Go Back
+ servings
Rich and amazing homemade fudgy brownies are made from scratch with cocoa powder and bittersweet chocolate then frosted with a peppermint ganache. | justalittlebitofbacon.com #brownies #fudgybrownies #chocolate #dessertrecipes #chocolatedesserts #dessertideas

Amazing Fudgy Brownies with Peppermint Ganache

Rich and amazing homemade fudgy brownies are made from scratch with cocoa powder and bittersweet chocolate then frosted with a peppermint ganache.
Course Dessert
Cuisine American
Keyword fudgy brownies, peppermint brownies
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 3 hours
Total Time 3 hours 40 minutes
Servings 64
Calories 70kcal
Author justalittlebitofbacon


Fudgy Brownies

  • 10 tbsp unsalted butter, cut into 1/4-inch cubes
  • 4 oz (~2/3 cup) bittersweet chocolate chips
  • 1/2 cup (2 oz) natural cocoa powder
  • 1 tsp espresso powder
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp table salt
  • 1/2 cup (2 1/2 oz) all-purpose flour

Peppermint Ganache

  • 6 oz (~1 cup) bittersweet chocolate chips
  • 4 oz (1/2 cup) heavy cream
  • 2-3 drops peppermint oil, or 1/2 teaspoon peppermint extract
  • 2-3 large candy canes, or equivalent peppermint candy


Fudgy Brownies

  • Heat the oven to 350F. Grease a 9x9 metal baking pan and line it with parchment paper, leaving ends overhanging.
  • Fill a medium pot with a couple inches of water and bring it to a near simmer (steaming but not bubbling) over low heat. Add the butter and chocolate to a heat proof glass bowl which fits over the top of the pot.
  • Place the bowl over the steaming water and melt the chocolate and butter. Stir occasionally with a silicone spatula until smooth.
  • Take the bowl off the heat and place it on a kitchen towel. Add the cocoa powder and espresso powder. Whisk until smooth.
  • Combine the sugar, eggs, vanilla, and salt in a large bowl. Whip with a hand mixer until the mixture is thick and light colored, about 5 minutes.
  • Pour the chocolate into the egg mixture and combine.
  • Sift the flour over and lightly mix the flour into the batter. Mix with a large spatula only until there are no streaks flour left.
  • Pour the batter into the prepared baking pan and smooth out the top. Bake for 20-25 minutes, or until the temperature of the brownies reaches 200-205F.
  • Set the pan over a cooling rack. Cool the brownies in the pan for 15 minutes. Pull them out using the parchment overhangs and let them cool to room temperature on the cooling rack.

Peppermint Ganache

  • Measure the chocolate chips into a bowl.
  • Bring cream to a boil. Pour the cream over the chocolate chips, pressing down any chips which are sticking out.
  • Let the cream sit for 30-45 seconds. Then begin whisking, starting from the middle, until the ganache is smooth.
  • Add the peppermint oil or extract and whisk in.
  • Let the ganache cool until it is at a spreadable consistency, about 30 minutes in a cool kitchen.
  • Spread the ganache over the brownies. Sprinkle the crushed peppermint candy over.
  • To cut the brownies, use a large serrated knife and clean it off as needed between cuts. Start by trimming the edges. Then cut the square straight down with the knife into an 8x8 grid, making 64 brownies.


  • Measurements: In the ingredients list, cups are measurements by volume and ounces are measurements by weight. Also, the cup measurements of the chocolate chips are approximate, depending on the shape of the chips and how packed they are in the cup.
  • Eggs: To get eggs to room temperature quickly put them in very warm water for a few minutes.
  • Melting the chocolate:
    • Make sure the water does not boil or touch the bottom of the bowl.
    • If you only have metal heatproof bowls, be extra cautious since they heat up more easily than glass.
    • If the water or bowl seems to be getting a bit too hot, you can either take the pot off the heat while keeping the chocolate over the pot or take the bowl off and put it on a kitchen towel while you stir. Taking a little longer than you need will not harm the chocolate, but getting it too hot can cause the chocolate to scorch or seize.
  • Pan Size: If you use an 8x8 pan, increase the cooking time by about 5 minutes, and check the temperature of the brownies with an instant read thermometer.
  • Using a Glass Baking Pan: Glass will cook the brownies faster. Either check about 5 minutes earlier or reduce the oven temperature by 25F. (And once again, checking the brownie temperature with your thermometer will keep you from overcooking them.)
  • Flavor: These brownies intensely chocolatey and not overly sweet.


Calories: 70kcal