Quick Peppermint Bark Brownies with Dark Chocolate Ganache

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fudgy chocolate brownies topped with a smooth dark chocolate ganache and crushed peppermint candy for a festive treat. This recipe, ready in about 37 minutes, layers all-purpose flour, unsweetened cocoa powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 16 Desserts cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease or line an 8x8-inch baking pan with parchment paper.
  2. Step 2: In a large bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 cup granulated sugar, and 1/4 tsp salt.
  3. Step 3: Add 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
  4. Step 4: Pour the batter into the prepared pan, smoothing the top. Bake for 20-22 minutes until a toothpick inserted near the center comes out with moist crumbs.
  5. Step 5: While brownies bake, heat 1/3 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over 4 oz dark chocolate chips in a bowl; let sit 2 minutes, then stir until smooth for ganache.
  6. Step 6: When brownies are out of the oven, immediately spread the ganache evenly over the top. Sprinkle 1/4 cup crushed peppermint candies while the ganache is still warm.
  7. Step 7: Allow to cool completely before cutting into squares and serving.

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