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 drafted and published.

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, and 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 "Add this recipe to your weekly plan" 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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