Instructions
Brownies
Step 1
Preheat oven to 350 ° F. Line an 8x8 baking pan with parchment paper and set aside.
Step 2
In a medium bowl, place chocolate chips and butter. Place bowl in the microwave and heat for 30 seconds until butter is melted. Stir the butter and chocolate chips until chocolate melts. Stir in cocoa powder until absorbed. Set aside to cool.
Step 3
In a large bowl and using a hand mixer, beat eggs and C&H® Granulated Pure Cane Sugar on medium speed until light in color, about 1 minute. Add vanilla, peppermint extract and salt. Mix until combined. Stir in the chocolate mixture by hand, then finally add the flour. Mix just until combined.
Step 4
Transfer batter to prepared pan and bake at 350 ° F for 28 to 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let brownies to cool completely in the pan.
Chocolate Ganache
Step 5
Heat heavy cream until hot, about 45 seconds in the microwave. Pour heavy cream over the chocolate chips and stir until melted (if they don’t melt, place the bowl in the microwave for 15 seconds). Stir in peppermint extract.
Step 6
Transfer chocolate ganache to the cooled brownies and spread evenly using an offset spatula. Immediately sprinkle crushed candy canes on top of the ganache.
Step 7
Chill the brownies for 15 to 20 minutes or until the ganache sets. Use a sharp knife to cut the brownies and serve.
Additional Tip
Store brownies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.
Use good quality chocolate for this recipe. It makes a smoother (and better tasting) chocolate ganache topping!
