Peppermint Brownies. Soft and chewy brownies layered with a chocolate ganache and topped with candy canes!
- 10 tablespoons unsalted butter cubed
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 tablespoon instant coffee granules
- ½ teaspoon baking powder
- 2 large eggs cold
- 2 teaspoons vanilla extract
- ⅔ cup all purpose flour
- ½ cup chocolate chips
- 1/2 cup candy canes crushed
- 1½ cups semi sweet chocolate chips
- ½ cup heavy cream
Preheat oven to 350 degrees.
Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.
Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
Fold in the flour and stir until combined. (Do not over mix)
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.
Allow the brownies to cool completely.
Once cool top with the chocolate ganache.
Sprinkle with the crushed candy canes.
Cut into 9 brownies and serve.
In a small saucepan add the chocolate chips and heavy cream. Whisk until smooth and melted, set aside.