One Bowl Peppermint Brownies
User Reviews
4.7
90 reviews
Excellent
One Bowl Peppermint Brownies
Report
These Peppermint Brownies are easily made from scratch in just one bowl! (Well, 2 bowls if you count the ganache!) They are fudgy, chocolatey, festive for the holiday season and topped with a decadent chocolate ganache and crushed peppermint. They are best when slightly under baked and perfect to bring to your next holiday party!
Share:
Ingredients
- 12 Tbsp. butter, unsalted
- 1 1/4 cups chocolate chips, divided
- 3/4 cup cocoa powder
- 1/2 tsp. salt
- 3/4 cup sugar
- 3/4 cup brown sugar, packed (light or dark)
- 3 large eggs
- 2 Tbsp. vegetable oil
- 1 tsp. peppermint extract
- 3/4 cup flour
- 1 1/2 tsp. espresso powder (optional)
- Peppermint Candies/Candy Canes, crushed for garnish
Chocolate Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tsp. peppermint extract
- 1 tsp. butter, unsalted
- pinch of salt
Add to Shopping List
Instructions
- Preheat oven to 350°F.
- Grease and line an 8x8 inch baking pan with parchment paper. Set aside.
- In a large microwavable safe bowl, combine the butter and ½ cup of the chocolate chips. Melt chocolate and butter in 30 second increments until fully melted, stirring in between intervals.Shouldn’t take longer than 1 min 30 sec.
- Add cocoa powder, salt and espresso powder if using. Stir.
- Add in white and brown sugars. Stir.
- Whisk in eggs, one at a time.
- Whisk in peppermint extract and oil.
- Fold in flour and chocolate chips just until combined.
- Pour into prepared baking dish and bake for about 35-40 minutes or until a toothpick inserted into the center comes out mostly clean, it should still have a few moist crumbs on it. Careful not to over bake.
- Allow to cool completely.
- Then make ganache. Place chocolate in a medium heat-proof bowl and set aside. Heat cream in a small sauce pan over medium heat just until warm, do not let it boil. Pour the warm cream over the chocolate and let it sit for 3-4 minutes. The warm cream will melt the chocolate. Whisk/stir until smooth and creamy. Add in the peppermint extract, butter, pinch of salt and stir again.
- Spread evenly on top of cooled brownies & garnish with crushed peppermint candy canes.
- Place in fridge for at least an hour for ganache to set up.
- Cut into squares with a sharp knife to make clean cuts and enjoy.
Notes
- Stick them in the fridge for a while after you add the ganache so it firms up. The brownies are deliciously soft and chewy still after some fridge time!
- When cutting, wipe off any crumbs on the knife before the next cut. And be sure to use a nice sharp knife for clean cuts!
- Grease the pan with softened butter, and then line it with parchment paper. This allows for easy brownie removal and ensures brownies won’t stick to the pan.
- Be careful not to over bake the brownies. When you insert a toothpick in the middle, it should still come out a little gooey. Don’t worry, they continue to cook a little in the pan as the brownies cool.
Nutrition Information
Show Details
Serving
1small brownie
Calories
311kcal
(16%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
167mg
(7%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
445IU
(9%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16small
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1small brownie | |
| Calories | 311kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 167mg | 7% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
90 reviews
Excellent
Other Recipes
You'll Also Love
