Decadent Fudgy Peppermint Brownies You'll Love This Holiday
Try these Fudgy Peppermint Brownies for a festive chocolate treat that combines rich flavors with a delightful crunch.
Equipment
- - 9×13-inch baking pan
- double boiler
- Medium bowl
- Spatula
Ingredients
For the Brownies
- 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
- 1 cup Brown Sugar Can be replaced with coconut sugar for a lower glycemic index option.
- 1/2 cup Unsalted Butter Swap with vegan butter or coconut oil for a dairy-free version.
- 2 large Large Eggs Using room-temperature eggs improves emulsification.
- 1 cup Dark Chocolate Chips Choose high-quality chocolate for the best results.
- 8 oz Bittersweet Chocolate Around 70% cacao is ideal for flavor.
- 1/2 cup Unsweetened Cocoa Powder Dutch-process can offer a milder taste.
- 1 cup Granulated Sugar Consider granulated erythritol for low-sugar brownies.
- 1/4 teaspoon Salt Balances sweetness and enhances flavor.
- 1 teaspoon Peppermint Extract Opt for pure extract for the best taste.
For the Fudge Layers
- 1 can Sweetened Condensed Milk Use dairy-free condensed milk for a vegan option.
- 1 cup White Chocolate Chips Use dairy-free alternatives for a vegan treat.
- 4 oz Dark Chocolate Melting it with condensed milk makes it a standout topping.
For the Topping
- 1/2 cup Crushed Candy Canes Finely crush for an elegant finish.
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, leaving some overhang for easy lifting later.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Using a double boiler, melt the unsalted butter and bittersweet chocolate together until smooth. Remove from heat, then whisk in brown sugar, granulated sugar, and cocoa powder until fully combined.
- Let it cool slightly before adding in the eggs and peppermint extract.
- Gently fold the dry ingredient mixture into the chocolate mixture with a spatula, careful not to overmix.
- Add chocolate chips and coarsely crushed candy canes, distributing them evenly throughout the batter.
- Pour the brownie batter into your prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
- While brownies are baking, melt white chocolate and sweetened condensed milk together in a separate bowl. Stir in peppermint extract until smooth.
- Once brownies are out, carefully pour this mixture over them and let cool.
- In another pot, melt dark chocolate with sweetened condensed milk and vanilla extract until silky. Pour this over the white chocolate layer and gently spread it.
- Sprinkle with finely crushed candy canes. Allow the brownies to chill in the refrigerator for 1-2 hours, or until set.
- Lift the brownies out using the parchment overhang and slice into squares.
Notes
Serve with a dollop of whipped cream or alongside a festive cup of hot cocoa.