Peppermint Brownie Pudding

This Peppermint Brownie Pudding is pure magic in a dish. Rich, warm, and gooey, it combines the deep, fudgy decadence of a brownie with the softness of a pudding — and then tops it all off with a cool whisper of peppermint. It’s like biting into a molten winter wonderland. Serve it fresh from the oven with a dollop of peppermint whipped cream and crushed peppermint candy, and you’ve got yourself a dessert that feels cozy, indulgent, and just a little bit festive.

Behind the Recipe

This recipe was born on a snowy December night when the only thing I wanted was something warm, chocolatey, and indulgent. Regular brownies didn’t feel quite cozy enough. I wanted something spoonable, melty, and rich. So I started experimenting with my go-to brownie base, baking it low and slow to keep the center molten. I added peppermint extract for a holiday twist and topped it with a fluffy peppermint whipped cream that took it over the top. It quickly became a December must-make in my house.

Recipe Origin or Trivia

Brownie pudding is a beloved American dessert that’s somewhere between a lava cake and a classic fudge brownie. It’s baked just enough to hold a structure but remains gloriously soft and gooey in the center. The peppermint twist adds a nod to the holidays — reminiscent of peppermint bark or candy canes — and adds balance to the deep chocolate. The combination is pure nostalgic comfort with a refreshing kick.

Why You’ll Love Peppermint Brownie Pudding

This dessert is impossible to resist and checks all the boxes for winter indulgence.

Versatile: Serve it warm or cold, in bowls or ramekins, with or without ice cream.
Budget-Friendly: Made from pantry staples with a touch of flair.
Quick and Easy: Simple prep with show-stopping results.
Customizable: Swap peppermint for espresso or orange extract if you like.
Crowd-Pleasing: Warm chocolate and mint — who can say no?
Make-Ahead Friendly: Whipped cream can be prepped early, and leftovers are delicious.
Great for Leftovers: Tastes even fudgier the next day when chilled.

Chef’s Pro Tips for Perfect Results

Want that perfect gooey bite every time? Keep these tips in mind:

• Use high-quality cocoa powder for intense, rich flavor.
• Don’t overbake — the center should remain soft and pudding-like.
• Room temperature eggs help create a smooth, airy batter.
• Add the peppermint extract sparingly — a little goes a long way.
• Let it rest for 5–10 minutes after baking to firm slightly before scooping.

Kitchen Tools You’ll Need

Nothing fancy required — just the essentials for baking magic.

Mixing bowls: One for dry ingredients, one for wet.
Whisk and spatula: For blending and folding.
Electric mixer (optional): Helps whip eggs and sugar into a fluffy base.
8×8 or 9×9 baking dish: Greased well to prevent sticking.
Small bowl: For whipping the peppermint cream.
Spoon or scoop: To serve the pudding beautifully.

Ingredients in Peppermint Brownie Pudding

These classic ingredients come together in the fudgiest, fluffiest way.

1. Cocoa Powder: ¾ cup. Use high-quality for deep chocolate flavor.
2. All-Purpose Flour: ½ cup. Just enough to provide structure.
3. Unsalted Butter: ½ pound (2 sticks), melted. Adds richness and keeps it ultra moist.
4. Extra-Large Eggs: 4, at room temperature. Whipped with sugar to create a light, airy batter.
5. Granulated Sugar: 2 cups. Sweetens and helps create the pudding-like crust.
6. Vanilla Paste: 1 tablespoon. Deepens the flavor and balances the chocolate.
7. Peppermint Extract: ½ teaspoon. Adds a cool, refreshing finish.
8. Hot Water: As needed, to help loosen the batter if too thick.

For the Peppermint Whipped Cream:

9. Heavy Cream: 1 cup, cold. Whips into a fluffy topping.
10. Powdered Sugar: 2 tablespoons. Sweetens and stabilizes the cream.
11. Peppermint Extract: ½ teaspoon. Ties into the flavor of the pudding.

Additional:

12. Crushed Peppermint Candy: For garnish. Adds crunch and color.
13. Vanilla Ice Cream (Optional): Creamy contrast to warm pudding.

Ingredient Substitutions

No peppermint extract? No problem.

Cocoa Powder: Can sub with melted bittersweet chocolate, though texture will change.
Vanilla Paste: Use vanilla extract if needed.
Peppermint Extract: Try espresso powder or orange extract for a twist.
Heavy Cream: Use coconut cream for a dairy-free topping.
Butter: Can sub with plant-based butter if making dairy-free.

Ingredient Spotlight

Cocoa Powder: The backbone of the pudding’s flavor. Choose Dutch-processed or natural — just make sure it’s high quality for a deep, rich chocolate.

Peppermint Extract: Just a half teaspoon transforms the entire dessert into something fresh, cool, and holiday-ready without being overpowering.

Instructions for Making Peppermint Brownie Pudding

Time to create that gooey, peppermint-kissed masterpiece.

