One Bowl Peppermint Brownies Recipe

Introduction

These One Bowl Peppermint Brownies combine rich chocolate with a refreshing hint of peppermint for a festive treat. Easy to make and perfect for sharing, they feature a smooth peppermint ganache topping and a sprinkle of crushed candy canes for added crunch and flavor.

Ingredients

• 12 Tbsp. unsalted butter
• 1 1/4 cups chocolate chips, divided
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 3/4 cup brown sugar, packed (light or dark)
• 3 large eggs
• 2 Tbsp. vegetable oil
• 1 tsp. peppermint extract
• 3/4 cup flour
• 1 1/2 tsp. espresso powder (optional)
• Crushed peppermint candies or candy canes for garnish
• 1 cup chocolate chips (for ganache)
• 1/2 cup heavy cream
• 1 tsp. peppermint extract (for ganache)
• 1 tsp. unsalted butter (for ganache)
• Pinch of salt (for ganache)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease and line an 8×8 inch baking pan with parchment paper, then set it aside.
2. Step 2: In a large microwave-safe bowl, combine the butter and ½ cup of chocolate chips. Melt in 30-second increments, stirring between each, until fully melted, about 1 minute 30 seconds total.
3. Step 3: Stir in the cocoa powder, salt, and espresso powder if using.
4. Step 4: Add both sugars and mix until combined.
5. Step 5: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Step 6: Stir in the peppermint extract and vegetable oil.
7. Step 7: Gently fold in the flour and remaining chocolate chips just until combined; do not overmix.
8. Step 8: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
9. Step 9: Allow the brownies to cool completely before preparing the ganache.
10. Step 10: For the ganache, place 1 cup chocolate chips in a medium heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until just warm—do not boil.
11. Step 11: Pour the warm cream over the chocolate and let sit for 3-4 minutes to melt. Whisk until smooth and creamy, then stir in peppermint extract, butter, and a pinch of salt.
12. Step 12: Spread the ganache evenly over the cooled brownies and sprinkle with crushed peppermint candies or candy canes.
13. Step 13: Refrigerate for at least one hour to allow the ganache to set.
14. Step 14: Cut the brownies into squares with a sharp knife for clean edges and serve.

Tips & Variations

• Using espresso powder enhances the chocolate flavor without adding a coffee taste—you can omit if preferred.
• For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream for the ganache.
• Adjust the peppermint extract quantity to suit your taste, but be careful as it can easily overpower the chocolate.
• Store the crushed peppermint candies separately if preparing ahead to maintain their crunch, adding just before serving.

Storage

Store brownies in an airtight container in the refrigerator for up to 5 days. For best texture, bring to room temperature before serving. You can also freeze uncut brownies wrapped tightly for up to 3 months; thaw overnight in the fridge and add fresh crushed peppermint on top before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semisweet for these brownies?

Yes, dark chocolate works well and will give the brownies a richer, slightly more intense chocolate flavor. Adjust sugar amounts slightly if desired to balance the bitterness.

How do I prevent the ganache from becoming grainy?

Make sure the cream is warm but not boiling when poured over the chocolate, and stir gently until smooth. Overheating or rapid cooling can cause texture issues.

One Bowl Peppermint Brownies Recipe

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★★★★★

4.9 from 155 reviews

Delight in these rich, fudgy One Bowl Peppermint Brownies, a perfect blend of deep chocolate flavor with refreshing peppermint. These brownies feature a moist chocolate base enhanced with espresso powder for depth, topped with a smooth peppermint chocolate ganache and garnished with crushed peppermint candies for a festive crunch. Easy to prepare and ideal for holiday gatherings or any chocolate lover’s treat.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 12 Tbsp. unsalted butter
• 1 1/4 cups chocolate chips, divided
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 3/4 cup sugar
• 3/4 cup packed brown sugar (light or dark)
• 3 large eggs
• 2 Tbsp vegetable oil
• 1 tsp peppermint extract
• 3/4 cup flour
• 1 1/2 tsp espresso powder (optional)

Ganache Topping

• 1 cup chocolate chips
• 1/2 cup heavy cream
• 1 tsp peppermint extract
• 1 tsp unsalted butter
• Pinch of salt
• Peppermint candies or candy canes, crushed for garnish

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and prepare an 8×8 inch baking pan by greasing it and lining with parchment paper for easy removal.
2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the butter and ½ cup of the chocolate chips. Microwave in 30-second increments, stirring after each, until fully melted and smooth, about 1 minute 30 seconds total.
3. Add Dry Ingredients: Stir in the cocoa powder, salt, and espresso powder (if using) until well combined.
4. Mix Sugars: Add both white sugar and brown sugar to the melted mixture, stirring to combine evenly.
5. Incorporate Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Add Flavor and Oil: Stir in the peppermint extract and vegetable oil to the batter, mixing well.
7. Fold in Flour and Chocolate Chips: Gently fold the flour and remaining chocolate chips into the batter just until combined, avoiding overmixing.
8. Bake the Brownies: Pour the batter into the prepared baking pan and bake for 35-40 minutes. Test doneness by inserting a toothpick—there should be moist crumbs but no wet batter. Avoid overbaking for a fudgy texture.
9. Cool Completely: Remove brownies from the oven and allow to cool fully in the pan before moving on to the ganache.
10. Prepare Ganache: Place 1 cup chocolate chips in a medium heat-proof bowl. Warm heavy cream in a small saucepan over medium heat until just warm, not boiling. Pour the warm cream over the chocolate and let sit for 3-4 minutes to melt.
11. Mix Ganache Ingredients: Whisk the melted chocolate and cream until smooth and creamy. Stir in peppermint extract, butter, and a pinch of salt until well blended.
12. Apply Ganache: Spread the ganache evenly over the cooled brownies. Sprinkle crushed peppermint candies on top for garnish.
13. Set Ganache: Refrigerate the brownies for at least one hour to allow the ganache to firm up properly.
14. Serve: Use a sharp knife to cut the brownies into squares, making clean and neat cuts. Enjoy!

Notes

• Using parchment paper in the baking pan ensures easy removal of brownies without sticking.
• Espresso powder is optional but enhances the chocolate flavor beautifully.
• Be careful not to overbake to keep brownies fudgy and moist.
• Crushing peppermint candies or candy canes adds a festive and crunchy texture contrast.
• Refrigerate ganache-topped brownies to achieve a smooth, firm finish before serving.

Keywords: peppermint brownies, chocolate brownies, peppermint ganache, holiday dessert, fudgy brownies, one bowl brownie recipe, easy peppermint brownies