Description
Layered Peppermint Brownies are a festive treat that combines rich chocolate flavors with refreshing peppermint cream.
Ingredients
Scale
- 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
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- ½ cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- ½ cup crushed peppermint candies
Instructions
- Begin by preheating your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, ensuring it hangs over the edges slightly for easy removal later. In a large mixing bowl, combine melted unsalted butter and granulated sugar, whisking together until the mixture is smooth and creamy. Then, incorporate four large eggs and two teaspoons of vanilla extract, mixing the batter thoroughly until it’s well combined.
- Next, gently fold in the all-purpose flour, unsweetened cocoa powder, and salt, taking care not to overmix as this can affect the texture of your brownies. You want the dry ingredients just incorporated into the wet mixture. Pour this brownie batter into the prepared baking pan, smoothing it evenly across the surface.
- Once the batter is evenly spread, bake the brownies in the preheated oven for 30 to 35 minutes. The edges should start to pull away from the sides of the pan, and a toothpick inserted into the center will come out with a few moist crumbs. After baking, allow the brownies to cool completely in the pan to help set layers for the next step.
- While the brownies cool, prepare the peppermint cream filling. In a separate mixing bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and fluffy. Stir in the teaspoon of peppermint extract to infuse the mixture with a delightful minty flavor. Once the brownie base has cooled completely, evenly spread this cream mixture over the top.
- For the final layer, heat the heavy cream in a small saucepan until just warm. Pour the warm cream over the semi-sweet chocolate chips placed in a bowl, letting it sit for a minute to soften the chips. Once softened, stir the mixture until completely smooth and glossy. Carefully pour and spread the ganache over the peppermint cream layer, ensuring it covers the surface evenly.
- Finally, sprinkle the crushed peppermint candies generously on top of the warmed ganache for an extra festive touch. Place the brownies in the refrigerator and let them chill completely until they are set; this usually takes about 2 hours. Once set, lift the brownies out of the pan using the parchment overhang and cut into squares with a sharp, clean knife. Enjoy your beautifully layered dessert!
Notes
Chilling the brownies extends their shelf life; they can be stored in the refrigerator for up to a week. For a more intense mint flavor, increase the peppermint extract slightly; always taste before adjusting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 380 per serving
- Sodium: 150 mg
- Protein: 5 g