Description

These Chocolate Peppermint Brownies offer rich flavor and a festive touch with their fudgy texture and colorful peppermint sprinkles, making them perfect for any occasion.

Ingredients

Scale

2 large eggs
½ cup vegetable oil
2 tablespoons water
1 teaspoon vanilla extract
1 ½ cups granulated sugar
1 teaspoon kosher salt
¾ cup all-purpose flour
⅔ cup dutch-process cocoa powder
½ cup powdered sugar
¾ cup sweetened condensed milk
1 ½ teaspoons peppermint extract
4 cups powdered sugar
5 oz semi-sweet chocolate (chopped)
¾ cup heavy whipping cream
Candy canes or peppermint candies (crushed, for garnish)

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Instructions

Preheat oven to 325℉ and prepare an 8×8-inch baking pan with parchment paper.
Whisk together eggs, vegetable oil, water, vanilla extract, sugar, and salt until smooth.
Sift in flour, cocoa powder, and powdered sugar then fold until combined.
Spread brownie batter in the prepared pan and bake for about 40 minutes.
Prepare the peppermint filling with condensed milk, peppermint extract, and powdered sugar until sticky.
Roll out the peppermint filling on powdered sugar-dusted parchment paper.
Layer the peppermint filling on top of cooled brownies and refrigerate.
Make the ganache by pouring hot heavy cream over chopped chocolate; stir until smooth.
Pour ganache over the peppermint layer, spread evenly, and chill until set.
Garnish with crushed peppermint candies once set.

Notes

For gluten-free options, substitute all-purpose flour with a 1-to-1 gluten-free flour.
Store brownies in an airtight container for up to 3 days at room temperature or refrigerate for a week.
Chill brownies overnight for an enhanced flavor experience.

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg