Chocolate Peppermint Brownies
These peppermint brownies hold layers of rich, fudgy chocolate brownies, thick peppermint patty filling, and smooth chocolate ganache. Finished with a sprinkle of crushed peppermint candies, they're as festive as they are indulgent!
Servings: 16
Calories: 415kcal
Equipment
- Mixing bowls
- Fine mesh sieve
- Stand mixer with paddle attachment (or hand mixer)
- Offset spatula optional, but helpful
Ingredients
Brownies
- 2 large eggs room temperature
- ½ cup vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- 1 teaspoon kosher salt
- ¾ cup all-purpose flour
- ⅔ cup dutch-process cocoa powder
- ½ cup powdered sugar
Peppermint Layer
- ¾ cup sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- 4 cups powdered sugar
Chocolate Ganache
- 5 oz semi sweet chocolate chopped
- ¾ cup heavy whipping cream
- Candy canes or peppermint candies crushed, for garnish
Instructions
Brownies
- Preheat the oven to 325℉ and grease and parchment line an 8x8” pan. Set aside.
- In a large bowl, whisk together the eggs, vegetable oil, water, vanilla, sugar, and salt.2 large eggs, ½ cup vegetable oil, 2 tablespoons water, 1 teaspoon vanilla extract, 1 ½ cups granulated sugar, 1 teaspoon kosher salt
- Sift in the flour, cocoa powder, and powdered sugar and fold it in until just combined.¾ cup all-purpose flour, ⅔ cup dutch-process cocoa powder, ½ cup powdered sugar
- Pour the batter into the prepared pan and spread it evenly. Bake for 40 minutes, then remove to a wire rack to cool completely.
Peppermint Layer
- Add the sweetened condensed milk, peppermint extract, and half (2 cups) of the powdered sugar to the bowl of a stand mixer (or use a hand mixer). Mix on low speed to combine, then scrape down the sides.¾ cup sweetened condensed milk, 1 ½ teaspoons peppermint extract, 4 cups powdered sugar
- Add the second half of powdered sugar and mix again until a crumbly paste forms. Use a rubber spatula to finish bringing it together.
- Dust a sheet of parchment paper with powdered sugar, then add the peppermint filling. Use your hands to pat it into an even square. Dust with more powdered sugar, then add another sheet of parchment paper on top.
- Use a rolling pin to roll the filling out into an even square slightly bigger than the 8x8” pan. Add the pan of brownies to the top, then use a sharp knife to cut the edges off.
- Remove the top of the parchment, then flip the peppermint filling on top of the brownies and pull off the other piece of parchment.
- Gently pat the filling down all over and press it to meet the edges. Refrigerate while you make the chocolate ganache.
Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl and set aside.5 oz semi sweet chocolate, ¾ cup heavy whipping cream
- Heat the heavy cream until it just starts to bubble around the edges and is steaming. Pour over the chopped chocolate and let it sit for 1 minute.
- Mix the ganache from the center, working out towards the edges until smooth and combined. Cool to room temperature.
- Pour it on top of the peppermint filling and spread evenly. Refrigerate to set, then sprinkle with crushed peppermint candies before slicing.Candy canes or peppermint candies
Video
Notes
Store the brownies covered in the fridge for two days.
Only add the peppermint candies before slicing and serving. Adding them too early will cause them to melt into the ganache.
Nutrition
Calories: 415kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 178mg | Potassium: 187mg | Fiber: 2g | Sugar: 57g | Vitamin A: 243IU | Vitamin C: 0.4mg | Calcium: 64mg | Iron: 2mg
