About to be cut Chocolate Peppermint Swirled Brownies | All Images © Beyond the Butter, LLC

Chocolate Peppermint Swirled Brownies

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 16 brownies 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: Dessert


This Chocolate Peppermint Swirled Brownies recipe combines fudgy chocolate brownies with a swirled top layer of peppermint and melted dark chocolate! They’re a must make any time of the year!




peppermint topping

  • 3 cups (409 grams) Confectioners Sugar, firmly packed
  • 4 tablespoons (53 grams) Unsalted Butter, softened
  • 1/4 cup Evaporated Milk
  • 2 teaspoons Peppermint Extract
  • 1/2 teaspoon Vanilla Extract

melted chocolate



  1. Melt the dark chocolate in a microwaveable bowl in 30-45 second increments until fully melted and smooth. Set to the side to cool slightly.
  2. Adjust the oven rack to the 2nd level position and preheat the oven for 350ºF. Spray a 9” x 9” baking pan with a flour-based baking spray, then set to the side. See tips in blog post if using a parchment paper sleeve.
  3. Using a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder until well blended. Add in the vegetable oil, melted dark chocolate, water, granulated sugar, eggs, and vanilla extract and beat together until just combined.
  4. Spoon the brownie batter into the prepared 9″ x 9″ baking pan and bake for 32-35 minutes at 350ºF. If the brownies still jiggle slightly in the middle or if an inserted toothpick has brownie bits left on it, they can be removed from the oven. If there is still brownie batter on the toothpick, then they should continue to bake, but keep checking them!
  5. Allow the brownies to cool completely before topping them with the peppermint and melted chocolate.

chocolate peppermint swirled topping

  1. Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat together the confectioners sugar, unsalted butter, evaporated milk, peppermint extract, and vanilla extract on medium-high speed until the mixture has blended completely, and is nice and creamy in texture. Set to the side while you melt the dark chocolate.
  2. In a small microwaveable bowl, melt the dark chocolate pieces and vegetable shortening in 30-45 second increments at 50% power until fully melted and smooth.
  3. Spread the peppermint over top of the cooled brownies, then spoon the melted dark chocolate over different areas of the peppermint. Take a toothpick or a knife and swirl the two together.
  4. Cover and place the chocolate peppermint swirled brownies into the fridge for 30-45 minutes to allow the peppermint and chocolate to set.
  5. When ready to cut, remove the brownies and allow them to sit out at room temperature for about 15 minutes. Alternatively, you can remove them from the refrigerator and cut them with a sharp knife that’s been run under hot water.


Peppermint filling adapted from my Homemade Peppermint Patties recipe.

Keywords: chocolate peppermint swirled brownies, brownies, chocolate brownies, peppermint swirled brownies, chocolate peppermint, peppermint patties, fudgy brownies, 9" x 9" baking pan

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