Peppermint Brownies
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Peppermint Brownies

These peppermint brownies are perfect for winter. Don't forget to add the glaze on top!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Bars, Brownies
Servings: 24
Author: Eva Bakes

Ingredients

Brownies

  • 1 cup (2 sticks) unsalted butter
  • 2 and 1/4 cups granulated sugar
  • 1 and 1/4 cups Dutch-process cocoa I use Hershey's special dark
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder optional
  • 1 teaspoon peppermint extract
  • 2 teaspoon vanilla extract
  • 4 large eggs beaten
  • 1 and 1/2 cups all-purpose flour
  • ~25 peppermint sandwich cookies such as Trader Joe's Candy Cane Joe Joe's, cut into chunks

White and Bittersweet Chocolate Peppermint Ganache

  • 3 ounces bittersweet chocolate
  • 3 ounces white chocolate
  • 1/2 teaspoon peppermint extract
  • 6 Tablespoons heavy cream

Instructions

Make the brownies

  • Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  • In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  • Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, peppermint, and vanilla.
  • Whisk in the eggs, stirring until smooth.
  • Add the flour and cookie chunks. Spoon the batter into a lightly greased 9" x 13" pan.
  • Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.

Make the ganache

  • Break white chocolate into chunks and place in a bowl. Break bittersweet chocolate into chunks and place in another bowl.
  • Bring heavy cream and peppermint to a boil.
  • Pour half of the cream over the white chocolate and half over the bittersweet chocolate. Let set for a minute then whisk each until smooth.
  • Drizzle the ganache over cooled brownies.

Notes