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One Bowl Peppermint Brownies Recipe

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★★★★★

4.3 from 34 reviews

These One Bowl Peppermint Brownies feature a rich, fudgy chocolate base infused with peppermint extract. Topped with a creamy peppermint chocolate ganache and crushed candy canes, they’re the perfect festive treat to enjoy during the holidays or any time you want a refreshing twist on classic brownies.

Ingredients

Scale

Brownie Base

  • 12 Tbsp. unsalted butter
  • 1 1/4 cups chocolate chips, divided (¾ cup + ½ cup)
  • 3/4 cup 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. espresso powder (optional)

Ganache Topping

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp. peppermint extract
  • 1 tsp. unsalted butter
  • Pinch of salt
  • Crushed peppermint candies or candy canes for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking pan by greasing it and lining with parchment paper.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine 12 Tbsp. butter and ½ cup of the chocolate chips. Microwave in 30-second increments, stirring between each, until completely melted and smooth, about 1 min 30 sec total.
  3. Add Dry Ingredients: Stir in 3/4 cup cocoa powder, 1/2 tsp salt, and 1 1/2 tsp espresso powder if using.
  4. Incorporate Sugars: Add 3/4 cup granulated sugar and 3/4 cup brown sugar to the mixture and stir until combined.
  5. Add Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Flavor and Oil: Whisk in 1 tsp peppermint extract and 2 Tbsp vegetable oil until smooth.
  7. Fold in Flour and Chocolate Chips: Gently fold in 3/4 cup flour and the remaining 3/4 cup chocolate chips just until combined, being careful not to overmix.
  8. Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  9. Cool: Allow the brownies to cool completely in the pan on a wire rack before adding the topping.
  10. Prepare Ganache: Place 1 cup chocolate chips in a medium heat-proof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat until just warm, but not boiling. Pour the warm cream over the chocolate and let sit for 3–4 minutes to melt.
  11. Mix Ganache: Stir or whisk the cream and chocolate until smooth and creamy. Add 1 tsp peppermint extract, 1 tsp unsalted butter, and a pinch of salt, stirring until fully incorporated.
  12. Assemble: Spread the ganache evenly over the cooled brownies and sprinkle with crushed peppermint candies or candy canes for garnish.
  13. Set Ganache: Refrigerate the brownies for at least 1 hour to allow the ganache to firm up.
  14. Serve: Use a sharp knife to cut into 16 squares for clean edges and enjoy your festive peppermint brownies.

Notes

  • For best results, do not overbake; the brownies should be fudgy and moist.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Make sure the cream is warm but not boiling to prevent ganache from separating.
  • Use parchment paper with overhang for easy removal from pan.
  • Store leftovers in the refrigerator to keep ganache firm.
  • Allow refrigerated brownies to come to room temperature before serving for optimal texture.

Keywords: peppermint brownies, chocolate brownies, holiday dessert, peppermint chocolate ganache, Christmas brownies, fudge brownies

Find it online: https://epicrecipebox.com/one-bowl-peppermint-brownies-recipe/