Description
These Peppermint Brownies are classic fudge brownies with peppermint extract and mint chips for a chilly winter twist. This easy brownie recipe is topped with dark chocolate ganache and crushed candy canes.
Ingredients
Scale
- 6 oz. dark chocolate, coarsely chopped
- ½ cup (4 oz.) unsalted butter
- ¾ cup (5¼ oz.) granulated sugar
- ¼ cup (2 oz.) light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- ⅔ cup (2¾ oz.) all-purpose flour
- ½ cup Andes mint chips
For the ganache
- 4 oz. dark chocolate
- ¼ cup heavy cream
- Crushed candy canes
Instructions
- Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and peppermint extracts and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the Andes mint chips. Spread the batter in the prepared pan.
- Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Cool brownies completely.
- Heat the heavy cream for 30 seconds until the microwave until bubbling. Add the dark chocolate and let sit for 1 minute before stirring until smooth. Spread evenly over the cooled brownies and sprinkle with crushed candy canes.
- Place in the refrigerator for at least 1 hour or until the ganache is set before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
