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Fudgy Peppermint Brownies

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.
5 fra 2 stemmer
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 282 kcal

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.

Nutrition

Calories: 282kcalCarbohydrates: 43gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 157mgPotassium: 108mgFiber: 1gSugar: 35gVitamin A: 224IUVitamin C: 0.02mgCalcium: 36mgIron: 1mg
Keyword brownie, candy can, peppermint
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