By Erin Jeanne McDowell
- Total Time
- 1¼ hours, plus cooling and chilling
- Rating
- 5(706)
- Notes
- Read community notes
These crowd-pleasing treats start with a dense, chewy brownie that’s topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you’ll be rewarded with clean layers of chocolate, peppermint and glaze. It’s fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.
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Ingredients
Yield:15 servings (one 9-by-13-inch pan)
- Nonstick cooking spray
- 10ounces/285 grams semisweet chocolate, chopped (or semisweet chocolate chips)
- 8ounces/225 grams unsalted butter (2 sticks), cut into 1-inch pieces
- 1cup/220 grams light brown sugar
- ½cup/100 grams granulated sugar
- 3large eggs
- 2teaspoons vanilla extract
- 1½cups/190 grams all-purpose flour
- ½teaspoon baking powder
- ½teaspoon fine sea salt
- 2½cups/310 grams confectioners’ sugar
- ⅔cup/160 milliliters sweetened condensed milk
- ¾teaspoon peppermint extract
- ½teaspoon vanilla extract
- Pinch of fine sea salt
- 6ounces/170 grams semisweet chocolate, chopped (or semisweet chocolate chips)
- ¼cup/60 milliliters heavy cream
- 1tablespoon unsalted butter
- Pinch of fine sea salt
- ½cup/95 grams crushed peppermints or candy canes
For the Brownie Base
For the Peppermint Filling
For the Chocolate Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)
562 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 65 grams sugars; 5 grams protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1½-inch overhang on both sides (this will help you remove the brownies from the pan later).
Step
2
Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that’s O.K.
Step
3
Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
Step
See AlsoPeanut Butter Fudge (Microwave Recipe, 4 Ingredients!)Dessert Recipes - Recipes by Meal | Taste of HomeOur Quickest Cookie Recipes of All-Time32 All-Time Favorite Christmas Cookie Recipes4
Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
Step
5
Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners’ sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That’s O.K.
Step
6
Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
Step
7
While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
Step
8
Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
Step
9
Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.
Ratings
5
out of 5
706
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Cooking Notes
lindsay
Making these as we speak. The peppermint filling is very stiff and difficult to spread. I dropped a pile of the mint filling in the middle of the chilled brownies (had them in the fridge overnight), then spread it using the back of a large spoon that I kept running under very hot water. Worked like a charm!
Carmen
This recipe turned my husband into a mint chocolate fan. Some commenters said the filling was too thick to spread... that’s why I always weigh out powdered sugar and add it gradually. It’s easy to overdo with a measuring cup.
Natasha
Wow. Take it from a prolific (and picky) home baker; this is truly a standout recipe. They’re going into my regular rotation!The brownies are exceptionally fudgy, though I did find that they only took about 25 minutes in my (admittedly finicky) oven. Don’t skip the salt or vanilla in the mint filling; they team up to really round out the flavor. The glaze was user friendly, and the crushed mints on top made for a beautiful final product. Thanks, Erin!
Rachel
I totally cheated and used a box brownie mix, but added the peppermint layer and ganache and crushed peppermints like the recipe states... and woo-whee this is a delicious brownie!! 10/10 would definitely recommend!
bonnie
Quite delicious. I doubled the recipe and used a large baking sheet to bake the brownies. I didn’t let the brownies fully cool (I’m impatient, you see), and the peppermint filling was exceptionally difficult to spread. I thought perhaps by spreading it on still slightly warm brownies, spreading would be easier—how wrong I was. Will not make this mistake next time.
Carol
The peppermint filling is very stiff and difficult to spread. I dropped a pile of the mint filling in the middle of the chilled brownies (had them in the fridge overnight), then spread it using the back of a large spoon that I kept running under very hot water.
Hillary
Updating earlier note: The brownie was dry and not very sweet HOWEVER wrapped in plastic wrap and chilled overnight, they are PERFECT. The brownie becomes almost fudge and is a perfect balance to the peppermint filling. If the brownie were sweet enough to stand alone, the total package would be too sweet. Completely agree, though, on the portion sizes: treat the portions like candy. I cut into 1.5 inch squares and wrapped them in two-packs for shipping. This is a new holiday tradition!
Menashe
I made this one, if you follow the recipe exactly, you'll be able to spread the think filling nicely.I also made a version where I replaced the mint extract in the filling with orange emulsion ~1 tsp) and added orange zest to the glaze for a chocolate orange fudge brownie. Came out amazing!
Judy
OMG! These are even better day two. The bottom brownie layer turns into a dense, fudgey, deliciousness after a night in the fridge. The mint layer is a little stiff to spread but I found adding a Tbs of heavy cream loosens it just enough to make it doable. These brownies would be good anytime but are definitely going on my list of Christmas baked goods.
lonesomeprarie
These are truly extraordinary. I made them exactly as written and I think they are the best thing I’ve ever baked. It’s nuts. Thanks to the comment section for the hot spoon hot tip! The mint layer spread like a dream.
