Description
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.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (of 24)
- Calories: 280
- Sugar: 30g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
