Layered Peppermint Brownies are a holiday dream come true. Starting with a decadent, fudgy chocolate base, these brownies are elevated by a luscious peppermint buttercream layer and finished with a stunning chocolate ganache swirl that mimics peppermint bark. This recipe is as festive as it is flavorful, making it perfect for Christmas cookie trays, winter bake sales, or a cozy night in by the fire. If you love the combination of chocolate and peppermint, these brownies will become your new seasonal favorite. Read on to learn how to make this show-stopping dessert with ease.
Why You’ll Love Layered Peppermint Brownies
These Layered Peppermint Brownies offer a triple treat of textures and flavors. The fudgy brownie layer melts in your mouth, the peppermint buttercream is creamy and refreshing, and the ganache topping adds a rich, glossy finish with a beautiful peppermint swirl. Not only are they delicious, but they also serve a crowd and look professionally made. Whether you’re gifting, entertaining, or indulging, these brownies are guaranteed to impress and satisfy.
Ingredients
For the Brownies:
- 10 tbsp salted butter (140 grams)
- 4 oz semi-sweet chocolate, chopped (113 grams)
- 1/4 cup vegetable oil (56 mL)
- 3/4 cup cocoa powder (63 grams)
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup granulated sugar (158 grams)
- 1 1/2 cups powdered sugar (174 grams)
- 2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour (65 grams)
- Pinch of espresso powder (optional)
For the Peppermint Buttercream:
- 10 tbsp salted butter, softened (140 grams)
- 4 oz cream cheese (113 grams)
- 4 1/2 to 5 1/2 cups powdered sugar (518 to 633 grams)
- 2-4 tbsp heavy cream (30 to 60 grams)
- 1/4 tsp vanilla extract
- 1/2 tsp peppermint extract
- Pinch of salt
- 1 drop red gel food coloring (optional)
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, finely chopped (226 grams)
- 8 oz heavy cream (240 grams)
For the White Chocolate Ganache:
- 4 oz white chocolate (113 grams)
- 1 1/3 oz heavy cream (40 grams)
- 5-7 mini candy canes, crushed
- Toothpicks for swirling
Step-by-Step: How to Make Layered Peppermint Brownies
1. Preheat and Prep: Preheat oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper and spray with nonstick spray.
2. Make the Brownie Batter: Melt butter and chocolate in a microwave-safe bowl in 30-second intervals. Stir until smooth. Whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large bowl, whisk eggs, egg yolk, and granulated sugar for 1-2 minutes until smooth. Add powdered sugar, vanilla, peppermint extract, and salt. Stir in the slightly cooled chocolate mixture. Fold in flour and espresso powder.
3. Bake the Brownies: Pour batter into the prepared pan. Bake for 18-22 minutes until the center is just set. Let cool on a wire rack for 30 minutes, then chill in the fridge until completely cool.
4. Make the Frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and heavy cream. Mix in vanilla, peppermint extract, salt, and food coloring if using. Spread frosting over cooled brownies and chill again.
5. Make the Ganache Layers: Heat cream for the chocolate ganache and pour over chopped semi-sweet chocolate. Let sit 5 minutes, then stir until smooth. Repeat with white chocolate and its portion of cream.
6. Decorate the Brownies: Pour the semi-sweet ganache over the chilled frosting layer. Add spoonfuls of white chocolate ganache and use a toothpick to create a swirl effect. Sprinkle crushed candy canes on top.
7. Chill and Slice: Let set in the fridge for at least 2 hours. Slice with a clean knife between cuts for tidy pieces. Enjoy!
Helpful Tips
- Use room temperature eggs for a more cohesive batter.
- Don’t overbake the brownies—they continue setting as they cool.
- Chilling the brownies between layers helps with clean slicing and sets the frosting and ganache perfectly.
- Use gel food coloring for vibrant color without thinning the frosting.
- Clean your knife between each cut for picture-perfect brownies.
Substitutions and Variations
- Unsalted butter can be used in place of salted—just add an extra pinch of salt.
- Almond extract can replace peppermint for a different twist.
- Vegan alternatives like plant-based butter and cream cheese can be used, though texture may vary.
- Dark chocolate instead of semi-sweet for a richer flavor.
- Add a layer of crushed Oreos between the brownie and frosting for crunch.
Storage Instructions
Store brownies in an airtight container in the fridge for 4-5 days. For longer storage, freeze them in an airtight container for up to 2 months. Thaw in the fridge overnight before serving. Do not leave at room temperature for extended periods, as the ganache and frosting may soften.
