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Cozy Fudgy Peppermint Brownies with Easy Candy Cane Ganache

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Dense, rich, and intensely chocolatey brownies topped with a silky peppermint ganache and crushed candy canes. A nostalgic holiday treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon peppermint extract (for ganache)
  • Pinch of salt (for ganache)
  • 1/2 cup crushed candy canes (about 6 candy canes)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Melt the butter in a microwave-safe bowl or small saucepan. Let cool slightly.
  3. In a large bowl, whisk together sugar and eggs for 5-7 minutes until thick, pale, and ribbon-like.
  4. Add melted butter, vanilla extract, and 1 teaspoon peppermint extract. Whisk gently until combined.
  5. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
  6. Fold dry ingredients into wet mixture with a rubber spatula until just combined. Batter will be thick and fudgy.
  7. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out with moist crumbs. Cool in pan on a wire rack for at least 30 minutes.
  8. For the ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan until simmering (small bubbles around edges). Pour over chocolate chips, let sit 2 minutes, then whisk until smooth. Stir in 1/2 teaspoon peppermint extract and a pinch of salt.
  9. Pour ganache over cooled brownies and spread evenly. Immediately sprinkle crushed candy canes on top. Refrigerate for at least 30 minutes (1 hour for cleaner slices).
  10. Lift brownies out of pan using parchment overhang. Slice into squares with a sharp knife, wiping blade clean between cuts. Serve at room temperature.

Notes

For a crackly top, whisk eggs and sugar thoroughly for at least 5 minutes. Don’t overbake; brownies should look slightly underdone when removed. Use room temperature eggs to prevent butter from seizing. Crush candy canes just before using to prevent stickiness. For cleaner slices, refrigerate assembled brownies for 1 hour before cutting.

Nutrition

Keywords: peppermint brownies, candy cane brownies, fudgy brownies, holiday brownies, chocolate peppermint brownies

Find it online: https://fizzlefork.com/cozy-fudgy-peppermint-brownies-with-easy-candy-cane-ganache/