Peppermint Brownies Recipe
These delicious homemade Peppermint Brownies are made with chewy, fudgy brownies, peppermint frosting, and a silky chocolate ganache.
Servings: 9
Calories: 645kcal
Ingredients
- 1 cup unsalted butter, melted (2 sticks)
- 1 4-ounce semi-sweet chocolate bar, melted
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs, room temperature
- ⅔ cup all-purpose flour (spooned and leveled)
Chocolate Ganache
- 2 4-ounce semi-sweet chocolate bars, chopped
- ¼ teaspoon salt
- 1 Tablespoon unsalted butter
- 1 cup heavy whipping cream
Peppermint Frosting
- ½ cup unsalted butter, softened (1 stick)
- 1 teaspoon peppermint extract
- 2 cups powdered sugar
- 3 Tablespoons heavy whipping cream
Instructions
Brownies
- Preheat the oven to 350°F. Spray a 9x9 baking pan with cooking spray and line it with parchment paper. Set aside.
- In a large mixing bowl, whisk the melted butter and chocolate together, then mix in the sugar, cocoa powder, vanilla extract, and salt.
- Beat in the eggs until they are thoroughly mixed, and then stir in the flour until the batter is thick and wet.
- Pour the brownie batter into the prepared pan, and spread it out evenly. Bake the brownies for 20-25 minutes, or until a toothpick inserted in the edge of the brownies comes out clean. Let the brownies cool to room temperature.
Chocolate Ganache
- While the brownies are cooling, place the chopped chocolate, salt, and butter in a small or medium heat-proof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it starts to simmer around the edge of the pan. Do not let it reach boiling.
- Pour the cream over the chocolate, and let it sit for 2 minutes. Then, stir the chocolate and cream until it is well-mixed and smooth. Set it aside to cool.
Peppermint Frosting
- Use an electric mixer to cream the butter in a large bowl. Add the peppermint extract and gradually add the powdered sugar until the frosting starts to get thick. Pour in the heavy whipping cream to add some creaminess to the frosting, and continue mixing until all of the powder sugar is mixed in and the frosting is smooth.
- Spread the frosting over the cooled brownies, then pour the ganache on top. Cover the brownies loosely with plastic wrap and let the rest on the counter until the ganache is set
- Sprinkle with crushed candy canes, if desired, and serve. Store in the refrigerator for up to 4 days.
Notes
These brownies will be chewy and fudgy. At 20 minutes, the center brownies will be more fudgy. You can bake for between 20 to 25 minutes to achieve your desired doneness. The longer you bake them, the dryer the edges will become.
Feel free to add more peppermint extract if you prefer a stronger peppermint frosting flavor.
Because of the cream in the chocolate ganache and frosting, the brownies should be stored covered in the fridge for up to four days.
Nutrition
Calories: 645kcal | Carbohydrates: 59g | Protein: 5g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 229mg | Potassium: 122mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1526IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg