Happy holiday baking season! Isn’t it just the best time of year? Cookies upon cookies floating around, decadent treats all dressed up to party and peppermint – peppermint everything! I can’t get enough of it and I really can’t get enough of these peppermint kiss brownies! The most outrageous, chocolate truffle brownies topped with a layer of candy cane kiss ganache, all tucked under a layer of shiny dark chocolate glaze. And then there’s the mound of candy cane kisses on top, because why would I start holding back now!
Okay, so these brownies are ridiculous and please know I mean that in the best way possible. It’s only fair I let you know what you’re getting into right from the get go. It all started when I tried a candy cane kiss. Have you tried them? I knew right away they needed to get involved with brownies and ganache needed to happen.
So it all happened and I’m so happy it did. Think peppermint bark brownies, but a million times better! They’re over-the-top, decadent chocolate bliss, my friends and that pop of peppermint will have you fa la la la la-ing all over the place!
I often get asked how I get the glaze so smooth and the big trick is not to mess with it! Just pour it on top and let it do its thing. You can help it around the edges if needed with a spoon, but that’s it. After you glaze it, let it sit for about 10 minutes and then top with the chopped kisses. This way they don’t sink, they just sit pretty on top.
I do recommend chilling these overnight and I know that’s torture, but they’re so worth the wait. Another popular question is how I cut the brownies so nice and clean? The first thing is that they’re well chilled and the second is I use a sharp, clean, hot knife. After every cut, wipe the knife down and you’ll get pretty brownies.
And my favorite part, besides that’s whole died and gone to heaven thing, is that the inside is pink! Not only are they so ridiculously good, but they’re all pretty in pink. You really have no idea how happy this makes me. It’s the little things 🙂 All I can tell you is these are clear your calendar type of brownies! Happy baking!
- 6 ounces semisweet chocolate
- 6 ounces unsalted butter
- 3 eggs
- 1 & 1/2 cups light brown sugar
- 1/2 tsp. vanilla extract
- 1 tsp. peppermint extract
- 3/4 cup AP flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 10 ounces Hershey's candy cane kisses
- 1/2 cup heavy cream
- 2 & 1/4 ounces unsalted butter
- 4 ounces dark chocolate
- 1 & 1/2 tsp. light corn syrup
- 10-15 candy cane kisses, chopped up
- Preheat oven to 325 degrees. Line an 8″ x 8″ pan with parchment paper & spray with non stick spray.
- Melt chocolate & butter together.
- Mix eggs & sugar with whip attachment a few minutes until eggs thicken and get lighter in color.
- Mix in vanilla & peppermint extracts.
- Pour melted chocolate/butter mixture into mixer. Make sure it warm, not hot.
- Add flour, baking soda, salt and mix just to combine.
- Pour batter into pan and bake at 325 degree for 40-45 minutes rotating once halfway through.
- Bring cream up to a scald and pour over kisses.
- Stir together till smooth and set aside.
- When brownies are completely cool, pour ganache on top.
- Refrigerate till set.
- Melt butter and chocolate together.
- Stir in light corn syrup.
- Quickly pour over brownies. I recommend using the glaze a little warmer than room temp.
- Set brownies aside for about 10 minutes while you chop up the remaining candy cane kisses for the top.
- Sprinkle the chopped candy cane kisses on top of the brownies and refrigerate till set. This will take a minimum of 4 hours, but I recommend letting them chill overnight.
- Cut brownies with a clean, hot knife.
When using the glaze, you want it to be warm, but not super hot.
Letting the brownies chill completely before cutting them will ensure that they cut clean. Most importantly, use a hot, clean knife when you cut them!
You can either get 9 or 12 out of this batch. When I cut 12 I thought they were kind of small, but they are very rich so it wound up being the perfect size.
These will stay for about a week in the fridge, but they have a tendency to disappear very quickly.
Remember these are truffle brownies, meaning they will sink a little in the middle when you take them out of the oven. That's good and leaves a nice space to fill with ganache.