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Ultimate Fudgy Layered Peppermint Brownies with Peppermint Bark Topping

A rich, three-layer peppermint brownies square with a mint green filling and crushed candy canes on top.
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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.

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)

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

Find it online: https://carlacooking.com/peppermint-brownies-recipe/