- 2 tablespoons coconut oil melted
- 1/2-1 teaspoon peppermint extract to taste
- candy canes optional, to sprinkle on top
Instructions
- Line a 9×9 baking dish or similar sized square pan with parchment paper. Preheat oven to 350º F.
- In a medium size mixing bowl, combine the almond flour, arrowroot powder, cacao powder, baking soda, and sea salt. Stir to combine.
- In a separate large bowl, whisk together the coconut oil, coconut sugar, eggs, and vanilla.
- Add the dry ingredients into the bowl with the wet ingredients, and stir until no dry ingredients remain.
- Add the brownie batter to the prepared baking dish. Use a rubber spatula or wet hands to spread it out. The batter will be thick. Bake brownies for 18-20 minutes (try the toothpick test at 18 minutes to see if they are ready!).
- Fully cool brownies (for best results, freeze brownies before adding topping and pour the fudge onto frozen brownies).
- Pour the peppermint fudge mixture over the top of brownies. Sprinkle with crushed candy canes, if using. Refrigerate to allow the fudge to set.
Peppermint Fudge
- Add chocolate chips to a microwave-safe bowl or into double boiler. Melt chocolate chips in the microwave or in a double boiler, stirring often and being careful not to burn.
- Into the melted chocolate, add the coconut oil, cashew butter, and peppermint extract. Mix until fully combined and shiny.
These brownies are so good and plan to make again this !!