I really enjoy making these layered peppermint brownies because they combine rich chocolate flavor with a cool, refreshing peppermint finish. I start with a deeply fudgy brownie base, add a smooth peppermint buttercream layer, and finish everything with a glossy chocolate ganache swirled with white chocolate and crushed candy canes. The layers look beautiful when sliced and taste just as impressive.
Why You’ll Love This Recipe
I love this recipe because it feels bakery-quality while still being approachable to make at home. The brownies are dense and fudgy, not cakey, and the peppermint buttercream adds just the right amount of sweetness and freshness. I also like that the peppermint flavor is adjustable, so I can keep it subtle or make it more pronounced depending on my preference. This dessert always feels festive and special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the brownies, I use 10 tablespoons salted butter, 4 ounces semi-sweet chocolate, 1/4 cup vegetable oil, 3/4 cup cocoa powder, 3 large eggs, 1 large egg yolk, 3/4 cup granulated sugar, 1 1/2 cups powdered sugar, 2 teaspoons vanilla extract, 1/4 teaspoon peppermint extract, 1/4 teaspoon salt, 1/2 cup all-purpose flour, and a pinch of espresso powder.
For the peppermint buttercream, I prepare 10 tablespoons salted butter, 4 ounces cream cheese, 4 1/2 to 5 1/2 cups powdered sugar, 2 to 4 tablespoons heavy cream, 1/4 teaspoon vanilla extract, 1/2 teaspoon peppermint extract, a pinch of salt, and one small drop of red gel food coloring if I want a pink tint.
For the chocolate ganache, I use 8 ounces semi-sweet chocolate with 8 ounces heavy cream.
For the white chocolate ganache topping, I use 4 ounces white chocolate, 1 1/3 ounces heavy cream, and 5 to 7 crushed mini candy canes.
Directions
I begin by preheating my oven to 350°F and lining a metal 9×13 pan with parchment paper. I melt the butter and semi-sweet chocolate together, stirring until smooth, then whisk in the vegetable oil and cocoa powder. I set this aside to cool slightly.
In a large bowl, I whisk together the eggs, egg yolk, granulated sugar, powdered sugar, vanilla extract, peppermint extract, and salt until the mixture feels smooth and fully dissolved. I then whisk in the warm chocolate mixture and gently fold in the flour and espresso powder.
I pour the batter into the prepared pan and bake for about 18 to 22 minutes, until the top is shiny and the center is just set. I let the brownies cool completely, first at room temperature and then in the refrigerator.
For the frosting, I beat the butter and cream cheese until smooth, then gradually mix in the powdered sugar, adding heavy cream as needed. I stir in the vanilla extract, peppermint extract, salt, and food coloring if using. I spread the frosting evenly over the cooled brownies and chill until firm.
To make the ganaches, I heat the heavy cream and pour it over the chopped chocolate, letting it sit before stirring until smooth. I pour the semi-sweet ganache over the frosting, then add spoonfuls of white chocolate ganache and swirl them together with a toothpick. I finish by sprinkling crushed candy canes on top and chill the brownies until the ganache is fully set.
Servings And Timing
I usually slice these brownies into 20 to 40 pieces, depending on how generous I want the servings to be. Preparation takes about 45 minutes, baking takes roughly 20 minutes, and chilling and setting require around 2 hours. I plan for about 3 hours total from start to finish.
Variations
When I want a lighter mint flavor, I reduce the peppermint extract slightly in both the brownies and frosting. For extra contrast, I sometimes add more white chocolate swirls on top. I can also skip the food coloring entirely for a more classic look.
Storage/Reheating
I store these brownies in an airtight container in the refrigerator, where they keep well for 4 to 5 days. I also freeze them for up to 2 months and thaw them overnight in the fridge. I serve them chilled or slightly softened at room temperature rather than reheating.
FAQs
Can I Make These Ahead Of Time?
I often make them a day in advance since the layers set better and the flavors develop nicely.
How Do I Know When The Brownies Are Done Baking?
I look for a shiny top and a center that is just set, with moist crumbs on a toothpick.
Can I Adjust The Peppermint Flavor?
I easily control the mint intensity by adding more or less peppermint extract to suit my taste.
Do I Have To Use Both Ganaches?
I like using both because they create a peppermint bark look, but I can use only one if I prefer simplicity.
What Pan Works Best For This Recipe?
I always use a metal pan because it bakes more evenly and keeps the brownies fudgy.
Conclusion
I keep these layered peppermint brownies in my recipe collection because they are rich, festive, and consistently impressive. The combination of fudgy brownies, creamy peppermint frosting, and smooth chocolate ganache makes every bite feel indulgent. Whenever I want a dessert that looks beautiful and tastes even better, I turn to this recipe.
These Layered Peppermint Brownies feature a dense, fudgy chocolate base topped with creamy peppermint buttercream and finished with a swirled chocolate ganache and crushed candy canes. A festive and indulgent treat perfect for the holidays.
Ingredients
For the brownies:
10 tablespoons salted butter
4 ounces semi-sweet chocolate
1/4 cup vegetable oil
3/4 cup cocoa powder
3 large eggs
1 large egg yolk
3/4 cup granulated sugar
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon salt
1/2 cup all-purpose flour
Pinch of espresso powder
For the peppermint buttercream:
10 tablespoons salted butter
4 ounces cream cheese
4 1/2 to 5 1/2 cups powdered sugar
2 to 4 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Pinch of salt
1 small drop red gel food coloring (optional)
For the chocolate ganache:
8 ounces semi-sweet chocolate
8 ounces heavy cream
For the white chocolate ganache topping:
4 ounces white chocolate
1 1/3 ounces heavy cream
5 to 7 crushed mini candy canes
Instructions
Preheat oven to 350°F (175°C) and line a 9×13 metal pan with parchment paper.
Melt butter and semi-sweet chocolate together; stir until smooth. Add vegetable oil and cocoa powder. Let cool slightly.
In a large bowl, whisk eggs, egg yolk, granulated sugar, powdered sugar, vanilla, peppermint extract, and salt until smooth.
Whisk in the chocolate mixture, then fold in flour and espresso powder.
Pour batter into prepared pan and bake for 18–22 minutes, until shiny on top and center is just set. Let cool completely, then refrigerate.
For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and mix in heavy cream as needed.
Stir in vanilla, peppermint extract, salt, and food coloring if using. Spread evenly over cooled brownies. Chill until firm.
To make ganaches, heat heavy cream and pour over semi-sweet chocolate and white chocolate separately. Stir until smooth.
Pour semi-sweet ganache over frosting. Drop spoonfuls of white chocolate ganache and swirl with a toothpick.
Sprinkle with crushed candy canes and chill until fully set.
Notes
Adjust peppermint extract to your preferred flavor intensity.
Skip red food coloring for a more classic look.
Use metal pans for even baking and fudgy texture.
Let brownies chill fully before slicing for clean layers.
Great for make-ahead—flavors improve after chilling overnight.
