Servings
Font
Back
0 from 90 votes

One Bowl Peppermint Brownies

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 16 small
Calories: 311 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Grease and line an 8x8 inch baking pan with parchment paper. Set aside.
  3. 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.
  4. Add cocoa powder, salt and espresso powder if using. Stir.
  5. Add in white and brown sugars. Stir.
  6. Whisk in eggs, one at a time.
  7. Whisk in peppermint extract and oil.
  8. Fold in flour and chocolate chips just until combined.
  9. 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.
  10. Allow to cool completely.
  11. 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.
  12. Spread evenly on top of cooled brownies & garnish with crushed peppermint candy canes.
  13. Place in fridge for at least an hour for ganache to set up.
  14. 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

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

% 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.