Description
These Decadent Layered Peppermint Brownies combine rich, fudgy chocolate brownie layers with a creamy peppermint-infused filling and a smooth chocolate ganache topped with crushed peppermint candies. Perfectly festive and indulgent, this dessert is ideal for holiday gatherings or any time you want a minty-chocolate treat.
Ingredients
Scale
Brownie Base
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
Peppermint Cream Filling
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
Chocolate Ganache and Topping
- ½ cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- ½ cup crushed peppermint candies
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing the edges to hang over the sides for easy removal after baking.
- Make brownie batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth and creamy. Add the eggs one at a time along with the vanilla extract, mixing thoroughly until fully combined.
- Incorporate dry ingredients: Gently fold in the all-purpose flour, cocoa powder, and salt into the wet mixture. Be careful not to overmix to maintain a tender brownie texture. Pour the batter evenly into the prepared pan and smooth the surface.
- Bake brownies: Bake in the preheated oven for 30 to 35 minutes, or until edges pull away from the pan and a toothpick inserted near the center comes out with moist crumbs. Allow the brownies to cool completely in the pan.
- Prepare peppermint cream filling: In a mixing bowl, beat together softened cream cheese and powdered sugar until smooth and fluffy. Stir in the peppermint extract until evenly combined.
- Apply peppermint layer: Once the brownie base is completely cooled, spread the peppermint cream filling evenly over the top.
- Make chocolate ganache: Warm the heavy cream in a small saucepan until just warm but not boiling. Pour the warm cream over the semi-sweet chocolate chips in a bowl and let sit for 1 minute. Stir gently until the mixture is fully smooth and glossy.
- Add ganache layer: Pour and spread the ganache evenly over the peppermint cream layer, covering it entirely.
- Top with peppermint candies and chill: Sprinkle the crushed peppermint candies generously over the ganache. Refrigerate the brownies for about 2 hours until fully set.
- Serve: Use the parchment overhang to lift the brownies out of the pan. Cut into 12 squares with a sharp knife and enjoy your festive peppermint layered brownies.
Notes
- Make sure the brownies are completely cooled before spreading the peppermint cream to prevent melting or mixing of layers.
- Use room temperature cream cheese for a smoother filling.
- For a stronger peppermint flavor, adjust peppermint extract to taste, but be cautious as it can be overpowering.
- Store leftover brownies in the refrigerator to keep the ganache firm and fresh.
- Allow the brownies to come to room temperature before serving for the best flavor and texture.
