Amazing 3-Layer peppermint brownies recipe

Oh, the holidays! Is there anything better than walking into a kitchen that smells heavily of melting butter and peppermint right after Thanksgiving clears out? Me running the floor again, trying to get dinner ready on a Tuesday, always pivots when it’s time to bake Christmas goodies. That’s why I finally perfected what I think is the absolute best recipe for special occasions: the Ultimate Fudgy Layered Peppermint Brownies with Peppermint Bark Topping. If you’ve been searching for incredibly rich, decadent peppermint brownies that truly wow people, you’ve found it. This isn’t just a simple chocolate square; it’s got that deep, dark chocolate base, a cool minty surprise in the middle, and that festive crunch on top. Every year, these are requested for our big family gatherings, just like my grandmother used to ask for her special cookies. Trust me, they’re worth every second of layering! If you love this sharp mint flavor, you absolutely have to check out my take on peppermint mocha cupcakes, too!

Why You Will Love These Layered Peppermint Brownies

I know what you’re thinking—layers sound complicated! But honestly, these are just so worth the little bit of extra effort, especially because they taste like something you’d buy at an actual fancy bakery. Here’s why I insist everyone tries these peppermint brownies this season:

• They are unbelievably fudgy! We use a double dose of chocolate to guarantee that dense, melt-in-your-mouth texture you dream about.
• The incredible triple-layer effect makes them look super impressive for any party, but the process is totally manageable for a busy cook like me.
• That perfect marriage of dark, rich chocolate and cool, refreshing mint flavor is unbeatable for the holidays.
• These are perfect for gifting! They cut cleanly—once they cool down, that is—and stack nicely in tins for Christmas boxes.
• You get a fantastic crunchy element from the peppermint bark topping that keeps every bite interesting.
• They hold up well, so you can bake these a day or two ahead of your big holiday party, saving you stress!

See? High payoff for medium effort. You can totally do this!

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Essential Ingredients for Rich Fudgy Peppermint Brownies

When you’re making something this special, you can’t skimp on the ingredients! Making these layered peppermint brownies means we have three separate components to worry about, but I promise each one uses simple things you probably already have in your pantry or freezer. Getting the right texture for the fudgy bottom layer is all about that butter and those eggs, so make sure they are fresh!

I pull all my ingredients out before I even turn the oven on. It’s just easier that way. If you want a truly deep chocolate flavor that stands up to all that mint, you need to look closely at the quality of your cocoa powder. If you’re looking for more tips on getting that perfect fudgy texture in the base layer, check out my main rich fudgy brownie recipe—it shares a lot of the same foundation!

For the Fudgy Brownie Base

This is the heavy lifter in this recipe, so we need everything ready to go:

• 1 cup (2 sticks) unsalted butter, melted – Yep, melted! It helps create that dense structure.
• 2 cups granulated sugar
• 4 large eggs – Make sure these aren’t cold straight from the fridge; let them sit out for 15 minutes if you can.
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract – This is just for the brownie batter, remember!
• 3/4 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips – Don’t skip these; they add pockets of intense meltiness!

For the Creamy Peppermint Filling

This middle layer is where we get that bright, cool, creamy surprise that makes these chocolate mint brownies so festive:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon peppermint extract
• 1/4 teaspoon green food coloring (optional, but I love it for visibility!)

For the Peppermint Bark Topping

A simple, crunchy finish is all these beautiful brownies need:

• 1 cup crushed peppermint candies or saved pieces of peppermint bark

How to Make Ultimate Layered Peppermint Brownies

Making these peppermint brownies is always a fun little project, but we need to stay organized so those layers stay neat! Getting the timing right is more important here than in almost any other brownie recipe I have. I always set my timer for the partial bake because you usually want to start the filling while that first layer is setting up. Remember, these are layered peppermint brownies, so we need patience!

Preparing the Pan and Brownie Batter

First things first, get that oven warmed up to 350°F (175°C). I learned the hard way that grabbing parchment paper and letting it hang over the sides is essential—that’s your built-in handle for lifting these babies out later without breaking them. You want to mix up the wet ingredients like the melted butter and sugar first, then whisk in the eggs one at a time until everything looks shiny. Then, the dry stuff—cocoa and flour—goes in gradually. My biggest warning: mix only until you see no more dry streaks of flour. Seriously, stop stirring! Overmixing develops the gluten, and we want fudgy, not tough!

