Description
Indulge in these Decadent Layers of Chocolate and Peppermint Bliss, featuring a rich, fudgy brownie base topped with a creamy peppermint layer and finished with a smooth chocolate ganache. Perfect for holiday celebrations or any time you crave a festive, chocolate-mint treat.
Ingredients
Scale
For the brownie base:
- 1 cup unsalted butter, melted
- 1½ cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
For the peppermint cream layer:
- 1½ cups powdered sugar
- 3 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream
- ½ teaspoon peppermint extract
- optional: a few drops of red or pink food coloring
For the chocolate ganache topping:
- ¾ cup heavy cream
- 6 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon butter
For garnish:
- Crushed peppermint candies or candy canes
Instructions
- Prepare the brownie base: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Beat in the eggs and vanilla extract until the mixture is smooth. Sift in the all-purpose flour, unsweetened cocoa powder, and salt, stirring gently until just combined to avoid overmixing. Pour the batter evenly into the prepared pan and bake for 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool completely.
- Make the peppermint cream layer: In a clean bowl, beat powdered sugar, softened butter, heavy cream, and peppermint extract with an electric mixer until the mixture is smooth and fluffy. Add a few drops of red or pink food coloring if desired to give the layer a festive touch. Spread the peppermint cream evenly over the cooled brownie base. Place the pan in the refrigerator and chill for 20 to 30 minutes to firm up the layer.
- Prepare the chocolate ganache topping: In a small saucepan, gently heat the heavy cream just until it begins to simmer—do not boil. Remove from heat and immediately add the chopped semi-sweet or dark chocolate and butter. Stir continuously until the ganache is smooth, glossy, and fully melted. Allow it to cool slightly to thicken but still be pourable.
- Assemble and chill: Pour the slightly cooled ganache over the peppermint cream layer, smoothing the top with a spatula. Sprinkle crushed peppermint candies or candy canes over the ganache for garnish. Refrigerate the entire pan for about 1 hour or until the ganache is fully set.
- Serve: Once set, use the parchment paper overhang to lift the dessert from the pan. Slice into 24 bars using a warm knife, wiping the blade clean between cuts for neat slices. Serve chilled or allow to come to room temperature for a softer texture.
Notes
- For clean, professional-looking cuts, warm your knife under hot water, dry it, and then slice the bars, wiping the blade clean between each cut.
- These bars can be prepared up to a day in advance and stored in the refrigerator for up to 5 days without losing flavor or texture.
- Adjust peppermint extract to taste if you prefer a stronger or milder mint flavor.
- If you prefer, you can substitute the all-purpose flour with a gluten-free flour blend to make the brownies gluten-free.
- Ensure the brownie base is fully cooled before adding the peppermint cream to prevent melting and mixing of layers.
