These Peppermint Brownies are classic fudge brownies with peppermint extract and mint chips for a chilly winter twist. This easy brownie recipe is topped with dark chocolate ganache and crushed candy canes.
Since I work from home and tend to be by myself a lot, I pretty much constantly have to be listening to something. I don’t like baking or working in silence, and while I usually have music on, I’ve also become majorly obsessed with podcasts.
I’m the kind of person who sits in front of the TV with my laptop, doing a million other things, just listening to the TV and therefore missing half of whats going on in the show…so podcasts are pretty much the perfect source of entertainment for me because I can get everything that’s going on without actually having to watch anything. I get to listen to transfixing journalists tell investigative stories, or hear food bloggers be interviewed, or hear inspiring words about bettering myself. They help give a little mental stimulation at a time when I’m usually all in my head.
I also listen to hours upon hours of podcasts about food blogging. It’s so inspiring and refreshing to hear the voices behind some iconic bloggers, and both the Chopped Podcast and Food Blogger Pro Podcast have some seriously good interviews that will surely inspire. Being able to hear directly from ad experts, Pinterest experts, and bloggers who get millions of page views is invaluable.
While making these brownies, I listened to a recent Food Blogger Pro podcast about Pinterest. Learning + being productive + getting delicious brownies out of it? Win-win-win – especially the brownie part.
Facebook | Instagram | Twitter | Pinterest
Remember to #bakerita if you try the recipe!
Peppermint Brownies- 6 oz. dark chocolate, coarsely chopped
- ½ cup (4 oz.) unsalted butter
- ¾ cup (5¼ oz.) granulated sugar
- ¼ cup (2 oz.) light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- ⅔ cup (2¾ oz.) all-purpose flour
- ½ cup Andes mint chips
- 4 oz. dark chocolate
- ¼ cup heavy cream
- Crushed candy canes
- Preheat oven to 350ºF. Line with parchment and lightly grease an 8x8” baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and peppermint extracts and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the Andes mint chips. Spread the batter in the prepared pan.
- Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Cool brownies completely.
- Heat the heavy cream for 30 seconds until the microwave until bubbling. Add the dark chocolate and let sit for 1 minute before stirring until smooth. Spread evenly over the cooled brownies and sprinkle with crushed candy canes.
- Place in the refrigerator for at least 1 hour or until the ganache is set before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Peppermint Oreo Fudge Brownies Raspberry Mint Brownies Ultimate Gluten Free Fudge Brownies Cranberry Brownies Chocolate Peppermint Patty Cookies Peanut Butter Crunch Brownies