Festive Peppermint Brownie Bliss!
These fudgy brownies are topped with a creamy peppermint filling and a rich chocolate ganache, finished with crushed candy canes for a festive treat, perfect for holidays.
Equipment
- 8x8 inch square pan
- Parchment Paper
- Heatproof Bowl
- Whisk
- Flat knife
- Sharp Knife
Ingredients
For the Fudgy Brownies
- 1/2 cup melted butter (1 stick)
- 2 teaspoons vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sifted cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Cool Peppermint Filling
- 1/3 cup softened unsalted butter
- 1.5-2 cups powdered sugar
- 1-1.5 teaspoons peppermint extract (not oil)
- red food coloring optional
- 1-2 tablespoons whipping cream
For the Rich Chocolate Ganache Topping
- 4 ounces semi-sweet or 50-70% dark chocolate finely chopped
- 6 tablespoons whipping cream (or heavy cream)
- 2-3 candy canes crushed
Instructions
Making the Easy Brownie Base:
Preheat & Prep: Get your oven ready at 350°F (175°C). Line an 8x8 inch square pan with parchment paper, leaving some overhang for easy lifting later.- Mix Wet Ingredients: In a big bowl, whisk together the melted butter, vegetable oil, and granulated sugar until well combined. Then, stir in the eggs and vanilla extract until no egg pieces are visible.
- Add Dry Ingredients: Gently fold in the sifted cocoa powder, flour, and salt. Mix just until you don't see any dry streaks or lumps. Sifting the cocoa helps a lot!
- Bake: Pour the brownie batter into your prepared pan and bake for 20-25 minutes. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. Let the brownies cool completely in the pan – this is key for clean layers!
Whipping Up the Peppermint Filling:
Soften Butter: In another bowl, beat the softened butter until it's light and fluffy.- Create Frosting: Gradually add 1 cup of powdered sugar, 1 teaspoon of peppermint extract, and a tiny drop of optional red food coloring. Mix on low speed, then beat in the remaining powdered sugar (about 1/2 cup at a time) until it reaches your desired sweetness and thickness. You can add a little more peppermint extract if you like a stronger minty taste.
- Smooth It Out: Mix in the whipping cream, 1 tablespoon at a time, until the filling is smooth and spreadable. Remember, more powdered sugar means a thicker, sweeter filling!
- Frost & Chill: Once the brownies are completely cool, spread the peppermint filling evenly over them with a flat knife. Pop the pan into the fridge while you prepare the ganache.
Crafting the Chocolate Ganache Topping:
Chop Chocolate: Finely chop your chocolate and place it in a heatproof bowl.- Heat Cream: Gently heat the whipping cream until it's almost boiling. You can do this in the microwave (short bursts) or on the stove in a double boiler.
- Combine: Pour the hot cream over the chopped chocolate. Let it sit for 2-4 minutes to melt the chocolate, then whisk until it's wonderfully smooth and glossy. If needed, gently heat for a few more seconds and whisk again until fully melted.
- Top & Chill: Pour the smooth ganache over the chilled peppermint layer, spreading it evenly. Return the pan to the fridge to allow the ganache to set and harden.
- Garnish & Serve: Just before serving, sprinkle the top generously with the crushed candy canes. Once firm, lift the entire brownie slab out of the pan using the parchment paper overhang. Place on a cutting board, peel back the paper, and slice into 16 uniform squares with a sharp knife, wiping the knife clean after each cut for beautiful presentation.
Notes
Feel free to adjust the amount of peppermint extract to your taste. For a clean cut, wipe your knife after each slice!
Nutrition Information (per serving):
- Calories: 281 kcal
- Total Carbs: 33g
- Net Carbs: 31g
- Fats: 17g
- Protein: 3g
