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