Fudgy Minty Chocolate Brownies (Print-Friendly Version)

Rich chocolate brownies with a refreshing peppermint frosting and smooth ganache finish.

# What You'll Need:

→ Fudgy Brownie Base

01 - 226 grams unsalted butter, melted
02 - 400 grams granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 120 grams all-purpose flour
06 - 65 grams unsweetened cocoa powder, natural or Dutch-processed
07 - 0.5 teaspoon salt
08 - 170 grams semi-sweet or dark chocolate chips (optional)

→ Peppermint Buttercream Frosting

09 - 113 grams unsalted butter, softened
10 - 360 to 480 grams powdered sugar, sifted
11 - 30 to 60 milliliters cold whole milk or heavy cream
12 - 1 to 1.5 teaspoons peppermint extract
13 - A few drops green food coloring (optional)

→ Chocolate Ganache Topping

14 - 170 grams semi-sweet or dark chocolate, finely chopped or in chip form
15 - 120 milliliters heavy cream
16 - 14 grams unsalted butter, cold and cubed (optional)
17 - 0.5 teaspoon vanilla extract (optional)

→ Festive Garnish

18 - 120 grams crushed peppermint candies or candy canes

# How to Make It:

01 - Preheat the oven to 175°C. Line a 23x33 cm (9x13 inch) baking pan with parchment paper, leaving an overhang. Lightly grease the parchment to prevent sticking.
02 - Gently melt the butter in a heatproof bowl. Add granulated sugar to the hot butter and whisk vigorously for 1-2 minutes until glossy and slightly dissolved.
03 - Allow the butter-sugar mixture to cool slightly. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until smooth and luxurious.
04 - Whisk flour, cocoa powder, and salt in a separate bowl. Fold the dry ingredients into the wet mixture in three additions, gently folding just until combined. Avoid overmixing to preserve fudgy texture.
05 - Gently fold in chocolate chips if using, distributing evenly throughout the batter.
06 - Pour batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes until edges are set and a toothpick inserted comes out with moist crumbs. Slight underbaking ensures fudginess.
07 - Remove from oven and cool fully in pan on a wire rack for at least 2-3 hours or refrigerate an additional 1-2 hours. Cooling is essential for setting the texture before frosting.
08 - Beat softened butter on medium speed until light and fluffy, 2-3 minutes. Gradually add sifted powdered sugar one cup at a time, mixing on low until incorporated. Increase speed and beat until fluffy. Add peppermint extract and 2 tablespoons cold milk or cream. Beat until smooth. Adjust consistency by adding more milk or sugar as needed. Add food coloring if desired.
09 - Spread peppermint buttercream evenly over cooled brownies using an offset spatula. Refrigerate for 30 to 60 minutes to firm the frosting.
10 - Place chopped chocolate in a heatproof bowl. Heat heavy cream until simmering and pour over chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Incorporate cold butter and vanilla extract if using for added richness and shine.
11 - Pour slightly cooled but still pourable ganache over chilled frosting. Spread evenly before ganache sets.
12 - Sprinkle crushed peppermint candies evenly over wet ganache and press lightly to adhere.
13 - Return pan to refrigerator for 1 to 2 hours until ganache is firm for clean slicing.
14 - Lift brownies using parchment overhang, transfer to cutting board. Use a large, sharp knife wiped clean between cuts to slice into approximately 24 squares. Serve at room temperature or slightly chilled.

# Additional Tips:

01 - Whisking the hot butter and sugar mixture vigorously dissolves sugar crystals partially, creating a shiny crust and fudgy texture.
02 - Cooling the brownies completely before frosting and ganache application ensures proper layer definition and ease of slicing.
03 - Chilling the finished brownies before cutting prevents crumbling and allows for neat, clean squares.

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