Print

Quick Fudgy Peppermint Brownies with Easy Candy Cane Ganache

peppermint brownies - featured image
Print Recipe

These quick fudgy peppermint brownies with candy cane ganache have a crackly top, dense fudgy center, and a gorgeous swirl of peppermint ganache that shatters slightly when you bite into it. They take less than an hour from start to finish and are perfect for holiday gatherings or any chocolate craving.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 cup (60g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup crushed candy canes (about 4–5 candy canes), plus extra for garnish
  • 1/4 teaspoon peppermint extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
  2. In a medium microwave-safe bowl, melt the butter (30-45 seconds). Add the sugar and whisk until combined, like wet sand. Let cool for 1-2 minutes.
  3. Add eggs and vanilla to the butter-sugar mixture. Whisk vigorously for about 1 minute until smooth and slightly thickened.
  4. In a small bowl, whisk together cocoa powder, flour, salt, and baking powder until no lumps remain.
  5. Pour dry ingredients into wet mixture. Fold gently with a spatula until just combined (a few streaks of flour are okay). Batter will be thick and glossy.
  6. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan for at least 20 minutes.
  7. While brownies cool, make ganache: Place chocolate chips in a small heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers (small bubbles around edge). Pour hot cream over chocolate chips, let sit 2 minutes without stirring, then whisk gently until smooth. Stir in crushed candy canes and peppermint extract (if using).
  8. Pour ganache over cooled brownies and spread evenly. Sprinkle extra crushed candy canes on top while ganache is still wet. Let set at room temperature for 30 minutes, or refrigerate 15 minutes.
  9. Lift brownies out of pan using parchment overhang. Use a sharp knife to cut into squares, wiping blade clean between cuts. For cleanest slices, chill brownies 15 minutes before cutting.

Notes

Don’t open the oven door during the first 15 minutes of baking. If ganache looks separated, add a tablespoon of warm cream and whisk until smooth. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut cream. Brownies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: peppermint brownies, fudgy brownies, candy cane ganache, holiday brownies, quick brownies, chocolate peppermint

Find it online: https://forkifyfun.com/quick-fudgy-peppermint-brownies-with-easy-candy-cane-ganache/