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functional image peppermint brownies with whipped ganache and coffee cup of candy canes
Heather Wolf

Peppermint Brownies with Whipped Ganache

If you like decked out desserts for the holidays, you'll love Peppermint Brownies with Whipped Ganache. Made from scratch and splashed with peppermint extract, these fudgy brownies are frosted with chocolate ganache then topped with crushed candy canes. Make your Christmas extra festive with these peppermint-kissed brownies.
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Prep Time 25 minutes
Cook Time 30 minutes
Ganache Chilling 1 hour
Total Time 1 hour 55 minutes
Servings: 9
Course: Brownies and Blondies
Cuisine: American
Ingredients Method

Ingredients
  

Peppermint Brownies
  • 8 Tbsp unsalted butter cubed
  • 8 ounces semi-sweet chocolate bar chopped
  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1 tsp peppermint extract
  • 1 tsp vanilla pure
  • 1/4 cup unsweetened cocoa powder 100% cacao
  • 1/4 tsp sea salt fine
  • 1/2 cup all-purpose flour unbleached
  • 1/2 cup semi-sweet chocolate chips
Whipped Ganache
  • 1 cup 72% cacao dark chocolate chips
  • 1/3 cup heavy whipping cream
  • 3 candy canes crushed

Method
 

Peppermint Brownies
  1. Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
  2. In a heat-safe bowl, melt butter and chocolate in microwave for 30 second intervals, stirring after each, until completely smooth. Set aside.
  3. Vigorously whisk eggs in a separate bowl. Add sugar, peppermint extract and vanilla then whisk until smooth.
  4. Add melted chocolate mixture then stir with a spoon until combined. Set aside.
  5. In a separate bowl, sift together cocoa powder, salt and flour then add to chocolate mixture. Stir with a spoon until just combined. Fold in semi-sweet chocolate chips.
  6. Spread batter into prepared pan and level with a rubber spatula. Note: batter will be thick. Bake for 30 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake.
  7. Place brownie pan on a wire rack and cool completely at room temperature.
Whipped Ganache
  1. Place dark chocolate chips in a heat safe bowl. Set aside.
  2. In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
  3. Pour hot cream over dark chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until smooth.
  4. Cover ganache with plastic wrap and refrigerate for 1 hour then whip with an electric mixer on high speed until fluffy.
Assembly
  1. Frost brownies with whipped ganache then sprinkle with crushed candy canes. Cut into squares, cleaning knife between cuts for clean lines.
  2. Cover and store leftovers in the refrigerator up to 5 days. Bring brownies to room temperature before serving.