Ingredients:

  • 1 cup (225g) Unsalted butter, melted and hot
  • 1 ¾ cups (350g) Granulated sugar
  • ¾ cup (75g) Unsweetened Dutch-process cocoa powder
  • 3 Large eggs, room temperature
  • 1 tsp Vanilla extract
  • 1 tsp Peppermint extract, divided
  • 1 cup (125g) All-purpose flour
  • ½ tsp Sea salt
  • 2 cups (240g) Powdered sugar, sifted
  • ½ cup (115g) Unsalted butter, softened
  • 1 ½ tbsp Heavy cream
  • 1 drop Red food coloring
  • 1 cup (170g) Semi-sweet chocolate chips
  • ½ cup (120ml) Heavy cream
  • ½ cup (60g) Crushed candy canes

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large microwave-safe glass bowl, whisk the hot melted butter and cocoa powder together until smooth to bloom the chocolate.
  3. Add granulated sugar and whisk vigorously. Incorporate eggs one at a time, followed by vanilla and 1/2 tsp peppermint extract. Beat with an electric mixer for 2-3 minutes until the batter is glossy.
  4. Gently fold in the all-purpose flour and sea salt using a spatula just until no white streaks remain; do not overmix.
  5. Spread the batter into the prepared pan and bake for 25-30 minutes until the edges are set but the center remains slightly soft. Allow to cool completely in the pan.
  6. Prepare the peppermint filling by creaming together softened butter, powdered sugar, 1.5 tbsp heavy cream, 1/2 tsp peppermint extract, and food coloring until light and fluffy. Spread over the cooled brownies and chill for 20 minutes.
  7. Make the ganache by heating 1/2 cup heavy cream until simmering, then pouring it over chocolate chips. Let sit for 5 minutes, whisk until smooth, and pour over the chilled peppermint layer.
  8. Immediately sprinkle with crushed candy canes. Let the ganache set before slicing into 16 squares.