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- 1 tablespoon instant espresso powder
- 1/4 cup water
- 1/2 cup oil
- 2 eggs
For the peppermint buttercream:
- 4 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 teaspoon peppermint extract
- 2 tablespoons heavy cream
For the chocolate espresso ganache:
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon brewed espresso
For the white chocolate peppermint ganache:
- 10 ounces peppermint white chocolate chunks
- 3/4 cup heavy cream
Preheat oven to 350 degrees F. Spray a 13×9 inch glass baking pan with non-stick spray, then line with parchment paper, leaving an overhang on opposite edges.
In a medium-sized bowl, stir together dry brownie mix, espresso powder, eggs, oil, and water until well-combined and smooth. Pour into prepared pan and bake in preheated oven for 20-23 minutes.
Set aside brownies to cool completely.
In another medium-sized bowl, using an electric hand mixer, beat together butter, powdered sugar, peppermint extract and heavy cream until well-incorporated and creamy.
Spread buttercream on top of cooled brownies, then refrigerate brownies while you prepare ganache.
In a small saucepan, add heavy cream and brewed espresso and heat until simmering. Pour over semi-sweet chocolate chips and let sit for 1 minute. Then, gently stir until chocolate is completely melted and smooth.
Pour chocolate ganache over the cooled buttercream. Spread with an offset spatula. Return brownies to refrigerator while you prepare the white chocolate ganache.
In another small saucepan, heat heavy cream until simmering. Pour over peppermint white chocolate chunks and stir swiftly to incorporate. White chocolate ganache can be a little trickier, as it has a tendency to separate. Keep stirring until chocolate is evenly melted and smooth. Set aside to cool and thicken slightly.
Transfer cooled white chocolate ganache to a piping bag and decorate brownies as desired. Allow ganache to set before cutting and serving brownies. Store in an airtight container in refrigerator.