Peppermint Brownies

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For the Brownies

  • 10 Tablespoons unsalted butter
  • 8 Ounces unsweetened bakers chocolate
  • 2 Cups sugar
  • 4 eggs, lightly beaten
  • 2 Tablespoons espresso powder
  • 1 Teaspoon vanilla
  • 1 Teaspoon peppermint extract
  • Pinch of salt
  • 1 Cup flour

For the Peppermint Frosting

  • 8 Tablespoons unsalted butter, at room temperature
  • 2 Cups powdered sugar
  • 2 Tablespoons skim milk
  • 1/2 Teaspoon vanilla
  • 1/2 Teaspoon peppermint extract

For the Topping

  • 4 Tablespoons unsalted butter
  • 3/4 Cups semi-sweet chocolate chips
  • 2 candy canes, crushed

The BEST Peppermint Brownies

These decadent Peppermint Brownies are made from scratch with a secret ingredient to make them extra fudgy! They&rsquore topped with crushed candy canes for the perfect holiday finishing touch.

Peppermint Brownies

Fudgy, gooey and extra chocolatey, these Peppermint Brownies from are made in the shape of a cake and channel all of the indulgent holiday flavor you crave!


  • 10 Tbsp. melted unsalted butter
  • 1 ¼ cups sugar
  • 2 ½ cups semi-sweet chocolate chips, melted
  • 5 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 cups all-purpose flour
  • ½ cup semi-sweet chocolate chunks
  • Peppermints, roughly chopped


  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the butter and sugar until combined.
  3. Whisk in the melted chocolate until incorporated.
  4. Add the eggs and vanilla and whisk to combine.
  5. Add the baking soda, baking powder, salt and flour and whisk to combine.
  6. Fold in the chocolate chunks until combined.
  7. Transfer the batter to a 9” springform pan prepared with non-stick cooking spray.
  8. Bake at 350°F for 65-70 minutes for a fudgy center. For a more cooked inside, bake for 85-90 minutes.
  9. Garnish with optional melted chocolate and peppermints.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Peppermint Brownies

Here we have a very fudgy brownie with a layer of Peppermint Patties hidden inside. I personally like to cut these into chunks and keep them in the freezer until I’m ready to eat one. There’s something about minty things being COLD that make them so much better. On that note, I might as well admit that I freeze pretty much all of my desserts. Frozen candy bars are the best (especially Milky Way). And for some reason, desserts stored in the freezer always seem slightly safer than those that are sitting on the counter staring at me.

A short list of ingredients is needed for this recipe. This is it!

Once the batter is mixed together, half of it is spread into a pan (I didn’t use an 8࡮-inch pan, but it’s best to do so. Oh, and it’s also best to line the pan with foil or parchment. So basically don’t do what I did above- OOPS!) Peppermint Patties are layered on top of that first layer of batter. Then the rest of the batter is smoothed on top.

That’s it. When they’re all nice and cool, cut them into slices. And if you’re into that frozen thing, place each slice in a zip baggie and toss it in the freezer for sometime when you get the munchies.

MERRY CHRISTMAS to you all- enjoy, be happy and stay safe. XOXO

How to make layered brownies

These brownies contain 4 layers: brownie, peppermint cream, chocolate and candy canes. In order to make sure each layer is distinct, it’s important to allow each to cool before adding the next.

For the brownies, you must let them completely chill before spreading on the buttercream. If they’re even slightly warm, the buttercream will slip and slide all over the surface of the brownies.

But because these brownies are dense and chewy, you shouldn’t have any issues with spreading the buttercream. Since they’re made with Eggland’s Best eggs, the high amount of Omega-3’s gives these brownies a rich but firm texture.

Once the buttercream is added, this also must set and chill. If it’s too soft, the next chocolate layer will blend into the buttercream, leaving a mess on top of the brownies.

But once the final chocolate layer is on, the crushed candy canes can be added right after. When the chocolate is still wet, it allows the candy canes to stick. If you wait until the chocolate is set, the candy canes will fall right off.

After all the layers have been set, the brownies are ready to slice and enjoy!

How to make Peppermint Brownies:

You’ll make the most delicious (and easy to make) brownie batter ever. Some of that batter is spread onto the bottom of an 8-inch square pan, and then you will place sixteen snack-size York Peppermint Patties on top of the first layer of batter. The rest of the batter is then spread on top, and then it’s time to bake and let those flavors come together.

Once baked, it’s a good idea to let these Peppermint Brownies cool at room temperature for a couple of hours before cutting. If you’d like good-sized brownies, you can go ahead and cut them into 16 pieces. If you want more bite-sized brownies, then you will want to cut each of those brownies in half to create 32 brownies. I recommend cutting them smaller because they are very good… but I think people enjoy a smaller treat. They can always help themselves to more, as desired!

A hot tip about York Peppermint Patties:

It’s likely that you’ll buy more Peppermint Patties than you need for this recipe. Store the leftovers in the freezer because they taste amazing when they are frozen!!

Enjoy these brownies! I think they’ll make a nice addition to holiday treat platters. Happy holidays!

By the way, Brooks is excited to come home and share some recipes on his blog again… so you can look forward to some updates from him next month!


  • For the Brownies:
  • 1 1/4 cup sugar
  • 11 tablespoons unsalted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3/4 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup candy canes (crushed)
  • For the Ganache:
  • 8 ounces semi-sweet chocolate chips
  • 3/4 cup heavy cream


For the Brownie, preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.

Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.

Meanwhile, for the Filling, beat confectioners’ sugar, melted butter, cream, peppermint extract and Berry color in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.

For the Glaze, microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

What makes these Peppermint Brownies so good?!

  • Loaded with dark chocolate
  • Super fudgy
  • Filled with peppermint extract & Andes mint chips
  • Topped with chocolate ganache
  • Easy to make
  • Perfect for the holidays

A dose of peppermint extract and a scoop of Andes mint chips take these luscious peppermint brownies into chilly mint territory. After they’ve cooled, you’ll top them with a rich chocolate ganache and garnish with crushed candy canes. Voila! Easy, beautiful peppermint brownies, with the loveliest hint of mint. This simple recipe is about to become a favorite – I know it. Enjoy!

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