- 6 ounces semi-sweet chocolate, coarsely chopped
- ½ cup butter, unsalted
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
For the peppermint ganache topping:
- 6 ounces chocolate, coarsely chopped (1 cup)
- 1/2 cup heavy cream
- 1 teaspoon peppermint extract
- chopped candy canes
Make the brownies:
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to lift the brownies out of the pan when baked.
- Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat and add sugars into the chocolate mixture and whisk until completely combined. Let the chocolate mixture cool for a few minutes.
- Add in eggs, vanilla extract, and mint extract, and beat with a hand mixer on medium speed for 2 minutes.
- Add in flour, cocoa powder, and salt and fold together using a large silicone spatula until just combined.
- Transfer the thick batter into the prepared baking pan.
- Bake for 30-35 minutes, until a toothpick inserted comes out clean with moist a few moist crumbs attached.
- Place the baking pan on a wire cooling rack to cool completely.
Make the peppermint ganache topping:
- Place chopped chocolate into a medium mixing bowl.
- Heat the heavy cream in a small saucepan until it begins to simmer. Immediately remove from heat before it begins to boil.
- Pour hot cream over top of the chopped chocolate and let it sit for 5 minutes to allow it to soften the chocolate. Use a spoon to slowly stir until completely smooth and creamy. Stir in the peppermint extract.
- Spread the ganache evenly over the cooled brownies.
- Sprinkle crushed candy canes on top.
- Refrigerate for 1 hour to allow ganache to set. Then, use a sharp knife to cut the brownies in to 16 squares and serve. For clean cuts, wipe the knife after each cut.
How to use boxed brownie mix. For a quicker option, use boxed brownie mix instead. Then, prepare the ganache and spread on the baked brownies.
Double the recipe. You can make these brownies in a 9x13-inch baking pan simply by doubling the recipe. You will also need to increase the baking time about 5 more minutes.
How to store: Once the peppermint brownies have completely cooled, you can store them at room temperature in an airtight container for up to 3 days — make sure to keep them cool and out of direct sunlight. They will stay fresh for days! You can also tightly wrap them in plastic cling wrap or aluminum foil. You can store them longer for up to a week in the fridge.
How to freeze: You can store peppermint brownies before or after frosting with ganache. Once cool, place in a freezer bag or airtight container and freeze for up to two months. You can also slice them first and wrap individually in plastic cling wrap before placing in a freezer bag. When ready to serve, take out the portion that you want and thaw overnight in the refrigerator. Then, bring to room temperature before serving, about 20 minutes on the kitchen counter.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: peppermint brownies, christmas brownies, candy cane brownies