Triple Chocolate Peppermint Brownies

I had intended to share the tart from this past Sunday dinner, but I really wanted to get these out there for any holiday parties or cookie exchanges that will be going on this weekend. These brownies are a cool and minty treat with flavors that are perfect for the holiday season. Here we have a fudgy brownie layer topped with a sweet peppermint layer. As if that weren’t enough, a thin chocolate layer studded with peppermint bits caps off this brownie indulgence. I’d call that four layers of flavor explosion!

Now that you’re all amped up, I’ll give you the particulars. To the original recipe, I swapped chocolate chips in the brownie instead of nuts and added a bit of espresso powder. I doubled up on the peppermint layer and added the crushed candy canes for a festive look and a little crunch. You can serve them at room temperature, but I think they are particularly nice with a little chill on them. Either way you serve them, they will almost certainly be devoured!

Triple Chocolate Peppermint Brownies

By Nicole Prep: 20 minsCook: 35 minsRefrigeration Time: 2 hrsTotal: 2 hrs 55 mins Servings: 20 brownies These fudgy brownies are a cool and minty treat with layers of flavor explosion!

Equipment

• 8-inch square baking pan
• Hand mixer with flex beaters

Ingredients 

For the Brownie Layer

• 8 tablespoons (4 ounces) unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 2 extra-large eggs
• 1 cup granulated sugar
• ½ cup unbleached all-purpose flour
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• ¼ teaspoon espresso powder
• ¼ teaspoon kosher salt
• ½ cup semisweet chocolate chips

For the Peppermint Layer

• 2 cups confectioners’ sugar
• 8 tablespoons unsalted butter at room temperature
• 2 tablespoons whole milk
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract

For the Chocolate Layer

• 4 ounces semisweet chocolate
• 2 tablespoons unsalted butter
• 2 candy canes, crushed

Instructions 

For the Brownie Layer

1. Preheat the oven to 350ºF. Line an 8 x 8-inch square baking pan with parchment paper leaving overhang for easy removal; lightly spray with non-stick baking spray.
2. In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; set aside. In a medium bowl beat the eggs and sugar with a hand-held mixer until light and fluffy, about 3-5 minutes. Add the flour, extracts, espresso powder, and salt. Add the melted chocolate mixture and stir just until blended. Pour the mixture into the prepared pan and sprinkle the top with the chocolate chips. Bake until a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Transfer to a wire rack to cool completely.

For the Peppermint Layer

1. In a medium bowl, beat together the confectioners’ sugar, butter, milk, and extracts until smooth and creamy using a hand-held mixer. Spread the mixture over the cooled brownies and chill in the refrigerator until set, about 1 hour.

For the Chocolate Layer

1. In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; cool slightly. Pour the chocolate over the peppermint layer and sprinkle with the crushed candy canes. Chill in the refrigerator until set, about 1 hour. Cut into 20 squares. Serve the brownies chilled or at room temperature. Enjoy!

Nutrition

Calories: 269kcal, Carbohydrates: 31g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 46mg, Sodium: 40mg, Potassium: 98mg, Fiber: 1g, Sugar: 26g, Vitamin A: 349IU, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.