Indulgence meets holiday cheer in these delicious Fudgy Peppermint Brownies with three layers of pure bliss! A rich fudgy brownie topped with a peppermint filling, a layer of chocolate and lots chopped candy canes. These brownies are so festive and will have your taste buds dancing in delight.
These Fudgy Peppermint Brownies are the perfect blend of festiveness and delight! It has a luxuriously fudgy brownie base, topped by a refreshing peppermint filling, and finished with a decadent layer of chocolate adorned with plenty of chopped peppermint canes. These brownies are a celebration of the holidays, promising to make your taste buds dance with joy.
For more brownie recipes, try Espresso Brownies, Small Batch Brownies and Dairy Free Brownies.
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WHY THIS RECIPE WORKS
- Chewy and fudgy texture: These brownies are so soft and has a delicious fudgy texture.
- Festive brownies: These brownies are topped with a delicious peppermint filling and lots of candy cane.
- Easy dessert: This brownie is super easy to mix together and is always a crowd pleaser!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge about 1 hours before baking.
- Semi-sweet chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Peppermint extract: Only a little peppermint extract is needed to give these brownies lots of flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Peppermint Brownies. This recipe need an electric mixer, two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: Melt the butter and chocolate over a double boiler or in the microwave. Add the cocoa powder to the butter/ chocolate mixture and stir it in. Then add the brown sugar and granulated sugar and with a hand whisk, whisk it together.
STEP 2: Add the eggs one at a time and the vanilla extract, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, as this is what will give them the crinkle top.
STEP 3: Add the dry ingredients to the batter and gently whisk it together until combined. Pour the brownie batter into the prepared pan, smooth it out with the spatula. Bake for about 35-37 minutes. Let it cool down completely on a cooling rack.
STEP 4: For the peppermint filling, with an electric hand mixer or in a stand mixer, mix all the ingredients together until smooth. Spread the filling over the brownies in an even layer and set it side while preparing the dark chocolate.
STEP 5: Melt the chocolate in a heatproof bowl in the microwave or over a double boiler until just melted. Mix in the vegetable oil until combined. Pour it over the peppermint filling and even it out. Chop the peppermint canes and sprinkle it over the melted chocolate. Let the chocolate set in the freezer for 15 minutes and it’s ready to be enjoyed.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. When taken out of the oven, insert a butter knife or toothpick and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
Yes, absolutely. As mentioned above, this brownie get super rich and fudgy by staying in the fridge overnight or at room temperature.
STORAGE
Here are two option on how to store the fudgy peppermint brownies:
- Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container or covered by plastic wrap. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
- Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut covered by plastic wrap.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Fudgy Peppermint Brownies
Ingredients
BROWNIE
- 90 g butter melted
- 75 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 130 g granulated sugar
- 130 g dark brown sugar
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
PEPPERMINT FILLING
- 240 g powdered sugar
- 30 g butter
- ½ teaspoon vanilla bean paste
- ¼ teaspoon peppermint extract
- 2 tablespoon whole milk
DARK CHOCOLATE
- 110 g dark chocolate
- 1 teaspoon vegetable oil
- 4-5 candy canes crushed
Instructions
BROWNIES
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- In a bowl, sift together the flour, cornstarch and salt.75 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Melt the butter and chocolate over a double boiler or in the microwave. Add the cocoa powder to the butter/ chocolate mixture and stir it in.90 g butter, 75 g semi-sweet dark chocolate chips, 35 g unsweetened Dutch cocoa powder
- Then add the brown sugar and granulated sugar and with a hand whisk, whisk it together.130 g granulated sugar, 130 g dark brown sugar
- Add the eggs one at a time and the vanilla extract, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, as this is what will give them the crinkle top.2 large eggs, 1 ½ teaspoon vanilla extract
- Add the dry ingredients to the batter and gently whisk it together until combined.
- Pour the brownie batter into the prepared pan, smooth it out with the spatula.
- Bake for about 35-37 minutes. Let it cool down completely on a cooling rack.
PEPPERMINT FILLING
- With an electric hand mixer or in a stand mixer, mix all the ingredients together until smooth. Spread the filling over the brownies in an even layer and set it side while preparing the dark chocolate.240 g powdered sugar, 30 g butter, ½ teaspoon vanilla bean paste, ¼ teaspoon peppermint extract, 2 tablespoon whole milk
DARK CHOCOLATE
- Melt the chocolate in a heatproof bowl in the microwave or over a double boiler until just melted. Mix in the vegetable oil until combined. Pour it over the peppermint filling and even it out.110 g dark chocolate, 1 teaspoon vegetable oil
- Chop the peppermint canes and sprinkle it over the melted chocolate. Let the chocolate set in the freezer for 15 minutes.4-5 candy canes
- Take it out of the freezer and it’s ready to be enjoyed.
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