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–+ servings
slice of peppermint sourdough brownie by a candy cane

Sourdough Peppermint Brownies Recipe

By McKenna Pulda
Yield: 16 small brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Thick, fudgy Peppermint Sourdough Brownies topped with a silky smooth peppermint ganache and crushed peppermint candies. Even during the holiday rush, this one-bowl recipe is simple to make and will be the highlight of any Christmas party!
4.50 from 4 votes
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Equipment

Ingredients

Peppermint Sourdough Brownie

  • 113 grams unsalted butter 1/2 cup
  • 270 grams chocolate chips 1 1/2 cups
  • 50 grams unsweetened cocoa powder 1/2 cup
  • 6 grams salt 1 teaspoon
  • 2 grams espresso powder, optional 1 1/2 teaspoons
  • 175 grams white sugar 3/4 cup + 2 Tablespoons
  • 175 grams light brown sugar 3/4 cup + 2 Tablespoons
  • 2 large eggs room temperature
  • 4 grams peppermint extract 1 teaspoon
  • 140 grams sourdough discard, room temperature heaping 1/2 cup
  • 140 grams all-purpose flour, sifted 1 cup

Peppermint Chocolate Ganache

  • 180 grams chocolate chips 1 cup
  • 4.5 grams unsalted butter 1 teaspoon
  • 4 grams peppermint extract 1 teaspoon
  • pinch of salt
  • 90 grams heavy cream 1/2 cup
  • crushed peppermint candies

Instructions

  1. Preheat oven to 350 degrees F and grease and line with parchment paper an 8x8 baking pan. Set to the side.
  2. Add the butter and 90 grams (1/2 cup) of chocolate chips to a large microwave-safe bowl. Melt butter and chocolate in 30-second increments, mixing until smooth.
    113 grams unsalted butter, 270 grams chocolate chips
  3. Add cocoa powder, salt, and espresso powder (optional). Stir.
    50 grams unsweetened cocoa powder, 6 grams salt, 2 grams espresso powder, optional
  4. Add in white sugar and brown sugar. Stir until combined.
    175 grams white sugar, 175 grams light brown sugar
  5. Whisk in eggs, one at a time and mix until smooth.
    2 large eggs
  6. Whisk in peppermint extract and sourdough discard.
    4 grams peppermint extract, 140 grams sourdough discard, room temperature
  7. Fold in flour and the remaining chocolate chips, until just incorporated.
    140 grams all-purpose flour, sifted
  8. Pour batter into the prepared pan and smooth the chocolate mixture with a rubber spatula.
  9. Bake for 35-40 minutes.
    These brownies are super fudgy and gooey, so the toothpick test isn't the most reliable way to check if the brownies are finished baking. Instead, I look to see if the sides of the brownies are pulling away from the edges of the parchment paper and the center looks a little soft. Careful not to overbake. The brownies will continue to cook even out of the oven, so it's better to undercook than overcook them.
  10. Remove the warm brownies from the oven, place them on a wire rack, and cool them completely.

Peppermint Ganache

  1. Once the brownies have completely cooled, it's time to make the peppermint ganache.
  2. Add chocolate chips, butter, peppermint extract, and a pinch of salt to a small bowl. Set aside.
    180 grams chocolate chips, 4 grams peppermint extract, 4.5 grams unsalted butter, pinch of salt
  3. Add heavy cream to a small saucepan. Heat on medium until war, do not bring to a boil.
    90 grams heavy cream
  4. Pour the warm cream over the chocolate chips and stir until silky smooth.
  5. Pour the peppermint ganache on top of the brownies. Spread to the edges with a rubber spatula.
  6. Crush the candy canes by placing them in a plastic bag and smashing the candies with a rolling pin.
    crushed peppermint candies
  7. Sprinkle the ganache with candy cane pieces. Place the brownies in the fridge for a few hours for the ganache to set, before slicing.

Notes

This recipe card was updated on February 21st, 2026.

Expert Tips

  • Do not skip lining the baking dish with parchment paper. It's a sure way of removing the brownies with ease.
  • Be sure to use room temperature eggs and sourdough discard/starter. This will ensure that all the ingredients are well combined.
  • These brownies are super fudgy and gooey, so the toothpick test isn't the most reliable way to check if the brownies are finished baking. Instead, I look to see if the sides of the brownies are pulling away from the edges of the parchment paper and the center looks a little soft. Careful not to overbake. The brownies will continue to cook even out of the oven, so it's better to undercook than overcook them.
  • Store leftover brownies in an airtight container in the fridge for up to 5 days.
  • This recipe also makes for incredible traditional sourdough brownies. Swap out the peppermint extract for vanilla.

How to cut Peppermint Sourdough Brownies:

It may seem a little finicky, but the end results are worth the hassle! The best way to cut these decadent brownies is with a sharp, hot knife. To do so, run a sharp knife under hot water before making a slice. Then, wipe, dip under hot water, and dry after each slice. It works perfectly every time.

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 50g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 160mg | Potassium: 172mg | Fiber: 1g | Sugar: 38g | Vitamin A: 296IU | Vitamin C: 0.03mg | Calcium: 43mg | Iron: 1mg
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