These Peppermint Brownies couldn’t be easier to make, and are perfect for the holiday season.
Preheat oven to 350°F. Line a 9x9 or 8x8 pan with foil or parchment, then grease. Melt butter in a saucepan over medium heat, cooking 5–10 minutes until caramel-colored.
Pour browned butter into a bowl along with both sugars, cocoa powder, salt, instant coffee and baking powder. Stir until combined and allow to rest for 5 minutes.
Stir in the eggs and vanilla and mix until batter has a nice sheen to it. Fold in the flour and stir until combined.
Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
In a saucepan add the chocolate chips and heavy cream. Whisk until smooth and melted, set aside.
Allow the brownies to cool complittley then top with the chocolate ganache. Sprinkle with the crushed candy canes.
Cut into 9 brownies and serve.