Fudgy Peppermint Brownies
Total Time
1 hour 20 minutes + 2 hours cooling
Prep Time
1 hour
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
16 brownies
- 10 tbsp unsalted butter
- 4 oz dark chocolate, chopped
- 3/4 cup (150g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large classic Eggland’s Best eggs
- 1 tsp vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder (dark cocoa preferred)
- 1/4 tsp salt
- 1/4 cup (55g) unsalted butter, room temp
- 2 oz cream cheese, room temp
- 2 1/2 cups powdered sugar
- 1 tbsp milk
- 1/2 tsp peppermint extract
- 3 oz dark chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp oil, if needed
- 4–5 candy canes, crushed
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Preparation
Chef’s notes
Achieving that perfect fudgy brownie texture can be tricky. Whipping the sugar and eggs until pale and frothy ensures the sugar is completely dissolved, giving you a smooth brownie texture.
Adding melted chocolate to the batter enhances the chocolate flavor and gives the brownies a rich fudgy texture.
It's important not to over-mix when adding dry ingredients; switch to a rubber spatula to prevent over-mixing.
The sweet spot for baking is between 20-25 minutes. Under baking is better than over-baking for fudgy texture.