Description

Enjoy these rich and fudgy Chocolate Peppermint Brownies with a creamy peppermint filling and glossy ganache. Perfect for festive gatherings or cozy nights at home, this easy homemade dessert guarantees delicious moments for any occasion.

Ingredients

Large Eggs (2)
Vegetable Oil (½ cup)
Water (2 tablespoons)
Vanilla Extract (1 teaspoon)
Granulated Sugar (1 ½ cups)
Kosher Salt (1 teaspoon)
All-Purpose Flour (¾ cup)
Dutch-Process Cocoa Powder (⅔ cup)
Powdered Sugar (½ cup + 4 cups)
Sweetened Condensed Milk (¾ cup)
Peppermint Extract (1 ½ teaspoons)
Semi-Sweet Chocolate (5 oz, chopped)
Heavy Whipping Cream (¾ cup)
Candy Canes (crushed)

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Instructions

Preheat oven to 325°F (160°C) and prepare an 8×8-inch pan.
Whisk together eggs, vegetable oil, water, vanilla extract, sugar, and salt until smooth.
Sift in flour, cocoa powder, and half of the powdered sugar, and fold gently until combined.
Pour batter into the pan and bake for 40 minutes until edges are firm.
For peppermint layer, mix sweetened condensed milk, peppermint extract, and powdered sugar to form a paste.
Roll peppermint filling into a square larger than the pan.
Layer peppermint on top of cooled brownies and refrigerate.
Prepare ganache by melting chocolate in cream, then pour over peppermint layer.
Chill until set and sprinkle with crushed candy canes before serving.

Notes

For a gluten-free version, use a gluten-free baking blend instead of all-purpose flour.
Make sure your eggs are at room temperature for better mixing and texture.
These brownies can be baked a day ahead, allowing flavors to develop.

Nutrition

Serving Size: 1 brownie
Calories: 220
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg