Minty, fudgy, and sweet, these peppermint brownies have just a hint of mocha for deeper flavor.
Then, they’re topped with a layer of creamy peppermint-flavored chocolate ganache.
And if that wasn’t enough peppermint, theganachehas a layer of crunchy crushed peppermint candies.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Give these brownies about an hour to cool before slicing in.
This will help ensure that each piece is neat and tidy.
Learn how to make peppermint brownies, and you’ll soon have your new favorite chocolate dessert.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Ingredients for Peppermint Brownies
Grab your favorite chocolate, and get ready for a deliciously chocolatey dessert.
If you prefer a more bitter chocolate flavor, choose a higher percentage of chocolate for a darker finish.
Just check that to choose a chocolate, whether in chip or bar form, of good quality.
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer
Let the brownies sit at room temperature 30 minutes to 1 hour before you plan to enjoy them again.
)all-purpose flour
3/4tsp.baking powder
3/4tsp.kosher salt
Ganache:
2(4-oz.
Let cool 5 minutes.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Gradually stir in flour, baking powder, and salt until combined and no flour pockets remain.
Let cool completely in pan on wire rack, about 2 hours.
Prepare the Ganache:
Place chocolate in a medium heatproof bowl.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Bring cream to a boil in a small saucepan over medium, stirring often.
As soon as cream comes to a boil, remove from heat, and pour over chocolate in bowl.
Whisk until chocolate is melted and mixture is smooth.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Whisk in peppermint extract.
Sprinkle evenly with crushed peppermints.
Chill, uncovered, until Ganache is just set, about 30 minutes.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Cut Brownies:
Remove Brownies from pan using parchment paper overhang; transfer to a cutting board.
Avoid overbaking, which could lead to a dry result.
If your ganache looks grainy or separated, whisk in a splash of cream to bring it back together.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