Nutritional Information
Per brownie:
- Calories: 526
- Carbohydrates: 61g
- Protein: 4g
- Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 92mg
- Sodium: 160mg
- Fiber: 3g
- Sugar: 53g
- Calcium: 51mg
- Iron: 2mg
Serving Suggestions
Serve these brownies chilled or at room temperature on a dessert platter alongside other holiday favorites like gingerbread cookies or hot cocoa. They pair beautifully with a cup of coffee or a festive peppermint mocha. For parties, slice them into smaller bite-sized squares and display on a decorative tray.
Frequently Asked Questions About Layered Peppermint Brownies
Can I make these brownies ahead of time? Yes, these brownies are perfect for making ahead. Store them in the fridge and slice just before serving.
Do I need to use gel food coloring? Gel is preferred because it provides vibrant color without thinning the frosting. You can skip it if desired.
Can I use a glass pan? A metal pan is recommended for even baking. If using glass, reduce oven temperature by 25°F.
Can I double the recipe? Yes, simply use two pans or one large sheet pan and adjust baking time accordingly.
Can I omit the peppermint? Yes, replace peppermint extract with vanilla or almond if you prefer a different flavor profile.
Final Thoughts
Thank you for joining me in making these irresistible Layered Peppermint Brownies. I hope you find them as delightful and festive as I do. The contrast of rich chocolate and refreshing peppermint, layered with love and topped with beautiful swirls, makes this dessert a standout. They’re surprisingly easy to prepare and deliver maximum impact on your holiday table. Happy baking and warm wishes from my kitchen to yours. I’m so glad you’re part of this food-loving community!
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Layered Peppermint Brownies
- Total Time: 3 hours 3 minutes
- Yield: 20 to 40 brownies 1x
- Diet: Vegetarian
Description
Layered Peppermint Brownies are the ultimate festive dessert. With a fudgy chocolate base, peppermint buttercream center, and a beautifully swirled ganache topping, these brownies are perfect for holiday parties or gifting. A crowd-pleaser that looks as amazing as it tastes. Make them today and delight your guests!
Ingredients
Brownie Layer:
10 tbsp salted butter (140g)
4 oz semi-sweet chocolate, chopped (113g)
1/4 cup vegetable oil (56 mL)
3/4 cup cocoa powder (63g)
3 large eggs, room temperature
1 large egg yolk, room temperature
3/4 cup granulated sugar (158g)
1 1/2 cups powdered sugar (174g)
2 tsp vanilla extract
1/4 tsp peppermint extract
1/4 tsp salt
1/2 cup all-purpose flour (65g)
Pinch of espresso powder (optional)
Peppermint Buttercream:
10 tbsp salted butter, softened (140g)
4 oz cream cheese (113g)
4 1/2 to 5 1/2 cups powdered sugar (518-633g)
2–4 tbsp heavy cream (30-60g)
1/4 tsp vanilla extract
1/2 tsp peppermint extract
Pinch of salt
1 drop red gel food coloring (optional)
Ganache Layers:
8 oz semi-sweet chocolate, finely chopped (226g)
8 oz heavy cream (240g)
4 oz white chocolate (113g)
1 1/3 oz heavy cream (40g)
5–7 mini candy canes, crushed
Toothpicks for swirling
Instructions
1. Preheat and Prep: Preheat oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper and spray with nonstick spray.
2. Make the Brownie Batter: Melt butter and chocolate in a microwave-safe bowl in 30-second intervals. Stir until smooth. Whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large bowl, whisk eggs, egg yolk, and granulated sugar for 1-2 minutes until smooth. Add powdered sugar, vanilla, peppermint extract, and salt. Stir in the slightly cooled chocolate mixture. Fold in flour and espresso powder.
3. Bake the Brownies: Pour batter into the prepared pan. Bake for 18-22 minutes until the center is just set. Let cool on a wire rack for 30 minutes, then chill in the fridge until completely cool.
4. Make the Frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and heavy cream. Mix in vanilla, peppermint extract, salt, and food coloring if using. Spread frosting over cooled brownies and chill again.
5. Make the Ganache Layers: Heat cream for the chocolate ganache and pour over chopped semi-sweet chocolate. Let sit 5 minutes, then stir until smooth. Repeat with white chocolate and its portion of cream.
6. Decorate the Brownies: Pour the semi-sweet ganache over the chilled frosting layer. Add spoonfuls of white chocolate ganache and use a toothpick to create a swirl effect. Sprinkle crushed candy canes on top.
7. Chill and Slice: Let set in the fridge for at least 2 hours. Slice with a clean knife between cuts for tidy pieces. Enjoy!
Notes
Use gel food coloring for vibrant color with minimal liquid. Brownies store well in the fridge for up to 5 days or freeze for 1-2 months. Always let ganache set fully before slicing.
- Prep Time: 45 minutes
- Cook Time: 18 min + + Time (Cooling/Chilling): 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American