Once the brownies are cool, I spread the frosting evenly across the surface. I like using an offset spatula for this because it gives such a smooth finish, but a regular spatula works fine. I chill the pan for about 20 minutes so the frosting firms slightly; if you skip this, the next layer won’t set properly. The cold frosting helps the warm ganache glide beautifully without melting into it.
Then I make the ganache. I heat the cream just to a simmer, pour it over a bowl of chocolate chips, let it sit for a minute, and then stir until glossy and silky. This part feels like magic every time. I pour the ganache over the chilled peppermint layer and coax it to the edges with a spatula. Before it fully sets, I sprinkle extra crushed candy canes on top for sparkle. When the ganache firms, slicing into the layers is incredibly satisfying—you see chocolate, peppermint, then brownie in perfect stripes.
Pro Tips for Best Results
I tested this recipe three different ways, and here’s the biggest thing I learned: cool the brownies completely before frosting. If even slightly warm, the frosting melts and becomes streaky. The first time I made them, I rushed and regretted it immediately—cool brownies give much cleaner layers.
Another tip is to crush the candy canes finely. Large shards look pretty on top but not inside the frosting; too big and they melt into sticky clumps. I place candy canes in a plastic bag and tap gently with a rolling pin. Light taps give consistent pieces without turning everything into powder.
When melting the chocolate for ganache, avoid overheating. If the cream is boiling or the chocolate gets scorched, the ganache can separate or become grainy. Letting the hot cream sit on the chocolate for one full minute before stirring creates the silkiest texture. Patience pays off here.
Finally, chill the brownies before slicing. Ganache softens quickly at room temperature, especially if your kitchen is warm. A quick chill produces neat, bakery-style squares. I promise this small step makes a huge difference in presentation.
Common Mistakes to Avoid
I made the mistake once of skipping parchment paper, and getting the layered brownies out of the pan was a frustrating mess. Because the ganache seals the top, you can’t invert it easily; parchment is absolutely worth using.
Another common mistake is adding crushed candy canes to hot frosting or ganache. They melt instantly and the texture becomes syrupy. Always wait until the mixture is cool or incorporate them gently at the very end.(See the next page below to continue…)