These thick and fudgy chocolate peppermint brownies are perfect for your Christmas party. This easy brownie recipe is topped with a chocolate ganache and white chocolate peppermint chunks!
This time of year is the best time of year, everyone is happy but most importantly there is lots of food to be enjoyed! While I love mint chip ice cream year-round, I love to indulge in peppermint treats this time of year.
A big batch of brownies is perfect for so many reasons. It's a bar- no scooping individual pieces, it's chocolate, you can easily double the recipe to make a large serving, they are just as good the day after they are made... you get the point? I made these the day before, then poured the chocolate ganache and peppermint chunk topping on the next day.
These chocolate peppermint brownies are rich, fudgy, and full of Christmas flavor. I suggest cutting them into 16 pieces instead of 9, as they are so rich.
How do you make chocolate peppermint brownies?
In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together. Take off the heat and add the oil and vanilla extract. Whisk to combine, it will take a minute for the oil to become incorporated.
Let batter sit for 5 minutes then add the egg and egg yolk. Whisk to combine. ( you want the mixture to cool for 5 minutes so you don’t end up with scrambled eggs in the batter)Add the baking soda, salt, cornstarch and mix to combine.
Gently add the flour by using a spatula to fold in until just combined.
Finally, add the peppermint baking chips. Do not over mix, this will affect the end product making a tougher brownie.
Pour the batter into prepared pan and bake 25-35 minutes. I like to place a couple more chopped Rolos on top.
Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don’t overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry.
Place the pan on a wire rack to cool completely before adding the topping.
Warm the heavy cream either in a microwave or in a pot on the stove over medium heat, making sure not to boil the cream just warm it. In a heat-proof bowl add the chopped chocolate and pour the warm cream on top, let this sit for 5 minutes then use a whisk to mix together until it is homogenous and glossy.
Spread on top of cooled brownies and sprinkle with peppermint baking chunks or white chocolate and crushed candy canes. Set in the fridge for at least 30 minutes before attempting to cut, store in the fridge.
If you love white chocolate and peppermint try my crushed candy cane cookies next!
Begging for more brownies? Try my:
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Peppermint Brownies Recipe
These thick and fudgy chocolate peppermint brownies are perfect for your Christmas party. This easy brownie recipe is topped with a chocolate ganache and white chocolate peppermint chunks!
- Total Time: 50 minutes
- Yield: 16 1x
Ingredients
Brownies
- 2oz Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (¾ cups) Bensdorp Dutch Cocoa Powder (affiliate link)
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose Flour
- 4oz Peppermint Baking Chunks Chocolate or White Chocolate Chunks
Topping
- 3oz Semi-Sweet Chocolate, finely chopped
- 1.5oz Heavy Cream
- 10-15 pieces Ghiradhelli Peppermint Baking Chunks or chopped white chocolate and crushed candy canes
Instructions
- Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
- Take off of heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your peppermint baking chunks. Do not over mix, this will affect the end product.
- Pour into prepared pan and bake 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don’t overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely.
Topping
- Warm the heavy cream either in a microwave or in a pot on the stove over medium heat, making sure not to boil the cream just warm it. In a heat-proof bowl add the chopped chocolate and pour the warm cream on top, let this sit for 5 minutes then use a whisk to mix together until it is homogenous and glossy.
- Spread on top of cooled brownies and sprinkle with peppermint baking chunks or white chocolate and crushed candy canes. Set in fridge for at least 30 minutes before attempting to cut, store in the fridge.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint chocolate dessert, peppermint brownies, christmas brownies
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