Fudgy Mint Brownies with Rich Chocolate Ganache

“Keep it simple, stupid” is great advice!

Especially in the thick of holiday baking — this is not the time to be experimenting with complicated recipes. The only experiment I’m doing is seeing how much self-control I have around these Mint Brownies!

Whipping up mint brownies in no time

Topped with a thin layer of chocolate ganache, a cloud of whipped cream, and two layers of crushed candy canes for crunch and peppermint punch.

Grab your favorite brownie recipe — I hope it’s mine!

Use your preferred brownie base. Here are a few options if you want mine: vegan fudge brownies, a fast one-hour fudge brownie, or the simple box-mix hack I often use to save time.

Notes for Success

Crushing candy canes: The best way to crush candy canes without ending up with dust is to place them in a resealable plastic bag and gently tap with a small hammer or rolling pin. This gives you a mix of fine pieces and larger shards for texture.

Avoid candy-cane bleed: If you top whipped cream with crushed candy canes too early, moisture from refrigeration can make the candy sweat and bleed color. For the brightest, crunchiest topping, add the final layer of crushed candy canes just before serving.

Freezing and thawing: These brownies freeze well, but thawing can cause condensation that softens or melts the candy cane topping. To preserve the crisp peppermint crunch, store frozen without the final candy-cane layer and add it after thawing.

Fudge Mint Brownies

Your favorite brownie base topped with vegan ganache, whipped cream, and crushed candy canes for a festive mint finish.

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Prep Time
1

Cook Time
30

Total Time
1 30

Servings
16

Ingredients

1 recipe Fudge Brownies
½ recipe Vegan Ganache
1½ cups crushed candy canes
1½ cups Vegan Whipped Cream

Instructions

Grease an 8″ x 8″ pan, line it with parchment, and preheat the oven to 350°F.
Prepare and bake your chosen brownie recipe in the lined 8″ x 8″ pan according to its directions.
While the brownies bake, make the vegan ganache and crush the candy canes.
Once the brownies are completely cooled, pour the ganache in a thin, even layer over the top. Sprinkle about ¾ cup (or more to taste) of crushed candy canes onto the ganache.
Refrigerate until the ganache firms up.
Spread vegan whipped cream over the chilled ganache, then add a final sprinkle of crushed candy canes just before serving for the best texture and color.

Notes

Storage: Because these brownies are finished with whipped cream, keep them refrigerated. If you skip the whipped cream, they can sit covered at room temperature for up to 4 days. Either way, refrigerate wrapped for up to 10 days to prevent drying. Brownies can be frozen for up to 2 months; store the candy-cane topping separately or add it after thawing to keep it crisp.

Tried this recipe?
Let us know how it turned out!