Cure your Christmastime cravings with these next-level Peppermint Brownies. In this recipe, your classic fudge brownies get a winter make-over and it does not disappoint! You've got a brownie layer with big chocolate flavor and a super moist crumb, creamy, peppermint patty-like filling (don't worry -- no candy-making skills required!), and it's all topped off with a fudgy chocolate ganache and festive peppermint candies on top.
You won't have to worry about them getting overlooked on the dessert table, these things are total show-stoppers and so eye-catching. But don't let the layers scare you, we've got methods to get you perfect results every time, no matter your skill level. Your guests will be singing your praises after one bite!
This Peppermint Brownie recipe is heaven for the peppermint chocolate lovers out there and if that's you, we just so happen to know of a few others you may like. Peppermint Cookies are a must, this Peppermint Ice Cream requires zero churning, and Andes Mint Cookies are a fan favorite. Knock yourself out!
HOW TO MAKE PEPPERMINT BROWNIES
The first layer you will conquer when it comes to your Peppermint Brownies is the brownie layer!
However, before we can get to that brownie layer, you want to knock out a little oven and pan prep. Preheat your oven to 350°F and cut out a parchment paper sling for your brownie pan. Because these brownies are layered, and you want those layers to stay especially beautiful, a parchment paper sling will come in handy!
The sling lets you easily lift the brownies out of the pan without messing up or disrupting those beautifully layered edges.
THE BROWNIE LAYER
The first step toward Peppermint Brownies is the brownies! And the first step toward that is melting down some unsalted butter.
To do this, I like to put my butter in a microwave-safe measuring pitcher, cover the pitcher with plastic wrap, and microwave in 20-second intervals until the butter is completely melted. That plastic wrap will keep you from having to clean up a butter explosion in your microwave!
Once your butter is completely melted, set it off to the side and allow it to cool a bit.
Moving on to the dry ingredients! In a small bowl whisk together cocoa powder, all-purpose flour, baking powder, and fine sea salt. Set the dry ingredients aside, and we'll move back over to the wet ingredients!
In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract and mix to combine. You can use a whisk or a handheld mixer on medium speed for this task. Slowly drizzle in your melted butter, mixing all the while. Add the dry ingredients to the wet and slowly mix until combined.
As soon as your brownie batter comes together, transfer it to your prepared pan and bake for about 25 minutes or until the brownies are baked through. You can tell your brownies are baked through when a toothpick inserted in the center of the pan comes out with either just a few crumbs clinging to it or is completely clean. Transfer the brownie layer of your Peppermint Brownies to a cooling rack and allow them to cool completely.
THE PEPPERMINT LAYER
Once your brownies are cooled, you can begin whipping up that peppermint layer to bring in some major, big-time peppermint flavor! Bonus -- this layer of your Peppermint Brownies is so very easy to make!
All you have to do is combine powdered sugar, sweetened condensed milk (not to be confused with evaporated milk), room-temperature butter, peppermint extract, and salt in a medium-sized bowl.
For another take on this killer flavor combo, try our Peppermint Bark Brownies.
Use a handheld mixer on low speed to begin combining the ingredients; kicking off the mixing process on low speed will keep you from ending up covered in powdered sugar!
Once everything looks fairly combined, you can increase the speed to medium-high and continue mixing until your peppermint mixture appears completely smooth and creamy.
Spread the peppermint mixture across the cooled brownies (Hello Peppermint Brownies!) and transfer to the refrigerator for 30 minutes or until the peppermint layer feels firm and chilled.
THE CHOCOLATE TOPPING
After the chill time is up, you can whip up your chocolate topping! This chocolate topping is actually a ganache, but don't let that term scare you off. It comes together super easily, no double boilers necessary – just your microwave!
Add heavy whipping cream to a microwave-safe bowl, transfer it to your microwave and microwave for about 30 to 45 seconds, or until the cream is hot.
Then, you'll add in semi-sweet chocolate chips and stir until the chocolate chips are completely melted and the mixture appears smooth. Do not use Nestlé Toll House brand chocolate chips for this step, they do not melt down well.
Add in some peppermint extract, stir, and that's it for the chocolate topping! Now, you'll pour it across your peppermint layer, using a small offset spatula to spread it to the edges if needed.
Sprinkle the top of the ganache with either crushed candy canes or crushed peppermint candies. Transfer the Peppermint Brownies back to the refrigerator to chill for about three hours or up to overnight.
Once the chocolate topping has set, remove the brownies from the pan using your parchment paper sling and transfer them to a work surface. Use a sharp knife to cut the Peppermint Brownies into 16 squares, carefully cleaning and drying the blade of your knife in between cuts. This step isn't necessarily necessary if you aren't concerned with keeping your peppermint layer white.
6 MORE CHRISTMAS RECIPES YOU’LL LOVE
- Red Velvet Cookies
- Cinnamon Cookies
- Mexican Wedding Cookies
- Dipped Peanut Butter Cookies
- Red Velvet Brownies
- Ginger Molasses Cookies
Red Velvet Cookies Recipe
Cinnamon Cookies
Mexican Wedding Cookies Recipe
Peanut Butter Cookies with Chocolate | The Ultimate Guide to Dipping Cookies in Chocolate
Red Velvet Brownies
Soft Ginger Molasses Cookies
Mint chocolate lovers, rejoice! These easy and eye-catching, layered Peppermint Brownies are about to be your new favorite holiday dessert.
- ¾ cup unsalted butter
- ¾ cup + 2 tablespoons all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups powdered sugar
- ⅓ cup sweetened condensed milk
- 2 tablespoons room temperature, unsalted butter
- ½ teaspoon pure peppermint extract
- ⅛ teaspoon fine sea salt
- ½ cup heavy whipping cream
- 1 ¼ cups semi-sweet chocolate chips (do not use Nestle -- they do not melt well)
- 1 ½ teaspoons pure peppermint extract
- ⅔ cup crushed peppermint candies or candy canes
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Preheat the oven to 350° and ready an 8x8" baking dish with a parchment paper sling.
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Melt the butter in a microwave-safe pitcher or bowl, and set aside to cool.
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In a medium-sized mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk and set aside.
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Add the eggs to a large mixing bowl, and whisk. Add the sugar and vanilla, and with a handheld mixer on medium speed (or a sturdy wooden spoon), mix until well combined. Slowly stream in the melted butter, mixing all the while.
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Add the dry ingredients and slowly mix until just combined.
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Immediately add the batter to the pan, spread it to the edges, and smooth over the top. Bake for 25 minutes, or until cooked through. Remove from the oven and allow to cool on a wire rack to cool completely.
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Once the brownies have cooled completely, add powdered sugar, sweetened condensed milk, butter, peppermint extract, and salt to a medium-sized mixing bowl.
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Use a handheld mixer on low speed to combine the ingredients. Once the mix starts to come together, increase speed to medium-high and continue mixing until smooth and well combined.
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Spread the peppermint layer across the cooled brownies and refrigerate for 30 minutes, or until fully chilled.
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Add a ½ cup of heavy whipping cream to a microwave-safe bowl and microwave for 30-45 seconds, or until very hot.
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Add the chocolate chips and stir until smooth and completely melted. Add the peppermint extract and stir once more.
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Pour the chocolate over the chilled peppermint layer and spread to the edges. Sprinkle with crushed peppermint and return to the refrigerator to set for at least 3 hours or up to overnight.
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Once the chocolate is set, remove the brownies from the pan using the overhang of the parchment paper sling, cut into 16 squares, serve, and enjoy!
