Peppermint Brownies — Photo:
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle

Active Time:

30 mins

Total Time:

3 hrs 35 mins

Servings:

8 to 12

During the winter holidays, there is something undeniably irresistible about the flavors of chocolate and peppermint. The crisp cool mint flavor balances rich chocolate. And these Peppermint Brownies are the epitome of all that's good about combining the two.

Fudgy, dense, and decadent, these 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 each piece of Peppermint Brownie is clean and tidy.

If you have leftovers (hard to believe, we know), store them in an airtight container in the refrigerator for up to 5 days. Let the brownies sit at room temperature 30 minutes to 1 hour before you plan to enjoy them again. After a few days, the peppermint candies may "weep" a little (the color may run off the candy), but they're still perfectly tasty.

Ingredients

BROWNIES

Cooking spray
9 oz. 60% cacao bittersweet chocolate chips (such as Ghirardelli) (about 1 1/2 cups)
3/4 cup (6 oz.) unsalted butter, cubed
1 tsp. vanilla extract
3 large eggs, at room temperature
3/4 cup granulated sugar
1/3 cup packed light brown sugar
2 Tbsp. instant espresso granules
1 1/3 cups (about 5 3/4 oz.) all-purpose flour
3/4 tsp. baking powder
3/4 tsp. kosher salt

GANACHE

2 (4-oz.) 60% cacao bittersweet chocolate bars (such as Ghirardelli), finely chopped (about 1 1/3 cups)
3/4 cup heavy whipping cream
1/4 tsp. peppermint extract
2 Tbsp. crushed hard peppermint candies (such as Starlight Mints) (about 7 candies)

Directions

Prepare the Brownies: 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
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.
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

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
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
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
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
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