Peppermint Cream Brownie Layered Slice
Peppermint Cream Brownie is a delicious combination of familiar flavours and textures, paired together to form an indulgent treat. Two extra layers of indulgence sit atop this brownie, including a peppermint cream icing layer and a firm chocolate ganache topping. Together these layers form a delicious chocolate peppermint bite and are the perfect treat to make and share.
They keep well in the fridge for at least 4 days. They can be served straight from the fridge or at room temperature. Room temperature brownies will have a slightly softer ganache layer than they do chilled. If you live in a hot or humid climate, serving cold is highly reccomended.
The brownie base layer started with the best cocoa brownie recipe on the internet – you can find it over at Smitten Kitchen. It’s been my go-to brownie recipe for years. Adapting it for this layered version gives an extra edge, especially for those chocolate peppermint lovers out there.
Peppermint Cream is such a distinct flavour and these Peppermint Cream Brownies would be the perfect after dinner sweet for mint lovers. Peppermint extract has a sweeter mint flavour and is not particularly herbal. If you prefer the herbal mint flavour, see the notes below for a DIY alternative.
For more sweet treats, you can check out our archive of dessert recipe collections here.
Peppermint Cream & Brownie Layered Slice
Preheat the oven to 180oC and line a brownie pan with baking paper.
Prepare a double boiler. This can be done with a saucepan half-filled with water and a heatproof or metal bowl that fits on top of the saucepan - so that steam doesn't escape but the bottom of the bowl isn't touching the water when brought to a boil.
In your mixing bowl from the step above, combine the butter, sugar, cocoa & salt. Turn the boiling water down to a simmer and place the bowl on top, whisking to combine the ingredients as they melt together.
Continue whisking until all the ingredients are combined and hot - the batter will still be a bit grainy at this point which is fine.
Remove the bowl from the heat and set aside to cool slightly before whisking in the vanilla and eggs.
Once the eggs are well combined and the mixture is smooth and shiny, gently fold in the flour until fully incorporated. Spread the batter in your prepared pan and bake for 20-30 minutes.
Remove the browniefrom the pan, leaving the baking paper intact and allow to cool completely on a wire rack before moving on to the next steps.
In the bowl of an electric stand mixer, beat the butter until smooth and creamy.
Stop the mixer and add in the 2 cups of icing sugar and peppermint essence and a small amount of the milk. Gradually increase the speed of the mixer to incorporate the icing sugar into the butter.
Add the remaining milk as required to reach a thick, spreadable consistency. Taste the frosting and add more mint essence if desired.
Lift the cooled brownie up with it's baking paper edges and return to the pan. Spread the frosting over the cooled brownie, evening up the edges and providing a smooth base for the melted chocolate in the next step.
Break up or roughly chop the dark chocolate and butter and place in a microwave safe bowl.
Gently heat in 20second bursts, stirring in between until the ganache is a pourable consistency.
Pour over the brownie and tap gently on the counter to release any air bubbles that may be trapped in the ganache layer.
Cover and allow the brownie to set in the fridge overnight before removing from the tray and discarding the baking paper layer. Slice into small rectangles and serve.
Ingredients
Directions
Preheat the oven to 180oC and line a brownie pan with baking paper.
Prepare a double boiler. This can be done with a saucepan half-filled with water and a heatproof or metal bowl that fits on top of the saucepan - so that steam doesn't escape but the bottom of the bowl isn't touching the water when brought to a boil.
In your mixing bowl from the step above, combine the butter, sugar, cocoa & salt. Turn the boiling water down to a simmer and place the bowl on top, whisking to combine the ingredients as they melt together.
Continue whisking until all the ingredients are combined and hot - the batter will still be a bit grainy at this point which is fine.
Remove the bowl from the heat and set aside to cool slightly before whisking in the vanilla and eggs.
Once the eggs are well combined and the mixture is smooth and shiny, gently fold in the flour until fully incorporated. Spread the batter in your prepared pan and bake for 20-30 minutes.
Remove the browniefrom the pan, leaving the baking paper intact and allow to cool completely on a wire rack before moving on to the next steps.
In the bowl of an electric stand mixer, beat the butter until smooth and creamy.
Stop the mixer and add in the 2 cups of icing sugar and peppermint essence and a small amount of the milk. Gradually increase the speed of the mixer to incorporate the icing sugar into the butter.
Add the remaining milk as required to reach a thick, spreadable consistency. Taste the frosting and add more mint essence if desired.
Lift the cooled brownie up with it's baking paper edges and return to the pan. Spread the frosting over the cooled brownie, evening up the edges and providing a smooth base for the melted chocolate in the next step.
Break up or roughly chop the dark chocolate and butter and place in a microwave safe bowl.
Gently heat in 20second bursts, stirring in between until the ganache is a pourable consistency.
Pour over the brownie and tap gently on the counter to release any air bubbles that may be trapped in the ganache layer.
Cover and allow the brownie to set in the fridge overnight before removing from the tray and discarding the baking paper layer. Slice into small rectangles and serve.
Notes
Recipe Notes
Yes, you can substitute any type of chocolate or candy melt for the top layer. If you want the chocolate topping to be softer you can add up to 1tbsp of coconut oil or butter extra before spreading on top. This will ensure that the chocolate layer never sets completely hard unless frozen.
There are a variety of essences in addition to peppermint and these can all be substituted. If you prefer to use a liquer or spirit, these will generally work in a 1:1 ratio as well. For alternative flavour combinations you can also use different food colourings to suit. A light pink colour would go well with strawberry essence and white would commonly be used in combination with almond essence.
For a more natural herbal mint flavour, you can make a simple essence by using vodka to extract the flavouring from fresh mint or peppermint.
First wash and dry your mint, then use your hands to roughly crush the leaves into a clean glass jar. For one cup of herbs you want to top with one cup of (cheap) vodka. Ensure the jar is sealed and then shake to combine. The essence will need to sit in a cool dark place for 1-2 months until it has extracted enough flavour. You can then strain out the leaves and use the extract as desired.
It can make for cute gifts if packaged accordingly – see this post for some tips and free labels.
Key Ingredients
This makes my mouth water just looking at it. Perfect after dinner accompaniment or that special morning tea.
So keen to try making this one myself!