🎄 Peppermint Brownies 🍫 Ingredients For the Brownie Base: ½ cup (113 g) unsalted butter 4 oz (113...

🎄 Peppermint Brownies 🍫 Ingredients For the Brownie Base: ½ cup (113 g) unsalted butter 4 oz (113...

🎄 Peppermint Brownies 🍫
Ingredients

For the Brownie Base:

½ cup (113 g) unsalted butter
4 oz (113 g) semi-sweet chocolate, chopped
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (63 g) all-purpose flour
¼ teaspoon fine sea salt
For the Peppermint Cheesecake Layer:

8 oz (227 g) full-fat cream cheese, softened
⅓ cup (67 g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
1–2 drops red food coloring (optional, for visual appeal)
For the Chocolate Ganache Topping:

4 oz (113 g) semi-sweet chocolate, chopped
¼ cup (60 ml) heavy cream
For Garnish:

¼ cup crushed candy canes or peppermint candies
Optional: Additional peppermint extract or white chocolate shavings for drizzle
Instructions

Prep and Preheat:
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
Make the Brownie Base:
In a heatproof bowl set over a saucepan of barely simmering water (or microwave in 30-second bursts), melt butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.
Whisk in sugar until combined. Add eggs one at a time, mixing well after each, then stir in vanilla.
Gently fold in flour and salt until just incorporated—do not overmix. Spread batter evenly into the prepared pan.
Prepare the Peppermint Cheesecake Layer:
In a medium bowl, beat softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla, and peppermint extract; mix on low just until combined. If desired, add 1–2 drops of red food coloring for a festive swirl effect.
Spoon the mixture evenly over the brownie layer.
Swirl for Visual Appeal:
Use a butter knife or thin spatula to gently swirl the cheesecake layer into the brownie base 2–3 times—just enough to create marbled ribbons without fully blending.
Bake:
Bake for 35–40 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to preserve the fudgy texture.
Make the Ganache:
While the brownies cool, place chopped chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 1 minute, then stir until smooth and glossy. Let cool slightly before pouring.
Top and Chill:
Once brownies have cooled for 15 minutes, pour the warm ganache evenly over the top. Sprinkle immediately with crushed candy canes while the ganache is still tacky.
Refrigerate for at least 2 hours (preferably overnight) to allow the layers to set and flavors to meld.
Serve:
Lift out using the parchment overhang and cut into 16 squares. Serve chilled or at room temperature for optimal texture.
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Posted
2025-10-01T05:07:00+00:00

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