Fudgy Peppermint Brownies with White Chocolate Ganache

Fudgy Peppermint Brownies with Chocolate Ganache

These thick, square brownies have a dark chocolate base flavored with peppermint and a generous layer of whipped white chocolate ganache. Crushed peppermint candy adds red-and-white flecks and a little crunch. The topping is ganache made from chocolate and cream, not a separate frosting layer.

For fudgy centers, pull the brownies from the oven when a tester has moist crumbs attached rather than waiting for it to come out clean. Cool the base completely, then spread on the chilled, briefly whipped ganache so it holds its soft peaks.

Prep time: 25 minutes; bake time: 28 to 34 minutes; total time: about 3 hours, including cooling and chilling. Makes 16 brownies.

Ingredients for Peppermint Brownies

• 1/2 cup (1 stick) unsalted butter (115g)
• 4 ounces semisweet chocolate, chopped (115g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (95g)
• 1/4 cup unsweetened cocoa powder (20g)
• 1/4 teaspoon fine salt
• 8 ounces white chocolate, finely chopped (225g)
• 1/2 cup heavy cream (120g)
• 1/3 cup crushed candy canes or peppermint candies (40g), with some larger shards reserved for the top

How to Make Peppermint Brownies with Whipped Ganache

1. Prepare the pan: Preheat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch square metal pan with parchment, leaving overhang on two sides. Lightly grease any exposed sides if needed.
2. Mix the batter: Melt the butter and semisweet chocolate together over low heat or in short microwave intervals, stirring until smooth. Let cool slightly, then whisk in the sugar, eggs, peppermint extract, and vanilla. Fold in the flour, cocoa, and salt just until no dry streaks remain.
3. Bake: Spread the batter evenly in the pan and bake uncovered for about 28 to 34 minutes. Begin checking at 28 minutes. The edges should look set, the center should be set but still soft, and a tester inserted in the center should have moist crumbs attached, not wet batter.
4. Cool the brownies: Let them cool completely in the pan on a wire rack, at least 1 hour. Once cool, lift the slab out using the parchment overhang.
5. Make the ganache: While the brownies cool, place the finely chopped white chocolate in a heatproof bowl. Heat the cream until steaming but not boiling, then pour it over the chocolate. Let stand briefly and stir until smooth. Refrigerate for about 1 to 2 hours, until cool and thick but not hard.
6. Whip and top: Briefly whip the chilled ganache until fluffy and holding soft peaks; stop before it turns grainy. Spread it generously over the completely cooled brownies. Scatter the crushed peppermint candy over the top, finishing with the reserved larger shards.
7. Chill and cut: Refrigerate for 30 to 45 minutes, until the topping holds its shape when lightly touched. Cut into 16 squares with a sharp knife, wiping the blade between cuts.

How to Keep the Brownies Fudgy

Fold the flour into the batter only until it disappears; continued mixing can make the brownies less tender. A clean tester is not the goal here. Moist crumbs show that the thick center is baked through without losing its fudgy texture.

The 28-to-34-minute window is for an 8-inch square pan. A larger pan makes thinner brownies that may bake faster, while pan material and oven differences can shift the timing. Start checking at 28 minutes and use the set-center and moist-crumb cues to decide when they are done.

How to Keep the Ganache Fluffy

Finely chopped white chocolate should melt in the steaming cream without needing to boil it. Chill the ganache until thick and cool before whipping, then stop as soon as it holds soft peaks. Whipping it while warm or continuing too long can make it grainy or separated.

Spread the ganache only on completely cooled brownies so it stays thick rather than loosening or sliding. Peppermint candy can soften against the moist topping; for a crisper finish, add it closer to serving instead of before the final chill.

Serving Peppermint Brownies

Serve the brownies as individual squares, with hot cocoa or vanilla ice cream if desired. For another peppermint dessert, try this No-Bake Christmas Peppermint Fluff Dip.

How to Store Peppermint Brownies

Store the finished brownies covered in an airtight container in the refrigerator because the whipped ganache contains cream. Let a portion stand briefly at room temperature before serving if you prefer a softer brownie. The brownie base can be baked ahead, cooled completely, and kept airtight until you are ready to add the topping.

Nutrition

Approximate nutrition per brownie, based on 16 brownies: 295 calories, 3g protein, 17g fat, and 34g carbohydrates. Approximate nutrition per 100g: 455 calories, 5g protein, 26g fat, and 52g carbohydrates. Values vary with the ingredients used and portion size.