• Brianne Moore

Peppermint Brownies

A seasonal twist on Susan's signature bake

These babies are rich, fudgy and moreish, topped with a decadent white chocolate gananche and sprinkled with crushed candy canes. Good luck eating just one!

Peppermint Brownies

(Lightly adapted from Bakerita's fab recipe)

6 oz. dark chocolate

½ cup (4 oz.) unsalted butter

¾ cup (5¼ oz.) granulated sugar

¼ cup (2 oz.) light brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

½ teaspoon salt

1 tablespoon cocoa powder

⅔ cup (2¾ oz.) all-purpose flour


For the ganache:

8 oz. white chocolate

½ cup heavy cream

Crushed candy canes

  1. Preheat oven to 350ºF. Line with parchment and lightly grease an 8x8” baking pan.

  2. In a medium bowl, whisk the flour, salt, and cocoa powder.

  3. Put the chocolate and butter in a large glass bowl and melt over a double boiler or microwave for 30 seconds. Stir until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.

  4. Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and peppermint extracts and stir. Do not overbeat the batter at this stage or your brownies will be cakey.

  5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the Andes mint chips. Spread the batter in the prepared pan.

  6. Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Cool brownies completely.

  7. Put white chocolate in a heatproof bowl. Heat the heavy cream for 30 seconds until bubbling. Pour over the white chocolate and let sit for 1 minute before stirring until smooth. Spread evenly over the cooled brownies and sprinkle with crushed candy canes.

  8. Place in the refrigerator for at least 1 hour or until the ganache is set before cutting into 16 equal squares with a very sharp knife.

  9. Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Give the gift of All Stirred Up! Visit Penguin Random House's website to find out where you can get your copy!

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