Description
Delight in these festive Peppermint Brownies featuring a rich, fudgy brownie base topped with a creamy peppermint buttercream frosting and finished with a smooth chocolate ganache sprinkled with crushed candy canes for a perfect holiday treat.
Ingredients
Scale
Brownies
- 16 ounce box brownie mix (plus water, eggs, and oil as per box instructions)
Frosting
- ¾ cup butter, softened
- 2 cups confectioner’s sugar
- 1–2 tablespoons heavy whipping cream
- ½ cup crushed candy canes
- 2 drops red food coloring
Ganache
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
Topping
- ½ cup crushed candy canes
Instructions
- Prepare the pan: Line an 8×8 inch square pan with parchment paper to prevent sticking and for easy removal of the brownies.
- Bake the brownies: Prepare the brownie mix according to the package directions, incorporating the necessary ingredients such as water, eggs, and oil. Pour the batter into the prepared pan and bake as directed. Once baked, allow the brownies to cool completely.
- Make the frosting: While the brownies cool, beat the softened butter in a stand mixer or with an electric mixer until light and fluffy. Gradually add the confectioner’s sugar in batches, mixing well after each addition. Add 1-2 tablespoons heavy whipping cream for desired consistency, then gently fold in the crushed candy canes and red food coloring to create a festive peppermint buttercream.
- Frost the brownies: Spread the peppermint buttercream evenly over the cooled brownies. Refrigerate or freeze the frosted brownies for about 20 minutes to firm up the frosting before adding the ganache.
- Prepare the ganache: Heat 1 cup heavy whipping cream in a microwave-safe bowl on high for 60 seconds or until steaming but not boiling. Immediately add the semi-sweet chocolate chips, cover the bowl, and let sit for 3 minutes. Whisk the mixture until smooth and creamy.
- Assemble the dessert: Pour the chocolate ganache evenly over the frosted brownies. Sprinkle the remaining crushed candy canes over the ganache while it is still wet. Chill the assembled brownies in the freezer for approximately 20 minutes until the ganache is set.
- Serve: Lift the brownies from the pan using the parchment paper. Transfer to a cutting board and slice into squares. Serve chilled or at room temperature for best flavor.
Notes
- Using parchment paper makes removing the brownies from the pan easier and keeps them intact.
- Adjust the amount of crushed candy canes in the frosting to your preference for peppermint flavor intensity.
- Red food coloring is optional but adds a festive touch to the frosting.
- Allowing the frosting and ganache to set in the freezer speeds up the process without compromising texture.
- Store leftovers in an airtight container in the refrigerator to maintain freshness for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint brownies, holiday dessert, chocolate ganache brownies, festive brownies, candy cane topping, peppermint buttercream
