Description
These Decadent Layered Peppermint Brownies combine rich chocolate brownie base with a smooth peppermint cream filling and a glossy chocolate ganache topped with crushed peppermint candies. Perfect for holiday celebrations, this festive dessert delivers a delightful combination of fudgy texture, creamy mint flavor, and crunchy peppermint topping.
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: Begin by preheating your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, allowing it to hang over the edges for easy removal of the brownies later.
- Mix Brownie Batter: In a large mixing bowl, whisk together melted unsalted butter and granulated sugar until smooth and creamy. Add four large eggs and two teaspoons of vanilla extract, mixing thoroughly until well combined.
- Add Dry Ingredients: Gently fold in all-purpose flour, unsweetened cocoa powder, and salt, taking care not to overmix. Once combined, pour the batter evenly into the prepared pan and smooth the surface.
- Bake Brownies: Bake the batter in the preheated oven for 30 to 35 minutes. The edges should pull away from the pan and a toothpick inserted in the center will come out with a few moist crumbs. Let brownies cool completely in the pan.
- Prepare Peppermint Cream Filling: In a separate bowl, beat softened cream cheese and powdered sugar until smooth and fluffy. Stir in peppermint extract to flavor the cream filling. Once brownies are cooled, spread this mixture evenly over the top.
- Make Chocolate Ganache: Heat heavy cream in a small saucepan until just warm. Pour warm cream over semi-sweet chocolate chips in a bowl and let sit for one minute to soften. Stir until the ganache is smooth and glossy.
- Assemble and Chill: Pour the ganache evenly over the peppermint cream layer. Sprinkle crushed peppermint candies generously on top. Refrigerate the brownies for about 2 hours until fully set.
- Serve: Use the parchment paper overhang to lift the brownies from the pan. Cut into squares with a sharp knife and enjoy your festive layered peppermint brownies!
Notes
- Ensure the brownies are completely cooled before adding the cream cheese layer to prevent melting.
- The ganache should be spread while still pourable but not hot to avoid melting the cream layer.
- Use high-quality peppermint extract for the best mint flavor.
- For easier cutting, chill brownies thoroughly and use a sharp knife wiped clean between cuts.
- Store leftover brownies refrigerated in an airtight container for up to 4 days.
