Description
These Double Peppermint Ganache Brownies are rich, fudgy, and infused with a refreshing peppermint flavor. Featuring a moist chocolate brownie base combined with a luscious peppermint chocolate ganache topping, and sprinkled with crushed peppermint candies, these festive treats are perfect for holiday gatherings or any time you want a decadent dessert with a minty twist.
Ingredients
Scale
Brownie Batter
- 1 ½ cups (3 sticks) unsalted butter
- 2 ½ cups chocolate chips, divided
- 1 ½ cups cocoa powder
- 1 tsp salt
- 1 ½ cups sugar
- 1 ½ cups packed brown sugar (light or dark)
- 6 large eggs
- 4 Tbsp vegetable oil
- 2 tsp peppermint extract
- 1 ½ cups all-purpose flour
- 1 Tbsp espresso powder (optional but magical)
Ganache Topping
- 2 cups chocolate chips
- 1 cup heavy cream
- 2 tsp unsalted butter
- 2 tsp peppermint extract
- Pinch of salt
- Crushed peppermint candies or candy canes (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and make for easier removal.
- Melt Butter and Chocolate: In a large microwave-safe bowl, melt the unsalted butter together with 1 ¼ cups of the chocolate chips. Stir the mixture until it becomes smooth and fully combined.
- Combine Wet Ingredients: Whisk in the cocoa powder, salt, both sugars, eggs, vegetable oil, and peppermint extract until the mixture is glossy and well blended.
- Add Dry Ingredients and Chocolate Chips: Gently fold in the all-purpose flour, espresso powder if using, and the remaining chocolate chips to the batter until just incorporated.
- Bake the Brownies: Pour and spread the batter evenly into the prepared pan. Bake in the preheated oven for 30–35 minutes, or until the brownies are just set but still moist inside.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then refrigerate for 1 hour to firm up, which helps with cleaner slicing later.
- Prepare the Peppermint Ganache: Heat the heavy cream until steaming but not boiling. Pour the hot cream over 2 cups of chocolate chips, along with the butter and a pinch of salt in a separate bowl. Let it sit for 3 minutes, then stir until smooth and glossy. Mix in the peppermint extract to infuse the ganache with minty flavor.
- Apply Ganache and Top: Spread the peppermint ganache evenly over the chilled brownies. Sprinkle crushed peppermint candies or candy canes on top for a festive crunch and extra peppermint flavor.
- Final Chill and Serve: Chill the brownies again briefly to allow the ganache to set firmly. Slice into 32 squares and serve to enjoy the perfect combination of rich chocolate and refreshing peppermint.
Notes
- For best slices, chilling the brownies before and after applying ganache is key to prevent smearing and sticking.
- Espresso powder is optional but enhances the chocolate flavor without making the brownies taste like coffee.
- Use high-quality peppermint extract for the most authentic mint flavor.
- Store brownies airtight in the refrigerator for up to 5 days or freeze for longer storage.
- To soften ganache before using after refrigeration, let it sit at room temperature for 10-15 minutes.
