Recipe Spotlight: Layered Peppermint Brownie with Ganache and Peppermint Cream Filling

Get ready for a holiday treat that's both decadent and festive! This edition of Vanilla Ventures' Recipe Spotlight features a show-stopping creation that's perfect for your next celebration: Layered Peppermint Brownies with Ganache and Peppermint Cream.

These aren't your average brownies! This recipe comes from Lynda Byrnes and takes holiday baking to the next level with a triple layer of fudgy brownie, refreshing peppermint cream, and rich chocolate ganache. Topped with festive sprinkles, they're almost too pretty to eat...almost! Whether you're a seasoned baker or just starting out, this recipe is easy to follow and sure to impress. So grab your ingredients and let's get baking!

Layered Peppermint Brownies with Ganache and Peppermint Cream

Ingredients

To create these decadent layered brownies, gather the following ingredients:
For the Brownies:

• 2/3 Cup All-Purpose Flour (or 2/3 Cup Almond Flour plus 2 Tablespoons for gluten-free)
• 1/2 Teaspoon salt
• 1/2 Teaspoon Baking Powder
• Vegetable Cooking Spray
• 2 Ounces Unsweetened Chocolate
• 4 Ounces Bittersweet or Semisweet Chocolate  
• 10 Tablespoons (1 stick plus 2 Tablespoons) Unsalted Vutter
• 1 1/4 Cups Sugar
• 2 Teaspoons Vanilla Extract
• 3 Large Eggs  
• 3/4 Cup Toasted Walnuts, Pecans, Macadamia Nuts, or Chocolate Chips (optional)

For the Peppermint Cream:

• 2 1/2 Cups Confectioner's Sugar
• 7 Tablespoons Butter, melted
• 1 1/2 Tablespoons Half and Half
• 1 Teaspoon Peppermint Extract

For the Ganache:

• 12 Ounces Semi-Sweet Chocolate, chopped OR 2 Cups Semi-Sweet Chocolate Chips
• 1/4 Cup Unsalted Butter

For Decoration:

• White sugar sprinkles
  
  

Instructions

1. Prep the Oven and Pan: Adjust oven rack to lower middle position and preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, extending it up two sides to create "handles" for easy removal later. Spray the foil with vegetable cooking spray.
   
   
2. Combine Dry Ingredients: In a small bowl, whisk together the flour, salt, and baking powder. Set aside.
   
   
3. Melt and Mix: Melt the chocolates and butter in a medium bowl over a pan of simmering water (double boiler method). Remove from heat and whisk in the sugar and vanilla. Add the eggs one at a time, whisking well after each addition. Continue whisking until the mixture is smooth and glossy.
   
   

4. Add Dry Ingredients: Gently fold in the dry ingredients until just combined. Stir in the nuts, if using.
   
   

5. Bake: Pour batter into the prepared pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 35 to 45 minutes.
   
   
6. Cool: Let the brownies cool in the pan on a wire rack for 5 minutes. Use the foil handles to lift the brownies from the pan. Cool completely on the rack for at least 3 hours before cutting and serving.
   
   
7. Prepare the Peppermint Cream Layer: While the brownies cool, make the peppermint cream. In a medium bowl, combine the confectioner's sugar, melted butter, half and half, and peppermint extract. Beat with an electric mixer until smooth and creamy.
   
   
8. Add Peppermint Cream to Brownies: Once the brownies are completely cooled, spread the peppermint cream evenly over the top.
   
   
9. Chill: Refrigerate the brownies with the peppermint layer for about 30 minutes to allow the cream to set.
   
   
10. Prepare the Ganache Layer: While the peppermint layer chills, make the ganache. Place the chopped chocolate or chocolate chips in a heatproof bowl. In a small saucepan, heat the butter over medium heat until melted. Pour the hot butter over the chocolate and let it sit for a few minutes to melt. Then, stir until smooth and glossy.
    
    
11. Add Ganache to Brownies: Pour the ganache over the chilled peppermint layer, spreading it evenly to the edges.
    
    
12. Create Design (Optional): Let the ganache sit for a few minutes until it starts to slightly thicken but is still melty. Then, drag a fork through the ganache to create a decorative pattern.
    
    
13. Cool and Add Sprinkles: Allow the ganache to cool completely. Just before serving, add sprinkles, crushed peppermint candies, or other toppings as desired.
    
    
14. Cut and Serve: Once the ganache is fully set, cut the brownies into squares and serve. Enjoy!
    

     

Additional Notes

1. Make it Festive: Use red and green sprinkles or crushed candy canes for a festive holiday touch. You could even add a few drops of red food coloring to the peppermint cream layer for a pink hue.
   
   
2. Storage: Store leftover brownies in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months (thaw overnight in the refrigerator before serving).
   
   
3. Variations: Get creative with the toppings! Try drizzling white chocolate over the ganache, adding chocolate shavings, or using different extracts like almond or vanilla in the peppermint cream.
   
   Check out some of these other creations from the talented Lynda Byrnes! She's passionate about baking with high-quality ingredients, and with years of experience under her belt, nobody can stand in her way! She recently competed in an event for the fight for childhood cancer, placing all the way in the Top 5!