Description
Fudgy chocolate brownies topped with peppermint ganache and crushed candy canes, perfect for holiday gatherings.
Ingredients
- 8 oz (225 g) semi-sweet chocolate
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- A pinch of salt
- 1/2 cup (120 ml) heavy cream
- 6 oz (170 g) chopped chocolate (for ganache)
- 1/3 cup crushed candy canes
Instructions
- Melt the semi-sweet chocolate and unsalted butter together in a double boiler or microwave.
- Whisk in the sugar, followed by the eggs, vanilla extract, and peppermint extract.
- Stir in the flour, cocoa powder, and salt until just combined.
- Pour the brownie batter into a greased 8×8-inch pan and spread evenly.
- Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted shows moist crumbs.
- For the ganache, heat heavy cream until steaming, then pour over chopped chocolate and stir until glossy.
- Add peppermint extract to the ganache and spread over the cooled brownies.
- Sprinkle crushed candy canes on top.
- Let set before slicing into squares and serving.
Notes
Chill brownies briefly before slicing for cleaner edges. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven-baked
- Cuisine: American