What’s soft, chewy, minty and chocolatey? These Peppermint Chocolate Brownies are and they’re a must for the holidays. Covered in white chocolate ganache and crushed candy cane, they are festive without being over the top. Make a double batch if you want any leftovers!
These peppermint brownies are made with my favorite chocolate brownies recipe but with a subtle dose of peppermint extract, frosted with a creamy whipped white chocolate ganache, and sprinkled with crushed candy canes.
This is a tried and true brownie recipe I’ve been making for years now. It just gets dressed up appropriately for the holidays. And of course, it is a great excuse to get rid of those leftover candy canes after the holidays are over and done.
Table of Contents
Why you’ll love this recipe
- So festive – these are perfect for the holiday season as well as after the holiday season when you need to figure out a way to use those leftover candy canes you got during Christmas. Pair them with a hot cocoa for Christmas movie nights!
- Great flavor – chocolate brownies with peppermint is a great flavor combination. The peppermint adds a fresh spin in this brownie recipe.
- Creamy ganache topping – the white chocolate ganache is rich and creamy, the perfect snowy backdrop for the sprinkles of peppermint.
Tools you’ll need
You can make this recipe entirely by hand. You’ll just need the typical baking tools like measuring cups and spoons, mixing bowls, whisk and spatula. And make sure you have a square baking pan.
You may need a pastry bag with a piping tip if you want to pipe the ganache on top. Or simply spread it on.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Whole wheat flour – I like using whole wheat flour in brownies to make them more chewy, but all-purpose flour will work too.
- Kosher salt
- Dark chocolate – use very dark chocolate 72% or higher to keep these peppermint chocolate brownies from being too sweet since they will be frosted and garnished with peppermint candies.
- Cocoa powder – as usual, I prefer dutch-processed cocoa powder for its darker flavor but natural cocoa powder will work too.
- Water – the boiling water is used to bloom the cocoa powder and to melt the chocolate for the batter. You can use hot coffee to up the chocolate flavor.
- Oil and Unsalted butter – both oil and butter are used here for the shiny crackly surface you’ll get after baking. But I guess it’s not necessary since it will be covered with ganache anyways…
- Egg – 1 whole egg and 1 egg yolk
- Vanilla and Peppermint extracts – peppermint extract can be very strong so use sparingly. I only use half a teaspoon in this recipe.
- Granulated sugar
- White chocolate
- Cream – I use heavy whipping cream to make the white chocolate ganache.
- Candy canes – 2 candy canes should do it, you can crush them up inside a ziploc bag using a rolling pin. Or there are peppermint snow/sprinkles you can get in a jar now.
How to make peppermint chocolate brownies
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Make chocolate brownie batter
In a medium heat proof mixing bowl, add cocoa powder and 1 oz of chocolate. Pour boiling water over it. Whisk until mixture is completely melted.
Tip: If the mixture cools too quickly and the chocolate doesn’t melt completely, that’s okay, we’ll add hot melted butter in the next step.
Melt butter in the microwave for 30 seconds and add to the chocolate mixture, whisk until smooth. Then add the vegetable oil, eggs, vanilla and peppermint extracts in succession and continue to whisk until smooth. Add the sugar and mix until completely incorporated.
In a small mixing bowl, mix together flour, salt and 3 oz of chocolate, and add this to the liquid ingredients. Fold with a spatula just until incorporated. You want to see a few streaks of flour still in the batter.
Now, just add your brownie batter to a buttered and parchment-lined baking pan and bake. Allow the brownies to cool completely before adding any topping.
Make whipped white chocolate ganache
Add white chocolate to a medium mixing bowl and pour the hot cream over it. Let the mixture sit for a minute and then whisk until smooth. Allow to cool to room temperature and refrigerate for about 30 minutes before whipping until fluffy and the mixture holds a peak.
Note: Be careful not to over-whip the ganache or it will curdle, it takes anywhere between a minute to 1:30 minutes for the mixture to hold a peak.
Decorate your peppermint bark brownies
Add whipped white chocolate ganache on top of your peppermint brownies. Sprinkle crushed peppermint candy over the frosting.
Tip: You have a few options here regarding the ganache, whip it or use as un-whipped, pipe it with a pastry bag or spread it with a spatula for a more rustic look.
More baker’s tips
- Simplify it – If you want to simplify the recipe, add chopped peppermint bark to the brownie batter and omit the topping.
- Another way to add white chocolate – You could also add melted white chocolate on top instead of white chocolate ganache, and then sprinkle crushed peppermint candies over it. Once the white chocolate hardens, these will be more like peppermint bark brownies rather frosted peppermint brownies.
Storage
I typically store homemade brownies in an airtight container at room temperature. However, since these peppermint chocolate brownies have a whipped chocolate ganache topping, which has cream in it, they will need to be refrigerated.
Leftovers will last for 2 to 3 days when properly stored in an airtight container in the fridge. But brownies can dry out quickly in the fridge, so it is best to consume these as soon as you can.
FAQs
If you’re making these frosted peppermint brownies for a holiday party or potluck, the recipe can be doubled and baked in a 9”x13” baking pan. The baking time may need to be increased, so be sure to watch your brownies and check doneness using a toothpick or skewer.
