Rich and fudgy brownies are topped with peppermint chocolate ganache and crushed candy canes. They’re the perfect addition to the holiday season and will surely bring some cheer!
These peppermint brownies were my life saver last Christmas, when we were really busy and had no time whipping up a big cake or big batch of cookies. I found the peppermint extract, as a gift from a friend and decided to go with this flavor for the last minute dessert. These fudgy, gooey peppermint brownies are really amazing that everyone loves them, so I guess it’s time to make it on my blog.
The brownie base is made with melted dark chocolate for a super fudgy, gooey texture and has a hint of peppermint extract for a holiday flavor. Then it is topped with creamy peppermint chocolate ganache topping and a sprinkling of crushed candy canes to add merry to the dessert.
HOW TO MAKE PEPPERMINT BROWNIES
- Whisk the dry ingredients. In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- Melt the chocolate and butter together. You can do this in a heat-proof bowl in the microwave or on the stovetop over a double boiler. If using the microwave, heat in 30 second intervals until smooth.
- Add sugars, eggs, and peppermint extract. Once the chocolate and butter are melted together, whisk in sugar, eggs and peppermint extract until fully combined.
- Mix in the dry ingredients. Gently mix the flour mixture into the wet mixture until just combined. Do not over mix. Fold in chocolate chips if desired.
- Bake. Bake in a parchment-lined 8×8-inch pan for 23-27 minutes, or in a 7×5-inch pan for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Don’t over bake, or the brownies will come out cakey. Cool completely before adding chocolate ganache.
HOW TO MAKE PEPPERMINT CHOCOLATE GANACHE
To make chocolate ganache, heat the heavy cream in a small heat-proof bowl in the microwave for 30-40 seconds, until the cream just starts to get hot. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes. With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency. Add peppermint extract and gently whisk to combine.
Pour on top of the cooled brownies and spread it evenly using a knife or an offset spatula. Top with crushed candy canes and refrigerate for at least 1 hour. Lift brownies out of the pan using the parchment paper overhang and cut into squares. Enjoy!
HOW TO CRUSH CANDY CANES
To crush the candy canes, you will unwrap them then place into a ziploc bag. Using a rolling pin, tenderizer, or anything that’s flat and heavy, hit the bag to break the candy crush into pieces.
You can crush the candies in a bag or in a food processor depending on the size of candy cane crushes you want. You can also buy crushed candy canes at stores.
If you try this Peppermint Brownies, let me know by tagging me on Instagram or leave a comment and/or give this recipe a rating. I’d love to see your photos!
More Of My Favorite Brownies:
Peppermint Brownies
Ingredients
For Brownies
- 1 1/4 stick (10 tablespoons/140g) unsalted butter
- 1/2 cup (4 oz/110g) chopped dark chocolate, or chocolate chips
- 1/2 cup (100g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon peppermint extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (110g) chocolate chip (optional)
For Peppermint Chocolate Ganache
- 4 oz (110g) chopped dark chocolate or chocolate chips
- 1/2 cup (120ml) heavy cream, room temperature
- 1/2 teaspoon peppermint extract
- Crushed candy canes*
Instructions
- To Make Brownies: Preheat oven to 350° F/175° F. Grease the bottom of an 8x8 inch square baking pan or 7x5-inch baking pan with cooking spray and line with parchment paper, leaving an overhang on both sides for lifting the brownies out.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large heat-proof mixing bowl, place chocolate and butter. Heat in the microwave in 20-30 second intervals, stirring in between each interval, until melted. If using a double boiler method, place the bowl of chocolate and butter over a saucepan of simmering water, stirring until melted. Add sugars, eggs and peppermint extract and whisk until fully combined. The mixture will look shiny.
- Add flour mixture to the wet mixture and gently fold to combine. Fold in chocolate chips (if desired).
- Bake in a parchment-lined 8×8-inch pan for 23-27 minutes (7x5-inch pan for 25-30 minutes), or until a toothpick inserted comes out with a few moist crumbs. Don’t over bake, or the brownies will come out cakey. Let brownies cool completely on a wire rack.
- To Make Chocolate Ganache: Heat the heavy cream in a small heat-proof bowl in the microwave for 30-40 seconds, until the cream just starts to get hot. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes. With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency. Add peppermint extract and gently whisk to combine.
- Pour on top of the cooled brownies and spread it evenly using a knife or an offset spatula. Top with the crushed candy canes then refrigerate for at least 1 hour. Lift brownies out of the pan using the overhang and cut into squares.
- These brownies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
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