Layered Peppermint Brownies

A stack of two peppermint brownies, with visible layers of fudgy brownie, peppermint buttercream, and swirled peppermint bark ganache.

4.94 from 16 votes

Layered Peppermint Brownies

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

Prep Time45

Cook Time18

Cooling Time2

Total Time3 3

Course: Dessert

Cuisine: American

Keyword: Peppermint Chocolate, Peppermint Bark, Brownies

Servings: to 40 brownies

Ingredients

For the Brownies

10 tbsp salted butter 140 grams
4 ounces semi-sweet chocolate, chopped 113 grams
1/4 cup vegetable oil 56 mL
3/4 cup cocoa powder 63 grams
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup granulated sugar 158 grams
1 and 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, spooned & leveled or weighed 65 grams
pinch of espresso powder optional

For the Peppermint Buttercream

10 tbsp salted butter, softened at room temperature 140 grams
4 ounces cream cheese 113 grams
4 and 1/2 cups to 5 and 1/2 cups powdered sugar, adjusting to taste 518 to 633 grams
2-4 tbsp heavy cream 30 to 60 grams
1/4 tsp vanilla extract
1/2 tsp peppermint extract or a tiny bit more, to taste
pinch of salt
1 drop red gel food coloring Optional! See notes below

For the Chocolate Ganache

8 ounces semi-sweet chocolate, finely chopped 226 grams
8 ounces heavy cream 240 grams

For the White Chocolate Ganache

4 ounces white chocolate 113 grams
1 and 1/3 ounces heavy cream 40 grams
5-7 mini candy canes, crushed
toothpicks

US Customary - Metric

Instructions

Prep: Preheat your oven to 350℉. Spray a metal 9x13 pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
Make the Brownies: Add butter and chopped chocolate to a medium heat-safe bowl and microwave in 30 second intervals, stirring between each, until melted and smooth. Whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.
In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers – if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, peppermint extract, and salt. Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/. Fold in the flour and espresso powder.
10 tbsp salted butter, 4 ounces semi-sweet chocolate, chopped, 1/4 cup vegetable oil, 3/4 cup cocoa powder, 3 large eggs, at room temperature , 1 large egg yolk, at room temperature , 3/4 cup granulated sugar , 1 and 1/2 cups powdered sugar , 2 tsp vanilla extract , 1/4 tsp peppermint extract, 1/4 tsp salt, 1/2 cup all-purpose flour, spooned & leveled or weighed , pinch of espresso powder
Bake: Pour the batter into your prepared pan, and bake for 18 to 22 minutes. The center will seem *just* set. The top will be shiny, and a toothpick inserted into the center will have some thick batter, with a smattering of moist crumbs. An instant read thermometer should reach about 215℉ in the center of the brownies, without touching the bottom of the pan. Don't over bake! I promise these will set up to the perfect fudgy (but not raw) texture as they cool.
Let brownies cool on a wire rack at room temperature for about 30 minutes, then transfer to the fridge (place on pot holders or a wire rack so the still hot pan isn't on a glass shelf) to cool until the brownies are at room temperature or colder.
Make the Frosting: Once the brownies are at room temperature or cold, make the frosting. Beat butter and cream cheese in a large bowl until smooth. Add the powdered sugar in 2-3 additions, adding heavy cream as needed to bring things together. Mix in the vanilla, peppermint extract, and a tiny pinch of salt. Add one tiny drop of red gel food coloring to make a beautiful pink peppermint color (this is optional). Taste and adjust powdered sugar to your liking.
Spread the frosting evenly on the cooled brownies, then return the pan to the fridge while you make the ganache.
10 tbsp salted butter, softened at room temperature , 4 ounces cream cheese , 4 and 1/2 cups to 5 and 1/2 cups powdered sugar, adjusting to taste, 2-4 tbsp heavy cream, 1/2 tsp peppermint extract, pinch of salt, 1 drop red gel food coloring
Make the Ganaches: For each ganache, the method is the same. Finely chop each type of chocolate and add to two separate small bowls. Heat the heavy cream (do one quantity at a time - first the 8 ounces, then the 1 and 1/3 ounces) in a small pot over medium heat until simmering around the edges. Pour heavy cream over the chopped chocolate, and let sit for 5 minutes before stirring until smooth. If any small lumps of chocolate remain, microwave in 5-8 second intervals, stirring between each, until completely smooth. Repeat process with the second batch of ganache.
8 ounces semi-sweet chocolate, finely chopped, 8 ounces heavy cream, 4 ounces white chocolate, 1 and 1/3 ounces heavy cream
Decorate Brownies: Check that your frosting layer is chilled and solid before pouring on the ganache. Don't let your ganache sit around or it will thicken up and you won't get nice swirls on top (you can pop it in the microwave for 5-15 seconds at a time if you let it sit too long, to loosen it up). Pour the semi-sweet chocolate ganache over the brownies, and smooth it evenly. Then, drop spoonfuls of the white ganache on top of the chocolate. Drag a toothpick up and down and then side to side through the chocolate create beautiful swirls. Sprinkle with crushed peppermint.
Let ganache set up in the fridge for at least 2 hours before slicing and serving.
5-7 mini candy canes, crushed, toothpicks
Serve & Store: Once the ganache is firm, slice the brownies. Clean your knife between each cut for neat slices. Enjoy! Store brownies in an airtight container in the fridge for 4-5 days. Brownies freeze beautifully as well, in an airtight container, for 1-2 months. Thaw in the fridge overnight.

Notes

Food Coloring: If you're not into food coloring, you can certainly omit this. I do recommend gel food coloring (found at baking supply and craft stores) over the typical grocery store food coloring, as it's much more concentrated, so you can get a lovely color from one tiny drop.

Nutrition