Peppermint Bark Brownie Bites with Ganache
These Peppermint Bark Brownie Bites with Ganache are a festive, fudgy treat topped with silky ganache and crunchy peppermint candies—perfect for holiday indulgence!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl or double boiler
- Knife or food processor
- Cooling rack
Ingredients
Brownie Batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
Ganache and Topping
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chopped
- 1/2 cup crushed peppermint candies
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your 8x8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Melt 1 cup of unsalted butter in a microwave-safe bowl or over a double boiler until smooth. Set aside to cool slightly.
- In a large bowl, combine the melted butter with 2 cups granulated sugar. Stir well until combined. Add 4 large eggs one at a time, mixing thoroughly after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, sift together 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, and 1/2 teaspoon salt to ensure even distribution and no lumps.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Fold gently until just combined. Then fold in 1 cup dark chocolate chips.
Baking
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool completely on a wire rack.
Ganache Preparation
- While the brownies cool, heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over 8 ounces chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
Assembly
- Pour the ganache evenly over the cooled brownies, spreading gently with a spatula. Immediately sprinkle 1/2 cup crushed peppermint candies over the ganache. Let the ganache set at room temperature or refrigerate for about 30 minutes to firm up.
- Once set, lift the brownie slab out using the parchment paper. Cut into bite-sized squares and arrange on a serving platter. Enjoy!
Notes
- Use good quality cocoa powder and chocolate for the richest flavor.
- Ensure brownies are completely cool before adding ganache to prevent melting.
- Crush peppermint candies finely but leave some larger chunks for a satisfying crunch.
- Freeze brownie bites in an airtight container with parchment paper between layers for up to 3 months.
- Add a teaspoon of peppermint extract to the ganache for extra minty flavor.