Thick, fudgy Peppermint Sourdough Brownies topped with a silky smooth peppermint ganache and crushed peppermint candies. Even during the holiday rush, this one-bowl recipe is simple to make and will be the highlight of any Christmas party!
Nothing says Christmas brownies quite like Peppermint Sourdough Brownies!
I’m hit with all the nostalgia of peppermint candy canes dipped in hot chocolate. The cool, refreshing flavor of the peppermint extract beautifully compliments the rich, decadent flavors of cocoa.
Hence peppermint brownies. But not just any peppermint brownies, Peppermint Sourdough Brownies.
These candy cane brownies are thick, fudgy, and indulgent. Adding sourdough discard into this brownie batter keeps the center that gooey chocolatey consistency you want.
And since it is the holidays, this peppermint brownie recipe needed a few extra frills, so came the peppermint ganache, a smooth and creamy topping. For a finally festive touch and a bit of crunch, sprinkle on crushed peppermint candies.
Seriously, this is an insanely good brownie. So good that you’re going to want to eat the whole pan! Hey, I may have done it myself. May it bring you and yours plenty of Christmas cheer!
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Why You’ll Love This Recipe:
Decadent and Fudgy:
A thick brownie layer topped with silky smooth ganache and crunchy peppermint candies – these are the best brownies!
One-bowl Recipe:
This recipe is so simple, you don’t even need a hand mixer! Mix all the ingredients in one bowl before popping it into the oven.
Easy Festive Dessert:
A chocolate and peppermint flavor combo is perfect for this time of year! It will undoubtedly be a hit at all of your holiday parties.
Great Recipe for Sourdough Discard:
Adding sourdough discard to this brownie mix makes for the most fudgy brownies with a deliciously gooey texture.
Ingredients
Brownie Batter:
Unsalted butter – If you are using salted butter, reduce the salt to 3/4 tsp.
Chocolate chips – I love a good-sized bite of chocolate, so I love adding dark chocolate chunks, but you can certainly add regular chocolate chips or even mini chocolate chips!
Cocoa powder – My favorite brand is Gharedelli’s unsweetened cocoa powder.
Espresso powder (optional) – As stated, this ingredient is optional but totally worth it! Espresso powder makes for a richer and deeper chocolatey flavor, but the peppermint brownies are still divine without it.
Salt – To enhance the sweetness
Granulated sugar
Brown sugar
Large Eggs – Brought to room temperature
Sourdough Starter Discard – Use room temperature sourdough discard for easy mixing.
Peppermint Extract – Remember that a little goes a long way.
All-purpose flour – I highly encourage you to always use a kitchen scale when baking – it gives you the most precise bakes. If you are baking by volume, be sure to use the scoop method. First, fluff the flour and then spoon it into the measuring cup and level off with the back of a butter knife. Compacted flour will be too much and lead to a dense, dry brownie.
Ganache Topping:
Chocolate chips – I am a huge dark chocolate fan, but you can use milk, semi-sweet, or dark chocolate.
Heavy Cream – Mixed with the chocolate to create a creamy ganache.
Peppermint Extract – A little bit goes a long way!
Unsalted butter – For a smooth, glossy finish.
Salt – Just a pinch to highlight the sweetness.
Crushed candy canes or peppermint candies – Sprinkle as much or as little as you’d you!
Supplies
Large bowl
Rubber Spatula
Whisk
Measuring cups & teaspoons
8×8 pan
Parchment paper
Cooling wrack
How to Make Peppermint Sourdough Brownies
Mix
Preheat oven to 350 degrees f.
Grease and line with parchment paper an 8×8 baking pan. Set to the side.
Add the butter and 1/2 cup of chocolate chips to a large microwave-safe bowl. Melt butter and chocolate in 30-second increments, mixing until smooth.
Add cocoa powder, salt, and espresso powder (optional). Stir.
Add in white sugar and brown sugar. Stir until combined.
Whisk in eggs, one at a time.
Whisk in peppermint extract and the sourdough discard.
Fold in flour and chocolate chips, until just incorporated.
Bake
Pour batter into the prepared pan and smooth the chocolate mixture with a rubber spatula.
Bake for 35-40 minutes.
These brownies are super fudgy and gooey, so the toothpick test isn’t the most reliable way to check if the brownies are finished baking. Instead, I look to see if the sides of the brownies are pulling away from the edges of the parchment paper and the center looks a little soft. Careful not to overbake. The brownies will continue to cook even out of the oven, so it’s better to undercook than overcook them.
Remove the warm brownies from the oven, place on a wire rack, and cool completely.
How to Make Peppermint Ganache
Once the brownies have completely cooled, it’s time to make the peppermint ganache!
Add chocolate chips, butter, peppermint extract, and a pinch of salt to a small bowl. Set aside.
Add heavy cream to a small saucepan. Heat on medium until war, do not bring to a boil.
Pour the warm cream over the chocolate chips and stir until silky smooth.
Pour the peppermint ganache on top of the brownies. Spread to the edges with a rubber spatula.
Crush the candy canes by placing them in a plastic bag and smashing the candies with a rolling pin.
Sprinkle the ganache with candy cane pieces. Place the brownies in the fridge for a few hours for the ganache to set, before slicing.
