Peppermint Brownies
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The Spruce Eats / Leah Maroney
Nutrition Facts (per serving) | |
---|---|
460 | Calories |
26g | Fat |
57g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 460 |
% Daily Value* | |
Total Fat 26g | 34% |
Saturated Fat 16g | 78% |
Cholesterol 76mg | 25% |
Sodium 125mg | 5% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 3g | 10% |
Total Sugars 44g | |
Protein 4g | |
Vitamin C 0mg | 0% |
Calcium 29mg | 2% |
Iron 3mg | 18% |
Potassium 145mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Rich, decadent, and chewy, these ganache-covered peppermint brownies will satisfy any sweet tooth and chocolate peppermint lover.
This is the perfect recipe for using up leftover candy canes from the holidays. If you can’t get your hands on some candy canes then you can use striped, wrapped peppermint candies that are available year-round in most grocery stores.
Make this recipe with the kids. It’s easy to whip together and there are lots of opportunities for stirring and helping.
Ingredients
For the Brownies:
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1 1/4 cups sugar
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11 tablespoons (5 1/2 ounces) unsalted butter
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2 large eggs
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1 teaspoon pure vanilla extract
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1/4 teaspoon peppermint extract
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3/4 cup cocoa powder
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1/2 cup all-purpose flour
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1/8 teaspoon baking soda
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1 tablespoon cornstarch
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1/2 teaspoon salt
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3/4 cup semisweet chocolate chips
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1/2 cup candy canes, crushed
For the Ganache:
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8 ounces semisweet chocolate chips
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3/4 cup heavy cream
Steps to Make It
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Gather the ingredients. Preheat the oven to 325 F.
The Spruce Eats / Leah Maroney -
Add the sugar and butter to a bowl and microwave for 2 minutes or until the butter is melted. Whisk the butter and sugar mixture together until they are incorporated.
The Spruce Eats / Leah Maroney -
Once the butter mixture has cooled slightly, beat in the eggs, vanilla extract, peppermint extract, and cocoa powder. Beat until the mixture is smooth and glossy. You can do this with a whisk, hand-mixer, or in a stand mixer.
The Spruce Eats / Leah Maroney -
Stir together the flour, baking soda, cornstarch, and salt in a separate bowl.
The Spruce Eats / Leah Maroney -
Fold the flour mixture into the wet mixture until there are no more pockets of flour. Be careful not to over mix. Fold the chocolate chips into the batter.
The Spruce Eats / Leah Maroney -
Pour the batter into a parchment-lined 9 x 13-inch baking pan. Make sure the parchment paper hangs over a few inches above the edges of the baking pan. The brownies are topped with frosting so they will still be thick. Smooth the top of the batter.
The Spruce Eats / Leah Maroney -
Bake for 45 minutes on the center rack in the oven. Test for doneness by inserting a toothpick into the center of the brownies. The toothpick should come out sticky, but not runny.
The Spruce Eats / Leah Maroney -
While the brownies are cooling, prepare the ganache. Place the chocolate chips and heavy cream in a bowl. Place the bowl in the microwave and heat for one-minute intervals until the chocolate is completely melted and smooth. Whisk in between each interval.
The Spruce Eats / Leah Maroney -
Pour the ganache over the cooled brownies. Smooth the ganache with a rubber spatula. Top the ganache with the crushed peppermint sticks. Allow them to cool slightly to room temperature. You can also place them in the refrigerator or freezer to get them to cool quicker.
The Spruce Eats / Leah Maroney -
Remove the brownies from the pan by grabbing the parchment paper. Cut them into squares with a long chef's knife or a pizza cutter.
The Spruce Eats / Leah Maroney
Tip
- If not serving immediately, you can also store the brownies in an airtight container for up to four days.
Recipe Variations
- There are lots of other ingredients that you can add to these delicious brownies. Try adding chopped walnuts or white chocolate chips.
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