There’s something magical about the combination of chocolate and peppermint, especially when it’s transformed into delicious brownies. I remember the first time I made peppermint brownies for a holiday gathering, the joy on everyone’s faces was priceless. With just the right balance of fudgy decadence and minty freshness, these brownies have become a seasonal favorite in my home. The best part? They’re straightforward to whip up and perfect for sharing, whether it’s for a cozy night in or a festive celebration.
These peppermint brownies not only please the palate with their rich chocolate flavor and refreshing mint kick, but they also boast a lovely ganache topping with a delightful crunch of peppermint candies. Ideal for anyone looking to impress guests or simply indulge in a sweet treat, these brownies are a celebration of flavors that never disappoint.
Why you’ll love peppermint brownies
- Quick to prepare with minimal effort.
- Fudgy texture that melts in your mouth.
- Perfect balance of chocolate and mint flavors.
- Great for holiday parties or cozy movie nights.
- Easy to make ahead of time for convenience.
What ingredients do I need for peppermint brownies?
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup crushed peppermint candies
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate (for ganache)
Ingredient notes & swaps
- Unsalted butter: Use salted butter if that’s what you have, just reduce the added salt.
- Eggs: Essential for moisture and binding; substitutes like flax eggs can work if needed.
- Mint flavor: If you prefer, use peppermint extract instead of crushed candies for a more infused mint flavor.
How do I make peppermint brownies step-by-step?
Making peppermint brownies is a straightforward process! You’ll start by melting butter, mixing in your sugar, eggs, and vanilla, followed by the dry ingredients. Finally, fold in chocolate chips and crushed peppermint for a delightful texture. The result is rich, fudgy brownies topped with a luscious ganache.
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter, then stir in the sugar.
- Mix in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and half of the crushed peppermint candies.
- Pour the batter into the prepared pan and spread it evenly.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs, approximately 25-30 minutes.
- For the ganache, heat the heavy cream until simmering, then pour it over the chopped chocolate in a bowl. Let sit for a few minutes and stir until smooth.
- Pour the ganache over the warm brownies and sprinkle the remaining crushed peppermint on top.
- Allow to cool before cutting into squares and serving.
Pro Tip: For extra flavor, try using dark chocolate chips or even a splash of peppermint extract in the brownie batter.
How should I serve it?
Peppermint brownies are delightful on their own, but serving them warm with a scoop of vanilla ice cream takes them to a whole new level. Drizzling some extra chocolate sauce on top enhances the decadence. For extra festive flair, a sprinkle of cocoa powder or powdered sugar looks stunning on a dessert platter.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can make peppermint brownies a day or two in advance. Just store them in an airtight container at room temperature, or refrigerate if your kitchen is warm. If they’re chilled, simply let them come to room temperature before serving, or pop them in the microwave for a few seconds for a warm treat.
How do I fix common issues?
If your brownies turn out dry, you may have overbaked them; keep an eye out and test with a toothpick. For brownies that are too gooey, they could need a few minutes longer in the oven. If they taste bland, consider adding a pinch more salt or increasing the peppermint amount for a balanced flavor boost.
What variations can I try?
Feel free to shake things up! You can add nuts like walnuts or pecans for a crunchy texture. For a different flavor twist, consider adding caramel drizzle on top or substituting some of the peppermint candies with toffee bits for a delightful contrast. You could also incorporate swirls of cream cheese for a rich twist.
FAQs
Can I freeze peppermint brownies?
Yes! You can freeze peppermint brownies for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before enjoying.
Can I use a different type of chocolate for the ganache?
Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate for the ganache. Each will impart a unique flavor profile, so choose according to your taste preferences.
How can I tell if my brownies are done baking?
Look for a set edge and a soft, slightly underbaked center. A toothpick should come out with a few moist crumbs, ensuring fudgy perfection without being raw.
Do I need to chill the ganache?
There’s no need to chill the ganache; just let it sit for a few minutes after combining with hot cream so it melts properly before pouring over the brownies. This will create that luscious, glossy finish.
Peppermint Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter, then stir in the sugar.
- Mix in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and half of the crushed peppermint candies.
- Pour the batter into the prepared pan and spread it evenly.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs, approximately 25-30 minutes.
- Heat the heavy cream until simmering, then pour it over the chopped chocolate in a bowl.
- Let sit for a few minutes and stir until smooth.
- Pour the ganache over the warm brownies and sprinkle the remaining crushed peppermint on top.
- Allow to cool before cutting into squares and serving.