How to Store
Store these brownies in an airtight container in the fridge for up to 5 days.
FAQs:
Can I use an active sourdough starter instead of sourdough discard?
You can use either an active or unfed sourdough starter for this recipe.
How do you cut these delicious brownies for perfect edges?
It may seem a little finicky, but the end results are worth the hassle! The best way to cut these decadent brownies is with a sharp, hot knife. To do so, run a sharp knife under hot water before making a slice. Then, wipe, dip under hot water, and dry after each slice. It works perfectly every time.
Can you freeze these peppermint sourdough brownies?
You bet, but I wouldn’t freeze them with the ganache topping. Instead, place the cooled brownies in a freezer-safe bag and freeze for up to 3 months. Remove from the freeze and thaw until brought to room temperature and then top with the peppermint ganache and crushed peppermint.
Can I make this brownie recipe without peppermint flavoring?
Absolutely! Instead of peppermint extract, swap 1:1 ratios for vanilla extract. This sourdough brownie recipe would be delicious with or without the ganache topping.
Happy baking!
More Sourdough Discard Recipes Like This:
Sourdough Thumbprint Cookie Recipe
Chewy Sourdough Oatmeal Butterscotch Cookie Recipe
Sourdough Snowball Cookie Recipe
Peppermint Sourdough Brownies (Discard Recipe)
Yield: 16 small brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Thick, fudgy Peppermint Sourdough Brownies topped with a silky smooth peppermint ganache and crushed peppermint candies. Even during the holiday rush, this one-bowl recipe is simple to make and will be the highlight of any Christmas party!
Ingredients
Peppermint Sourdough Brownie
- 8 Tablespoon unsalted butter
- 1 1/2 cup chocolate chips*
- 1/2 cup unsweetened cocoa powder (50g)
- 1 teaspoons salt (4g)
- 1 1/2 teaspoons espresso powder (2g) *optional
- 3/4 cup white sugar (175g)
- 3/4 cup light brown sugar (175g)
- 2 large eggs, room temperature
- 1 teaspoon peppermint extract
- 1/2 cup unfed sourdough starter/discard, room temperature (140g)
- 1 cup all-purpose flour, sifted (140g)
Peppermint Chocolate Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon peppermint extract
- 1 teaspoon unsalted butter
- pinch of salt
- crushed peppermint candies
Instructions
How to Make Peppermint Sourdough Brownies
Mix
1. Preheat oven to 350 degrees f.
2. Grease and line with parchment paper an 8x8 baking pan. Set to the side.
3. Add the butter and 1/2 cup of chocolate chips to a large microwave-safe bowl. Melt butter and chocolate in 30-second increments, mixing until smooth.
4. Add cocoa powder, salt, and espresso powder (optional). Stir.
5. Add in white sugar and brown sugar. Stir until combined.
6. Whisk in eggs, one at a time.
7. Whisk in peppermint extract and sourdough discard.
8. Fold in flour and the remaining chocolate chips, until just incorporated.
Bake
9. Pour batter into the prepared pan and smooth the chocolate mixture with a rubber spatula.
10. Bake for 35-40 minutes.
These brownies are super fudgy and gooey, so the toothpick test isn't the most reliable way to check if the brownies are finished baking. Instead, I look to see if the sides of the brownies are pulling away from the edges of the parchment paper and the center looks a little soft. Careful not to overbake. The brownies will continue to cook even out of the oven, so it's better to undercook than overcook them.
11. Remove the warm brownies from the oven, place them on a wire rack, and cool them completely.
How to Make Peppermint Ganache
1. Once the brownies have completely cooled, it's time to make the peppermint ganache!
2. Add chocolate chips, butter, peppermint extract, and a pinch of salt to a small bowl. Set aside.
3. Add heavy cream to a small saucepan. Heat on medium until war, do not bring to a boil.
4. Pour the warm cream over the chocolate chips and stir until silky smooth.
5. Pour the peppermint ganache on top of the brownies. Spread to the edges with a rubber spatula.
6. Crush the candy canes by placing them in a plastic bag and smashing the candies with a rolling pin.
7. Sprinkle the ganache with candy cane pieces. Place the brownies in the fridge for a few hours for the ganache to set, before slicing.
Notes
Expert Tips
Do not skip lining the baking dish with parchment paper. It's a sure way of removing the brownies with ease.
Be sure to use room temperature eggs and sourdough discard/starter. This will ensure that all the ingredients are well combined.
These brownies are super fudgy and gooey, so the toothpick test isn't the most reliable way to check if the brownies are finished baking. Instead, I look to see if the sides of the brownies are pulling away from the edges of the parchment paper and the center looks a little soft. Careful not to overbake. The brownies will continue to cook even out of the oven, so it's better to undercook than overcook them.
Store leftover brownies in an airtight container in the fridge for up to 5 days.
This recipe also makes for incredible traditional sourdough brownies. Swap out the peppermint extract for vanilla.
How to cut Peppermint Sourdough Brownies:
It may seem a little finicky, but the end results are worth the hassle! The best way to cut these decadent brownies is with a sharp, hot knife. To do so, run a sharp knife under hot water before making a slice. Then, wipe, dip under hot water, and dry after each slice. It works perfectly every time.
Did you make this recipe?
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