Description
Who doesn’t love chocolate and peppermint brownies? These are rich and decadent and it’ll be hard not to eat the whole pan in a sitting! Top with crushed candy canes, if desired.
Ingredients
- cooking spray
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 cups white sugar
- ¾ cup cocoa powder
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon peppermint extract
- ¼ cup unsalted butter
- 2 cups powdered sugar
- 1 tablespoon milk (Optional)
- 1 ½ teaspoons peppermint extract
- 1 drop red food coloring, or as needed
- 1 teaspoon milk (Optional)
- 1 cup whipping cream
- ¼ cup unsalted butter
- 10 (1 ounce) squares bittersweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
- Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan
- 40 to 50 minutes. Let cool
- about 20 minutes.
- While brownies are cooling
- cream butter for frosting in a large bowl. Slowly mix in powdered sugar
- 1/2 cup at a time. Add 1 tablespoon milk
- peppermint extract
- and food coloring; blend until smooth
- adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
- Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat
- add chocolate
- and stir until melted and smooth. Put in the freezer to set
- about 35 minutes
- stirring every 10 minutes so it doesn’t get too hard.
- Spread ganache on top of brownies.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 16