Peppermint Brownies with Peppermint Ganache and Candy Cane Topping Recipe
Delight in these rich, fudgy Peppermint Brownies topped with a smooth peppermint ganache and sprinkled with crushed candy canes. Perfectly balancing the deep chocolate flavor with refreshing mint, these brownies are an ideal festive treat for gatherings or holiday celebrations.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownies
- 6 ounces semi-sweet chocolate, coarsely chopped
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
Peppermint Ganache Topping
- 6 ounces chocolate, coarsely chopped (about 1 cup)
- ½ cup heavy cream
- 1 teaspoon peppermint extract
- Chopped candy canes for garnish
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper hanging over two sides for easy lifting.
- Melt Chocolate and Butter: In a medium heatproof bowl set over simmering water, melt the 6 ounces of semi-sweet chocolate with the butter, ensuring the bowl’s bottom doesn’t touch the water to prevent burning. Whisk until smooth and remove from heat.
- Add Sugars: Stir in granulated sugar and brown sugar into the melted chocolate mixture and whisk until fully combined. Allow to cool a few minutes.
- Incorporate Eggs and Extracts: Beat in eggs, vanilla extract, and peppermint extract using a hand mixer on medium speed for 2 minutes until well blended.
- Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt using a silicone spatula, mixing just until combined without overworking the batter.
- Transfer and Bake: Pour the thick batter into the prepared baking pan, smoothing the top. Bake for 30-35 minutes, or until a toothpick inserted comes out clean with a few moist crumbs.
- Cool Brownies: Place the pan on a wire rack and let the brownies cool completely before adding the ganache.
- Make Peppermint Ganache: Place chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it simmers, then immediately pour it over the chocolate. Let sit for 5 minutes to soften, then stir gently until smooth. Stir in peppermint extract.
- Top Brownies: Spread the ganache evenly over the cooled brownies.
- Add Candy Cane Garnish: Sprinkle chopped candy canes over the ganache for added crunch and festive flavor.
- Set Ganache: Refrigerate the brownies for 1 hour to allow the ganache to firm up.
- Cut and Serve: Using a sharp knife (wipe clean between cuts), cut the brownies into 16 squares and serve.
Notes
- Be careful not to overbake the brownies; they should be fudgy with moist crumbs on the toothpick.
- Allow the ganache to fully set in the refrigerator before cutting for clean slices.
- You can substitute candy canes for crushed peppermint candies if preferred.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, use dairy-free chocolate and substitute heavy cream with coconut cream.
Keywords: peppermint brownies, chocolate peppermint brownies, holiday brownies, peppermint ganache, festive desserts, chocolate brownies recipe