Peppermint brownies are topped with chocolate ganache and crushed candy canes. The brownies are extra fudgy and chocolatey! Combine melted chocolate, chocolate chips, cocoa, crushed peppermint, and chocolate ganache to become ultimate chocolatey peppermint fudgy brownies.
- prep time: 10 Minutes
- cook time: 30 Minutes
- cooling time: 2 Hours 15 Minutes
- total time: 2 Hours 55 Minutes
Key Ingredients Needed
- 1 cup plus 2 tablespoons (200 g) bittersweet chocolate, chopped (or chocolate chips). Make sure you use good quality chocolate such as Ghirardelli or Guittard chocolate.
- 1/2 cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1/2 cup (87 g) semisweet chocolate chips
- 1 cup (170 g) bittersweet chocolate, chopped (or chocolate chips)
- 1/4 cup (60 ml) heavy cream
- 1/4 teaspoon peppermint extract
- 1/4 cup crushed candy canes
Instructions/Step By Step Directions
Step 1: Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
Step 2: In a makeshift double boiler over low heat, melt chocolate chips and butter for brownies, stirring occasionally until melted. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
Step 3: In the bowl of a stand mixer or using a electric hand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla extract, peppermint extract and salt, then mix until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture. Using a rubber spatula or wooden spoon, stir in the flour just until just combined, then stir in the chocolate chips.
Step 4: Transfer the mixture into the prepared pan and spread evenly. Bake for 30 minutes, or until the edges are set, top is shiny and the center is still dense. Brownies will continue to bake once removed from oven. Cool on a wire rack to room temperature, about 2 hours. Prepare chocolate ganache.
Step 5: In a saucepan or the microwave, heat heavy cream until simmering. Place chocolate chips in a bowl, then pour heavy cream and peppermint extract over the chocolate. Let the mixture sit for 5 minutes, then stir until chocolate is melted.
Tip: If chocolate melts too quickly, it will burn and you can’t save it. If the chocolate ganache doesn’t melt completely, place it in the microwave for 15 seconds on 50% power level.
Step 6: Make sure the brownies are cooled completely, then spread ganache over cooled brownies and sprinkle crushed candy cane bits on top. Press down slightly so they stay.
Step 7: Chill the brownies in the refrigerator for 15 to 20 minutes before cutting and serving.
Step 8: Store peppermint brownies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Step 9: Freeze peppermint brownies once they have cooled completely. Wrap the entire bar in plastic wrap and aluminum foil to prevent freezer burn. Brownies will last 1 month in the freezer. Defrost in the refrigerator before bringing to room temperature to serve. You can also freeze with the ganache on the brownies, but make sure it sets and hardens a bit first.
- YIELD: 16 BROWNIES
- SERVING SIZE: 1 BROWNIES
Amount Per Serving
- Calories: 330kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 52mg
- Sodium: 102mg
- Potassium: 210mg
- Fiber: 2g
- Sugar: 25g
- Vitamin A: 286IU
- Vitamin C: 1mg
- Calcium: 59mg
- Iron: 2mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.