Peppermint brownies are topped with chocolate ganache and crushed candy canes. The brownies are extra fudgy and chocolatey!
Christmas calls for candy canes and I will combine peppermint and chocolate wherever I can. When it comes to that flavor combo, these peppermint brownies are above and beyond. I used my fudgy brownie recipe to make a super chocolate-y brownie with peppermint flavor throughout. If that’s not enough, there is chocolate ganache on top and crushed peppermint!
Why this recipe works: This recipe uses melted chocolate, chocolate chips and cocoa for the ultimate fudgy brownie. The addition of peppermint extract in the brownies and the ganache provide plenty of flavor as does the crushed peppermint on top.
How to make peppermint brownies
- Preheat oven to 350° F. Line a square baking pan with parchment paper and set aside.
- Melt chocolate for brownies in a makeshift double boiler over low heat. Add chocolate and butter, stir until melted. Remove from heat and whisk in cocoa. Set aside.
- Make the brownie batter: Beat eggs and sugar with an electric mixer. Add vanilla, peppermint extract and salt, then mix until combined. Mix in chocolate mixture, then stir in flour. Finally stir in chocolate chips.
- Bake brownies: Transfer batter to prepared pan and bake brownies for 30 minutes or until edges are set and top is shiny. Cool completely.
- Make chocolate ganache: Heat cream until simmering. Pour cream and peppermint extract over bowl of chocolate and let sit for 5 minutes. Stir until chocolate is melted.
- Assembly: Pour ganache over cooled brownies and spread evenly. Sprinkle crushed peppermint over ganache. Chill brownies for 15 minutes before serving.
Don’t know what a makeshift double boiler is? Check out my tips for melting chocolate and I’ll show you how to make and use one!
Tips for this recipe
Brownies are so easy to make, but there are some tricks to achieving the best results. To start, make sure you use good quality chocolate. I prefer Ghirardelli or Guittard chocolate. When melting the chocolate, be patient and stir occasionally. If chocolate melts too quickly, it will burn and you can’t save it. If the chocolate ganache doesn’t melt completely, place it in the microwave for 15 seconds on 50% power level.
Before spreading ganache over the chocolate, make sure the brownies are cooled completely so the ganache doesn’t melt everywhere. To make sure the ganache sets and the crushed candy cane bits stay put, I find it helpful to place the brownies in the refrigerator for 15 to 20 minutes before cutting and serving.
Frequently Asked Questions
Brownies require only 1/2 teaspoon peppermint extract for an 8×8 pan. A little goes a long way!
Peppermint melts oddly when baked. This may make the brownies misshapen or create weird chewy bits in the brownies. I suggest sprinkling the peppermint on top if you want to bake with them.
Store brownies in an airtight container for up to 5 days or in the refrigerator for up to a week.
Yes, once the brownies have cooled completely, wrap the entire bar in plastic wrap then aluminum foil to prevent freezer burn. Freeze for up to 1 month. You can also freeze the brownies with the ganache and peppermint on top, but make sure it is set before doing so. Defrost in the refrigerator before slicing and serving.
This recipe is an adaptation of my chewy, fudgy brownies. They are a fan favorite and a recipe worth bookmarking! If you love peppermint, try my homemade peppermint bark. It’s so easy and you can make big batches to gift for Christmas. Another good gift-giving treat is peppermint fudge. You can make it in 5 minutes and share with friends and family. For more Santa’s cookie plate, you have to make double chocolate peppermint cookies!
If you love peppermint and chocolate as much as I do, then you will certainly love these brownies. They will be a showstopper at any holiday party. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
- 1 cup plus 2 tablespoons (200 g) bittersweet chocolate, chopped (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ½ cup (87 g) semisweet chocolate chips
- 1 cup (170 g) bittersweet chocolate, chopped (or chocolate chips)
- ¼ cup (60 ml) heavy cream
- ¼ teaspoon peppermint extract
- ¼ cup crushed candy canes
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
- In the bowl of a stand mixer or using a hand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla extract, peppermint extract and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture. Using a rubber spatula or wooden spoon, stir in the flour just until just combined, then stir in the chocolate chips.
- Transfer the mixture into the prepared pan and spread evenly. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven. Cool on a wire rack to room temperature, about 2 hours. Prepare chocolate ganache.
- In a saucepan or the microwave, heat heavy cream until simmering. Place chocolate chips in a bowl, then pour heavy cream and peppermint extract over the chocolate. Let the mixture sit for 5 minutes, then stir until chocolate is melted. If the chocolate doesn’t melt, place the bowl in the microwave for 15 seconds on 50% power level.
- Spread ganache over cooled brownies and sprinkle crushed candy cane bits on top. Press down slightly so they stay. Chill the brownies for 15 minutes before slicing and serving.