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Ghirardelli Peppermint Brownies

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“I get requests every year for these Brownies at Xmas. Ghirardelli knocked Brownies out of the park with this recipe! Instead of using the double boiler method, I use my microwave to melt the chocolate and butter.”
READY IN:
55mins
SERVES:
16
YIELD:
16 brownies
UNITS:
US

Ingredients Nutrition

  • 4 ounces unsweetened chocolate squares
  • 16 tablespoons unsalted butter
  • 3 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 12 teaspoon peppermint extract
  • 14 teaspoon salt
  • 1 cup flour
  • 12 Ghirardelli Dark Chocolate with Mint Filling Squares
  • 14 cup candy cane, crushed

Directions

  1. Heat oven to 350 degrees.
  2. Spray 9" square pan with cooking spray; dust with flour tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature.
  3. In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.
  4. Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in overn 1 minute.
  5. Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely and cut into 16 squares.

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