Name: One Bowl Peppermint Brownies
Ingredients: 12 tbsp unsalted butter; 1¼ cups chocolate chips, divided; ¾ cup unsweetened cocoa powder; ½ tsp salt; ¾ cup granulated sugar; ¾ cup brown sugar; 3 large eggs, at room temperature; 2 tbsp vegetable oil; 1 tsp peppermint extract; ¾ cup all-purpose flour; 1½ tsp espresso powder (optional); 1 cup chocolate chips; ½ cup heavy cream (or coconut cream for dairy-free); 1 tsp peppermint extract; 1 tsp unsalted butter; Pinch of salt; Crushed candy canes or peppermint candies

Description

Rich, fudgy, and bursting with festive peppermint flavor, these brownies are the ultimate holiday indulgence. Made in just one bowl and topped with peppermint ganache and crushed candy canes, they’re perfect for parties, gifts, or cozy nights by the fire.

Ingredients

Scale

Fudgy Brownie Base:

12 tbsp unsalted butter
1¼ cups chocolate chips, divided
¾ cup unsweetened cocoa powder
½ tsp salt
¾ cup granulated sugar
¾ cup brown sugar
3 large eggs, at room temperature
2 tbsp vegetable oil
1 tsp peppermint extract
¾ cup all-purpose flour
1½ tsp espresso powder (optional)

Peppermint Ganache & Topping:

1 cup chocolate chips
½ cup heavy cream (or coconut cream for dairy-free)
1 tsp peppermint extract
1 tsp unsalted butter
Pinch of salt
Crushed candy canes or peppermint candies

Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
Melt Butter & Chocolate:
In a large microwave-safe bowl, melt butter and 1 cup chocolate chips in 30-second bursts, stirring until smooth.
Mix the Batter:
Whisk in cocoa powder, salt, sugars, eggs (one at a time), vegetable oil, and peppermint extract until glossy.
Fold in Dry Ingredients:
Gently fold in flour, espresso powder (if using), and remaining ¼ cup chocolate chips. Avoid over-mixing.
Bake:
Spread batter in prepared pan. Bake 30–35 minutes until edges are set and center has a slight wobble. Cool completely in the pan.
Make Ganache:
Heat cream until steaming (do not boil). Pour over chocolate chips, add butter, peppermint extract, and a pinch of salt. Let sit 1–2 minutes, then stir until smooth.
Top & Chill:
Pour ganache over cooled brownies, spread evenly, and sprinkle with crushed candy canes. Chill at least 1 hour before slicing.

Notes

Fudgy vs. Cakey: Fold flour gently; avoid over-baking.
Make Ahead: Store in an airtight container at room temp for 2–3 days, in the fridge up to a week, or freeze for 3 months.
Peppermint Adjustments: Reduce extract if serving to kids.
Fun Twists: Add Andes Mint chips, drizzle white chocolate for peppermint bark, or use gluten-free flour.
Serving Suggestion: Cut into 16 small squares. Perfect with milk, coffee, or ice cream.

Nutrition

Calories: 280 cal Per Serving
Fat: 17g
Saturated Fat: 10g
Carbohydrates: 32g