Fudgy Peppermint Brownies That Will Melt Your Heart
Indulge in Fudgy Peppermint Brownies, a heavenly combination of rich chocolate and refreshing peppermint, perfect for holiday gatherings.
Equipment
- Oven
- - Baking pan
- microphone
- Mixing bowl
- Whisk
- double boiler
Ingredients
For the Brownies
- 1 cup all-purpose flour gluten-free option available
- 1 cup brown sugar (packed) substitute with coconut sugar for healthier option
- 3 large eggs (room temperature) for better mixing
- 1/2 cup unsalted butter or vegan butter for a dairy-free option
- 1 cup dark chocolate chips or semi-sweet chocolate for a sweeter taste
- 4 oz bittersweet chocolate or semisweet chocolate for a sweeter profile
- 1 tsp peppermint extract or fresh peppermint for a natural taste
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup granulated sugar
For the Fudge Layers
- 1 can sweetened condensed milk
- 1 cup white chocolate chips dairy-free option available
- 1 tsp vanilla extract
For the Topping
- 1/2 cup crushed candy canes (coarsely crushed) for batter
- 3/4 cup crushed candy canes (finely crushed) for topping
Instructions
How to Make Fudgy Peppermint Brownies
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, and salt.
- Coarsely crush ½ cup of candy canes for the batter, and finely crush ¾ cup for topping.
- In a double boiler, melt the unsalted butter and bittersweet chocolate until smooth.
- Stir in the packed brown sugar and granulated sugar into the melted chocolate mixture.
- Let the melted mixture cool slightly, then whisk in the eggs and peppermint extract.
- Fold in the dry ingredients and dark chocolate chips along with the coarsely crushed candy canes.
- Pour brownie batter into prepared baking pan. Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the brownies cool in the pan to room temperature.
- In the microwave, heat white chocolate chips and sweetened condensed milk until smooth for the white chocolate fudge layer. Spread over cooled brownies.
- Repeat with dark chocolate and vanilla extract for the dark chocolate fudge layer, then spread it over the white fudge layer while still warm.
- Sprinkle the finely crushed candy canes on top of the dark fudge layer while still soft.
- Cover and refrigerate brownies for 1-2 hours to set completely.
- Slice into squares using a clean knife and enjoy your indulgent brownies!
Notes
Optional: Drizzle with extra melted chocolate before serving for a richer touch.