Best Peppermint Brownies Recipe Step By Step Guide

Best Peppermint Brownies Recipe Step By Step Guide: This recipe for the most delectable fudgy peppermint brownies is topped with a layer of dark chocolate ganache, and it features two layers of chopped peppermint candies that are crispy, as well as a hint of extract for enhanced peppermint jazz hands. This delicious brownie is the perfect combination of chocolate and peppermint, wrapped in a delicious brownie. Any craving you have for chocolate peppermint will be satiated by these!

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Best Peppermint Brownies Recipe Step By Step Guide

Ingredients

• 1/2 cup (86 g) peppermint candies or candy canes
• 1 1/2 cups (255 g) dark chocolate (finely chopped)
• 12 tablespoons (170 g) unsalted butter (cut into 12 pieces)
• 1 cup (85 g) unsweetened dark (Dutch process) cocoa powder
• 4 large eggs (room temperature)
• 1 cup (200 g) granulated sugar
• 3/4 cup (165 g) light brown sugar, packed
• 1 tablespoon (13 g) real vanilla extract
• 3/4 teaspoon peppermint extract (see Note below)
• 1 teaspoon sea salt
• 1 cup (135 g) all-purpose flour (how to measure flour)
• 1 1/4 cups (213 g) dark chocolate (finely chopped)
• 1/3 cup (80 g) heavy whipping cream
• 1 tablespoon (14 g) unsalted butter or 1 tbsp (21 g) of light corn syrup (optional; see Note below)
• 1/4 teaspoon sea salt

Instructions

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius), grease a baking dish measuring 9 inches by 13 inches (23 cm by 33 cm), and line it with parchment paper, allowing the excess to hang over the sides. (This is a comment addressing the size of the pan.)

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Assemble the peppermint candies, often known as candy canes. When I want to crush them, I typically put them in a plastic bag that can be sealed back up and then use a rolling pin. It is necessary to separate the candy cane chunks from the candy cane “dust.” I used a sieve with a fine mesh for this purpose; however, it is not necessary for the sieve to be faultless; you can only observe the separation of the two. Put aside for later.

Put the chocolate, butter, and cocoa powder into a medium bowl that can withstand heat, and then place the bowl over a medium saucepan that is filled with water that is simmering. To prevent the water from coming to a boil, the bowl must not come into contact with the water.

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Frequently stir the mixture until it is melted and smooth, then set it aside.After adding the eggs, sugar, brown sugar, vanilla, peppermint extract, and salt to a mixer that is equipped with the whisk attachment (see the mixer Notes section below for more information), whisk the mixture on medium-high speed for approximately five to seven minutes, or until it becomes thick and light in color.

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For the purpose of combining, add the melted chocolate (there is no need to wait for it to cool), and then run the mixer for thirty seconds on low. Mix in the flour until it is almost completely incorporated (check to see that there are no pockets of flour). After the baking dish has been prepared, pour the brownie batter into it.

The brownies should be baked in the middle of the oven for fifteen minutes. After that, the peppermint dust should be sprinkled on top of the brownies, with the larger pieces of peppermint being saved for the garnish of the completed brownies. After returning the brownies to the oven, continue baking them for another 10 to 12 minutes, bringing the total amount of time spent in the oven to 25 to 27 minutes.

The tops will be puffed up and cracked when they are finished, and if you test them with a toothpick, you will find that some crumbs will adhere to it. Place the brownies on a wire rack and allow them to cool for approximately half an hour in the pan. After that, move them to the refrigerator and allow them to chill completely for one to two hours.Before adding the chocolate, cream, butter or light corn syrup (optional), and salt, you should first clean and dry the medium bowl that you used to melt the chocolate.

Then, place the bowl over a medium pot that is filled with water that is simmering. To prevent the water from coming to a boil, the bowl must not come into contact with the water. When the mixture is melted and smooth, stir it often. Put the brownies in the refrigerator for five minutes, and then pour the mixture over them.

When applying the ganache on the tops of the brownies, you may use either an offset spatula or the back of a spoon to smooth it out. After sprinkling the brownies with the larger peppermint chunks, throw them back in the refrigerator for around one to two hours so that they may completely set.

When the brownies are cold, you will have the cleanest cuts possible. To serve the brownies, you can either serve them refrigerated or at room temperature, depending on your preference. Place the brownies in a container that is airtight and place it in the refrigerator.

Nutrition 

•  Calories: 251
• Total Fat: 13g
• Saturated Fat: 8g
• Trans Fat: 0g
• Unsaturated Fat: 5g
• Cholesterol: 69mg
• Sodium: 95mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 24g
• Protein: 3g