One Bowl Peppermint Brownies
These Peppermint Brownies are easily made from scratch in just one bowl! (Well, 2 bowls if you count the ganache!) They are fudgy, chocolatey, festive for the holiday season and topped with a decadent chocolate ganache and crushed peppermint. They are best when slightly under baked and perfect to bring to your next holiday party!
Servings 16 small brownies
Calories 311kcal
Ingredients
- 12 Tbsp. butter, unsalted
- 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)
- Peppermint Candies/Candy Canes, crushed for garnish
Chocolate Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tsp. peppermint extract
- 1 tsp. butter, unsalted
- pinch of salt
Instructions
- Preheat oven to 350°F.
- Grease and line an 8x8 inch baking pan with parchment paper. Set aside.
- In a large microwavable safe bowl, combine the butter and ½ cup of the chocolate chips. Melt chocolate and butter in 30 second increments until fully melted, stirring in between intervals.Shouldn’t take longer than 1 min 30 sec.12 Tbsp. butter, unsalted, 1 1/4 cups chocolate chips, divided
- Add cocoa powder, salt and espresso powder if using. Stir.3/4 cup cocoa powder, 1/2 tsp. salt, 1 1/2 tsp. espresso powder (optional)
- Add in white and brown sugars. Stir.3/4 cup sugar, 3/4 cup brown sugar, packed (light or dark)
- Whisk in eggs, one at a time.3 large eggs
- Whisk in peppermint extract and oil.1 tsp. peppermint extract, 2 Tbsp. vegetable oil
- Fold in flour and chocolate chips just until combined.3/4 cup flour
- Pour into prepared baking dish and bake for about 35-40 minutes or until a toothpick inserted into the center comes out mostly clean, it should still have a few moist crumbs on it. Careful not to over bake.
- Allow to cool completely.
- Then make ganache. Place chocolate in a medium heat-proof bowl and set aside. Heat cream in a small sauce pan over medium heat just until warm, do not let it boil. Pour the warm cream over the chocolate and let it sit for 3-4 minutes. The warm cream will melt the chocolate. Whisk/stir until smooth and creamy. Add in the peppermint extract, butter, pinch of salt and stir again.1 cup chocolate chips, 1/2 cup heavy cream, 1 tsp. peppermint extract, 1 tsp. butter, unsalted, pinch of salt
- Spread evenly on top of cooled brownies & garnish with crushed peppermint candy canes.Peppermint Candies/Candy Canes, crushed for garnish
- Place in fridge for at least an hour for ganache to set up.
- Cut into squares with a sharp knife to make clean cuts and enjoy.
Video
Notes
- Stick them in the fridge for a while after you add the ganache so it firms up. The brownies are deliciously soft and chewy still after some fridge time!
- When cutting, wipe off any crumbs on the knife before the next cut. And be sure to use a nice sharp knife for clean cuts!
- Grease the pan with softened butter, and then line it with parchment paper. This allows for easy brownie removal and ensures brownies won’t stick to the pan.
- Be careful not to over bake the brownies. When you insert a toothpick in the middle, it should still come out a little gooey. Don’t worry, they continue to cook a little in the pan as the brownies cool.
Nutrition
Serving: 1small brownie | Calories: 311kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 167mg | Potassium: 104mg | Fiber: 1g | Sugar: 29g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg