Uber Fudgy Peppermint Brownies Recipe
The most delicious fudgy peppermint brownies recipe that's glossed up with a layer of dark chocolate ganache and has two crunchy layers of chopped peppermint candies plus a hint of extract for added peppermint jazz hands. The perfect marriage of chocolate and peppermint wrapped in a yummy brownie. These will satisfy your chocolate peppermint craving!
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Servings: 20 Servings
Ingredients
To Start
- 1/2 cup (86 g) peppermint candies or candy canes
For the Brownies
- 1 1/2 cups (255 g) dark chocolate (finely chopped)
- 12 tablespoons (170 g) unsalted butter (cut into 12 pieces)
- 1 cup (85 g) unsweetened dark (Dutch process) cocoa powder
- 4 large eggs (room temperature)
- 1 cup (200 g) granulated sugar
- 3/4 cup (165 g) light brown sugar, packed
- 1 tablespoon (13 g) real vanilla extract
- 3/4 teaspoon peppermint extract (see Note below)
- 1 teaspoon sea salt
- 1 cup (135 g) all-purpose flour (how to measure flour)
For the Ganache
- 1 1/4 cups (213 g) dark chocolate (finely chopped)
- 1/3 cup (80 g) heavy whipping cream
- 1 tablespoon (14 g) unsalted butter or 1 tbsp (21 g) of light corn syrup (optional; see Note below)
- 1/4 teaspoon sea salt
Instructions
To Start
- Preheat your oven to 350°F (177°C) and grease an 9 x 13–inch (23 x 33–cm) baking dish and line with parchment paper, letting the excess hang over the sides. (See note below regarding pan size.)
- Crush the peppermint candies (candy canes). I usually place them in a resealable plastic bag and use a rolling pin to crush them. Separate the candy cane chunks from the candy cane 'dust'; I used a fine-mesh sieve for this but it doesn't need to be perfect and you can eyeball separating the two. Set aside.
For the Brownies
- In a medium bowl (that's heat safe) add the chocolate, butter and cocoa powder and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until melted and smooth and set aside.
- In a mixer fitted with the whisk attachment (see mixer Notes below recipe), add the eggs, sugar, brown sugar, vanilla, peppermint extract and salt and whisk on medium-high for about 5 to 7 minutes or until thick and light in color. Add in the melted chocolate (no need to let it cool) and run the mixer for 30 seconds on low to combine. Fold in the flour until just combined (make sure there aren't any flour pockets). Pour the brownie batter into the prepared baking dish.
- Bake the brownies in the center of the oven for 15 minutes and then sprinkle the tops of the brownies with the peppermint dust (reserving the bigger bits of peppermint to garnish the finished brownies). Return the brownies to the oven and continue baking for 10-12 minutes (for a total of 25 to 27 minutes bake time).
- When done, the tops will be puffed with some cracks and if you test with a toothpick some crumbs will cling to it. Let on a wire rack and let the brownies cool in the pan for about 30 minutes and then transfer to the fridge to cool completely for 1 to 2 hours.
For the Ganache
- Wash and dry the medium bowl that you used to melt the chocolate and add the chocolate, cream, butter/light corn syrup (optional) and salt and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until melted and smooth. Set aside for 5 minutes and then pour over the cooled brownies. Use an offset spatula or the back of a spoon to smooth the ganache over the tops of the brownies. Sprinkle with the larger peppermint chunks and place the brownies back in the fridge to fully set, about 1 to 2 hours.
- Cut the brownies when cold for the cleanest cuts. Serve the brownies chilled or at room temperature, whatever strikes your fancy! Store the brownies in an airtight container in the fridge.
Notes
Choosing Chocolate
Dark Chocolate for the Brownies & Ganache
Use a nice dark chocolate that’s made for melting. Chocolate chips will work in a pinch but they resist melting because of their ingredients (they’re meant to hold their shape!). If you have options, pick bars of chocolate, callets or discs as they’ll melt the easiest. I’m loving these baking chips and these are my most favorite Callebaut callets; I used the Callebaut when testing this recipe (delicious chocolate, melts beautifully — LOVE). Whatever chocolate you use, make sure it’s good quality and can handle melting.Dutch-Process Cocoa Powder
Double chocolate (both chips and unsweetened cocoa powder) mean these brownies have mega flavor. I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color; you can however use any unsweetened cocoa powder you have on hand. When recipe testing this crinkly brownie recipe I used this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).Peppermint Extract
I have a note above about pure peppermint extract. I love Nielsen-Massey's Pure Peppermint Extract. Additionally, you can add a full 1 teaspoon of extract if you want to really highlight the peppermint flavor.Butter or Light Corn Syrup
Adding the butter or light corn syrup to the ganache is optional. I like it because it makes the tops nice and glossy. When chilled, the ganache will turn matte and will start to shine up again as the brownies come closer to room temperature.Pan Size
You can also use a 9×9 (23×23-cm) square baking pan. Bake the brownies in the center of the oven for about 35 minutes (depending on how fudgy you want your brownies to be).Mixer vs Your Beautiful Arms
I used a hand mixer in the video and mention one in the instruction as well. However, this is definitely a recipe that can easily be made with a large bowl and whisk/spatula or an electric stand mixer (your choice). If you don't use a mixer, make sure you really whisk the eggs and sugar so that you get that awesome brownie texture.How to Cut Brownies
The first rule for cutting perfect brownies is the hardest: let the brownies cool completely! If you want super clean cuts, chill your brownies for several hours before cutting them. Lastly, use a very sharp knife and clean + dry the knife in between cuts. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo