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Peppermint Chocolate Fudge Brownies with Ganache
Bake rich peppermint chocolate fudge brownies layered with silky ganache; the perfect holiday dessert in one pan.
Peppermint fudge brownies with chocolate ganache are a multi-layered dessert bar featuring a classic cocoa-rich brownie base, a creamy peppermint-infused fudge center, and a glossy chocolate ganache topping. The recipe commonly relies on pantry staples such as unsalted butter, granulated sugar, eggs, all-purpose flour, and unsweetened cocoa powder or melted chocolate for the brownie layer; sweetened condensed milk and peppermint extract for the fudge layer; and heavy cream paired with semi-sweet or dark chocolate to form the ganache. Often garnished with crushed candy canes or peppermint shards for added texture, these brownies deliver a balance of dense chocolate richness and cool mint flavor. They are especially popular during winter holidays and festive gatherings, but their make-ahead convenience and crowd-pleasing profile also make them suitable for potlucks, bake sales, and year-round celebrations.
Peppermint Chocolate Fudge Brownies with Ganache
Baked in one pan with straightforward, stackable steps, these triple-layer bars are ideal for anyone who wants maximum visual impact with minimal fuss. They also freeze beautifully, making them a smart do-ahead option for gifting or last-minute dessert emergencies.
Prep Time
25 minutes
25 minutes
Cook Time
35 minutes
35 minutes
Total Time
120 minutes
120 minutes
Ingredients
unsalted butter 8 tbsp (1 stick, 113 g)
- bittersweet or semisweet chocolate, chopped 4 oz (113 g)
- granulated sugar 1 cup (200 g)
- large eggs 3
- pure vanilla extract 2 tsp
- peppermint extract 1 tsp
- unsweetened cocoa powder ¾ cup (65 g)
- all-purpose flour ¾ cup (95 g)
- fine sea salt ¼ tsp
- heavy whipping cream ½ cup (120 ml)
- semisweet chocolate, finely chopped (for ganache) 6 oz (170 g)
- unsalted butter (for ganache) 1 tbsp (14 g)
- crushed peppermint candies or candy canes ½ cup (about 4 standard candies)
- Optional or suggested additions:
- mini chocolate chips ½ cup (85 g)
- flaky sea salt a pinch
Method
Preheat the oven to 350°F (175°C)
- Grease an 8-inch square baking pan
- Line the greased pan with parchment paper
- Place chopped butter and semi-sweet chocolate in a heatproof bowl
- Set the bowl over simmering water to melt the mixture
- Stir the butter and chocolate until smooth
- Remove the bowl from heat
- Cool the chocolate mixture for 5 minutes
- Whisk granulated sugar into the chocolate mixture
- Add the first egg to the bowl
- Whisk until the egg is fully incorporated
- Add the second egg to the bowl
- Whisk until the egg is fully incorporated
- Stir in peppermint extract
- Sift flour, cocoa powder, and salt together
- Fold the dry ingredients into the wet mixture
- Spread the batter evenly in the prepared pan
- Bake the brownies for 25–30 minutes
- Place the pan on a wire rack to cool completely
- Pour heavy cream into a small saucepan
- Heat the cream until it just begins to simmer
- Put chopped dark chocolate in a heatproof bowl
- Pour the hot cream over the chocolate
- Let the mixture sit for 2 minutes
- Stir until the ganache is smooth and glossy
- Cool the ganache for 5 minutes
- Spread the ganache over the cooled brownies
- Sprinkle crushed peppermint candies on top
- Refrigerate the pan until the ganache is set
- Lift the brownies from the pan using the parchment overhang
- Cut the brownies into squares
- Serve the peppermint chocolate fudge brownies at room temperature
Nutrition (whole recipe)
Calories
4510 kcal Protein
60 g Fat
253 g Carbs
557 g Fiber
36 g Sugar
426 g
4510 kcal Protein
60 g Fat
253 g Carbs
557 g Fiber
36 g Sugar
426 g
Notes
Let the brownie layer cool just until it stops steaming—about 15 minutes—before spreading on the fudge; too hot and the layers bleed, too cold and they won’t fuse. For extra depth, whisk ½ teaspoon instant espresso powder into the ganache; it sharpens the chocolate flavor without adding noticeable coffee notes.
why this recipe
These peppermint fudge brownies marry the intense richness of dark cocoa with a cool, invigorating whisper of peppermint, then elevate the whole experience under a silky blanket of chocolate ganache that sets to a photogenic gloss. Each bite yields a velvety, almost truffle-like crumb that contrasts beautifully with the crisp, mint-speckled top, making them feel both nostalgic and undeniably sophisticated. The recipe’s clever balance of pantry-friendly ingredients and minimal prep time means you can produce bakery-quality decadence without fuss, while the scent of melted chocolate and fresh mint fills the kitchen with unmistakable holiday magic. Whether you’re gifting a tin or anchoring a dessert table, these peppermint fudge brownies deliver a memorable crescendo of flavor and texture that keeps guests reaching for just one more square.
FAQs
FAQ acf
Frequently Asked Questions
How should I store these peppermint fudge brownies, and how long will they stay fresh?
Once the ganache has fully set, transfer the brownies to an airtight container, separating layers with parchment. They keep well for 3–4 days at cool room temperature, up to 1 week in the refrigerator, or 2–3 months in the freezer (thaw overnight in the fridge, then let stand at room temp before serving).
Can I make these peppermint fudge brownies gluten-free, and what flour substitute should I use?
Yes—simply swap the ¾ cup (95 g) all-purpose flour for an equal amount of a 1:1 gluten-free baking blend that already contains xanthan or guar gum; no other adjustments are needed. If you prefer nut-based flours, you can substitute the same weight of finely ground almond flour plus ¼ tsp xanthan gum, producing an even denser, fudgier crumb.
How can I cut these brownies into neat, clean squares without smudging the ganache?
Refrigerate the pan until the ganache is fully set and the bars are cold, then lift the slab out with the parchment overhang. Using a long, thin chef’s knife or serrated slicer warmed under hot water and wiped dry, make straight downward cuts, cleaning and re-warming the blade between each slice—this prevents drag and keeps the layers sharply defined.