1. Preheat Your Equipment:
   Preheat your oven to 325°F (160°C). Grease an 8×8 or 9×9 baking dish with butter.
2. Combine Ingredients:
   In a medium bowl, whisk together cocoa powder and flour. In another bowl, beat eggs and sugar for 3–5 minutes until light and fluffy. Add melted butter, vanilla paste, and peppermint extract to the egg mixture and mix gently.
3. Prepare Your Cooking Vessel:
   Pour the wet mixture into the dry ingredients and stir until just combined. If the batter is very thick, add a couple tablespoons of hot water to loosen slightly.
4. Assemble the Dish:
   Pour the batter into the greased baking dish and smooth the top.
5. Cook to Perfection:
   Bake for 35–40 minutes. The top should form a crisp crust while the center remains soft and pudding-like.
6. Finishing Touches:
   Let cool for 5–10 minutes before scooping. Meanwhile, whip the cream, powdered sugar, and peppermint extract until soft peaks form.
7. Serve and Enjoy:
   Scoop the pudding into bowls, top with peppermint whipped cream and crushed peppermint candy. Add a scoop of vanilla ice cream for extra indulgence.

Texture & Flavor Secrets

The top bakes into a thin, crackly crust while the center stays molten and dense — almost like warm brownie batter. The peppermint cuts through the richness, while the whipped cream and candy add cool, airy contrast and crunch.

Cooking Tips & Tricks

Make your pudding perfection with these tips:

• Use room temp eggs to get a fluffy, smooth base.
• Don’t overmix once dry ingredients are added.
• Check doneness by gently jiggling the pan — the center should wobble slightly.
• For a deeper chocolate flavor, add a touch of instant espresso powder.

What to Avoid

Here’s how to keep things dreamy, not messy:

• Don’t overbake — you’ll lose the gooey center.
• Avoid using cold eggs or butter — it will seize the batter.
• Don’t use too much peppermint extract — it can overpower quickly.

Nutrition Facts

Servings: 8
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can make the whipped cream a few hours in advance and store it covered in the fridge. The pudding itself is best served fresh but can be reheated gently in the oven or microwave. Store leftovers in an airtight container in the fridge for up to 3 days.

How to Serve Peppermint Brownie Pudding

Serve warm in bowls with a big scoop of peppermint whipped cream. Add crushed peppermint candy for festive flair and a scoop of vanilla ice cream for ultimate indulgence. Sprinkle with extra cocoa or chocolate shavings for a restaurant-worthy finish.

Creative Leftover Transformations

If you’re lucky enough to have leftovers, try this:

• Layer into parfaits with whipped cream and crushed cookies.
• Reheat and top with fresh berries for a twist.
• Use as a base for chocolate trifle.

Additional Tips

• Let the pudding cool just slightly for the best scoopable texture.
• For a dramatic finish, dust the whipped cream with cocoa powder or drizzle with chocolate sauce.
• Use mini ramekins for individual servings — perfect for dinner parties.

Make It a Showstopper

Serve it family-style in a gorgeous baking dish with peppermint candies scattered around. Garnish each scoop with whipped cream and crushed candy for that snowy holiday look. Add mint leaves or chocolate curls for even more wow factor.

Variations to Try

• Espresso Brownie Pudding: Replace peppermint extract with espresso for a mocha twist.
• Orange Chocolate Pudding: Use orange zest and extract for a citrus-chocolate fusion.
• Nutty Brownie Pudding: Stir in chopped toasted walnuts for crunch.
• Dairy-Free Version: Use vegan butter, coconut cream, and almond milk-based ice cream.
• Mini Pudding Cups: Bake in individual ramekins for single-serve holiday desserts.

FAQ’s

Q1: Can I use regular-sized eggs instead of extra-large?

Yes, use 5 regular eggs to match volume.

Q2: How do I know when it’s done baking?

The edges should be set, and the center should jiggle slightly.

Q3: Can I make this ahead of time?

You can prep the batter, refrigerate it, and bake just before serving.

Q4: What kind of cocoa powder is best?

Dutch-processed for richness, or natural for a slightly lighter flavor.

Q5: Can I skip the peppermint?

Yes, it still tastes amazing as classic brownie pudding.

Q6: Is vanilla extract okay instead of paste?

Yes, use 1 tablespoon of vanilla extract.

Q7: What if I don’t have whipped cream?

Top with ice cream or just enjoy it plain — it’s that good.

Q8: Can I double the recipe?

Absolutely — use a 9×13 pan and adjust baking time slightly.

Q9: Will it still be good cold?

Yes, it’s dense and fudgy even when chilled.

Q10: Can I freeze it?

Yes, freeze in portions and reheat gently before serving.

Conclusion

Peppermint Brownie Pudding is what winter dessert dreams are made of. It’s warm, gooey, and chocolaty with just the right kiss of mint. Whether you’re serving it for a holiday dinner or a cozy night in, it’s the kind of dessert that brings everyone back for seconds. Trust me, it’s worth every single scoop.

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