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Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Fudgy, dense, and decadent, peppermint brownies have a hint of mocha that helps to increase the depth of chocolate flavor. Then, they're topped with a layer of creamy peppermint-flavored chocolate ganache. And if that wasn't enough peppermint, the ganache has a layer of crunchy crushed peppermint candies.
Give these brownies about an hour to cool before slicing in. When you're ready to slice, dip the end of the knife in hot water, then wipe it off, and repeat for each slice. This will help ensure that each piece is neat and tidy.
Learn how to make peppermint brownies, and you'll soon have your new favorite chocolate dessert.
Ingredients for Peppermint Brownies
Grab your favorite chocolate, and get ready for a deliciously chocolatey dessert. To make these peppermint brownies, you'll need:
- Cooking spray: To prevent the brownies from sticking to the pan.
- 60% cacao bittersweet chocolate chips: Not too bitter, not too sweet, for a balanced brownie with deep chocolate flavor. Feel free to substitute with your preferred percentage of chocolate.
- Unsalted butter: Butter-based brownies are rich and chewy.
- Vanilla extract: Adds depth of flavor.
- Large eggs: Binds the brownie batter.
- Granulated sugar: Sweetens the mixture.
- Light brown sugar: Adds a hint of molasses for extra moisture and flavor.
- Instant espresso granules: Plays up the chocolate flavor without being noticeable.
- All-purpose flour: The base of the batter.
- Baking powder: Gives the brownies just enough lift.
- Kosher salt: Enhances the flavor of the brownies.
For the ganache:
- 60% cacao bittersweet chocolate bars: Bars often contain more cocoa butter and less stabilizers than chocolate chips, meaning you'll get a smoother melt.
- Heavy whipping cream: Adds a creamy, velvety texture to the ganache.
- Peppermint extract: For a pop of festive winter flavor.
- Crushed hard peppermint candies: Garnishes and adds crunch to the bars.
How To Make Peppermint Brownies
In just 30 minutes of active time, you'll be ready to serve this festive holiday favorite. Full instructions are below, but here's a brief recap before you get started:
- Step 1. Prepare oven and baking dish: Preheat oven to 350°F. Spray and line an 8-inch square baking dish with parchment.
- Step 2. Melt chocolate: Microwave chocolate and butter to melt. Stir in vanilla and let cool 5 minutes.
- Step 3. Make batter: Whisk eggs, sugars, and espresso granules into chocolate mixture. Stir in flour, baking powder, and salt.
- Step 4. Pour into pan: Spoon batter evenly into pan.
- Step 5. Bake: Bake until a wooden pick inserted in center comes out with a few moist crumbs, 30 to 36 minutes. Let cool completely.
- Step 6. Prepare ganache: Bring cream to a boil; pour over chocolate and whisk until smooth. Add peppermint extract.
- Step 7. Add toppings: Spread ganache over brownies and sprinkle with peppermint candies. Chill until set, about 30 minutes.
- Step 8. Cut brownies: Remove brownies from pan and cut into squares.
What Kind of Chocolate Is Best for Brownies?
While we call for a 60% cacao bittersweet chocolate for these brownies, the quality of the chocolate is just as, or more, important than the percentage. If you prefer a more bitter chocolate flavor, choose a higher percentage of chocolate for a darker finish.
Just make sure to choose a chocolate, whether in chip or bar form, of good quality. A chocolate you'd enjoy eating straight probably has a higher quantity of cocoa butter, and in turn, a better mouthfeel. That type of chocolate will also melt more easily into the brownie batter, creating a beautifully dense and fudgy result.
Tips for the Best Peppermint Brownies
For the best peppermint brownies, keep these tips in mind:
- Good quality chocolate: Using a chocolate you'd enjoy eating is an good way to ensure high-quality brownies.
- Line the pan: Make sure to leave an overhang on two sides for easy brownie removal.
- Pan size: If you need to adjust the recipe to fit a different pan size, make sure to adjust the baking time as well to avoid overbaking.
- Bake carefully: The easiest way to ruin a batch of brownies is by overbaking. Err on the side of caution and look for fudgy, moist bits when testing.
- The smoothest ganache: Pour hot cream over the chocolate and let sit for a few seconds to allow the chocolate to melt before whisking. If any bits remain unmelted, heat in the microwave or over a double boiler for a smooth finish.
