Peppermint Chocolate Brownies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Dense chocolate brownies with a crunchy peppermint twist. Dark chocolate melted with butter for deep richness. Dry ingredients sifted separately to avoid overmixing. Eggs beaten in for texture and moisture. Peppermint pieces folded into frosting for bursts of cool crunch. Ganache drizzled on top adds silky bittersweet contrast. Chilling sets layers tight without drying crumbs. Timing based on look and feel rather than a clock. Parchment lined pan saves clean up and eases slice removal. Sugar level balanced but tweakable depending on your sweet tooth. Frosting fluff airy, not heavy. Essential to cool brownies before frosting to prevent meltdown. Common tweaks: swap butter for coconut oil or chip dark for semi-sweet. Something different: crushed candy cane replaces peppermint bits for sharper notes.
Prep:
15 min
Cook:
33 min
Total:
53 min
Servings:
15 servings
#American dessert
#chocolate
#peppermint
#frosting
#baking tips
#holiday treats
Brownies that don’t just melt on the tongue but crackle with peppermint shards. Learned to skip the usual timing by feeling texture and looking for edges pulling away. The quiet snap of chopped chocolate melting with butter, the hum of the mixer beating eggs and sugar till fluff lifts. Each step layered with purpose: chocolate tempering for silky batter, just enough flour folded in, and frosting whipped to airy lightness while candy pieces bring winter notes. I’ve tried tablespoons different peppermint extracts and found subtlety key–too much fizz leaves your palate raw. Decided to refrigerate longer post-baking to set firm layers, cuts clean without crumble. Watch the ganache closely–low heat, constant stir, patience pays.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ⅓ teaspoon fine salt
- 6 ounces dark chocolate, roughly chopped or chips
- ⅔ cup unsalted butter
- 3 large eggs
- 1 ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 ½ cups confectioners’ sugar
- 6 tablespoons unsalted butter, softened
- ½ cup peppermint candy pieces or crushed candy canes
- 2 tablespoons heavy cream plus more as needed
- 6 ounces bittersweet chocolate, finely chopped
- ⅓ cup heavy cream
About the ingredients
Flour’s role in crumb cannot be rushed. Use sifted all-purpose; too much gives toughness. Baking soda balances density but don’t overdose, just a pinch. Dark chocolate matters–70% cacao gives rich depth, semi-sweet softens bitterness if preferred. Butter’s room temp status eases melting and mixing. Sugar provides sweetness and moisture, granulated preferred over brown to keep frosting light. Peppermint pieces should be fresh or else they crumble into powder; crushed candy cane an alternative with sharper bite but watch for stickiness in frosting. Heavy cream helps emulsify frosting and ganache, sub with half-and-half for lighter but less stable consistency. Vanilla and peppermint extracts should be pure, cheaper blends muddy flavor. Keep frosting butter soft for easy whipping, cold butter ruins texture.
Method
- Preheat oven to about 345 degrees F. Use parchment paper on a 9x13 pan, overlapping edges – makes liftoff slick.
- Mix together flour, baking soda, and salt separately. Give a good whisk to aerate. Overworking kills brownie crumb.
- Melt dark chocolate and butter gently in microwave-safe bowl. Heat 50 seconds only, stir mid way, repeat 10 seconds if needed. Watch carefully–burnt chocolate smells acrid.
- Crack eggs in mixing bowl, add sugar, vanilla and peppermint extracts. Beat till mixture lightened, a few minutes. Adds volume and prevents dense clumps.
- Pour warm chocolate butter slowly into eggs; beat on moderate speed until glossy and homogeneous. It’s temp sensitive. Start slow or eggs scramble.
- Fold flour mix gradually. Stop when flour JUST disappears. Over mixing pulls gluten, makes chewy not fudgy.
- Spoon batter into pan; level top with offset spatula but no pressing down. Bake around 33 minutes. Edges noticeable pulling away from sides. Center springs lightly when poked. Not too dry–overbaking kills moistness but underdone feels too gooey.
- Cool on countertop till nearly room temp. Then refrigerate minimum 45 minutes. Allows cutting without smearing.
- Prepare frosting. Beat softened butter and confectioners’ sugar till fluffy. Add ½ cup peppermint pieces and 2 tablespoons heavy cream. Beat again. Adjust cream drop by drop to spreadable but thick state. Spread gently on cooled brownies.
- Ganache time. Combine chopped bittersweet chocolate and cream in saucepan. Low/medium heat melt slowly, stirring continuously about 6 minutes till smooth, glossy, thick but pourable. Remove from heat, cool 5 minutes – thickens a bit.