Baking the First Layer and Making the Peppermint Filling

Spread about half of that gorgeous batter into your prepared 9×13 pan. Pop it in the hot oven for just 15 minutes. While that’s setting up, whip up the filling! Beat that softened butter until it’s dreamy, then slowly add the powdered sugar. Finally, mix in the heavy cream and peppermint extract. If you’re using food coloring, mix in just a few drops now until you get a nice pale mint color. You want it smooth, like thick frosting.

Layering and Final Bake of Peppermint Brownies

Once that first 15 minutes is up, gently pull the pan out. Spread that creamy peppermint filling evenly over the warm brownie base—go slow so you don’t mess up your base layer too much. Then, carefully spoon the remaining brownie batter right on top of the filling. Smooth it lightly. Back into the oven it goes for another 25 to 30 minutes. When you test it with a toothpick, you’re looking for moist crumbs clinging to it, not raw batter. That tells me the chocolate is fudgy but baked safely!

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Cooling and Topping Your Peppermint Brownies

Okay, this is the hardest part, but pay attention! You MUST let these brownies cool completely—and I mean completely—before you even think about putting the topping on. If you try to spread anything melted over warm brownies, those beautiful layers will melt right into each other. Once totally cool, melt down some white chocolate or just use melted semi-sweet if you love that dark/mint contrast, then shower the top with all those crushed peppermint candies. Let that set up, and then use those parchment handles to lift them out for clean peppermint brownies squares!

Tips for Perfect Fudgy Peppermint Brownies Every Time

Okay, now that you’ve seen the layers, let’s talk about how to make sure these peppermint brownies turn out exactly how you want them—super dark and fudgy, not cakey heaven forbid! I’ve learned that texture is everything when you’re dealing with something as decadent as a triple-layer bar. It all comes down to how you treat your chocolate and how careful you are when mixing. These little tricks are what separate a good brownie from the absolute best ones you’ve ever made in your home kitchen.

Achieving Rich Chocolate Flavor in Your Peppermint Brownies

If you want that intense, almost bitter dark chocolate flavor to balance out the sweet mint, you need to look at your cocoa powder. For my ultimate fudgy base, I highly recommend using high-quality Dutch-processed cocoa powder. It gives you a deeper, smoother color and flavor than standard baking cocoa. Also, don’t skimp on melting the full cup of chocolate chips right into the batter! That melted chocolate is what ensures those gorgeous pockets of gooey melted chocolate when they cool down. For more on getting that intense chocolate core, you can look over my main rich fudgy brownie recipe.

Ingredient Swaps for Layered Peppermint Brownies

I always use peppermint extract because it’s so direct and strong, which is necessary to cut through all that chocolate goodness. If you only have mint extract on hand, go ahead and use it, but ease up! Mint is usually much stronger than peppermint, so start with just half a teaspoon and taste your batter—carefully, of course! When it comes to the topping, you can absolutely swap crushed candy canes for whole peppermint bark pieces. Just make sure whatever you use is crushed finely enough that it sticks nicely when the topping sets. It’s all about making these chocolate mint brownies work for you!

Variations on Classic Peppermint Brownies

Sometimes you look at a recipe and think, “Wow, that looks amazing, but do I have time for three layers today?” I totally get it! Since these peppermint brownies are so versatile, I wanted to give you a couple of easy ways to change things up next time you need a quick festive chocolate mint treat. You can still get that amazing flavor profile without committing to the full layered production line. These small tweaks still deliver huge holiday impact!

Making Peppermint Bark Brownies

If you really want that specific peppermint bark experience, it takes one extra little step, but it’s so pretty! After the brownies are fully baked and completely cooled—remember my rule about cooling!—you’ll use the second half of the filling butter/sugar mixture from the recipe above, but beat it with a little melted white chocolate, maybe half a cup, until it’s smooth. Spread that on top of the cooled brownie base first. Then, you immediately sprinkle your crushed peppermint candies over that white layer before it sets. That white layer dries hard just like a real peppermint bark, giving you a crunchy, smooth, multi-textured event on top of your fudgy peppermint bark brownie!

