Layered Peppermint Brownies with Chocolate Ganache

Author: Miranda Couse

Prep Time: 2 hrs 30 mins

Cook Time: 37 mins

Total Time: 3 hrs 7 mins

Course: Dessert

Cuisine: American

Servings: 9 brownies

Calories: 670 kcal (estimate)

Brownie

• 3/4 cup salted butter
• 1/2 cup milk chocolate chips
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs
• 1 tbsp vanilla extract
• 1/2 cup Hershey’s Special Dark cocoa powder
• 1/2 cup all-purpose flour

Peppermint Frosting

• 1/2 cup salted butter, room temperature
• 2 1/2 cups powdered sugar
• 3 tbsp milk (add more if needed)
• 3–4 drops peppermint oil (or 3/4 to 1 tsp peppermint extract; oils are stronger)
• 1 cup Andes Peppermint Crunch, chopped

Milk Chocolate Ganache

• 3/4 cup milk chocolate chips
• 1/4 cup heavy cream

Brownies

1. Preheat the oven to 350°F (175°C). Spray an 8×8″ square baking pan with non-stick spray. Line the bottom with parchment paper and spray the parchment for easy removal.
2. In a microwave-safe bowl combine the butter and milk chocolate chips. Microwave for 1 minute, stir, then microwave another 30 seconds and stir again until melted and smooth. Let cool about 10 minutes.
3. Add both sugars, the eggs, and vanilla to the chocolate mixture. Using a hand mixer, beat for 2 minutes until the batter is pale, thick, and slightly fluffy.
4. Sift in the cocoa powder and flour, and mix on low until nearly incorporated. Increase speed to medium and beat for about 30 seconds to finish.
5. Spread the batter evenly in the prepared pan and bake for 35–38 minutes. A toothpick inserted in the center should come out clean or with moist crumbs when done.
6. Remove from the oven and cool completely; refrigerating briefly will speed cooling. Once cool, remove the brownie slab from the pan and set aside.

Peppermint Frosting

1. In a medium bowl beat the room-temperature butter with the powdered sugar on low until most sugar is incorporated.
2. Add the peppermint oil (or extract) and 2 tablespoons of milk. If the frosting is too thick add the remaining milk. Beat on high for 1–2 minutes until light and fluffy.
3. Fold in the chopped peppermint crunch pieces with a spatula.
4. Spread the frosting evenly over the cooled brownies, making sure to reach the edges and corners. Chill in the refrigerator about 30 minutes while you prepare the ganache.

Ganache

1. Place the heavy cream and milk chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave another 30 seconds and stir until the mixture is smooth and fully melted. Let cool until it thickens slightly.
2. Remove the brownies from the fridge and pour the ganache over the peppermint frosting, spreading to the edges. If the ganache becomes too firm, warm it 15–20 seconds in the microwave to loosen.
3. Add any sprinkles or decorations if desired. Return the brownies to the refrigerator and chill until the ganache is set, about 1 hour.
4. Trim the edges cleanly and slice into squares before serving.