These Peppermint Brownies are topped with the creamiest chocolate ganache and crushed candy canes. They are fudgey, chocolatey, and festive for the holiday season! They taste amazing when slightly under baked and can last for up to a week in your fridge!
Peppermint Brownies Ingredients
- Eggs: Beat the eggs in slowly, one at a time! You can use room temperature eggs or cold eggs.
- White and brown sugar: this combo makes for the perfect dessert
- Unsalted butter: you can melt this in the microwave. It is one of the first steps
- Vanilla extract: desserts taste slightly flatter without this, in my opinion
- Peppermint extract: a necessity for these brownies
- Cocoa powder: Use dark unsweetened cocoa powder for this recipe
- Flour: you can sift your flour into your wet mixture to allow everything to combine smoothly
- Salt: salt enhances the flavor of these brownies
- Chocolate chips: I used semi sweet chocolate to balance out the cocoa powder but you can use whatever you prefer!
- Heavy cream: for the ganache layer
- Candy canes: crush these up and place on top of your ganache
Peppermint Brownies Expert Tips
- Brownies are rather easy to make, but it is important to us a good quality chocolate. One of my favorite brands is Ghirardelli!
- Be patient when melting your chocolate. Stir occasionally and make sure it doesn’t burn.
- Before spreading your ganache, make sure your brownies are cooled so the ganache doesn’t melt all over the place.
- Stick your peppermint brownies in the fridge after adding your ganache so it firms up (about 15 to 20 mins). If you leave them in there for too long the brownies won’t be as soft and chewy.
- Grease your pan with butter or baking spray and then line with parchment paper. This allows the paper to stick to the pan without it slipping and sliding. When your brownies are done, all you need to do is lift up the parchment paper.
- Don’t over-bake the brownies! When you stick a toothpick in the center, it should come out a bit gooey. They will continue to bake as they sit in the pan.
Frequently Asked Questions:
How much peppermint extract should I use?
A little goes a long way! An 8×8 brownie pan would only need 1/2 tsp
How do I store peppermint brownies?
Store brownies in an airtight container for up to 5 days or in the fridge for up to 7 days.
Can I freeze these brownies?
Of course! Once your brownies have cooled, wrapped them in plastic wrap and then aluminum foil to prevent them from getting freezer burn. Freeze them for up to 1 month.
What are the best pans for brownies?
Nonstick and aluminum pans are great for brownies.
How do I make the ganache?
Heat cream in a small sauce pan over medium heat until warm. In a medium bowl, add your chocolate. Pour the war cream over the chocolate and let it sit for a minute or two. The warm cream will help melt the chocolate. Slowly stir until the texture is smooth and creamy.
More Recipes You Will Love:
- Chocolate Peppermint Blossoms
- Gluten-Free Dairy-Free Brownies
- Paleo Cake Brownies
- Brownie Cashew Fudge Bars
- Paleo Midnight Brownies [Low Carb, Dairy Free]
- Hot Cocoa Cookies
Hungry for more? If you make these Peppermint Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Peppermint Brownies
Ingredients
- 3 eggs
- 1/2 cup dark brown sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup cocoa powder
- 1 cup all purpose flour
- 1 1/4 cup chocolate chips divided
Chocolate Ganache
- 1 cup semi sweet or dark chocolate
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1 tsp unsalted butter
- pinch of salt
Instructions
- Preheat oven to 350°F.
- Grease and line an 8×8 inch baking pan with parchment paper. Set aside.
- In a large microwavable safe bowl, combine the butter and ½ cup of the chocolate chips. Melt chocolate and butter in 30 second increments. Stir consistently between each interval.
- Add in white and brown sugar. Stir.
- Add in your cocoa powder and salt and stir.
- Whisk in your eggs one at a time.
- Add in your peppermint and vanilla extract.
- Fold in the flour and chocolate chips until combined.
- Pour batter into your parchment lined pan and bake for 35-40 minutes or until a toothpick comes out mostly clean. It should still have a softish center. (I would bake for less time and then add if it is too gooey for you).
- Allow to cool and start making your ganache.
- To make the ganache, place chocolate in a medium heat-proof bowl and set aside. Heat your cream in a small pan over medium heat until warm. Don't let it boil. Pour the warm cream over the chocolate and let it sit for a few minutes. Whisk and until smooth and creamy. Add your butter, pepprermint extract, and pinch of salt, and stir.
- Spread evenly on your cooled brownies and top with crushed candy canes.
- Place in the fridge for about an hour to harden.
- Cut into squares with a knife and enjoy!