Simplifying to One Bowl Brownies Mint

If you are having one of those evenings, we can ditch the creamy filling. The recipe is already pretty close to being a one bowl brownie mint mix, but to make it truly simple, just skip making the filling layer entirely! Mix up the entire brownie batter as directed in the first half of the instructions, fold in most of your peppermint extract (maybe save a tiny bit for the very end if you want extra zing), and then fold in half of your crushed candies directly into the batter. Bake it all together. You’ll still get a wonderful, rich, fudgy brownie dotted with mint and chocolate, but you cut the total cook time and clean-up in half. It’s still absolutely decadent, just less fussy!

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Serving and Storing Your Festive Peppermint Brownies

Once these amazing peppermint brownies are fully set and topped, the final hurdle is admiring them before you have to cut them open! Unlike some baked goods that need to be eaten right away, these layered beauties actually get better after a little nap in the fridge. Knowing how to serve and store them correctly ensures that everyone gets to enjoy that perfect balance of fudgy base and cool mint.

Best Ways to Serve Chocolate Mint Brownies

These are already so rich, they really don’t need much dressing up, but if you’re serving them warm for dessert, I have two favorites. First, a tiny scoop of really good vanilla bean ice cream melts perfectly into those cracks. Secondly, since we are deep in the holiday season, I love pairing them with something hot. Imagine grabbing one of these dark, intense squares with a mug of my holiday spirit, like a hot chocolate or maybe even a rich coffee! They are incredible as-is, though, especially since the topping has that nice crunch to it.

Make-Ahead and Freezing Tips for Peppermint Brownies

This is the real secret for holiday baking success—make-ahead items! You can absolutely bake these holiday brownies a day or two early. In fact, I prefer them after they sit overnight in an airtight container on the counter because it lets the peppermint flavor really bloom. If you need to keep them longer, freezing is your best friend. Once they are completely cool and the topping is set hard, cut them into individual squares. Wrap each one tightly in plastic wrap, then pop them all into a heavy-duty freezer bag. They freeze perfectly for up to three months!

When you are ready to eat one, just pull the square out of the bag, unwrap it, and let it thaw on the counter for about an hour. They come back to life looking and tasting like they were just baked. It cuts down on so much stress when you’re running around like a crazy person trying to get ready for Christmas parties!

Frequently Asked Questions About Peppermint Brownies

I always get questions when I post these peppermint brownies because people want to make sure they get that perfect rich texture. Baking is about science, sure, but when you’re making something this decadent, little details matter! Here are a few things folks often ask when they are planning their Christmas brownie recipes.

How do I ensure my peppermint brownies are fudgy, not cakey?

This is the eternal brownie question, isn’t it? For these fudgy peppermint brownies, it all comes down to two things we talked about: the ratio of fat (butter and chocolate) to flour, and not overmixing the batter. Too much flour, and you get cake; too much mixing, and you develop too much gluten, which also equals cake! Make sure you are rigorously measuring that flour, and when you mix it in with the cocoa, stop stirring the second you don’t see any white streaks left. That little bit of under-mixing keeps everything tender and fudgy. Trust me on this one; you want that dense bite!

Can I use mint extract instead of peppermint extract in these peppermint brownies?

That’s a great question, especially if you’re in a pinch and only have mint extract in your baking cabinet. Peppermint extract is usually sharper, cooler, and brings that classic candy cane punch we are looking for in these festive chocolate mint treats. Mint extract, which often comes from spearmint plants, is a little softer and grassier, less intense. If you must substitute, I strongly suggest you start with just half the amount of mint extract listed in the recipe. You can always add more, but you can’t take it out once it goes in! I actually have a fantastic peppermint hot chocolate dip recipe if you want another way to enjoy that crisp mint flavor.

How long do these chocolate mint brownies last?

Because these brownies have that creamy filling layer, they are best enjoyed within the first three to four days if kept airtight on the counter. But honestly, I find that if you chill them slightly, they cut cleaner and the flavor of the peppermint seems to deepen overnight, making them even better for the next day! If you’re making them way ahead of time for holiday gifting or a party, definitely wrap them tightly and keep them in the fridge for up to a week, or follow my freezing instructions!

