Peppermint Chocolate Brownies
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!
Servings: 16 slices
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
Serving: 68g | Calories: 284kcal
