Description
These Chocolate Peppermint Brownies feature a rich, fudgy base topped with a creamy peppermint layer and a smooth chocolate ganache, finished with festive crushed peppermint candies. Perfect for holiday celebrations, they combine intense chocolate flavor with refreshing peppermint for a delightful treat.
Ingredients
Brownies
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- 1 teaspoon kosher salt
- ¾ cup all-purpose flour
- ⅔ cup dutch-process cocoa powder
- ½ cup powdered sugar
Peppermint Layer
- ¾ cup sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- 4 cups powdered sugar (divided into 2 cups each for layering)
Chocolate Ganache
- 5 oz semi sweet chocolate (chopped)
- ¾ cup heavy whipping cream
Garnish
- Candy canes or peppermint candies (crushed, for garnish)
Instructions
- Prepare Brownie Batter: Preheat your oven to 325℉. Grease and line an 8×8” baking pan with parchment paper, then set aside. In a large bowl, whisk together the eggs, vegetable oil, water, vanilla extract, granulated sugar, and kosher salt until smooth.
- Mix Dry Ingredients: Sift the all-purpose flour, dutch-process cocoa powder, and powdered sugar into the wet mixture. Gently fold the dry ingredients in until just combined to avoid overmixing, which ensures fudgy brownies.
- Bake Brownies: Pour the batter evenly into the prepared pan, smoothing the top. Bake in the preheated oven for 40 minutes. Once baked, transfer the pan to a wire rack and allow the brownies to cool completely.
- Make Peppermint Filling: In a stand mixer bowl or using a hand mixer, combine the sweetened condensed milk, peppermint extract, and half of the powdered sugar (2 cups). Mix on low speed until combined, scraping down the sides as needed. Add the remaining powdered sugar and mix again until the mixture forms a crumbly paste. Use a rubber spatula to finish bringing it together.
- Shape Peppermint Layer: Dust a sheet of parchment paper with powdered sugar and spread the peppermint filling onto it. Use your hands to pat it into an even square, then dust it with more powdered sugar. Cover with another parchment sheet and roll out with a rolling pin to form a square slightly larger than 8×8”. Place your cooled brownie pan on top and trim the edges with a sharp knife accordingly. Remove the top parchment, flip the peppermint layer onto the brownies, and peel off the bottom parchment. Press the layer gently to adhere to the brownies’ surface. Refrigerate while preparing ganache.
- Prepare Chocolate Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat heavy whipping cream until it just begins to bubble around the edges and is steaming. Pour hot cream over the chocolate and let sit for 1 minute. Stir from the center outward until smooth and glossy. Let the ganache cool to room temperature.
- Assemble and Chill: Pour the ganache evenly over the peppermint layer. Spread carefully to cover. Refrigerate again to allow the ganache to set completely.
- Garnish and Serve: Once ganache is set, sprinkle crushed candy canes or peppermint candies on top for a festive touch. Slice into 16 servings and serve chilled.
Notes
- Use room temperature eggs for better incorporation and a smoother batter.
- Be gentle when folding dry ingredients to maintain a fudgy texture.
- Cooling brownies completely before adding layers helps keep the peppermint and ganache layers intact.
- Rolling the peppermint layer between parchment prevents sticking and makes trimming easier.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
- You can substitute dark chocolate for a richer ganache flavor if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
