Extra Fudgy Peppermint Brownies
These Extra Fudgy Peppermint Brownies are rich and decadent. Layered with peppermint cream frosting and topped with melted dark chocolate and crushed candy canes; these peppermint brownies are the perfect holiday treat!
Print
Pin
Servings: 12
Ingredients
Fudgy Brownies
- ¾ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- 10 tbsp salted butter, room temperature
- 4 oz dark chocolate, chopped
- 1 ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- ½ teaspoon salt
Peppermint Cream
- 2 oz cream cheese, at room temperature
- ¼ cup salted butter, at room temperature
- 2 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tbsp heavy cream
- ¼ tsp salt
- ½ tsp peppermint extract OR 3-4 drops pure peppermint essential oil
Chocolate Ganache
- 3 oz dark chocolate, chopped
- 2 tbsp salted butter
- 5 crushed candy canes, to top
Instructions
- Preheat the oven to 350F and prepare a square 8×8 baking dish. Grease the inside with nonstick spray and line the bottom and sides with parchment paper, allowing some of the paper to hang over the edges.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a heat-safe bowl, add the butter and chocolate. Melt in the microwave in 30 second intervals until smooth (should take about 60 seconds total). Set aside.
- In an electric stand mixer, add the granulated sugar, vanilla and room temperature eggs. Beat over medium high speed until the sugar and eggs are creamy. Carefully pour in the melted chocolate/butter mixture until combined.
- Slowly add the dry ingredients into the wet ingredients and mix until combined, scraping down the sides of the bowl as needed.
- Spread the batter into the prepared baking dish and bake for 20-25 minutes, or until puffy and set. Allow to cool for 15 minutes, then transfer the brownies to the refrigerator to cool completely, about 1 hour.
- While the brownies are cooling, make the peppermint cream. In the bowl of a large stand mixer, beat the room temperature butter and cream cheese until smooth. Add the powdered sugar, vanilla, cream, salt and peppermint extract or essential oil. Beat over medium high speed for 1-2 minutes, until creamy and smooth.
- When the brownies are completely cooled, spread the peppermint cream evenly over the top. Place in the freezer for 10 minutes to set. While the peppermint cream is setting, make the chocolate ganache.
- In a microwave safe bowl add the chocolate and butter. Melt in the microwave for 30 second intervals, stirring between each addition until the chocolate is completely melted. Pour the melted chocolate evenly over the peppermint cream and top with crushed candy canes.
- Allow the ganache to harden completely for 1 hour, or place in the refrigerator for 20 minutes to speed it along. Then slice, eat and enjoy!