peppermint bark brownie
Rich, fudgy, festive, and packed with chocolate peppermint flavor, Peppermint Bark Brownies are the ultimate holiday treat.
peppermint bark brownie
Everyone thinks of cookies in December, but what about brownies? Peppermint bark brownies, that is. These peppermint bark brownies are a staple of my childhood and are one of the tastiest teas you’ll make this holiday season. Today, when my sister and I were on the phone, she said, “Peppermint is one of my favorite desserts ever, even though I don’t even like peppermint.” I feel the same way. It doesn’t really matter whether you like peppermint or not. You’ll love these peppermint brownies!
What is peppermint bark brownie?
Each step of these peppermint bark brownies is super easy, but these babies do require assembly work and time to chill until properly set. Here are the basic steps for this Balin peppermint brownie recipe:
Make the Peppermint Brownie Base: The fudgy brownie base of these brownies is so delicious on its own. Made with melted butter, peppermint extract, and a healthy dose of chocolate. If you want to make it a little faster, you can also replace the homemade brownies with brownie mix. I won’t tell you. Make Peppermint Frosting: Peppermint Buttercream is a dreamy layer of perfectly sweet frosting with a touch of peppermint extract. Be sure to let the frosting cool and harden before moving on to the chocolate layer. Make Chocolate Ganache: The topping is a simple mixture of butter and chocolate. Just melt it and spread it over chilled frosted brownies. Sprinkle crushed peppermint candies on top and chill brownies until topping is set.
Tips for making perfect peppermint brownies
These brownies require a few extra bowls and chilling time to make, but I promise they’re well worth the extra work. Follow our sage advice to ensure you get the perfect holiday brownies every time.
Use high-quality chocolate: Good quality chocolate completely determines the outcome of your brownies. Get some Dutch-processed cocoa powder (we love Rodelle) and try using a good quality chocolate bar like Ghirardelli or Lindt. Underbake the brownies slightly. No one wants dry brownies. With a little basting, you’ll have perfectly cooked, fluffy brownies of your dreams by the time they cool down. Make sure the brownies are completely cool before frosting. I cannot stress this enough. Brownies must be completely cooled before frosting. Otherwise, the butter in the frosting will melt when it touches the warm brownies and you’ll end up with a mess. Allow it to completely set before slicing and eating. Don’t rush to make peppermint brownies. It needs time to cool and harden before slicing to get nice, bakery-worthy cross sections. To speed up this process, I like to store it in the refrigerator. Then use a sharp hot knife to cut into perfect festive squares.
These peppermint brownies are worth the little effort. What’s better than a fluffy brownie base with a hint of peppermint, a fluffy, rich mint frosting, and even more chocolate on top?! Not much, not much!
Happy baking!
XXX
for brownies
3/4 cup buttermelted
1/2 cup Cocoa powder processed in the Netherlands
2 big eggs
1 1/2 cup granulated sugar
1 teaspoon peppermint extract
1 teaspoon vanilla essence
3/4 cup all-purpose flour
1/2 teaspoon salt
For peppermint frosting
1/2 cup unsalted butter,room temperature
2 cup powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla essence
1 tablespoon whole milk
For chocolate ganache
4 ounce semi-sweet chocolatechopped
2 tablespoons unsalted butter, diced, crushed peppermint candies, for garnish
Instructions
First, let’s make brownies. Preheat oven to 350°F. Grease an 8 x 8 inch pan, line all sides with parchment paper and set aside. Melt the butter in a small saucepan over medium heat. Once completely melted, remove from heat and add cocoa powder. Mix until no lumps of cocoa remain. Let’s set it aside. In a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar until light, fluffy, and light in color. Add vanilla and peppermint extract and mix. Add the butter and cocoa to the egg mixture and mix with a rubber spatula. Add the flour and salt and mix until no streaks of flour remain. Transfer mixture to prepared baking pan and bake for about 25 minutes. Test for doneness by inserting a knife into the center of the brownie starting at the 20th minute. You’ll know it’s done when the edges are set, but when you insert a knife into the middle, it will come out with a bit of brownie batter attached. Depending on your oven, it may take up to 30 minutes to bake. Set aside until completely cool. Once the brownies have cooled, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, powdered sugar, peppermint, vanilla, milk, and salt. Mix on low speed, then gradually increase speed to medium and mix until fluffy, about 1 minute. Spread the frosting evenly over the cooled brownies, creating a smooth surface on top. Place in the refrigerator for 15 minutes to firm up. Next, make the chocolate ganache. Place the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second increments, stirring until completely melted and smooth. Pour the melted chocolate mixture over the frosting, spreading it to the edges and smoothing it evenly with an offset spatula. Top with crushed peppermint candies and refrigerate for 1 hour to harden. Then just cut it and enjoy!
More holiday dessert recipes from Broma Bakery:
double chocolate peppermint cookies
cherry linzer cookies
chocolate crinkle cookie
winter solstice cake
salted caramel scotcharose
