Ingredients for Chocolate Peppermint Swirl Squares
This recipe makes about 16 small squares or 9 large ones, depending on how you cut them.
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup cocoa
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 cup crushed peppermint (candy canes or peppermint candies)
- 1/2 cup chocolate chips
Nutrition (per square, approximate): 210 kcal | 8 g fat | 29 g carbs eatthismuch
How I Make Chocolate Peppermint Swirl Squares
1. Prepare the pan and oven
I preheat my oven to 350°F (175°C). Then I line an 8×8‑inch or 9×9‑inch baking pan with parchment paper, leaving a little overhang on two sides so I can lift the cooled slab out later. A light spray of nonstick spray on the parchment keeps everything from sticking.
2. Mix the wet ingredients
In a medium mixing bowl, I whisk together the melted butter and sugar until the mixture looks thick and glossy. I add the eggs and vanilla and keep whisking until everything is smooth and a little lighter in color. This step helps build that shiny, crackly top we all love on brownies and chocolate bars.
3. Add cocoa, flour, and baking powder
Next, I sift in the cocoa, flour, and baking powder directly into the bowl. Sifting keeps lumps out of the batter and makes it easier to mix. I gently fold the dry ingredients into the wet ones with a spatula, stirring only until I don’t see any more streaks of flour. Overmixing can make the squares tough, so I stop as soon as the batter looks uniform.
4. Stir in chocolate chips and peppermint
Now I pour in the chocolate chips and most of the crushed peppermint, saving a small handful for the top. I fold them through the batter so they’re evenly distributed. The chocolate chips will melt into gooey pockets while the peppermint adds crunchy bursts of flavor.
5. Spread and swirl the top
I scrape the batter into the lined pan and spread it into an even layer with my spatula. To create an easy swirl effect, I sprinkle the remaining crushed peppermint across the top, then drag the tip of a knife or a skewer lightly through the surface in curving lines. This pulls some of the peppermint into the batter and gives the squares a marbled, festive look.
6. Bake to fudgy perfection
I slide the pan into the oven and bake for 22–26 minutes, just until the edges are set, and a toothpick inserted near the center comes out with a few moist crumbs clinging to it but no wet batter. If I bake too long, the squares turn cakey instead of fudgy, so I start checking on the earlier side.
Once baked, I place the pan on a wire rack and let the squares cool completely in the pan. This helps the center firm up and makes cutting much easier later.
7. Cool and slice
When the Chocolate Peppermint Swirl Squares are fully cool, I use the parchment overhang to lift the entire slab out of the pan. With a sharp knife, I cut them into neat squares—small pieces for cookie trays or bigger pieces for dessert plates. For super clean cuts, I wipe the knife with a warm, damp cloth between slices.
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