layered peppermint brownies

Layered Peppermint Brownies are made with a layer of rich, fudgy brownies, a creamy peppermint buttercream frosting, and a swirled peppermint bark chocolate ganache layer! This festive treat yields a large serving size, and is guaranteed to impress!

this recipe

Why you’ll love Peppermint Brownies:

• Better than Box Mix Brownies – These homemade brownies are richer and fudgier than your favorite box mix! This is the base recipe from my popular Brown Butter Fudgy Brownies.
• Three Layers – We’re layering fudgy brownies, peppermint buttercream, and a swirled chocolate ganache topping that mimics peppermint bark!
• Adjustable Peppermint – Don’t love peppermint? You can tone down the peppermint extract in the brownies and frosting. Love it? You can add more!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• Vegetable Oil – Since vegetable oil remains a liquid at room temperature (unlike butter) it’s instrumental in keeping baked goods of all kinds tender & moist. I used to make brownies with all butter but trust me – swapping out some of the butter for oil gives huge payoff in the moisture department, without sacrificing on flavor!
• Semi-Sweet Chocolate – We’re using semi-sweet chocolate so the brownies won’t be too sweet.
• Eggs – Use large eggs, at room temperature.
• Sugars – Using a combination of granulated sugar and powdered sugar makes it easier for all the sugar to dissolve, which is key to achieving the paper thin, shiny crust!
• Vanilla – Use real vanilla extract for best results.
• Peppermint Extract – You’ll need this to flavor the brownies and frosting.
• All-Purpose Flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.

Recipe Substitutions & Variations:

• Dairy-free – Use your favorite, trusted dairy-free butter, cream cheese, and chocolate.

How to Make Peppermint Brownies:

Step 1: Make the Brownies. Melt together butter and semi-sweet chocolate. Whisk in cocoa and oil. Set aside to cool. In a large bowl, whisk together the eggs, sugars, vanilla, peppermint extract, and salt.

Then, whisk the warm chocolate mixture into the eggs and sugar. Fold in the flour and espresso powder.

Step 2: Bake the Brownies. Pour the batter into your prepared 9×13 pan and bake as directed in the recipe card below. Do not over bake!

Step 3: Make the Frosting. Beat together the butter and cream cheese in a medium bowl. Mix in the powdered sugar, heavy cream, vanilla, peppermint extract, salt, and a tiny drop of red gel food coloring. Spread on cooled brownies and chill until firm.

Step 4: Make Ganaches. Finely chop your white and semi-sweet chocolates. Heat heavy cream to a simmer, then pour over each type of chocolate. Stir until smooth.

Step 5: Top the Brownies. Pour the semi-sweet chocolate ganache over the frosting layer, then immediately dollop on spoonfuls of the white chocolate ganache. Use a toothpick to swirl the two, then add a flurry of crushed candy canes.

Serving + Storing:

Place brownies in the fridge and allow the chocolate to set before slicing. Wipe your knife between cuts for neat slices. Enjoy! Store brownies in an airtight container in the fridge. Leftovers keep for 4-5 days.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Glass vs. Metal Pan – Glass is a poor conductor of heat, making it a poor option for baking. It will bake the edges of your brownies faster than the center. Metal conducts heat faster and more evenly, making it the universal choice for bakers. A metal pan will produce perfectly fudgy, evenly-baked brownies every time.
• Don’t Over Bake – Do not over bake these brownies, or I will take away your baking license! I kid. But really – use the doneness indicators that I give in the recipe card, and don’t over bake.
• Neat Slices – Wipe your knife clean between each cut – yes, it’s a pain. But, it does ensure those perfect, neat edges.

FAQs:

Special Tools:

• Metal 9×13 Pan
• Offset Spatula
• Electric Mixer

More Peppermint Recipes to Love:

• Peppermint Mocha Cookies
• Peppermint Hot Fudge Bars
• Chocolate Covered Peppermint Pretzels
• Double Chocolate Swirled Peppermint Bark
• Peppermint Hot Chocolate Marshmallow Cookies
• White Chocolate Peppermint Puppy Chow

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