Estimated Nutritional Information for Decadent Chocolate Peppermint Dessert

Now, I know some of you are just here for the sheer joy of baking, and honestly, that’s my favorite crowd! But for those of you tracking things—and because I think it’s smart to know what’s coming—here is the estimated nutrient breakdown for cutting this recipe into 16 squares. Believe me, when you look at the amount of butter and chocolate chips in these peppermint brownies, these numbers aren’t shocking, but WOW, they are worth every single calorie!

Remember, this is just an estimate, like any nutrition label you see on a box. If you decide to use low-fat cream cheese instead of heavy cream in the filling, or if you sneak in extra peppermint bark on top (and who could blame you?), those numbers will definitely shift. Plus, if you want other easy dessert ideas that people ask for constantly, check out my tried-and-true chocolate chip cookies recipe!

• Serving Size: 1 square
• Calories: 350
• Sugar: 40g
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Protein: 4g
• Cholesterol: 70mg

This is definitely a showstopper dessert, not an everyday snack! But that’s okay, because the holidays only come once a year, and nothing beats biting into one of these rich, fudgy bars when you need a little festive joy.

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Share Your Festive Chocolate Mint Treats

Alright, now that you’ve had a chance to read through all the secrets about making the absolute best peppermint brownies, I really, truly want to hear from you! For me, food is all about sharing that love, that connection, and seeing someone’s face light up when they take that first bite of something you’ve made from scratch. That joy is what Carla’s Cooking is all about—bringing that soul back to your everyday table, even if it’s a fancy layered holiday treat!

So while you’re busy baking these chocolate mint brownies up for your next party or just for a quiet cozy night in, please take a moment to let me know how it went! Did you end up using the green food coloring in the filling, or did you stick to pure white? Which layer was your favorite to assemble? Don’t be shy!

Head down to the comments section below and leave a star rating. Seriously, that rating helps other home cooks just like you know that this recipe is trustworthy. If you snap a picture of your stunning layered creation—especially if you got those clean cuts!—please tag me on social media! Seeing your beautiful holiday brownies out in the world makes all those hours in the kitchen feel like true magic. You can find me on all the main platforms. I love checking out what you all create. If you’re looking for more quick ideas for your next baking frenzy, you can always browse my full blog index for inspiration!

Happy Baking, and please share the joy!

Ultimate Fudgy Layered Peppermint Brownies with Peppermint Bark Topping

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Make rich, fudgy peppermint brownies with a creamy peppermint filling and a crunchy peppermint bark topping. This layered dessert is perfect for holiday parties.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 45 min
• Total Time: 70 min
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup (1 stick) unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• 1/4 cup heavy cream (for filling)
• 1 teaspoon peppermint extract (for filling)
• 1/4 teaspoon green food coloring (optional, for filling)
• 1 cup crushed peppermint candies or peppermint bark (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk the melted butter and granulated sugar together until combined.
3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla and peppermint extracts.
4. In a separate bowl, whisk together the cocoa powder and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the chocolate chips. Spread half of the brownie batter evenly into the prepared pan.
6. Bake the base layer for 15 minutes. While it bakes, prepare the filling.
7. For the filling: Beat the softened butter in a medium bowl until smooth. Gradually beat in the powdered sugar, then add the heavy cream and peppermint extract. Beat until light and fluffy. Add green food coloring if you choose to tint the filling.
8. Remove the partially baked brownie layer from the oven. Carefully spread the peppermint filling evenly over the warm brownie base.
9. Gently spread the remaining brownie batter over the peppermint filling layer.
10. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
11. Let the brownies cool completely in the pan on a wire rack. This cooling step is important for clean layers.
12. Once cool, melt the remaining peppermint bark or crush more candies. Sprinkle the crushed peppermint evenly over the top of the cooled brownies.
13. Use the parchment overhang to lift the brownies out of the pan. Cut into squares.

Notes

• For a richer chocolate flavor, consider using dark cocoa powder in the brownie batter.
• If you are looking for simple meal planning ideas to fit around your baking schedule, look into meal delivery companies for easy weeknight dinners.
• These brownies cut cleanly after chilling for at least one hour in the refrigerator after cooling to room temperature.
• If you want to avoid making a separate filling, you can fold crushed peppermint candies directly into the main batter before baking.

Nutrition

• Serving Size: 1 square
• Calories: 350
• Sugar: 40
• Sodium: 150
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 70