Description
These fudgy peppermint brownies come together in a single large bowl (plus a small bowl for the ganache). Rich, chocolate-forward, and finished with a shiny peppermint ganache and crushed candy canes, they’re best when slightly underbaked — chewy, gooey, and totally festive.
Ingredients
Scale
- 12 Tbsp unsalted butter
- 1 1/4 cups chocolate chips, divided
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 3 large eggs
- 2 Tbsp vegetable oil
- 1 tsp peppermint extract
- 3/4 cup all-purpose flour
- 1 1/2 tsp instant espresso powder (optional)
- Peppermint candies or candy canes, crushed, for topping
For the Chocolate Peppermint Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1 tsp unsalted butter
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan, line it with parchment (leave an overhang for easy removal), and set aside.
- In a large, microwave-safe mixing bowl combine the butter and ½ cup of the chocolate chips. Microwave in 30-second bursts, stirring between intervals, until everything is fully melted and smooth (should be under 2 minutes total).
- Whisk the cocoa powder, salt, and the espresso powder (if using) into the melted chocolate until even.
- Stir in the granulated and brown sugars until the mixture looks glossy and well combined.
- Add the eggs one at a time, whisking after each addition until incorporated. Then whisk in the vegetable oil and the peppermint extract.
- Gently fold in the flour and the remaining chocolate chips just until the batter comes together. Don’t overmix — you want a dense, fudgy batter.
- Spread the batter into the prepared pan and smooth the top. Bake 35–40 minutes. Check doneness by inserting a toothpick into the center — it should come out with a few moist crumbs attached. Do not overbake.
- Remove the pan from the oven and let the brownies cool completely in the pan before adding the ganache.
Make the Ganache
- Place 1 cup chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan until it’s hot and steaming (do not boil).
- Pour the warm cream over the chocolate and let it sit undisturbed for 3–4 minutes so the chocolate softens. Whisk until the mixture is smooth and glossy.
- Stir in the peppermint extract, butter, and a pinch of salt. Taste and adjust peppermint if you want a stronger kick.
- Spread the ganache evenly over the cooled brownies. Immediately scatter the crushed peppermint candies on top and press lightly so they adhere.
- Chill in the refrigerator for at least 1 hour to let the ganache set fully.
Notes
- Finishing & Serving
- Lift the brownies from the pan using the parchment overhang. Use a very sharp knife and wipe it clean between cuts for neat squares.
- Serve chilled or at room temperature. These reheat nicely for a few seconds in the microwave if you want a gooey center.
- Helpful Notes & Tips
- Line and grease the pan. This double step prevents sticking and makes removal effortless.
- Pull them slightly underbaked. That’s the secret to the fudgiest texture — they’ll finish firming as they cool.
- Chill after ganache. Refrigerating once the frosting is on makes slicing cleaner and the ganache firmer.
- Wipe the knife between slices to keep edges tidy.
- If you prefer extra peppermint punch, add a little more extract to the ganache — but add cautiously; peppermint can overwhelm.
Nutrition
- Serving Size: 1small brownie
- Calories: 311kcal
- Sugar: 29g
- Sodium: 167mg
- Fat: 18g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 74mg