Introduction
If you’re looking to impress friends and family with a deliciously decadent treat, look no further than this layered brownie dessert topped with a refreshing peppermint frosting and rich chocolate ganache. Perfect for holiday gatherings or simply satisfying your sweet tooth, these brownies are indulgent yet easy to make.
Ingredients
Brownie Layer:
– 1 cup unsalted butter
– 8 ounces semi-sweet chocolate, chopped
– 1¼ cups granulated sugar
– ¼ cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 4 large eggs
– 1 cup all-purpose flour
Peppermint Frosting:
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon peppermint extract
– 2 tablespoons heavy cream
Chocolate Ganache:
– 4 ounces semi-sweet chocolate, chopped
– ½ cup heavy whipping cream
– 1 tablespoon unsalted butter
Optional Topping:
– Crushed candy canes
Prep Time
30 minutes
Cook Time
30-35 minutes
Total Time
Approximately 2 hours and 30 minutes (including cooling time)
Yield
16 brownies
Directions
1. Prepare the Brownie Layer:
– Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it.
– In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring after each, until melted and smooth.
– Stir in the granulated sugar, cocoa powder, vanilla extract, and salt until well combined.
– Add the eggs one at a time, beating well after each addition.
– Gently fold in the all-purpose flour until just combined.
– Pour the batter into the prepared pan and spread evenly.
– Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
– Allow the brownies to cool completely in the pan.
2. Prepare the Peppermint Frosting:
– In a mixing bowl, beat the softened butter until creamy.
– Gradually add the powdered sugar, beating until smooth.
– Mix in the peppermint extract.
– Add the heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
– Spread the frosting evenly over the cooled brownies.
3. Prepare the Chocolate Ganache:
– Place the chopped semi-sweet chocolate in a heatproof bowl.
– In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.
– Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
– Add the unsalted butter and stir until the mixture is smooth and glossy.
– Allow the ganache to cool slightly until it thickens but is still pourable.
– Pour the ganache over the peppermint frosting, spreading it evenly.
4. Finishing Touches:
– If desired, sprinkle crushed candy canes over the ganache for a festive touch.
– Refrigerate the brownies until the ganache is set, about 1-2 hours.
– Once set, lift the brownies out of the pan using the parchment paper, cut into squares, and serve.
Detailed Directions and Instructions
Prepare the Brownie Layer:
– Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it.
– In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring after each, until melted and smooth.
– Stir in the granulated sugar, cocoa powder, vanilla extract, and salt until well combined.
– Add the eggs one at a time, beating well after each addition.
– Gently fold in the all-purpose flour until just combined.
– Pour the batter into the prepared pan and spread evenly.
– Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
– Allow the brownies to cool completely in the pan.
Prepare the Peppermint Frosting:
– In a mixing bowl, beat the softened butter until creamy.
– Gradually add the powdered sugar, beating until smooth.
– Mix in the peppermint extract.
– Add the heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
– Spread the frosting evenly over the cooled brownies.
Prepare the Chocolate Ganache:
– Place the chopped semi-sweet chocolate in a heatproof bowl.
– In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.
– Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
– Add the unsalted butter and stir until the mixture is smooth and glossy.
– Allow the ganache to cool slightly until it thickens but is still pourable.
– Pour the ganache over the peppermint frosting, spreading it evenly.
Finishing Touches:
– If desired, sprinkle crushed candy canes over the ganache for a festive touch.
– Refrigerate the brownies until the ganache is set, about 1-2 hours.
– Once set, lift the brownies out of the pan using the parchment paper, cut into squares, and serve.
Notes
Storage:
– Keep the brownies in an airtight container in the refrigerator for up to one week for optimal freshness.
Customization:
– Feel free to adjust the amount of peppermint extract in the frosting according to your taste preferences.
Serving Suggestions:
– These brownies pair well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Cook techniques
Melting Chocolate
Using a microwave-safe bowl, melt the semi-sweet chocolate and butter together in 30-second intervals, stirring after each until smooth. This ensures even melting without burning.
Combining Ingredients
When mixing the wet ingredients with the dry, combine them until just incorporated to maintain moisture and prevent overmixing, which can create dense brownies.
Whipping Eggs
Add the eggs one at a time and beat well after each addition. This technique incorporates air into the batter for a lighter texture.
Folding in Flour
Gently fold in the flour using a spatula, being careful not to overmix. This helps retain the brownies’ fudgy consistency.
Making Frosting
Beat the softened butter until creamy before gradually adding powdered sugar. This allows for a smooth frosting without lumps.
Creating Ganache
Heat the heavy cream until it simmers before pouring it over chopped chocolate. Let it sit to soften the chocolate, making it easier to stir into a glossy ganache.
Setting Ganache
Allow ganache to cool slightly after mixing so it thickens while remaining pourable, ensuring a nice, even finish over the frosting.
FAQ
How do I know when the brownies are done baking?
Insert a toothpick into the center; if it comes out with a few moist crumbs, the brownies are done.
Can I use different types of chocolate?
Yes, you can substitute semi-sweet chocolate with dark or milk chocolate, but keep in mind that it will alter the flavor profile.
How should I store the brownies?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I make the peppermint frosting without heavy cream?
Yes, you can replace heavy cream with milk, but the consistency may be slightly thinner.
What can I use instead of peppermint extract?
You can use vanilla extract or almond extract for a different flavor, though it won’t have the minty taste.
Is it necessary to refrigerate the brownies?
While not required, refrigerating helps the ganache set and keeps the brownies fresher longer.
Conclusion
Indulging in these brownies topped with peppermint frosting and chocolate ganache creates a delightful dessert experience that’s perfect for any occasion. The rich chocolate flavor, combined with the refreshing peppermint, makes these brownies irresistibly festive and satisfying. Whether for a holiday gathering or a simple treat at home, these layered brownies promise to be a hit.
Mint Chocolate Chip Cookie Sandwiches
Combine your brownie layer recipe with mint chocolate chip cookies for a delicious sandwich treat.
Chocolate Peppermint Bark
Melt the leftover ganache and mix it with crushed candy canes to create a festive peppermint bark.
Brownie Sundae
Top the brownie squares with ice cream, a drizzle of ganache, and crushed candy canes for a delicious sundae.
Chocolate Peppermint Cake
Use the brownie layer as the base for a multi-layered chocolate cake with peppermint frosting in between.
Peppermint Chocolate Trifles
Layer brownie chunks, peppermint frosting, and whipped cream in a glass for a lovely trifle dessert.
