Air Fryer Peppermint Chocolate Chunk Brownies

Name: Air Fryer Peppermint Chocolate Chunk Brownies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 9 servings
Cuisine: American
Ingredients: 4 oz (113 g) dark chocolate, chopped into ½-inch chunks (or chips), chopped into ½-inch pieces; 4 oz (113 g) unsalted butter, cut into cubes; ½ cup (43 g) unsweetened cocoa powder; 1 cup (200 g) granulated sugar; 2 large eggs, at room temperature, at room temperature; ½ cup (60 g) all-purpose flour; ½ tsp (2½ ml) peppermint extract; ¼ tsp (1½ g) kosher salt; ½ tsp (2½ ml) vanilla extract; ¾ cup (113 g) dark chocolate chunks or chips; ¼ cup (30 g) crushed candy cane or peppermint candy, crushed into ¼-inch pieces (optional)

From the MyKitchenBank Kitchen

Fudgy, dense brownies infused with peppermint and studded with dark chocolate chunks, cooked to perfection in an air fryer. These have a crispy-edged exterior and chewy center, ready in under 30 minutes from start to finish.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 9 brownies

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Steps

Before you start

Preheat your air fryer to 350°F (175°C) for at least 3 minutes
Have eggs at room temperature for better mixing
Cut parchment paper to fit the bottom of your air fryer basket (roughly 7×7 inches)
Chop the dark chocolate into ½-inch chunks if using a bar rather than chips

1
Melt chocolate and butter
- In a medium saucepan over medium-low heat, combine the chopped dark chocolate (4 oz / 113 g) and unsalted butter (4 oz / 113 g).
- Stir frequently, about 2–3 minutes, until completely melted and smooth.
- Remove from heat and let cool for 2 minutes.
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Ready when: Chocolate and butter are completely melted and smooth
Tip: If the mixture is too hot, it will cook the eggs; 2 minutes of cooling is essential.
2
Combine cocoa and sugar
- In a medium mixing bowl, whisk together the unsweetened cocoa powder (½ cup / 43 g) and granulated sugar (1 cup / 200 g) until there are no lumps of cocoa.
- This prevents grainy texture in the final brownies.
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Ready when: Mixture is uniform with no visible cocoa lumps
Tip: Sift the cocoa if it's very lumpy, or whisk vigorously for 30 seconds.
3
Whisk in eggs and extracts
- Add the 2 room-temperature large eggs to the cocoa-sugar mixture and whisk until combined, about 1 minute.
- Pour in the cooled chocolate-butter mixture and whisk again until smooth.
- Add the vanilla extract (½ tsp / 2.5 ml) and peppermint extract (½ tsp / 2.5 ml), whisking to incorporate fully.
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Ready when: Batter is smooth and homogeneous with no streaks
Tip: Mix thoroughly but don't over-whisk; stir just until no dry cocoa streaks remain.
4
Add flour, salt, and chocolate chips
- Fold in the all-purpose flour (½ cup / 60 g) and kosher salt (¼ tsp / 1.5 g) using a spatula, stirring just until the flour disappears.
- Fold in the dark chocolate chunks or chips (¾ cup / 113 g).
- If using crushed candy cane, reserve half for topping; fold the other half (about 2 tablespoons / 15 g) into the batter now.
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Ready when: No streaks of flour visible; chocolate chunks and candy are evenly distributed
Tip: Overmixing develops gluten and makes brownies tough; fold gently until just combined.
5
Prepare air fryer pan
- Line a 7×7-inch (18×18 cm) square baking pan or dish (that fits inside your air fryer) with parchment paper.
- Lightly spray or oil the parchment for easy release.
- Pour the brownie batter into the pan and spread it evenly with a spatula.
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Ready when: Batter is level and fills the pan evenly
Tip: Parchment paper prevents sticking and makes removal effortless; ensure it covers the bottom fully.
6
Top with remaining candy (optional)
- If using crushed candy cane, sprinkle the reserved half (about 2 tablespoons / 15 g) evenly over the top of the batter.
- Press gently so it adheres slightly.
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Ready when: Candy is distributed across the surface
Tip: This step is optional but adds festive color and a bright peppermint crunch on top.
7
Air fry the browniesOven 350°F / 175°C
- Place the pan in the preheated air fryer basket (which should be at 350°F / 175°C).
- Air fry for 16–18 minutes.
- The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the edges are slightly pulled away from the sides of the pan.
- The top should look set but still have a slight jiggle in the very center when you gently shake the basket.
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Ready when: Toothpick inserted in center comes out with a few moist crumbs; edges pull slightly from pan; top is set but center has slight jiggle
Tip: Air fryers vary; start checking at 16 minutes. Brownies continue to set as they cool, so slightly underbaked is better than overbaked.
8
Cool before cutting
- Remove the pan from the air fryer and place on a wire rack or trivet.
- Let the brownies cool in the pan for 5 minutes.
- This allows them to set up and become easier to cut cleanly.
- If desired, slide the entire brownie block (still on parchment) onto a cutting board to cool further, or cool completely in the pan before cutting.
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Ready when: Brownies are firm enough to cut without falling apart
Tip: Don't skip the cooling time; warm brownies are fragile. The 5-minute rest is crucial for clean cuts.
9
Cut and serve
- Using a sharp knife, cut the brownies into 9 equal squares (3 × 3 grid).
- A light dip in hot water and wipe on a damp cloth between cuts yields neater edges.
- Serve warm or at room temperature.
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Ready when: Brownies are cut into 9 even pieces
Tip: A hot, damp knife makes clean cuts; wipe it clean between each slice.

Good to know

Tips

Air fryer models vary in heat distribution; watch the brownies starting at 16 minutes. Overbaking dries them out, so aim for a few moist crumbs on the toothpick rather than a completely clean one.
Room-temperature eggs mix more smoothly into the batter and create a fudgier crumb. Let them sit on the counter for 30 minutes if they're cold from the fridge.
If you don't have a 7×7-inch pan, a small loaf pan (about 7 × 4 inches) works too; the brownies will be taller and may need 1–2 extra minutes.
Crushed candy cane can be made by placing whole candy canes in a food processor or sealing them in a plastic bag and crushing with a rolling pin. Chop to ¼-inch pieces so they don't overpower the batter.

Make ahead

Store baked brownies in an airtight container at room temperature for up to 3 days. You can also bake them up to 1 day ahead and reheat gently in a 300°F (150°C) air fryer for 2–3 minutes if you prefer them warm.

Storage & reheating

Room temperature: up to 3 days in an airtight container. Refrigerator: up to 5 days in an airtight container; warm gently before serving. Freezer: up to 3 months wrapped individually in plastic wrap and placed in a freezer bag; thaw at room temperature for 1–2 hours before serving, or warm in the air fryer at 300°F for 2–3 minutes if you prefer them warm.

Substitutions

peppermint extract → ¼ tsp pure menthol or food-grade peppermint oil. Menthol and peppermint oil are more concentrated; use half the amount. Start with ¼ tsp and taste the batter before adding more.
crushed candy cane or peppermint candy → ¼ cup (30 g) crushed freeze-dried peppermint chips or dried peppermint leaves. Freeze-dried peppermint is less sweet but intensely flavored; it won't melt into the batter like candy cane will.
dark chocolate, chopped into ½-inch chunks (or chips) → Milk or semi-sweet chocolate. Use the same weight. Milk chocolate will make these sweeter and less intense; semi-sweet is a closer substitute.
all-purpose flour → Whole wheat flour or all-purpose flour blend. Use the same amount. Whole wheat adds nuttiness but may make brownies slightly denser; all-purpose flour blend works similarly to regular flour.