Peppermint Chocolate Swirl Brownies
These Peppermint Chocolate Swirl Brownies are rich, fudgy chocolate brownies marbled with a sweet, minty cream cheese swirl and studded with crushed peppermint candies — a festive treat born from cherished holiday baking memories that’s sure to become a new tradition in your own kitchen.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 tsp peppermint extract
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, melt the butter. Once melted, stir in the granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Include the vanilla extract, stirring until the mixture is smooth.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually combine the dry ingredients with the wet mixture, stirring just until no lumps remain.
- For the peppermint swirl, beat the cream cheese in a bowl until smooth. Gradually add in the powdered sugar and peppermint extract, then fold in the crushed peppermint candies.
- Pour half of the brownie batter into the prepared pan and smooth it evenly. Dollop the peppermint mixture over the chocolate base, spreading it slightly to cover.
- Add the remaining brownie batter on top and use a knife to swirl it gently, creating a marbled effect.
- Bake for about 30 minutes or until a toothpick comes out with a few moist crumbs.
- Let it cool in the pan, then refrigerate for at least 1 hour before cutting into squares.
Cook’s Notes
Make sure your cream cheese is at room temperature so the peppermint swirl mixes up smooth and lump-free. When marbling the batter, use just a few gentle knife turns — over-swirling will blend the layers together and you’ll lose that lovely marbled effect.
Ingredient Swaps
Stir 1 cup of chopped walnuts or pecans into the brownie batter for added crunch, or swap half the flour for chocolate-flavored protein powder for a fudgier, protein-packed twist.
Serving Suggestions
These brownies shine at holiday gatherings, potlucks, and family get-togethers, and they look stunning on any dessert table alongside other holiday sweets.
Storage & Reheating
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for longer freshness. To freeze, wrap tightly in plastic wrap and then foil; they’ll keep for up to 3 months and should be thawed in the fridge before serving.
Common Questions
What kind of chocolate should I use for the brownies?
Unsweetened cocoa powder gives a rich chocolate flavor, and you can stir in semi-sweet chocolate chips for an even more decadent, chocolatey brownie.
Can I make these brownies ahead of time?
Yes, they can be made 1-2 days in advance — just store them in an airtight container in the fridge and they’ll taste just as delicious when you’re ready to serve.
Is there a substitution for cream cheese in the peppermint swirl?
Mascarpone cheese or a dairy-free cream cheese alternative both work well and will give you a similar texture and flavor in the swirl.
