Peppermint Truffle Brownies
I have been waiting for the day that I can blast Christmas tunes and watch How The Grinch Stole Christmas and Elf on repeat since December 25th of last year.
There are so many things I want to make for the upcoming season, I’m not sure 25 days will be a sufficient amount of time!
On the first day of December, I welcomed the holiday season with a baking extravaganza. It looked like a bomb went off in the kitchen.
In fact, I’m pretty sure I still have ganache in my hair.
Anyway, one of the first holiday baked goods I wanted to share was Peppermint Truffle Brownies. They’re rich, indulgent, gooey, squares of peppermint-y fudge.
I think the pictures speak for themselves.
Peppermint Brownies recipe adapted from Tea for Six:
155g unsalted butter
1 ½ cups sugar
½ cup dark cocoa powder
½ cup plain flour
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon peppermint extract
Peppermint Truffle Ganache by The Bite-Sized Baker:
1 tablespoon unsalted butter
2 tablespoons heavy whipping cream
5 ounces coarsely chopped peppermint dark chocolate truffles (Lindt)
- Preheat the oven to 335 degrees F. Line an 11×8-inch baking dish with foil; coat with cooking spray.
- Melt butter and mix with the sugar. Add eggs one at a time and whisk. Stir in the vanilla essence and mix to combine.
- Add sifted cocoa, flour and salt and mix. Pour into a tin and bake for 40 – 45 minutes or until dry and crackled on top and slightly squidgy in the middle. Put on a wire rack and leave to cool.
- To make the ganache, melt 1 tablespoon butter, in a small saucepan set over medium heat; stir in cream. When mixture starts to bubble, reduce heat to low, and stir in chopped truffles, until melted, and smooth. Pour ganache over brownies, and smooth the surface, using a rubber spatula.
- Freeze the brownies until ganache is set, about 15 minutes. Lift the foil-lined brownies out of dish, and slice into bars, using a sharp knife.