Ingredients
Scale
- 12 Tbsp. butter, unsalted
- 1 1/4 cups chocolate chips, divided
- 3/4 cup cocoa powder
- 1/2 tsp. salt
- 3/4 cup sugar
- 3/4 cup brown sugar, packed (light or dark)
- 3 large eggs
- 2 Tbsp. vegetable oil
- 1 tsp. peppermint extract
- 3/4 cup flour
- 1 1/2 tsp. espresso powder (optional)
- Peppermint Candies/Candy Canes, crushed for garnish
- 1 cup chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1 tsp. peppermint extract (for ganache)
- 1 tsp. butter, unsalted (for ganache)
- pinch of salt (for ganache)
Instructions
- Preheat your oven to 350°F and grease an 8×8 inch baking pan lined with parchment paper.
- In a large microwave-safe bowl, melt butter and ½ cup of chocolate chips in 30-second increments, stirring until smooth.
- Stir in cocoa powder, salt, and optional espresso powder.
- Mix in granulated sugar and brown sugar until well combined.
- Whisk in eggs one at a time, followed by vegetable oil and peppermint extract.
- Gently fold in flour and remaining chocolate chips until just combined.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick comes out mostly clean.
- Allow to cool completely before preparing ganache by heating heavy cream and whisking it with chocolate chips until smooth; stir in peppermint extract.
- Spread ganache over cooled brownies and top with crushed peppermint candies; refrigerate to set before cutting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg