These Peppermint Brownies are so indulgent! Crowned with a dark chocolate ganache and topped with crushed candy canes. A decadent Christmas treat!
Christmas Brownies
Christmas Brownies are chocolate heaven! Dark chocolate brownies, crowned with a gloriously rich, dark chocolate topping and sprinkled with crushed peppermint. These make for the perfect Christmas dessert!
Looking for more holiday treats? Why not also try Turtle Candies and my Gingerbread Bundt Cake.
Why You’ll Love these Dark Chocolate Peppermint Brownies:
- Dark Chocolate: Loaded with dark chocolate, rich and decadent!
- Moist: These brownies come out perfectly chewy and moist.
- Easy: The recipe is simple to follow, you can even use box brownie mix.
How to Make Peppermint Brownies
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your brownie ingredients with a stand mixer.
- Pour the batter into a prepped baking pan and bake for 50 mins.
- Mix your topping ingredients together.
- Pour the topping onto the cooled brownies and top with crushed peppermint canes.
- Allow the brownies to cool in the fridge.
- Serve and enjoy!
These peppermint brownies are primarily cakey. They are slightly fudgy but lean cakier due to the addition of ganache on top, which makes them oh-so indulgent!
Nope! While dark chocolate makes these brownies super-rich, you could also use milk or semisweet chocolate.
You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
For fudgier brownies, omit 4 egg whites (use 2 whole eggs and 3 egg yolks instead!)
You sure can! Simply prepare your favorite boxerd mix according to the instructions, adding in 1½ teaspoons of peppermint extract. Prepare the frosting and topping according to the recipe below.
The center of your brownies should be chewy and moist, but not necessarily gooey. You want to make sure that the batter is cooked and not still raw in the center before removing them from the oven.
The balance between chocolate and peppermint works so well, these indulgent brownies are perfect for the holiday season!
Biting through the silky ganache into the moist brownie is pure joy!
Make Ahead Instructions
These peppermint brownies can be made up to 1 day in advance if you plan to keep them at room temperature. If you plan to refrigerate them, they can be made up to 4 days in advance and stored in the refrigerator until ready to serve.
Storage Instructions
Store leftover peppermint brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 6 days. Enjoy cold or let come to room temperature before serving.
Freezing Instructions
To freeze peppermint brownies, place the brownies in a single later on a baking sheet and freeze until solid. Then, transfer to an airtight container or Ziplock bag and store for up to 2 months. Allow brownies to thaw in the refrigerator overnight before enjoying.
Brownie Substitutions
- Dark chocolate: Milk chocolate or semi sweet chocolate can be used instead.
- Hot coffee: Hot water can be used instead.
- Candy Canes: Crushed, soft peppermints will work just as well.
Tips for Perfect Peppermint Brownies
- For fudgier brownies, use 2 whole eggs and 3 egg yolks (omitting 4 egg whites).
- 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.
Packed with dark chocolate, rich, moist and utterly indulgent – you have to try these peppermint brownies! They make for a fantastic Christmas dessert or holiday treat. Easy to make with the perfect peppermint kick – enjoy!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Peppermint Brownies Recipe
Ingredients
For the Brownies
- 1 cup unsalted butter 226 grams (2 sticks)
- 1⅓ cups granulated sugar 267 grams
- ⅓ cup brown sugar 71 grams
- 5 large eggs 250 grams, separated
- 1 egg white 35 grams
- 1½ teaspoons peppermint extract 6 grams
- ¾ teaspoon kosher salt
- ½ teaspoon pure vanilla extract 2 grams
- 14 ounces chopped dark chocolate 397 grams
- 6 tablespoons unsweetened cocoa powder 33 grams
- ¼ cup strong coffee 57 grams, hot (200°F)
- 1⅔ cups all-purpose flour 200 grams
For the Topping
- ¾ cup dark chocolate chips 128 grams
- ⅓ cup heavy cream 76 grams
- ½ cup crushed candy canes 89 grams
Equipment
- Kitchen Scale (optional)
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.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 1 minute.1 cup unsalted butter, 1⅓ cups granulated sugar, ⅓ cup brown sugar
- Add in the egg yolks. Beat together for 30 seconds to incorporate. Add in the egg whites, peppermint extract, salt, and vanilla and mix to combine.5 large eggs, 1 egg white, 1½ teaspoons peppermint extract, ¾ teaspoon kosher salt, ½ teaspoon pure vanilla extract
- Melt the dark chocolate in 30-second intervals in the microwave. Mix it into the stand mixer bowl.14 ounces chopped dark chocolate
- Add in the cocoa and mix to incorporate. Add in the hot coffee and stir. Lastly, add in the flour and mix until fully incorporated.6 tablespoons unsweetened cocoa powder, ¼ cup strong coffee, 1⅔ cups all-purpose flour
- 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
- Milk chocolate or semisweet chocolate can be used instead of dark.
- Hot water can be used instead of hot coffee.
- Crushed, soft peppermints will work just as well as candy canes.
- For fudgier brownies, use 2 whole eggs and 3 egg yolks (omitting 4 egg whites).
- 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.
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