Fudgy Peppermint Brownies are the perfect holiday treat, combining rich, chocolatey goodness with a refreshing hint of peppermint. These decadent brownies are ideal for festive gatherings, cookie exchanges, or simply indulging your sweet tooth. Easy to prepare, they’re sure to impress both kids and adults alike.
Ingredients
For the Brownies:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
For the Peppermint Topping:
- 1 cup white chocolate chips
- 1/2 teaspoon peppermint extract
- Crushed candy canes or peppermint candies for garnish
Instructions
Step 1: Prepare the Brownie Batter
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a medium saucepan or microwave-safe bowl. Allow it to cool slightly, then whisk in granulated sugar and brown sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and peppermint extract.
- Sift in cocoa powder, salt, and flour. Gently fold the mixture until just combined, being careful not to overmix.
- Fold in the semi-sweet chocolate chips for extra fudginess.
Step 2: Bake the Brownies
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
- Allow the brownies to cool completely in the pan.
Step 3: Add the Peppermint Topping
- In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring until smooth.
- Stir in peppermint extract. Spread the melted white chocolate evenly over the cooled brownies.
- Sprinkle crushed candy canes or peppermint candies over the white chocolate while it’s still wet.
- Let the topping set completely at room temperature or in the refrigerator.
Step 4: Slice and Serve
- Once set, use the parchment overhang to lift the brownies out of the pan.
- Slice into squares or rectangles and serve.
Serving and Storage Tips
- Serving: These brownies are best served slightly chilled or at room temperature. Pair them with a glass of milk or a hot cup of cocoa for the ultimate treat.
- Storage: Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months.
FAQs
1. Can I use peppermint oil instead of peppermint extract?
Yes, but use it sparingly as peppermint oil is much more concentrated. Start with 1–2 drops and adjust to taste.
2. Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
3. What can I use instead of white chocolate for the topping?
You can use dark or milk chocolate if you prefer, though it will change the flavor profile. Add a little peppermint extract to maintain the festive touch.
4. How do I crush candy canes without making a mess?
Place the candy canes in a zip-top bag and use a rolling pin or mallet to gently crush them. This method keeps the pieces contained and makes cleanup easy.
Enjoy your delicious Fudgy Peppermint Brownies this holiday season!
PrintFudgy Peppermint Brownies
Indulge in these rich, fudgy peppermint brownies—a delightful blend of deep chocolate flavor and refreshing peppermint, perfect for the holiday season or any time you’re craving a mint-chocolate treat.
Ingredients
For the Brownies:
- 1 cup (226g) unsalted butter
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Peppermint Ganache:
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- 1/2 teaspoon peppermint extract
For Topping:
- 1/4 cup crushed peppermint candies or candy canes
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
- Melt Butter and Chocolate:
- In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring after each, until melted and smooth. Let the mixture cool slightly.
- Mix Wet Ingredients:
- Whisk in the granulated and brown sugars into the melted chocolate mixture until combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla and peppermint extracts.
- Add Dry Ingredients:
- Sift in the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure fudgy brownies.
- Bake the Brownies:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack.
- Prepare the Peppermint Ganache:
- Place the semi-sweet chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt.
- Add the peppermint extract, then stir until the mixture is smooth and glossy.
- Assemble the Brownies:
- Pour the peppermint ganache over the cooled brownies, spreading it evenly with an offset spatula.
- Sprinkle the crushed peppermint candies on top of the ganache.
- Refrigerate the brownies for about 30 minutes to set the ganache.
- Serve:
- Once set, lift the brownies out of the pan using the parchment overhang.
- Cut into squares and enjoy!
Notes
- For a more intense chocolate flavor, consider using bittersweet chocolate.
- Ensure the brownies are completely cool before adding the ganache to prevent it from melting into the brownies.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.