Peppermint Brownies Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

Set Time: 10

Total Time: 1 20

Servings: brownies

Calories: 392kcal

Author: Becky Hardin - Easy Dessert Recipes

These Peppermint Brownies are so indulgent! Crowned with a dark chocolate ganache and topped with crushed candy canes. A decadent Christmas treat!

Print Recipe

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Stand Mixer

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

Instructions

Preheat oven to 350°F. Line a 9x13-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.

Storage: Store 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.

Nutrition