Peppermint Brownies
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!
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Servings: 16 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.
Notes
*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 also use store-bought.
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