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Close up square image of one of the brownies showing the layers and topping.
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Peppermint Brownies

With 3 amazing layers, these Peppermint Brownies are the best holiday dessert! Chocolate, peppermint are a match made in heaven.
Prep Time30 minutes
Cook Time25 minutes
Chill Time:2 hours
Total Time2 hours 55 minutes
Course: Brownies, Dessert
Cuisine: American
Servings: 12
Calories: 619kcal
Author: Tornadough Alli

Ingredients

Brownies:

  • 4 ounces baking chocolate unsweetened, chopped
  • 1 cup salted butter
  • 4 whole eggs
  • 1 egg white
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour + 2 Tablespoons
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder

Peppermint Frosting:

  • 4 Tablespoons unsalted butter softened
  • 2 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 ½ teaspoons peppermint extract
  • 1 ½ Tablespoons milk
  • 1-2 drops red food coloring

Chocolate ganache:

  • 5 ounces semi-sweet chocolate chopped or chocolate chips
  • ½ cup heavy whipping cream
  • 1 Tablespoon unsalted butter
  • ¼ cup crushed candy canes for topping

Instructions

  • Preheat oven to 350 degrees F and line a 9x13-inch baking pan with parchment paper, set aside.
  • In a medium saucepan melt the chocolate and butter together over medium-low heat. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment mix the eggs and extra egg white until thick and frothy.
  • Add the sugar and vanilla and beat again till combined.
  • Add the melted chocolate mixture and mix until just combined.
  • In a medium mixing bowl combine the flour, cocoa powder, and baking powder.
  • Add the dry ingredients into the stand mixer bowl and mix by hand till just combined. Don’t overmix!
  • Pour into the prepared baking pan and bake for 20-25 minutes until a toothpick comes out clean. Don’t overbake.
  • Remove the brownies from the oven and cool completely at room temperature then chill in the refrigerator for 30 minutes.
  • To make the frosting, in a large mixing bowl add the butter and cream cheese. Beat with a hand mixer until light and fluffy.
  • Add the powdered sugar, peppermint extract, milk, and food coloring. Mix for several minutes until creamy and light.
  • Spread the frosting over the cooled brownies evenly. Cover with plastic wrap and refrigerate at least 30-60 minutes before continuing.
  • To make the ganache, combine all the ingredients in a saucepan over medium-low heat, whisking until melted and smooth. Don’t over-warm. Let cool for 5 minutes.
  • Spread over the chilled frosting layer and sprinkle with crushed candy canes if desired
  • Refrigerate until the chocolate is set, about 30 minutes.
  • Cut and serve.

Notes

  1. If you are using unsalted butter in the brownie mix, add ¼ teaspoon salt with the flour mixture.
  2. After adding the flour mixture into the wet ingredients, it is very important to not overmix or your brownies will be more tough and hard.
  3. These can be frozen, see above on how to do that.
  4. Do not skip any of the chilling steps, it is essential to the recipe.
  5. If you do not want to make homemade brownies, you can use a box mix, just make sure that you use one that makes a 9x13-inch pan.
  6. These can be made ahead of time, see above on how to do that.

Nutrition

Calories: 619kcal | Carbohydrates: 72g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 207mg | Potassium: 252mg | Fiber: 3g | Sugar: 58g | Vitamin A: 916IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 3mg