Peppermint Brownies
These Peppermint Brownies combine rich, fudgy chocolate with a refreshing peppermint ganache and a festive candy topping, perfect for holiday celebrations or a cozy winter treat.
Servings 16 brownies
Calories 375kcal
Ingredients
Brownie Batter
- ¾ cup unsalted butter 170 grams
- 1 cup semi-sweet chocolate 170 grams
- 1½ cup granulated sugar 300 grams
- 3 large eggs room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ¾ cup all-purpose flour 95 grams
- ½ cup unsweetened cocoa powder 50 grams
- ½ tsp salt
- ½ cup chocolate chips or chopped chocolate 85 grams
Peppermint Ganache
- 1 cup white chocolate chopped (170 grams)
- ⅓ cup heavy cream 78 ml
- ¼ tsp peppermint extract
- To decorate
- ¼ cup crushed peppermint candy
Instructions
Brownie Batter
- Pre-heat the oven to 350ºF.
- Grease a 8”x8” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
- Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar to the bowl and whisk until combined
- Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
- Add the vanilla extract, peppermint extract, and whisk to combine.
- Sift the flour, cocoa powder, and salt together and add it to the bowl.
- Add the chopped chocolate, or chocolate chips. Stir to combine.
To Bake
- Pour the brownie batter on the bottom of the prepared pan.
- Bake for about 40 minutes, until it’s set on top, the edges should be firm. A toothpick inserted in the brownies should come out clean without wet batter. However, sometimes you can stick the toothpick in the brownies and it will pull out some melted chocolate from the chocolate chunks you added to the batter, so test in several spots to ensure you are actually testing the batter and not the melted chocolate chunks.
- After 20 minutes, remove the brownie from the pan by pulling the edges of the parchment paper.
Peppermint Ganache
- Heat up the heavy cream until hot in a small saucepan or in the microwave.
- Place the chopped white chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream. Add the peppermint extract and mix to combine.
- Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.
To Decorate
- Once the brownies have cooled down completely, spread the ganache over the top. Sprinkle with the peppermint candies. You can place the brownies back in the fridge for about 20 minutes so the top has a chance to set before slicing and serving.
Notes
Baking Time: Oven temperatures can vary significantly, and the suggested baking time of 40 minutes is based on how long it took in my oven. However, if your oven runs hotter or is a convection oven, there’s a chance this baking time could overbake the brownies, resulting in a drier texture. To ensure moist and fudgy brownies, start checking for doneness at the 35 minute mark. Also, if your oven runs cold, you might need longer baking time. Don't forget to do the toothpick test.
Storage: Store the brownies in an air-tight container in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.
For Easy Removal: Make sure to leave a slight overhang of parchment paper on two sides of the pan to act as handles. This will make it easier to lift the brownies out in one piece for cleaner slicing.
Oven: If you're using a convection oven, you may need to reduce the temperature by 25°F and monitor closely.
Pan: Prefer a stainless pan over a glass pan, since stainless steel conducts heat more evenly and efficiently than glass. This allows for more consistent baking. Glass takes longer to heat up and retains heat longer. This can cause over baking around the edges and undercooking in the center, especially for thicker batters.
Nutrition
Serving: 1 brownie | Calories: 375kcal