Peppermint Brownies
Mint chocolate lovers, rejoice! These easy and eye-catching, layered Peppermint Brownies are about to be your new favorite holiday dessert.
Servings: 16
Calories: 398kcal
Ingredients
- 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
FOR THE PEPPERMINT LAYER:
- 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
FOR THE CHOCOLATE TOPPING:
- 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
Instructions
TO MAKE THE BROWNIE LAYER:
- Preheat the oven to 350° and ready an 8x8" baking dish with a parchment paper sling.
- Melt the butter in a microwave-safe pitcher or bowl, and set aside to cool.
- In a medium-sized mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk and set aside.
- 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.
- Add the dry ingredients and slowly mix until just combined.
- 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.
TO MAKE THE PEPPERMINT LAYER:
- Once the brownies have cooled completely, add powdered sugar, sweetened condensed milk, butter, peppermint extract, and salt to a medium-sized mixing bowl.
- 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.
- Spread the peppermint layer across the cooled brownies and refrigerate for 30 minutes, or until fully chilled.
TO MAKE THE CHOCOLATE TOPPING:
- Add a ½ cup of heavy whipping cream to a microwave-safe bowl and microwave for 30-45 seconds, or until very hot.
- Add the chocolate chips and stir until smooth and completely melted. Add the peppermint extract and stir once more.
- 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.
- 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!
Nutrition
Calories: 398kcal | Carbohydrates: 53g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 149mg | Potassium: 189mg | Fiber: 2g | Sugar: 37g | Vitamin A: 473IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2mg