Usually I like using the smaller square baking pan for brownies because it yields crispier and chewier side and corner pieces. But they will be no less delicious if you decide to double the recipe.
If you want to make these peppermint chocolate brownies ahead of time, make the brownie base and store without the topping at room temperature. You can keep it whole if your pan has a lid, this makes it easier to frost later. But you can also store them cut into serving size. It will last up to a week if you store it with a slice of sandwich bread. The bread will keep these brownies super moist. You’ll definitely want to use this trick if you cut the brownies up since they will dry out quicker.
Simply add the white chocolate ganache and crushed peppermint candy before you plan to serve them.
Be careful not to over-whip the ganache, it takes anywhere between a minute to 1:30 minutes for the mixture to hold a peak. The ganache will separate if you over-whip, but fear not, you can fix it by melting it down again and repeating the process.
If you’d rather not whip the ganache, you can pour the cooled ganache over your brownies like I did with these Stout Brownies. Or spread the cold ganache over the brownies with a spatula or butter knife without whipping.
But whipped ganache will be fluffier like a frosting, and you can either spread it on top with a spatula for a rustic look or pipe it using your favorite piping tip and pastry bag.
More festive Christmas treats
- Linzer Cookies with peppermint chocolate ganache
- Pinata Cupcakes with mint Swiss buttercream
- Peppermint Truffles
- Peppermint Chocolate Madeleines
- Red Velvet Cookie Cups
📖 Recipe card
Peppermint Chocolate Brownies
Equipment
Ingredients
Brownies
- ¾ cup + 2 tablespoon whole wheat flour (114 g)
- ½ teaspoon kosher salt
- 4 oz dark chocolate wafer (72% cocoa, 113 g, divided)
- 3 tablespoon cocoa powder (natural or dutch-processed, 18 g)
- 5 tablespoon boiling water (67 g)
- 5 tablespoon vegetable oil (63 g)
- 1 oz unsalted butter (melted, 28 g)
- 1 large egg
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 1 cup + 3 tablespoon granulated sugar (225 g)
- Extra melted butter for pan
Topping
- 6 oz white chocolate wafer (about 1 cup, 170 g)
- ¾ cup heavy whipping cream (183 g)
- 2 tablespoon crushed peppermint candy (about 2 candy canes)
Instructions
Brownie Batter
- Preheat oven to 350°F. Brush an 8” square baking pan with some melted butter and line with parchment paper. Brush the parchment paper with some melted butter as well.
- In a small mixing bowl, add flour, salt and 3 oz of chocolate (about ½ cup). Mix together evenly with a spatula. Set aside.
- In a medium heat proof mixing bowl, add cocoa powder and the remaining chocolate. Heat the water in a glass measuring cup in the microwave for 1 minute and immediately pour it over the cocoa powder and chocolate. Mix with a whisk until dissolved.
- In a heatproof bowl, melt butter in the microwave for about 30 seconds and add to the chocolate mixture. Whisk until smooth, the hot butter should help melt any chocolate and cocoa powder not completely dissolved in the previous step.
- Add vegetable oil and mix with a whisk until smooth.
- Add the egg, egg yolk and vanilla extract to the mixture, and mix with a whisk again until smooth.
- Add the sugar and whisk until completely incorporated.
- Finally, add the flour mixture set aside earlier and fold with a spatula just until incorporated with a few streaks of flour still visible.
- Pour brownie batter into the prepared baking pan and bake for 40 minutes. A toothpick inserted in the center should come out clean.
- Allow the pan to cool completely on a wire rack before unmolding the brownie.
Whipped chocolate ganache
- Add white chocolate to a medium mixing bowl. Microwave cream in a heatproof measuring cup for 1 minute and pour it over the chocolate. Let the mixture stand for 1 minutes and then whisk until smooth. Allow to cool to room temperature and then refrigerate for 30 minutes.
- When the ganache is cold but still soft, take it out of the refrigerator and beat with a balloon whip for about 1 – 1:30 minutes, starting at medium speed and gradually increasing to high speed until fluffy and holds a peak.
Assemble the brownies
- Spread the whipped ganache over the brownies with a spatula or butter knife, or use a pastry bag fitted with a piping tip to pipe the ganache.
- Put the candy canes inside a plastic bag, and crush them with a wooden rolling pin. Sprinkle crushed peppermint candy over the brownies.
- Cut into slices and serve.
Notes
- When lining the baking pan with parchment paper, allow the excess to hang over the sides. This will help you remove the brownies easily.
- You can substitute all-purpose flour, the brownies will come out a tad softer.
- Either natural cocoa powder or Dutch-processed cocoa powder can be used.
- I prefer dark chocolate for this recipe since it has added sweetness from the chocolate ganache topping, but you can use anything between semi-sweet to dark.
- Don’t over-whip the ganache or it will separate. If this happens, melt it back down and repeat the process to fix. You could also choose to layer the ganache on top of the brownies without whipping.
- Refrigerate leftover and consume within 2 – 3 days.
Nutrition
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Loads of great tips here. So yum and I love that whipped ganache.
looks yum! it’s never too late for chocolate and peppermint 😀 and wish you a very Happy New Year!
I’ll take two.