Festive Peppermint Brownies: Classic Recipe Revamped
These rich brownies were inspired by a variety of recipes that I see every holiday season, but I used my tried and true brownie recipe from Country Woman Magazine, circa 1994, and tweaked it to make it pepperminty!
While I made these during the December holidays, peppermint and chocolate is a winning combination year-round!
PrintFestive Peppermint Brownies
Fudgy brownies, topped with rich ganache, and sprinkled with crushed peppermints
- Prep Time: 15-20 Minutes
- Cook Time: 30-35 Minutes
- Total Time: 45-55 Minutes
- Yield: 12-18 bars
- Category: Dessert
- Method: Baking
Ingredients
3/4 Cup Cocoa
1/2 Teaspoon Baking Soda
2/3 Cup Salted Butter or Margarine, Melted
1/2 Cup Boiling Water
2 Cups Granulated Sugar
2 Large Eggs
1-1/3 Cups All-Purpose Flour
1 Teaspoon Vanilla Extract
1/2 Teaspoon Peppermint Extract
1/4 Teaspoon Salt
2 Cups Semisweet Chocolate Chips
For the Ganache:
8 Ounces Semisweet Chocolate Chips
1 Cup Heavy Cream
Instructions
Preheat your oven to 350 degrees.
In a large bowl, combine the cocoa and baking soda.
Stir in 1/3 cup melted butter or margarine.
Stir in the boiling water until well-blended.
Stir in the sugar, eggs, and remaining butter or margarine.
Stir in the flour, extracts, and salt.
Stir in the chocolate chips.
Pour the mixture into a greased 13×9 pan (I line mine in parchment, but you don’t have to)
Bake at 350 degrees for 35-35 minutes.
Let cool.
To make the ganache:
Place the chocolate chips into a bowl.
Heat the cream, but don’t let it boil.
Pour the cream over the chocolate and let it sit for a minute or two.
Whisk the cream and chocolate together and pour over the brownies.
Sprinkle on the crushed peppermints.
Store in the fridge.