- Pour ganache evenly over frosting; tilt pan to spread. Sprinkle remaining 1 cup peppermint pieces on top right away before ganache sets – locks in crunch and color contrast.
- Chill assembled brownies at least 1 hour to firm all layers before slicing. Use a hot knife dipped in warm water and wiped dry for clean cuts.
- Store leftovers refrigerated in an airtight container. Let rest at room temp 10 minutes before eating. Flavor deepens overnight.
- Substitutions: Coconut oil instead of butter–adds a subtle tropical hint but changes texture, not quite as rich. Semi-sweet chips swap for dark chocolate if you want less bitter. Peppermint extract can overpower, use sparingly – start with ¼ teaspoon if unsure.
- Common mishaps: Avoid overheating chocolate or you’ll smell burnt notes and dull texture. Don’t overbeat eggs or brownies get cakey. Watch baking time, a few minutes over dries out centers. Cooling at room temp then fridge crucial for frosting adherence.
Cooking tips
Start with dry and wet separate for texture control. Don’t dump everything into one big bowl – folding in the flour bit by bit keeps air pockets and avoids rubbery brownies. Melting chocolate/butter carefully in short bursts prevents burning; stir often to catch hot spots. Beat eggs until they lighten color and texture–this traps air for lift. Baking times are guides: edges pulling and center springing is a better signal than rigid timers. Cooling is underrated but crucial; warm brownies defeat frosting adhesion causing smears or slick sliding layers. Peppermint in frosting gives bursts, add candy last to avoid crushing. Ganache requires watchful simmer–too hot breaks emulsion. Use offset spatula for even layers, patience spreading frosting and ganache keeps textures distinct. Chill final product to firm layers, then hot knife applause for clean slices.
Chef's notes
- 💡 Preheat oven carefully at about 345 degrees F; parchment paper on 9x13 pan overlaps edges, creates slick liftoff—avoid folds trapping batter. Don’t eyeball heat; batter sticks if pan not right. Overlap helps edges lift clean.
- 💡 Dry ingredients always sifted separately; baking soda pinch enough, too much wrecks rise. Flour folded in slowly just till gone, no overbeat. Overmix pulls gluten, brownies go chewy not fudgy. Keeps dense crumb and moist texture intact.
- 💡 Melting chocolate and butter in microwave—short bursts only. Heat 50 seconds, stir mid, add 10-second increments watch burnt smell acrid. No overheat, burnt notes kill flavor. Stir often avoids hot spots. Use dark 70% cacao chips or chopped bars.
- 💡 Eggs beaten with sugar and vanilla until mixture lightens color; airy beaten eggs trap air to lift batter. Pour warm chocolate-butter slowly into eggs on medium speed or eggs scramble. Temperature sensitive blending key for smooth mix.
- 💡 Cooling baked brownies before refrigeration crucial; heat kills frosting stickiness. Cool on counter near room temperature then fridge minimum 45 minutes for firm layers that slice cleanly. Hot knife dipped warm and wiped dry makes smooth cuts without crumble.
- 💡 Frosting fluffy, do not add candy pieces too early; add peppermint bits last to keep bursts crunchy, else dissolve into sugar paste. Heavy cream adjusted drop by drop till spreadable thick texture, not runny. Soft butter beats easier—cold butter ruins whip-up.
- 💡 Ganache melts on low heat, stirring constantly, patience needed. About 6 minutes for glossy smooth, thick but pourable consistency. Overheat breaks emulsion, causes seizing. Let cool 5 minutes before pouring to lock texture, then sprinkle more peppermint pieces for crunch contrast.
Common questions
How to avoid burnt chocolate?
Use microwave in short bursts 50 seconds max, stir mid-time. Burnt chocolate smells acrid, turns bitter. Watch closely. Low heat melting vital for rich depth without off flavors.
Can I substitute butter?
Coconut oil works but shifts texture—slightly less rich, tropical hint. Butter room temp spreads and mixes better. For semi-sweet chips swap dark chocolate if you want milder bitterness. Peppermint extract needs caution, start with ¼ teaspoon because it can overwhelm quickly.
Why crumb tough sometimes?
Overmixing flour is culprit. Fold dry ingredients gently till just combined. Too much gluten makes chewy, not fudgy. Take care beating eggs right amount, traps air adds lightness. Timing matters—edges pulling and springy center better signals than timer alone.
How to store leftovers?
Refrigerate airtight container keeps frosting firm. Let rest 10 minutes before eating to soften flavors. Can freeze but wrap well, thaw slowly to avoid sogginess. Room temp acceptable if consumed soon, but frosting melts fast in warmth.
