Description
Fudgy brownies topped with a creamy peppermint layer and rich chocolate ganache. Pure peppermint patty perfection!
Ingredients
Units
Scale
- 2 cups (473 ml) powdered sugar
- 1 1/2 tbsp butter
- 2 tbsp milk
- 1 tbsp heavy cream
- 1/4 tsp pure peppermint extract
- 3/4 cups (177 ml) semi sweet chocolate chips
- 1/4 cup plus 2 tbsp heavy cream
Instructions
- Preheat oven to 325°F (163°C). Line an 8-inch baking pan with foil or parchment and lightly coat with cooking spray.
- Prepare brownie mix and bake as directed. Cool completely.
- For the mint layer: Combine powdered sugar, butter, milk, cream, and extract in a bowl. Stir until powdered sugar is incorporated, then beat on medium-high speed until light and fluffy. Spread on cooled brownies and refrigerate to set.
- For the ganache: Stir chocolate chips and heavy cream over low heat until melted. Cool to room temperature, then spread evenly over mint layer. Refrigerate until serving.
Notes
- To ensure even baking, use an 8×8 inch baking pan and don’t overfill it.
- For a stronger peppermint flavor, add a few drops more peppermint extract to the mint layer.
- Leftover brownies can be stored in the refrigerator for up to 5 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 20