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Fudgy Candy Cane Brownies with Peppermint Ganache Swirl

A close-up of a fudgy square of candy cane brownies, topped with chocolate glaze and crushed peppermint candy.
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Make rich, fudgy chocolate brownies topped with a decadent peppermint ganache swirl and crushed candy canes for a perfect festive holiday dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • 4 ounces white chocolate, chopped
  • 1 teaspoon peppermint extract
  • ½ cup heavy cream (for ganache)
  • 4 ounces dark or semi-sweet chocolate, chopped (for ganache)
  • 1 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk the melted butter and sugar together until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the semi-sweet chocolate chips.
  6. Pour half of the brownie batter into the prepared pan and spread evenly.
  7. In a small, microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Stir the peppermint extract into the melted white chocolate.
  8. Dollop the melted white chocolate mixture randomly over the brownie batter in the pan. Use a knife or skewer to gently swirl the white chocolate into the dark batter to create a marbled effect.
  9. Spread the remaining brownie batter over the top, trying not to disturb the swirls too much.
  10. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. Let the brownies cool completely in the pan.
  11. Prepare the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Whisk until smooth.
  12. Pour the ganache over the cooled brownies and spread evenly.
  13. Immediately sprinkle the crushed candy canes over the top of the ganache.
  14. Let the ganache set at room temperature or chill briefly until firm before lifting the brownies out using the parchment overhang and cutting into squares.

Notes

  • For the fudgiest texture, avoid overbaking. The center should still look slightly soft when you remove them from the oven.
  • You can substitute the peppermint ganache with a simple peppermint buttercream frosting if you prefer a lighter topping.
  • Save time by crushing the candy canes in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.

Nutrition

Find it online: https://daisyrecipe.com/candy-cane-brownies-fudgy-peppermint-ganache/