Nothing better than Peppermint Brownies! A homemade dessert that everyone loves. Chocolate brownies, minty fresh filling and chocolate top!
Everybody’s favorite dessert is finally gracing the pages of my blog. Peppermint brownies (or mint brownies, depending who you talk to) are probably some of the most beloved potluck/dessert/buffet/party treats. They always are the first to go and everyone loves them! They take a hot second to make because every layer is homemade, but if you have a little time to make something decadent and special, these are oh so worth it! Just be sure to cut them small!
The first layer is a slightly modified version of my triple chocolate brownies. Make it and let it cool.
The second layer is like making frosting; mix powdered sugar, butter, milk, peppermint extract and green food coloring together until you get a super thick and spreadable filling. Spread that over top of the cooled brownies and refrigerate (so it doesn’t melt when you add the melted chocolate over top!)
The last layer is melted chocolate chips and shortening (just a little bit) to make sure the chocolate doesn’t crack when you cut them into bars. I’ve tried it with butter and it doesn’t work nearly as well as the shortening. Just make sure you cut these into bars after the 30 minute window of refrigeration to prevent as much cracking as possible.
That’s basically it! A straight forward recipe that doesn’t take a rocket scientist, but just a little patience! Printable recipe card below.
Have a great day, friends! xo
For the brownies:
- 3/4 cup salted butter
- 1/4 cup canola oil
- 8 oz chopped semi sweet chocolate or 1 cup chocolate chips
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
For the mint filling:
- 1/2 cup butter at room temperature
- 3 cups powdered sugar
- 2-3 tablespoons milk
- 1 1/2 teaspoons peppermint extract
- green food coloring
For the chocolate topping:
- 1 1/3 cups chocolate chips
- 3 tablespoons vegetable shortening
Preheat oven to 350 degrees. Spray a 9 x 13 pan lightly with non stick cooking spray, line with parchment paper and spray again with more nonstick cooking spray. Set aside.
In large pot over medium low heat, melt butter, oil, chocolate and cocoa together until fully melted and smooth. Remove from heat.
Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
Pour batter into prepared pan. Smooth the top and bake 30-35 minutes or until toothpick comes out mostly clean with a few moist crumbs. Cool to room temperature.
For the mint filling: measure all ingredients into a large bowl and using an electric hand mixer, stir until thick and smooth. Add milk as needed to get a thick mixture. Spread over cooled brownies as evenly as possible and refrigerate.
For the chocolate topping: place chocolate chips and shortening into a small bowl and microwave until melted, stirring every 20 seconds. Pour over mint layer and spread until smooth. Refrigerate 30 minutes.
Remove bars from glass pan using the edges of the parchment to pull out completely. Using a very sharp knife, cut off the crispy edges and cut into 50-60 small squares. Serve.
Can be stored in an air tight container in the refrigerator for up to 4 days, though I doubt they will last that long!