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Fudgy Peppermint Brownies

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These Fudgy Peppermint Brownies are rich, chocolaty, and topped with a cool peppermint crunch. Perfect for the holiday season or any time you want a festive dessert!

Ingredients

Scale

For the Brownies:

  • 1/2 cup unsalted butter (melted)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

For the Peppermint Topping:

  • 1 cup semi-sweet chocolate chips (or dark chocolate chips)
  • 1/4 cup heavy cream
  • 1/2 cup crushed peppermint candies or candy canes

Instructions

Prepare the Brownies:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Mix the Wet Ingredients:
    • In a medium bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and peppermint extract until smooth.
  3. Combine the Dry Ingredients:
    • In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  4. Bake the Brownies:
    • Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

Add the Peppermint Topping:

  1. Make the Ganache:
    • In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring after each, until smooth and glossy.
  2. Assemble the Topping:
    • Pour the ganache over the cooled brownies, spreading it evenly with a spatula. Sprinkle the crushed peppermint candies on top while the ganache is still wet.
  3. Set and Serve:
    • Allow the ganache to set at room temperature for about 30 minutes, or refrigerate for 15 minutes for faster setting. Once set, use the parchment overhang to lift the brownies out of the pan. Slice into squares and serve.

Notes

  • For extra richness, add 1/4 cup of chocolate chips or chunks to the brownie batter.
  • Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Adjust the amount of peppermint extract to taste, but be careful not to overdo it as it can be overpowering.

Find it online: https://ukfinda.com/fudgy-peppermint-brownies/