Fudgey Double Chocolate Peppermint Brownies

The holiday season just got a little bit sweeter with these super simple, extra delicious, and perfectly Fudge-y Double Chocolate Peppermint Brownies… with a rich dark chocolate ganache topping, of course! Made with TWO kinds of chocolate and peppermint oil, these bars are soft, gooey, and every bite is truly the perfect balance between chocolate and peppermint. Then, after being baked, they’re generously glazed with a super simple homemade chocolate ganache that truly makes these brownies roll your eyes back delicious. Each brownie is then finished with chunks of broken up peppermint candy canes! There is so much chocolate and peppermint in these brownies that it truly feels like the holidays in every single bite. Oh, and they’re the perfect treat when you’re entertaining. So, be sure to include these delicious brownies on your Thanksgiving dinner table, in your Christmas presents, or just whenever you want a deliciously minty, chocolatey brownie!

→ This post is also available as a Web Story: Peppermint Brownies

About The Recipe

The holiday season just needs brownies, don’t you think? There is nothing simpler, more well loved, or just as amazing as a freshly baked brownie. Seriously, these would not only be incredible to eat every night for dessert…but they also make the perfect gift!

Because, let’s be real, is there a more classic combo than chocolate and mint? I can’t think of one!

So, when we saw candy canes at the grocery store, we knew exactly what we needed to do.

And I cannot begin to find the words to describe just how amazing these brownies are. They’re literally everything you’re looking for when you think of the perfect brownie!

It’s a soft, chocolate-y center with a crinkle top…that gets generously covered in chocolate ganache and peppermint chunks.

Okay, maybe not the perfect brownie, but the perfect brownie with a little holiday flair! Trust me, there is nothing better than the combo of chocolate and peppermint.

I had forgotten how much I truly loved the combo until I tried a bite of the batter (i couldn’t resist!). It was like I was immediately taken back to my childhood and eating one too many junior mints or drinking a chocolate peppermint frap.

It instantly made me smile!

But, you might be asking why all the chocolate… well, when the holiday’s come around, I can’t think of a better time to indulge. So, why not two kinds of chocolate inside a brownie?

Maybe it’s technically three because of the silky ganache on top…

Either way, there is no better way to get into the holiday spirit than with these peppermint brownies!

Equipment Needed

• 9 Inch Square Pan
• Baking Spray
• Small Pot
• Mixing Bowls
• Whisk

Ingredients

For The Brownies:

• All-Purpose Flour – No need for anything fancy here. The protein content in all purpose flour creates the ideal structure for these brownies.
• Dutch Process Cocoa Powder – We chose to use dutch process cocoa powder to give these brownies a smoother, more balanced flavor.
• Salted Butter – Adding moisture, richness and flavor, salted butter is also convenient because it cuts out the extra step of adding salt.
• Bittersweet Chocolate – Smooth and not too sweet, bittersweet chocolate provides a rich and complex flavor profile.
• Large Eggs – The binder that holds these brownies together, eggs also contribute to the structure and texture.
• Granulated Sugar – Adding the perfect amount of sweetness, granulated sugar also contributes to the soft and chewy texture of these brownies.
• Vanilla Extract – While adding a subtle undertone, vanilla enhances the flavor of the chocolate.
• Peppermint Oil – A concentrated blast of peppermint flavor, peppermint oil gives these brownies their classic Christmassy flavor.

For The Ganache:

• Bittersweet Chocolate – Our go to for most things chocolate, bittersweet chocolate has a rich, complex flavor without being overly sweet.
• Heavy Cream – The higher fat percentage in heavy cream makes it ideal for ganache.

Instructions

In a small pot, melt the chocolate chips and butter together over low heat.

Whisk together flour and cocoa powder. Set aside.

In the mixer with the beater attachment, beat together eggs, sugar, vanilla, and peppermint oil for 10 minutes.

Pour melted chocolate into the egg mixture and slowly mix in.

Mix in the flour mixture.

Transfer into a greased 9 inch square pan and bake at 350 for 30 minutes. Carefully run a knife along the edges to make sure it didn’t stick before carefully turning it out of the pan and letting it cool.

While the brownies cool, melt chocolate and cream together over low heat.

Let cool slightly before pouring over the brownies. Top with crushed peppermint.

What To Serve With These Peppermint Brownies…

So. Many. Things. These brownies are the ultimate holiday dessert! Here are some of our favorite things to serve with these delicious treats.

• Vanilla Ice Cream
• Chantilly Cream
• Peppermint Ice Cream
• Hot Chocolate

How To Store

You can easily store these brownies in an airtight container and keep in the fridge or freezer! I recommend waiting on the ganache because it’ll melt when it reheats, but if you don’t mind that, then you’re good to go!

Substitutions

• You can use something like peppermint schnapps to flavor this brownie instead! You’ll need to increase the amount slightly.
• We used bittersweet chocolate, but feel free to use semi-sweet!

Expert Tips

• Beat the eggs, sugar, vanilla, and peppermint oil for the full ten minutes!
• Don’t over-mix the batter after you add the chocolate and flour.
• Your peppermint oil may be stronger or weaker than ours. Adjust as needed.
• You can use bake-even strips to ensure the brownies bake evenly.
• To help determine if the brownies are baked, use a cake tester!
• Run a dull knife around the edges of the pan to make sure the brownies release from the sides.

When you make these Double Chocolate Peppermint Brownies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.