If brownies are your favourite treat, it’s time to give them the Christmas twist they deserve! These decadent Peppermint Brownies are fudgy brownies made with a healthy amount of peppermint extract and topped with creamy peppermint infused chocolate ganache and crunchy pieces of candy canes.

Fudgy Peppermint Brownies

Now, I know peppermint and chocolate is a controversial topic, you either love or hate it. BUT, if you want to give your brownies a festive twist, this is definitely the way forward, and if you love chocolate peppermint, these will definitely not disappoint you.

These peppermint brownies require very little extra work when compared to a traditional brownie, the main difference is that they contain peppermint extract, and are topped with a layer of delicious chocolate ganache topped with crunchy candy canes. And before you ask me, are the candy canes optional? Yes, they are, but they really add a crunch to the brownies that creates a great balance of textures.

So, what are they made of?

As I said, these are not very different from normal brownies, and therefore their ingredients are quite simple, all you’ll need is:

• Butter
• Dark chocolate
• Coffee granules
• Brown sugar
• Granulated sugar
• Eggs
• Peppermint extract
• Vanilla extract
• Cocoa powder
• Flour
• Double cream
• Candy canes

Fudgy Peppermint Brownies

For the brownies:

• 170 gr of butter
• 200 gr of dark chocolate chips or chunks
• 1 tsp of instant coffee granules (optional)
• 5 eggs
• 200 gr of granulated sugar
• 120 gr of brown sugar 
• 1 tsp of peppermint extract 
• 1/2 tsp of vanilla extract
• 45 gr of cocoa powder
• 130 gr of plain flour
• 100 gr of chocolate chunks

For the ganache:

• 250 gr of dark chocolate chips
• 130 ml of double (heavy) cream 
• 1 tsp of butter
• 1 tsp of peppermint extract 
• 2 – 3 candy canes cut into small pieces

Method:

1. Preheat the oven to 170 degrees celsius. Line a 9×9 inch square baking dish.
2. In the microwave or in a bowl over simmering water, melt the 200 gr of chocolate chips and the butter stirring often. Once it’s melted, mix in the granulated coffee until fully dissolved. Set aside.
3. In a large bowl, beat together the eggs and sugar until creamy and foamy, 2-3 minutes. Then, mix in the chocolate/butter mix and lastly add in the vanilla and peppermint extracts.
4. Fold in the flour and cocoa powder until just combined. Then, fold in the chocolate chips.
5. Pour the mix into the pre-lined baking dish and cook in the oven for 30 to 35 minutes. You’ll know the brownies are done when the edges are set and a knife or skewer inserted in the centre of the brownie comes out with a bit of brownie butter on it.
6. Allow the brownies to cool down completely before moving onto the next step.
7. Once the brownies are completely cooled down, prepare the ganache.
8. Add the chocolate cut into chunks and butter to a bowl and top them with the double cream, heat up in the microwave in 30 seconds intervals stirring every time until the chocolate is melted. You can also do this over simmering water making sure the water doesn’t touch the bowl, stir often. Once the chocolate and double cream are completely mixed, remove from the heat and mix in the peppermint extract.
9. Pour the ganache over the cooled down brownies and topped with the chopped candy canes. Place in the fridge for around 30 minutes until the ganache has set, then take the brownies out of the baking dish and cut into squares.