Peppermint Brownies With Whipped Ganache
If you like decked out desserts for the holidays, you’ll love Peppermint Brownies with Whipped Ganache. Made from scratch and splashed with peppermint extract, these fudgy brownies are frosted with chocolate ganache then topped with crushed candy canes. Make your Christmas extra festive with these peppermint-kissed brownies.
My horoscope warned I may be tempted to blow my top today. Hopefully that means my temper and not my cotton-blend top. Predictions are vague so if we’re talking about both, I’m in for one helluva day.
Either way, the universe is telling me to keep my temper–and my bra–under wraps. Piece of cake. But before I’m distracted by cake cravings, I need coffee. Caffeine will keep me alert to any top-blowing situations that are brewing. Star alignment and moon cycles don’t stand a chance in the face of hot coffee.
In hindsight, I was ready for the world to come at me but I wasn’t ready for Ronald McDonald. That clown cold-clocked me in the drive-thru with a broken latte machine. I get that the freaking ice cream machine is always on the fritz. People expect to be disappointed when ordering soft serve, but not espresso with steamed milk.
Just thinking about it had me steaming, but I kept my cool for astrology’s sake. Going caffeine free would not break me. I’d just compensate with sugar so I went home and stirred up a batch of peppermint brownies. Sagittarius-born people do whatever it takes to achieve their goals and my goal is to keep my mood in check. Henceforth, I am unbreakable.
At least I was until my glass bowl of freshly whipped ganache slid off the counter and shattered on the floor. Shards of glass went in every direction, the ganache superglued itself to the floor and my pristinely white cabinets looked like they’d been shot with chocolate projectiles. The worst part was I wasn’t even finished frosting the brownies.
That’s when I blew my top. The cosmos can mess with me, but I draw the line when they mess with my baked goods. I said an f-bomb for every glass cut I got while cleaning the kitchen, wrapped my hands in gauze like a mummy then made another batch of ganache. Albeit in an unbreakable bowl.
Luckily, whipped ganache is so good it’s worth making twice. If you like decking your desserts out for the holidays, you’ll love sprinkling crushed candy canes all over the frosting on these peppermint brownies. Made from scratch and splashed with peppermint extract, these fudgy brownies will make your Christmas extra festive.
Peppermint Brownies With Whipped Ganache
- 8 Tbsp unsalted butter cubed
- 8 ounces semi-sweet chocolate bar chopped
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 tsp peppermint extract
- 1 tsp vanilla pure
- 1/4 cup unsweetened cocoa powder 100% cacao
- 1/4 tsp sea salt fine
- 1/2 cup all-purpose flour unbleached
- 1/2 cup semi-sweet chocolate chips
- 1 cup 72% cacao dark chocolate chips
- 1/3 cup heavy whipping cream
- 3 candy canes crushed
- Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
- In a heat-safe bowl, melt butter and chocolate in microwave for 30 second intervals, stirring after each, until completely smooth. Set aside.
- Vigorously whisk eggs in a separate bowl. Add sugar, peppermint extract and vanilla then whisk until smooth.
- Add melted chocolate mixture then stir with a spoon until combined. Set aside.
- In a separate bowl, sift together cocoa powder, salt and flour then add to chocolate mixture. Stir with a spoon until just combined. Fold in semi-sweet chocolate chips.
- Spread batter into prepared pan and level with a rubber spatula. Note: batter will be thick. Bake for 30 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake.
- Place brownie pan on a wire rack and cool completely at room temperature.
- Place dark chocolate chips in a heat safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
- Pour hot cream over dark chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until smooth.
- Cover ganache with plastic wrap and refrigerate for 1 hour then whip with an electric mixer on high speed until fluffy.
- Frost brownies with whipped ganache then sprinkle with crushed candy canes. Cut into squares, cleaning knife between cuts for clean lines.
- Cover and store leftovers in the refrigerator up to 5 days. Bring brownies to room temperature before serving.
- Use good-quality chocolate bars and chips for the brownies and ganache. I used Ghirardelli.
- Always bake brownies in a shiny metal pan. I do not recommend glass or stoneware pans for brownies due to their prolonged bake times.
- Remove brownies from the oven when a toothpick inserted into the center comes out with a few moist crumbs. If the batter is still wet then continue baking and check again in one minute increments. Take care to avoid overbaking.
- Brownies (frosted and unfrosted) freeze well up to 2 months when stored in an airtight container. Thaw overnight in the refrigerator then bring to room temperature before serving.
Does parchment paper have to go both ways in pan to completely cover the sides too? I have big folds in the corners.