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Fudgy Peppermint Brownies

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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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://recipe.newsvks.com/fudgy-peppermint-brownies/