At Christmastime, there’s nothing I love to eat more than these peppermint brownies. Crowned with a dark chocolate ganache and topped with crushed candy canes, they are truly a decadent treat! It’s not Christmas without a batch of these tasty brownies.
These peppermint brownies are chocolate heaven. I infused dark chocolate brownies with a hint of coffee and a whole lot of peppermint, then topped them in a sinful ganache and crushed candy canes. The silky ganache is so simple and so good!
What’s in This Peppermint Brownie Recipe?
- Brownie Mix: I used dark chocolate brownie mix, but any kind will work so choose your favorite. I like to use one with chocolate chips in the batter.
- Coffee: I swapped out the water in this recipe for a cup of freshly brewed coffee to enhance the chocolate flavor. You can simply swap for water if you don’t have (or don’t like) coffee.
- Vegetable Oil: Keeps the brownies moist and tender.
- Egg: Helps bind the batter and give the brownies structure.
- Peppermint Extract: Infuses the brownies with minty flavor.
- Chocolate Chips: Form the base of the ganache. I used dark chocolate, but semisweet or milk also work. For a bit of extra contrast, try white chocolate chips instead!
- Heavy Cream: Helps thin the ganache to a drizzling consistency.
- Candy Canes: I like to top my brownies with some crushed candy canes or peppermint candies for a little extra flavor and crunch!
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How to Store
Store leftover peppermint brownies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 6 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
Tips for Success
- If you don’t have peppermint extract, you can omit it completely and/or add ½ cup of crushed candy canes to the batter.
- Add ½ cup of chocolate or white chocolate chips to the batter, if desired.
- When making the chocolate ganache, my favorite way for ease and smoothness is to use an immersion blender instead of a whisk after the heavy cream and chocolate have set long enough for the chocolate to begin to melt.
Peppermint Brownies Recipe
Ingredients
For the Brownies
- 20 ounces dark chocolate brownie mix
- ¼ cup brewed black coffee hot (200°F)
- ½ cup vegetable oil
- 1 large egg
- 1½ teaspoons peppermint extract
For the Topping
- ¾ cup dark chocolate chips
- ⅓ cup heavy cream
- ½ cup crushed candy canes
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly spray it with nonstick spray. Set aside.
- Stir together the brownie mix, coffee, vegetable oil, egg, and peppermint extract.20 ounces dark chocolate brownie mix, ¼ cup brewed black coffee, ½ cup vegetable oil, 1 large egg, 1½ teaspoons peppermint extract
- Pour the batter into the prepared baking pan and place into the preheated oven to bake for 50 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool to room temperature.
- Once the brownies are cooled, make the topping. Heat the heavy cream in a heat-proof bowl in 30-second increments, stirring in between. Pour the heated heavy cream over the chocolate chips and let them set for 1 minute. Mix the chocolate chips and heavy cream until smooth and creamy. Pour the ganache onto the brownies and spread to the edges. Sprinkle the crushed candy canes over the surface of the ganache.¾ cup dark chocolate chips, ⅓ cup heavy cream, ½ cup crushed candy canes
- Place the brownies into the refrigerator for 10 minutes to let the ganache set. Slice and serve.
Notes
How to Make Peppermint Brownies Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly spray it with nonstick spray. Set aside. Stir together 20 ounces (1 box) of dark chocolate brownie mix, ¼ cup of brewed hot coffee, ½ cup of vegetable oil, 1 large egg, and 1½ teaspoons of peppermint extract.
Bake the Brownies: Pour the batter into the prepared baking pan and place into the preheated oven to bake for 50 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool to room temperature.
Top the Brownies: Heat ⅓ cup of heavy cream in a heat-proof bowl in 30-second increments, stirring in between. Pour the heated heavy cream over ¾ cup of dark chocolate chips and let them set for 1 minute. Mix the chocolate chips and heavy cream until smooth and creamy. Pour the ganache onto the brownies and spread to the edges. Sprinkle ½ cup of crushed candy canes over the surface of the ganache. Place the brownies into the refrigerator for 10 minutes to let the ganache set. Slice and serve.
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