Peppermint Hot Chocolate Brownies
Total Time
55 minutes
Prep Time
25 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
24 brownies
- Milk Chocolate Swirl
- 3 oz [85 g] Ghirardelli Milk Chocolate Wafers, finely chopped
- ¼ cup [60 g] heavy cream
- ¾ teaspoon peppermint extract
- Brownies
- 1 ½ cups [213 g] all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 4 large eggs at room temperature
- 1 ½ cups [300 g] granulated sugar
- ½ cup [100 g] brown sugar
- ½ cup [112 g] canola oil
- 2 teaspoons pure vanilla extract
- 6 oz [170 g] Ghirardelli Dark Wafers, chopped
- 8 tablespoons [1 stick or 113 g] unsalted butter
- ¼ cup [25 g] Ghirardelli Majestic Cocoa Powder
- ½ cup [70 g] store-bought marshmallow fluff
- 2 oz [57 g] Ghirardelli Dark Wafers, melted and cooled
- Peppermint candy or candy canes, crushed, for sprinkling
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Preparation
Step 1
For the milk chocolate swirl:
Step 2
Place the milk chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil.
Step 3
Pour the cream over the chocolate, cover the bowl with plastic wrap, and let it sit for 5 minutes.
Step 4
Remove the plastic and add peppermint extract. Whisk until completely smooth. Cool to room temperature.
Step 5
For the brownies:
Step 6
Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan and line with a parchment sling.
Step 7
In a small bowl, whisk together the flour, baking powder, and salt.
Step 8
In a large bowl, whisk together the eggs, granulated and brown sugars, oil, and vanilla.
Step 9
Place the chocolate and butter in a small, heavy-bottomed saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth.
Step 10
Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.
Step 11
Add the chocolate mixture to the sugar-egg mixture and whisk until smooth.
Step 12
Add the flour mixture and stir with a spatula until just combined.
Step 13
Pour the batter into the prepared pan and use an offset spatula to smooth the top.
Step 14
Dollop the milk chocolate ganache and the marshmallow cream over the top, alternating the two.
Step 15
Drag the tip of a knife through the batter, creating swirls.
Step 16
Bake until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs, 26 to 32 minutes.
Step 17
The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it.
Step 18
Transfer the pan to a wire rack and let cool completely.
Step 19
Use the parchment sling to gently lift the brownies from the pan.
Step 20
If desired, decorate the top: Pour the warm, melted chocolate into a disposable piping bag (or small zip-top bag) and snip the end to make a small opening (for thin lines, the smaller the hole, the better). The chocolate will immediately want to start pouring out, so tip the end up until you are ready to pipe, and be ready to pipe immediately).
Step 21
Quickly pipe the chocolate line lines across the brownie surface.
Step 22
Sprinkle the warm chocolate with the crushed peppermint, then let set.
Step 23
Cut into bars and serve.
Step 24
Store brownies in an airtight container at room temperature for up to 2 days.
Step 25
Save recipe for the next time?
Chef's notes
Leave a small space un-swirled in the center of the batter when assembling. This is the spot you want to insert your toothpick to check when the bars are done, as the ganache will remain wet throughout baking.
