Description
Rich, fudgy brownies with a crackly top and a sophisticated dark chocolate-mint ganache. This recipe is tested for reliability, offering a dense, moist texture that is impressive yet easy to make.
Ingredients
Scale
- 8 oz (225g) Dark Chocolate (60-70% cocoa), chopped
- ½ cup (113g) Unsalted Butter
- 1 ½ cups (300g) Granulated Sugar
- 3 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- ¾ cup (95g) All-Purpose Flour
- ¼ cup (25g) Unsweetened Cocoa Powder
- ½ teaspoon Salt
- ½ cup (120ml) Heavy Cream
- 8 oz (225g) Semi-Sweet Chocolate Chips
- ½ to 1 teaspoon Peppermint Extract
- White Chocolate Chips (Optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
- Chop dark chocolate into small pieces. Place in a microwave-safe bowl with butter. Microwave in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.
- Whisk sugar into the melted chocolate mixture until glossy. Add eggs one at a time, whisking vigorously after each addition to incorporate air. Add vanilla extract and mix until smooth.
- Sift flour, cocoa powder, and salt into the wet mixture. Gently fold in with a spatula just until no streaks of flour remain. Do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes. The toothpick should come out with moist crumbs clinging to it, not wet batter.
- While brownies cool, heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour hot cream over semi-sweet chocolate chips in a bowl. Let sit for 5 minutes, then whisk from center outwards until smooth.
- Stir peppermint extract into the ganache. Let cool for 10-15 minutes until slightly thickened but still pourable.
- Pour ganache over completely cooled brownies. Spread evenly to the edges.
- Refrigerate for at least 1 hour, or until the ganache is firm to the touch, before slicing.
Notes
Do not overbake; brownies continue to cook in the hot pan. Let them cool completely before adding ganache to prevent melting. For clean cuts, chill thoroughly. Eggs must be room temperature to prevent seizing. Use high-quality dark chocolate for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 32
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: mint brownies, fudgy brownies, chocolate mint dessert, easy brownie recipe, homemade brownies, peppermint ganache