Ann
I made the brownies the night before and let them cool overnight. Then took another commenter’s suggestion of weighing out the powdered sugar instead of measuring it and hand no problem spreading the peppermint frosting with a metal offset spatula to spread it.
Cris
I just made a double batch in a sheet pan -- for the mint filling, I ended up adding about 1 Tbsp of heavy cream -- that worked well to get a smooth spreadable consistency. Also, I whizzed my powdered sugar in the Vitamix to ensure a lump free spread.
Pam
Okay. MAKE THESE NOW. I thought the KH brownies were the best in show, but now? There’s no going back friends. I just had a piece of the peppermint brownie version (sans candy topping because that seemed like gilding the lily) but I think I’ve doing heaven. For those Canucks like me, this is better than a Nanaimo bar. I’ve said it, and I stand by this. Best brownie ever.
Angiesmallbusiness
If you put the spread in a ziploc and massage the frosting will thin out and be easier to spread
Chris
I love this recipe but let's be honest - it's TOO sweet. Next time around, I plan to tone down the chocolates with darker Belgian in the ganache and some Baker's unsweetened in the base. Maybe some Maldon on top too. No peppermint extract at the store so I ground another candy cane w/powdered sugar in a coffee grinder. Genius ! (ha ha). PS if the peppermint fill is too stiff, add some milk. duh.
Becky
I made this with butter based icing left over from another recipe, and it was delicious. I am going to try it again with the sweetened condensed milk. I am sure it will be even more amazing.
Sara
Even better the day after. I didn’t crush the candy cane enough this round - my family suggests crushing almost to a powder.
bpbpc
Delicious and not hard to make. Used 2 c powdered sugar to avoid the impossible thickness others mentioned. It spread easily enough but didn’t really set. Must store in fridge else white layer oozes out.
GC
Hi! These are very delicious. I used the oven to solve the too-stiff mint filling problem. (Mint layer impossible to spread.) When the brownie layer was still warm, I spread the mint layer on it as best I could and then put the whole thing back into the oven. The oven was off but was probably still around 350 or 300 F. The mint layer melted a bit and after few minutes took it all out again and was able to spread the mint layer gently, with a spatula, over the brownie layer. Overall, yum!
Logan
These are amazing and my new go to holiday treat. I don't love peppermint filling so I actually skipped that and just did the ganache with the crushed peppermints on top and they are SO good!! I am very picky with brownies and these are seriously my new favorite.
Name KT
Can these be frozen?
Jenniffer
I was intimidated by this recipe at first but now that I’ve tried it, I’ll make it again for sure! The brownies were absolutely delicious!
Pam
Re: easy way to spread the filling I beat the heck out of the filling (weighed the sugar, as suggested) then dolloped the mixture on the SEMI WARM brownies (which had been chilled for 10 minutes in the fridge). It spread easily with an offset spatula without tearing the top brownie layer. (I used the KHepburn recipe bc why not??)
Pam
Okay. MAKE THESE NOW. I thought the KH brownies were the best in show, but now? There’s no going back friends. I just had a piece of the peppermint brownie version (sans candy topping because that seemed like gilding the lily) but I think I’ve doing heaven. For those Canucks like me, this is better than a Nanaimo bar. I’ve said it, and I stand by this. Best brownie ever.
dannieannie96
Amazing recipe! I will emphasize waiting in between each layer for it to completely cool. I was a tad impatient and the peppermint filling was hard to spread without pulling up portions of the brownie base layer. The taste of these brownies was fantastic and my co-workers loved them!
Jessie
The negative reviews either didn't weigh their ingredients or messed up somewhere. I am a short-tempered, semi-amateur baker, and these took an entire morning, but they turned out absolutely perfectly.
Dot
None of this layers after the brownie set properly so when it was time to cut and serve the whole thing turned into a mess. It ended up in the garbage. I let it set for over 24 hours and followed the directions...
Suzanne
Really delicious, a new favorite for the holidays, not only yummy but they look really festive. I had no issues spreading the mint filling. I make sure the mix it well and then drop it by the spoonful onto warm brownies and it spreads itself. I love peppermint much more than chocolate so I double the peppermint filling. I have made it using the entire recipe with the scratch brownies and have made it using Ghirardelli brownie mix and both are very good.
Maggiesara
After reading the comments, I added about 2T of cream to the peppermint filling, putting it into the mixer with the powdered sugar, condensed milk, and salt. It worked perfectly; I was able to pour the filling over the brownie base, and then use an offset spatula to work it into the corners.
Julietta
Followed recipe as written with great success! Beat shortbread, peach crumble bars, fruit and nut mini cakes, and chocolate hazelnut cake hands down at the Christmas bash!
Erin
Help needed: my peppermint filling did not set. It seemed fine when I spread the chocolate glaze (which I cooled for 10 min) on top. However, when I cut into the brownies, the peppermint oozed out everywhere. I tried refrigerating the brownies overnight, but the peppermint still didn't set. I have no idea where I went wrong. Any ideas? I added 1-2 T of milk to the filling to help it spread; would this have ruined it? Other than that, I followed the recipe exactly and weighed all ingredients.
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