Embrace the holiday season with these rich peppermint chocolate brownies topped with a silky layer of chocolate ganache. Adorned with bits of crushed candy canes, they are the epitome of festive desserts and sure to be a hit at any holiday gathering.
Ingredients:
For the Brownies:
- 1 cup + 2 Tbs bittersweet chocolate, chopped (or chocolate chips)
- ½ cup unsalted butter, in quarters
- 3 Tbs unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
- ½ tsp salt
- 1 cup all-purpose flour
- ½ cup semisweet chocolate chips
For the Chocolate Ganache:
- 1 cup bittersweet chocolate, chopped (or chocolate chips)
- ¼ cup heavy cream
- ¼ tsp peppermint extract
- ¼ cup crushed candy canes
Instructions:
- Brownie Preparation: Begin by preheating your oven to 350° F. Prep an 8×8-inch square baking pan by lining with parchment paper and give it a light mist with nonstick cooking spray.
- Melting Chocolate and Butter: Set up a double boiler, and on low heat, gently melt the chocolate chips and butter, stirring occasionally. Once melted, whisk in the cocoa powder and let it cool slightly.
- Mixing Wet Ingredients: Using a stand mixer (or hand mixer), combine the eggs and sugar. Beat on medium-high speed for about a minute. Reduce the speed to low, and incorporate the vanilla extract, peppermint extract, and salt. Gradually introduce the warm chocolate mixture to this blend.
- Incorporate Dry Ingredients: Switch to a spatula or wooden spoon, and fold in the flour until just incorporated. To this, stir in the chocolate chips.
- Baking: Transfer the batter into the prepared baking pan, spreading it out evenly. Bake for about 30 minutes. The brownies should have a shiny crust but retain a dense center. Do note that they will continue baking slightly after being removed from the oven. Let them cool on a wire rack until they reach room temperature.
- Ganache Preparation: Heat the heavy cream until it simmers, either on the stovetop or in the microwave. In a separate bowl, place the chocolate chips. Pour the simmering heavy cream along with the peppermint extract over the chocolate. Allow it to sit for 5 minutes, then stir until the chocolate has completely melted. If there are still solid chocolate pieces, microwave the mixture at 50% power in 15-second intervals until smooth.
- Finishing Touches: Spread the ganache over the cooled brownies, ensuring an even layer. While the ganache is still wet, sprinkle over the crushed candy cane pieces, pressing down gently to ensure they adhere.
- Chill and Serve: Place the brownies in the refrigerator for about 15 minutes to set the ganache. Once firm, slice into squares and serve.
Enjoy! These brownies are a perfect blend of rich chocolate and refreshing peppermint – a treat that is sure to delight your taste buds!
