Description
Peppermint Mocha Brownies feature fudgy cocoa and espresso in the base, topped with a silky peppermint chocolate ganache and crunchy crushed candy canes for a coffeehouse-style winter dessert.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons instant espresso powder
- 1 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon peppermint extract
- 1/2 cup finely crushed candy canes or peppermint candies
- 1/4 cup coarsely crushed candy canes for garnish
- Whipped cream for serving
- Unsweetened cocoa powder for dusting on top
- Neutral oil or softened butter for greasing pan
- Parchment paper for lining a 9 x 13 inch pan
Instructions
- Preheat your oven to 350°F. Grease a 9 x 13 inch baking pan, then line it with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until thick and glossy.
- Add the eggs, vanilla, and instant espresso powder to the sugar mixture and whisk until smooth.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet mixture and gently fold with a spatula just until no flour streaks remain.
- Spread the batter evenly into the prepared pan.
- Bake for 22 to 28 minutes until the top sets and a toothpick shows moist crumbs.
- Place the pan on a wire rack and let the brownies cool completely in the pan.
- Prepare the ganache: place the chocolate chips in a heat-safe bowl.
- Heat the heavy cream in a small saucepan until it steams, then remove from heat.
- Pour the hot cream over the chocolate chips; let sit undisturbed for 2 to 3 minutes.
- Add the butter and peppermint extract, then whisk slowly from the center outward until smooth and glossy.
- Let the ganache stand 5 to 10 minutes to thicken slightly.
- Pour the ganache over the cooled brownies and spread evenly.
- Immediately sprinkle the finely crushed candy canes over the ganache, then add the coarsely crushed pieces for garnish.
- Refrigerate the pan for 1 to 2 hours until the ganache is set.
- Lift the brownie slab using the parchment overhang and cut into squares or wedges with a sharp knife.
- Serve topped with whipped cream, a dusting of cocoa powder, and extra crushed candy canes if desired.
Notes
- Do not overbake the brownies; aim for a dense and fudgy texture.
- Ensure brownies are completely cool before adding the ganache layer.
- Crush candy canes just before sprinkling for the best color and crispness.
- Wipe your knife between cuts for cleaner slices.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- For longer storage, freeze individual squares for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American