- Cool before cutting: For clean slices, take time to cool and chill completely before cutting. Dip your knife in hot water between cuts to keep things neat.
How To Store Peppermint Brownies
If you have leftovers (hard to believe, we know), store the brownies in an airtight container in the refrigerator for up to five days or freeze for up to two months. Let the brownies sit at room temperature 30 minutes to 1 hour before you plan to enjoy them again.
Note that after a few days, the peppermint candies may "weep" a little (the color may run off the candy), but they're still perfectly tasty.
More Decadent Brownie Recipes You'll Love
You just can't go wrong with a batch of homemade brownies. From red velvet to pecan pie versions, these recipes are sure to become a part of your dessert rotation:
- Best-Ever Brownies
- Caramel Brownies
- Banana Bread Brownies
- Red Velvet Brownies
- Cream Cheese Brownies
- Pecan Pie Brownies
- Dr Pepper Brownies
- Georgia Pecan Double-Decker Brownies
- Cast-Iron Skillet Brownies
Editorial contributions by Katie Rosenhouse.
Ingredients
Brownies:
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Cooking spray
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9 oz. 60% cacao bittersweet chocolate chips (such as Ghirardelli) (about 1 1/2 cups)
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3/4 cup (6 oz.) unsalted butter, cubed
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1 tsp. vanilla extract
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3 large eggs, at room temperature
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3/4 cup granulated sugar
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1/3 cup packed light brown sugar
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2 Tbsp. instant espresso granules
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1 1/3 cups (about 5 3/4 oz.) all-purpose flour
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3/4 tsp. baking powder
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3/4 tsp. kosher salt
Ganache:
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2 (4-oz.) 60% cacao bittersweet chocolate bars (such as Ghirardelli), finely chopped (about 1 1/3 cups)
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3/4 cup heavy whipping cream
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1/4 tsp. peppermint extract
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2 Tbsp. crushed hard peppermint candies (such as Starlight Mints) (about 7 candies)
Directions
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Prepare the oven and baking dish:
Preheat oven to 350°F. Lightly coat an 8-inch square baking dish with cooking spray; line with parchment paper, leaving a 2-inch overhang on 2 sides.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
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Melt chocolate:
Place chocolate chips and butter in a large microwavable bowl, and microwave on HIGH in 30 second intervals, stirring after each, until melted, about 2 minutes total. Stir in vanilla. Let cool 5 minutes.
Fred Hardy, Food Stylist: Chelsea Zimmer
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Make brownie batter:
Whisk eggs, granulated sugar, brown sugar, and espresso granules into cooled chocolate-butter mixture until well combined. Gradually stir in flour, baking powder, and salt until combined and no flour pockets remain.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
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Add batter to pan:
Spoon batter into prepared pan, smoothing in an even layer with a small offset spatula.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
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Bake brownies:
Bake in preheated oven until top is set and wooden pick inserted in center comes out with a few moist crumbs, 30 to 36 minutes. Let cool completely in pan on wire rack, about 2 hours.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
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Prepare the Ganache:
Place chocolate in a medium heatproof bowl. Bring cream to a boil in a small saucepan over medium, stirring often. As soon as cream comes to a boil, remove from heat, and pour over chocolate in bowl. Whisk until chocolate is melted and mixture is smooth. Whisk in peppermint extract.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
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Add toppings to Brownies:
Pour Ganache over cooled Brownies, and spread in an even layer with a small offset spatula.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Sprinkle evenly with crushed peppermints. Chill, uncovered, until Ganache is just set, about 30 minutes.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
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Cut Brownies:
Remove Brownies from pan using parchment paper overhang; transfer to a cutting board. Cut into squares.
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Frequently Asked Questions
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When testing the brownies, look for moist, fudgy bits at the recommended time. Avoid overbaking, which could lead to a dry result.
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Butter-based brownies typically have a more dense texture and richer flavor, while brownies made with oil are more moist, with a more neutral flavor.
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If you're looking to switch up the flavor profile, feel free to substitute the peppermint extract with vanilla, and the peppermint candies for any festive candies you love (toffee bits, candy bars, M&M's) or just plain chocolate chips or toasted chopped nuts.
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If your ganache looks grainy or separated, whisk in a splash of cream to bring it back together.